Easy dessert in a glass 2...

Name: Easy dessert in a glass 2...
Ingredients: 400 ml milk; 100 g milk chocolate; 10 milk-flavoured caramels; 3 tablespoons unsweetened cocoa powder; 2 tablespoons flour; 4 tablespoons sugar; 20 g butter; 100 g baked puff pastry

Children - Easy dessert in a glass 2... by Niculina D. - Recipia

With milk caramels melted into the cocoa and chocolate cream, Easy dessert in a glass 2... is layered in glasses with pieces of puff pastry. Once chilled, the cream stays soft, while the puff pastry adds a crisp layer. I prefer short glasses, so I can get cream and puff pastry in the same spoonful. Prep: 15 minutes. Cook: 11 minutes. Rest: 1 hour and 15 minutes-2 hours and 15 minutes. Total time: 1 hour and 41 minutes-2 hours and 41 minutes. Servings: 4. About 490 kcal and 9 g protein per serving.

Ingredients

400 ml milk
100 g milk chocolate
10 milk-flavoured caramels
3 tablespoons unsweetened cocoa powder
2 tablespoons flour
4 tablespoons sugar
20 g butter
100 g baked puff pastry

Preparation

1. Put 300 ml of milk in a saucepan, add the chocolate broken into pieces and the caramels. Heat over medium heat for 5 minutes, stirring, until they melt and the first bubbles appear. 2. In a bowl, mix the remaining 100 ml of cold milk with the cocoa, flour and sugar until smooth. Pour a ladleful of hot milk into the mixture and stir well, then pour it all into the saucepan. 3. Cook the cream for 6 minutes over medium heat, stirring constantly, until it thickens and coats the spoon. Take the saucepan off the heat, add the butter and stir until incorporated. 4. Let the cream cool for 15 minutes. Layer pieces of puff pastry and cream in 4 glasses. 5. Chill the glasses for at least 1 hour and no more than 2 hours.

Notes

Serve the dessert cold, with unsweetened coffee on the side. You can use 100 g of plain biscuits or amaretti instead of the 100 g of baked puff pastry; the dessert contains gluten and dairy. Soft, milky caramels melt more easily than hard ones. Take time to mix the flour with the cold milk so there are no lumps in the cream. The cream thickens further in the fridge, so take it off the heat while it still slides slowly off the spoon. Keep the glasses covered in the fridge for up to 3 days; the puff pastry gradually softens.