Components:
•1/2 kg of curd from a bucket (ground 3 times)
•2 lemon jelly
•3 tablespoons heaped powdered sugar
•1 packet of vanilla sugar
•250 g of cream 36% or 30% and cream fix
•1 medium packet of Petit Beurre biscuits
•Top: 60 g of coconut flakes + 30 g butter + 2 tablespoons of sugar
Preparation:
1.The sheet size 20x20 is lined with food foil. Melt the jelly in 1/2 liter of boiling water, mix thoroughly until dissolved. Leave it to cool. Meanwhile, fry the coconut flakes in the pan and add the sugar in butter. We cook until they are golden.
2.Mix the cream at high speed (36% whip without additives and 30% add cream), rigidly. Add the powdered sugar, vanilla sugar to the bowl and add the curd after a spoon, mixing at the lowest speed. When ingredients combine, add jelly - mix gently. We wait until the mass is slightly concentrated so that the biscuits do not run out.
3.At the bottom of the plate, we put biscuits. We pour the ready mass on top, sprinkle with coconut chips. Put in the fridge to the best concentration for the whole night.
