Receita Solta

Delicious Red Berry Pavé: an Irresistible Recipe

RS

Por

Master Receita Solta

Delicious Red Berry Pavé: an Irresistible Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories650 kcal

Resumo para quem tem pressa

"Pavê chilled and assembled in layers of cornstarch cookies, velvety condensed milk cream with heavy cream, and fresh strawberry, raspberry, and blueberry compote. A refreshing dessert that balances the sweetness of the dairy cream with the striking acidity of the red berries."

Delicious Red Berry Pavé: an Irresistible Recipe

O Que Você Precisa Saber

- Pre-macerating the fruits with lemon juice intensifies the natural aromas and releases a syrup that moistens the cookies. - The consistency of the dairy cream acts by softening the cornstarch cookies over the hours of rest under refrigeration. - The minimum time of 4 hours in the refrigerator sets the layers and allows for cutting into firm and uniform portions.

Ingredients

Main Course

  • 200g of cornstarch cookies (maizena biscuits)
  • 500ml heavy cream
  • 1 can sweetened condensed milk
  • 1/2 cup sugar
  • 300g of berries (strawberry, raspberry, and blueberry)
  • 1 tablespoon of lemon juice

Instructions

Main Course

1

Start by hydrating the red fruits with the lemon juice and set aside.

2

In a bowl, mix the heavy cream and condensed milk until homogeneous.

3

Add the sugar to the cream and beat until creamy.

4

In a rectangular pan, start assembling the pavê: make a layer of cornstarch biscuits.

5

Spread a layer of the previously prepared cream on top.

6

Distribute a layer of red fruits over the cream.

7

Repeat the layers until the pan is full, finishing with the cream.

8

Refrigerate for at least 4 hours before serving.

Equipe sua Cozinha

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Chef Tips

- Umedeça os biscoitos rapidamente em leite frio com gotas de baunilha antes da montagem para acelerar o amaciamento das camadas. - Reserve as frutas mais inteiras e firmes para decorar a camada superior após a finalização com o creme branco. - Utilize refratário retangular de vidro transparente para valorizar o efeito visual das camadas intercaladas de frutas e creme.

Variations

- Cook half the red fruits with the sugar until a rustic jam with pieces forms to intersperse in the filling. - Add fine white chocolate shavings over the last layer of cream before arranging the decorative fruits. - Assemble the pavê in individual bowls or dessert glasses to facilitate service at dinners and receptions with friends.

Substitutions

- O biscoito tipo maisena pode ser substituído por biscoito champanhe tradicional ou biscoito tipo maria sem alterar a estrutura. - As frutas frescas podem ser substituídas por frutas vermelhas congeladas levemente descongeladas e bem escorridas na peneira. - O creme de leite tradicional pode ser trocado por nata fresca batida ou creme de leite fresco para textura ainda mais sedosa.

How to Store

Keep the pavê mandatorily covered with plastic wrap in the refrigerator for up to 4 days. Keep in a constant refrigerated environment to preserve the freshness of the berries and the velvety firmness of the dairy cream.

Can You Freeze It?

Não é recomendado congelar o pavê montado com frutas vermelhas frescas. No descongelamento, as frutas soltam excesso de água, os biscoitos viram uma pasta empapada e o creme lácteo tende a dessorar e perder a consistência aveludada.

What to Serve With

Serve with a short black espresso without sugar to cut the sweetness, chilled crème de cassis liqueur, or a glass of brut rosé sparkling wine. Fresh mint leaves in the finishing bring a pleasant aroma.

Frequently Asked Questions

How to prevent the cookies from getting hard in the pavê?

Dip each biscuit quickly in whole milk flavored with vanilla before placing in the baking dish and ensure a minimum rest of 4 hours in the refrigerator for complete hydration.

Does the cream need to go on the stove to thicken?

In this recipe, the cream is emulsified cold; the refrigerated rest firms the ingredients naturally with the fat of the heavy cream and the absorption of the cookie starch.

Can I use blackberries or cherries instead of blueberries?

Yes, any variety of fresh red fruit or acidic wild berries integrates perfectly into the recipe, maintaining the total proportion of 300g.

Why do fruits release water over the dessert after a few hours?

The sugar in the cream draws water from the fruit cells by osmosis; to minimize this, drain the maceration syrup very well before distributing the fruits in the layers.

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