By Eddy − On Saturday, September 1, 2018, 4 Years ago in Dessert Recipes
5 out of 5 with 88 ratings
comments: 0 - views: 39750

Portuguese Natas do Céu Recipe

This Portuguese cream from heaven (natas do céu) is very popular and makes an absolutely amazing dessert.
Preparation timen/a
Cooking Timen/a
Ready In 40 min
Level of DifficultyEasy
Servings6
Info
This Portuguese cream from heaven (natas do céu) is very popular and makes an absolutely amazing dessert.
Ingredients
1 package of Maria cookies2 cups of heavy cream (35% whipping cream)6 eggs, separated2 tablespoons of water1/2 cup of sugar plus 2 tbsp1 teaspoon of milk
1 package of Maria cookies2 cups of heavy cream (35% whipping cream)6 eggs, separated2 tablespoons of water1/2 cup of sugar plus 2 tbsp1 teaspoon of milk
* Get Portuguese ingredients & stuff Get Portuguese ingredients and other stuff at Amazon.com
Directions
  1. Roll out the cookies into fine crumbs and set aside.
  2. For the egg sweet topping:
  3. In a small sauce pan, pour in 2 tablespoons of water and 1/4 cup of the sugar and stir.
  4. Heat the sugar until it forms into a light threadlike syrup but do not boil or allow it to become golden.
  5. In a small bowl, whisk the yolks with a teaspoon of the milk.
  6. Gradually, while still whisking, drizzle in the sugar syrup, incorporating it thoroughly into the yolks and set aside.
  7. For the white mousse:
  8. Beat the cream with 1/4 cup of sugar until it peaks form and set aside.
  9. In a separate bowl, beat the egg whites, until foamy and continue to beat on high speed while gradually incorporating 2 tablespoons of sugar.
  10. Beat until soft peaks form.
  11. Fold the egg whites into the cream until the egg whites are thoroughly incorporated.
  12. To assemble:
  13. In alternate layers starting on the bottom of glass bowl or individual serving cups, add the cookie crumbs, pour a layer of cream followed by a layer of cookies until there's no more left, topping it all with the sweetened egg yolks.
Recipe Credit: grouprecipes.com *
Photo Credit: saborintenso.com
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