Pył urugwajski z thermomixem
Pył urugwajski z thermomixem
Today we bring one of the most typical desserts of the Canary Islands, the so-called Uruguayan dust, owes its name to the invention of a Uruguayan cook who lived there, a dessert consisting of cookies, caramel and cream mainly. Delicious!
Pył urugwajski z thermomixem
Pył urugwajski z thermomixem
Osoby
4
Czas Gotowania
20 minut/y
Czas całkowity:
20 minut/y
Składniki
- 500 grams of Maria or digestive biscuits
- 1 jar of dulce de leche
- 90 gram masła
- 1 liter of whipping cream (35% gruby) very cold from the fridge
- 1 packet of moya sighs
Sposób przygotowania
- To start the recipe we will pulverize half of the cookies, put them in our thermomix glass and program 6 sekundy / prędkość 10
- We reserve in a bowl we pulverize the other half of the cookies 6 sekundy / prędkość 10
- We add the butter that must be of the time (not cold and hard) and mix with the second batch of cookies 10 sekundy / prędkość 8
- With this dough we put in the base of the glasses where we will put our Uruguayan powder (it can also be in cake type) we pulverize the sighs of moya 3 sekundy / prędkość 4
- Mix with the cookies reserved in the bowl We wash and dry the bowl and proceed to assemble the cream, place the butterfly we put the cream very cold (if we can have the glass better cold) prędkość 3.5 until it is mounted
- Rezerwujemy, then we will place our preparation we put a thin layer of the biscuit mixture and sighs on the base that we had placed
- After a thin layer of dulce de leche after a layer of whipped cream we repeat the layers again, ciasteczka, sighs, dulce de leche, cream and we finish with a layer of cookies and sighs it should be served very cold, so it must be several hours in the fridge and our Uruguayan dust will be ready.
