1 can of condensed milk
1 can of milk
2 pieces of egg yolk
1 1/2 tablespoon corn starch
2 strawberry boxes
1 can of chocolate powder (small)
1 tablespoon of butter
6 tablespoons of refined sugar
300 milliliters of milk
2 pieces of egg white
1 can of whey-free cream
Method of preparation:
Beat the condensed milk, milk, yolks and 1 tablespoon of starch in a blender. Then, pour this mixture into a pan and place over medium heat (170°C to 190°C). Mix until you get a cream, turn on a platter and let it cool.
Cut the strawberries into cubes.
When the 1st layer is already cold, pour the strawberries on top. Beat the chocolate, butter, remaining starch, 4 tablespoons of sugar and 300 ml of milk in a blender.
Invert into a pan and bring to a boil. Stir until you get a cream. Let it cool and then pour it into the refractory, over the strawberry. Beat the egg whites and, without stopping beating, add the remaining sugar. Pour in the whey-free cream, otherwise the mixture will be thin. Stir gently and turn over the chocolate.
Decorate with strawberries. Before serving, refrigerate for at least 3 hours. Enjoy!