Creamy Neapolitan Dessert
This creamy Neapolitan dessert is made in layers of strawberry, white cream and chocolate, using a base of cream, sweetened condensed milk and milk blended until smooth. Each layer gets gelatin and powdered milk to become firm and creamy, creating a chilled, elegant dessert that is perfect for special occasions.
Equipment
- blender Used to blend the creamy dessert base.
- Bowls Used to divide the mixture into three parts and prepare the layers.
- Small pan Used to hydrate and dissolve the gelatin.
- whisk Helps mix the powdered milk, gelatin and creamy base.
- mold Used to assemble the dessert in layers.
- Freezer Helps quickly set the first layer.
- refrigerator Needed to set the dessert completely.
- Thin spatula Used to loosen the sides before unmolding.
Ingredients
- 400 g cream
- 400 g sweetened condensed milk
- 2 1/2 cups room-temperature milk
- 1/2 cup water
- 6 g unflavored gelatin for the strawberry layer
- 25 g strawberry-flavored gelatin
- 1/2 cup powdered milk for the strawberry layer
- 6 g unflavored gelatin for the white layer
- 1/2 cup powdered milk for the white layer
- 24 g unflavored gelatin for the chocolate layer
- 1/4 cup chocolate powder
- as needed oil for greasing the mold
Instructions
- In a blender, add the cream, sweetened condensed milk and the 2 1/2 cups of room-temperature milk.
- Blend very well until smooth and homogeneous.
- Divide the mixture into three bowls in equal amounts to form the three dessert layers.
- For the strawberry layer, place the water in a small pan with the heat off, add 6 g of unflavored gelatin and let it hydrate for 3 minutes.
- Add the strawberry gelatin, mix and turn the heat to medium. Stir until it begins to boil, then turn off the heat.
- Pour this gelatin into one part of the creamy base, add 1/2 cup of powdered milk and mix very well.
- Pour the strawberry layer into a mold lightly greased with oil and place it in the freezer for 45 minutes.
- For the white layer, mix another part of the creamy base with the hydrated and dissolved unflavored gelatin and 1/2 cup of powdered milk. Stir well with a whisk.
- Carefully pour the white layer over the strawberry layer, pouring into the center of the mold so it does not break the bottom layer. Refrigerate until set.
- For the chocolate layer, mix the last part of the creamy base with 24 g of hydrated and dissolved unflavored gelatin and 1/4 cup of chocolate powder.
- Pour the chocolate layer over the firm white layer and refrigerate for 6 hours, or until the dessert is very firm.
- Run a thin spatula around the sides of the mold, unmold carefully onto a plate and serve chilled.
Notes
Divide the base into three equal parts so the layers stay even. When pouring one layer over another, pour the mixture into the center of the mold carefully so it does not break the previous layer. Lightly grease the mold with neutral oil to make unmolding easier and respect the chilling time for a firm and beautiful result.
Nutrition
Calories: 246kcalCarbohydrates: 31gProtein: 7gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 105mgPotassium: 260mgFiber: 1gSugar: 28gVitamin A: 290IUVitamin C: 1mgCalcium: 210mgIron: 0.4mg
Did you like the recipe?Leave a comment
