Nostalgic Summer Frozen Delight: Vanilla, Fruits, and Golden Crumble

In a large bowl, whip the cold heavy cream until firm peaks form. The professional technique is to use a chilled bowl and beaters for better aeration and volume.

Gently incorporate the condensed milk, vanilla extract, and the pinch of salt into the whipped cream mixture. Make delicate movements so as not to lose the volume and lightness of the cream.

Pour the cream into an airtight container and place in the freezer for at least 6 hours, or ideally, overnight. Ensure the container is tightly closed to avoid ice crystals.

In a small saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat for about 8-10 minutes, stirring occasionally.

O segredo desta receita é permitir que as frutas liberem seus sucos e o molho engrosse levemente. Retire do fogo e deixe esfriar completamente antes de usar para evitar que derreta o creme.

Preheat the oven to 180°C (350°F). In a bowl, mix the flour, brown sugar, oats, and cinnamon. Add the cold butter in cubes.

With your fingertips, rub the butter into the flour mixture until it forms a coarse crumb. Avoid kneading the dough to maintain the crunchiness of the crumble.

Spread the farofa on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden and crispy. The most important tip is to turn the crumble halfway through the time to bake evenly.

Let the crumble cool completely before breaking into smaller pieces. This ensures maximum crunch for your dessert.

To serve, layer the chilled cream, berry compote, and crumble in individual glasses. Serve immediately for the best experience.