be in Minas Gerais is synonymous with eating – and a lot! – milk cream. Despite being present in several Latin American countries, the sweet takes on even more delicious contours in these corners, where it is enjoyed for breakfast, dessert, during afternoon coffee and even after dinner.
How about innovating and delighting yourself with a creamy, non-cloying dulce de leche that takes a crunchy cinnamon farofinha and chocolate shavings? In the second episode about Historic Cities of Minas Gerais of CNN Travel & Gastronomy, Daniela Filomeno entered the kitchen of Now Restaurantin Tiradentes, and made the dessert alongside the chef Felipe Oliveira.
The final consistency of the candy almost resembles a pudding, a little more creamy, and the crunchiness of the farofinha matches well with the balance that the semisweet chocolate shavings provide. Besides the step by step, the best part, of course, is experimenting! As the chef himself declares, the dessert is like “Minas no potinho”.
Next, check the ingredients and repeat the steps at home:
Milk cream
Ingredients
- 400g of dulce de leche
- 200g fresh cream (or 17% fat)
Method of preparation
- Take the very pasty dulce de leche to a pan over low heat;
- Make like a brigadeiro and take off the candy from the pan – it should be light and burnt;
- Add the cream and let it cook for about 5 minutes;
- Reserve and chill in the fridge in a jar with a lid for about 2 hours.
*Tips: keep an eye on the candy so it doesn’t burn too much. The smell of burnt milk goes up and the edges of the pan are burnt. It’s like a taste of the bottom of a pot, a very mining way. Thick or cast iron pans are best. If you don’t have a container with a lid to store it after you’re done, cover it with cling film so it doesn’t absorb the aromas from the fridge.
cinnamon crumble
Ingredients
- 15g cinnamon powder
- 1 egg
- 1 teaspoon of chemical yeast
- 180g of refined sugar
- 200g of wheat flour
- 150g of butter
Method of preparation
- Mix everything in a bowl to make a dough;
- Once ready, roll out the dough to about 0.5 cm thick;
- Bake in a medium temperature oven (about 160°C) for approximately 20 minutes.
Mounting
- Remove the dulce de leche from the fridge;
- Break the cinnamon dough with your hands so that it becomes a crunchy farofa and place a generous portion on top of the candy;
- Add the semisweet chocolate chips;
- Serve cold and enjoy!
Source: CNN Brasil
