Gluten-Free Natas do Céu
Ingredients
6 large egg yolks
6 tablespoons of water
6 tablespoons of sugar
120g granulated sugar
473ml heavy cream (cold)
1 packet gluten-free cookies (crushed)
Optional: Cinnamon sticks for extra flavor
Instructions
Prepare the Sugar Syrup:
In a non-stick pan, combine 6 tablespoons of sugar and 6 tablespoons of water over medium heat. Stir until the sugar dissolves completely. (Optional: Add cinnamon sticks for extra flavor.)
Let the mixture simmer gently for about 5 minutes to create a light syrup. Remove from heat and let cool completely.
Make the Egg Custard (Doce de Ovos):
In a bowl, pass the egg yolks through a fine mesh sieve to ensure a smooth texture.
Whisk the egg yolks gently until fully combined.
Slowly pour the cooled sugar syrup into the yolks while whisking continuously to prevent curdling.
Return the mixture to the pan and cook on low heat, stirring constantly, until it thickens into a smooth custard (do not let it boil to avoid scrambling the eggs).
Once thickened, transfer the custard to a bowl and let it cool completely.
Prepare the Crushed Cookies:
Place the gluten-free cookies in a plastic bag or between two sheets of parchment paper. Use a rolling pin to crush them into fine crumbs.
Alternatively, pulse the cookies in a food processor until they reach a sandy consistency.
Whip the Cream:
In a large bowl, whip the cold heavy cream and 120g of sugar until soft peaks form. Be careful not to overwhip.
Assemble the Layers:
In individual serving glasses or a large dish, sprinkle a layer of crushed gluten-free cookies to form the base.
Spoon or pipe a thick layer of whipped cream over the cookie crumbs and repeat the process twice, alternating layers of cookies and whipped cream.
Cover the dessert and place it in the freezer for 30 minutes to set.
Finish with a drizzle of the egg custard (Doce de Ovos) on top for a beautiful presentation.
Afterward, transfer to the refrigerator and chill for at least 2-3 hours to allow the flavors to meld.
Serve:
Before serving, garnish with a sprinkle of crushed gluten-free cookies or a light dusting of cinnamon for an extra touch of flavor.