Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 10 | 20 minuti |
Ingredients
| 150 mL | Whole Milk UHT Microfiltered Sterilgarda |
| 90 g | rapé coconut |
| 80 g | powdered sugar |
| 150 mL | Whipping Cream Sterilgarda |
| 500 g | milk chocolate (or dark) |
Preparation
- Bring the Sterilgarda Whole Milk to a boil with the powdered sugar and grated coconut, stirring until smooth, then let it cool completely.
- Whip the Sterilgarda Whipping Cream and gently fold it into the now cooled coconut mixture.
- Pour the mixture into a lined plumcake mold and press down, then freeze for about 3 hours.
- Melt the milk (or dark) chocolate in a double boiler or in the microwave and let cool.
- Cut the frozen coconut block into strips of about 2cm and cover each bar with chocolate, letting the excess drip off and placing them on baking paper.
- Decorate as desired with a drizzle of extra chocolate and a sprinkling of grated coconut, freeze again for a few minutes and keep refrigerated until ready to serve.
Melt the butter in a bain-marie or in the microwave, then leave to cool. Chop the biscuits, dark chocolate and almonds. Set aside two tablespoons of ...
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