Ingredients:
Ovo
1 NESTLE® DOIS FRADES® White Chocolate Coating 500 g
Pudding
1 sachet of unflavored gelatin (12 g)
4 tablespoons of water
1 MOÇA® milk (can or box) 395 g
1 can of NESTLE® Milk Cream
1 cup (tea) of Liquid NINHO® Forti+ Whole Milk
Hot
1 cup (tea) of sugar
half a cup of hot water
Preparation mode:
Ovo
In a refractory container place the chocolate powder and melt and season according to the package instructions. In two forms of Easter eggs, with a spoon, place a layer of chocolate up to the mark indicated on the form.
Place the silicone part of the mold and lastly the acetate part, pressing lightly to fill it completely to the edge of the mold.
Refrigerate and leave face down for about 15 minutes to dry until opaque. Remove the egg shell from the mold, and set aside carefully.
Pudding
Dissolve the gelatin in the water and microwave for about 15 seconds at high power and set aside.
In a blender, beat all the ingredients with the dissolved gelatin until you get a homogeneous mixture.
Pour the mixture into the reserved eggshells, leaving a little space for the syrup. Cover with plastic wrap and refrigerate for about 4 hours.
Hot
In a wide-bottomed pan, melt the sugar until golden. Add the hot water and stir with a spoon. Let it boil until the sugar lumps dissolve and the syrup thickens.
Assembly
Dispose the syrup over the pudding and serve.
