Serradura ~ Portuguese Sawdust Pudding

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Instructions

    • In the bowl of a food processor, blitz the cookies into fine crumbs.
    • In the bowl of a stand mixer fitted with the whip attachment, beat the cream until medium-soft peaks form, 3 to 5 minutes.
    • Add the sweetened condensed milk and continue whipping until medium-stiff peaks form, 2 to 4 minutes more.
    • Spoon the cream into a resealable plastic bag and snip off one of the bottom corners of the bag to make for easy piping.
    • In individual glass serving dishes, wine glasses, martini glasses, short Mason jars, or a single large serving dish, alternate layering the cream and the cookie crumbs beginning and ending with the cream. You should have about 7 layers.
    • Garnish with anything you desire, whether ground cinnamon, almonds, toasted coconut, or the very untraditional (though stunning) passion fruit pulp and seeds.
  • Refrigerate at least 4 hours or preferably overnight to allow the cookies to soften. If chilling overnight, tent the puddings with plastic wrap to avoid it drying out.
  • Serve cold and garnish, if desired, with cinnamon, almonds, coconut, and/or passion fruit just before serving.

Instructions

    • In the bowl of a food processor, blitz the cookies into fine crumbs.
    • In the bowl of a stand mixer fitted with the whip attachment, beat the cream until medium-soft peaks form, 3 to 5 minutes.
    • Add the sweetened condensed milk and continue whipping until medium-stiff peaks form, 2 to 4 minutes more.
    • Spoon the cream into a resealable plastic bag and snip off one of the bottom corners of the bag to make for easy piping.
    • In individual glass serving dishes, wine glasses, martini glasses, short Mason jars, or a single large serving dish, alternate layering the cream and the cookie crumbs beginning and ending with the cream. You should have about 7 layers.
    • Garnish with anything you desire, whether ground cinnamon, almonds, toasted coconut, or the very untraditional (though stunning) passion fruit pulp and seeds.
  • Refrigerate at least 4 hours or preferably overnight to allow the cookies to soften. If chilling overnight, tent the puddings with plastic wrap to avoid it drying out.
  • Serve cold and garnish, if desired, with cinnamon, almonds, coconut, and/or passion fruit just before serving.

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