Gabi's Table

CHOCOLATE LAYER 20-25  ladyfinger biscuits  4  tablespoon   Rum  2   cups   whole milk (organic if you can or local) 1   cup   cocoa powder CREAM LAYER 2   15oz   cans sweet condensed milk any 4   cups   whole milk (organic or local) 2-3 tablespoons corn starch , depending how big is your spoon 4   egg yolks I also add sometimes mascarpone layer to make it more fun and extra secretly fluffy for the taste. As you can see the pictures below. You can play with the layer as you want, its fun, its yummier and very delicious dessert. WHIPPED CREAM  2-3 cups   heavy cream, basically no limit on heavy cream  1/2   teaspoon   pure vanilla extract or vanilla paste INSTRUCTIONS  In a large pot combine the condensed milk and 3 cups of the milk. Dissolve the corn starch in one cup of milk and add to the pot. So you have left 2 cups milk. I did ones mistaken to add another cup of milk and it become to liquidly. Cook that mixture over low to medium heat, stirring constantly, until it starts thickenin

What you need 👇🏼👇🏼 2   teaspoons   (8g) unflavored gelatin  3   tablespoons   water 1 ⅓   cups   (290g) heavy cream any brand,  cold 1   can   (397g) sweetened condensed milk 1   cup   (265g) passion fruit pulp or unsweetened juice concentrate (buy on Amazon) FOR THE TOPPING:  Pulp of 2-3 fresh passion fruits with seeds (about ⅓ cup) ¼   cup   sugar MAKING THE PASSION FRUIT MOUSSE: Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using. Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes. Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set. Top with the passion fruit sauce and serve! MAKING THE TOPPING: Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the