Recipe of Super Quick Homemade Le Serradura

Hey everyone, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Perfect Le Serradura. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Le Serradura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Le Serradura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Le Serradura is 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Le Serradura using 6 ingredients and 7 steps. Here is how you can achieve that.

Attention énorme tuerie ! Le serradura est un gateau portugais à la crème avec des couches de biscuits écrasés, il est super frais, super facile à réaliser, bien sucré, ultra gourmand et si peu connu en France ! N'oubliez pas de vous y prendre à l'avance pour le déguster très frais. La recette originale est faite avec les biscuits Maria mais pour remplacer vous pouvez tout à fait utiliser des petits-lu ou comme moi un mélange avec des speculoos pour les becs sucrés ! Je vous conseille de vous lancer, vous ne le regretterez pas.

Ingredients and spices that need to be Take to make Le Serradura:

1. 600 g crème liquide entière
2. 4 feuilles de gélatine
3. 3 cs lait
4. 1 boîte lait concentré sucré (397g)
5. 200 g biscuits petit-lu
6. 200 g speculoos

Instructions to make to make Le Serradura

1. Broyer 400g de biscuits le plus finement possible (avec 400g de speculoos le résultat est très sucré, je vous conseille de faire moitié moitié avec les petits lu ou de gérez les proportions selon votre préférence, le mieux restent les biscuits Maria mais si vous n'en trouvez pas les petits-lu font parfaitement l'affaire !)
2. Faire tremper la gélatine dans de l'eau froide 5 minutes
3. Battre la crème en chantilly et y incorporer délicatement le lait concentré sucré
4. Essorer la gélatine et la faire fondre avec le lait dans une casserole
5. Incorporer le mélange lait+gélatine à la préparation au lait concentré sucré et bien mélanger sans casser la chantilly afin que la gélatine soit bien répartie et la pâte homogène ! (Moins il y a de grumeaux mieux c'est !)
6. Verser la moitié des biscuits dans un plat à gratin ou les répartir dans des verrines, recouvrir avec la préparation et saupoudrer le reste des biscuits sur le dessus !
7. Mettre au frais au moins pendant 6h, le mieux c'est vraiment la veille pour le lendemain ou le matin pour le soir mais c'est très important qu'il soit très frais ! C'est tellement bon que sur toutes mes photos les parts sont déjà entamées....

While this is certainly not the end all be all guide to cooking quick and easy lunches it is good food for thought. The expectation is that this will get your own creative juices flowing so that you can prepare wonderful lunches for your family without the need to accomplish too much heavy cooking in the process.

So that's going to wrap this up for this exceptional food Recipe of Favorite Le Serradura. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!