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Portuguese Duet: Aletria & Mousse De Bolacha

5 from 2 votes
Prep Time 1 hr
Cook Time 10 mins
Rest Time 8 hrs
Total Time 9 hrs 10 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 225 kcal

Ingredients
 

For the Portuguese milk noodles (Aletria):

  • 500 ml Milk
  • 2 Stripes Lemon peel
  • 1 Pc. Cinnamon stick
  • 100 g Sugar
  • 1 packet Vanilla sugar
  • 3 Pc. Egg yolk
  • 100 g Vermicelli (Aletria pasta)
  • 100 g Cinnamon for sprinkling

For the Mousse de Bolacha Maria:

  • 800 ml Cream
  • 1 packet Sweetened condensed milk
  • 200 g Bolacha Maria (Portuguese shortbread biscuit)
  • 4 leaf Gelatin

Instructions
 

Aletria:

  • Bring the milk with the sugar, vanilla sugar, cinnamon stick and lemon peel to the boil. Crumble the vermicelli nests and cook in the milk for 5 - 7 minutes. Now take the cinnamon stick and lemon peel out of the pot and take the pot off the heat. Quickly stir the 3 well mixed egg yolks into the mixture and stir quickly so that the egg does not freeze and there are no egg lumps. Let cool a little and then transfer to a large plate or small bowls. Care for decorating with cinnamon.

Mousse de Bolacha Maria:

  • Whip the cream until streaky. Soak the gelatine sheets in cold water for 5 minutes. Now add the condensed milk to the stiff cream. Grind the biscuits so that they can be better absorbed by the cream / Kodensmilch. If you like it chunky, you can leave the biscuits a little coarser. Now briefly heat the gelatine until it is liquid. Then quickly fold the liquid gelatine into the cream mixture so that there are no lumps. Stir very well and then fold in the biscuits. The mousse can be poured into small bowls and then has to be in the refrigerator for 8 hours.

Nutrition

Serving: 100gCalories: 225kcalCarbohydrates: 11.3gProtein: 4.8gFat: 18g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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