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Carlota de Chinola

Categoría
Postres
Dificultad
Fácil
Porciones
12

Ingredientes

  • Carlota
  • 2 Latas grandes de leche evaporada
  • 2 Latas grandes de leche condensada
  • 1 Taza de pulpa de chinola o al gusto (debe de ser sin semillas)
  • Galletas maría
  • Syrup para mojar las galletas
  • 1 Taza de pulpa de chinola con semilla
  • ¼ De taza de agua
  • 2 Cucharadas de azúcar
  • Espejo de chinola para el topping
  • 1 Taza de pulpa de chinola
  • 1 Cucharadita de gelatina en polvo o 2 hojas de gelatina
  • 2 Cucharadas de azúcar
  • Crema chantilly para decorar
  • ½ Taza de crema de leche para batir
  • 1 Cucharada de azúcar en polvo
  • ½ Cucharadita de vainilla

Preparación

  1. Mezclar la leche condensada y evaporada con la taza de pulpa sin semillas.
  2. Hacer el syrup para mojar las galletas mezclando la pulpa con agua y azúcar.
  3. En un molde desmoldable, pirex o plato hondo, colocar una base de crema.
  4. Pasar las galletas por el syrup de chinola y colocar una base.
  5. Repetir alternando la mezcla y las galletas mojadas.
  6. Refrigerar.
  7. Para decorar: calentar la pulpa con semillas.
  8. Agregar 2 cucharadas de azúcar y remover.
  9. Quitar del calor e incorporar la gelatina.
  10. Para la Chantilly: batir la crema fría con azúcar en polvo y vainilla hasta que haga picos.
  11. Cuando la carlota esté lista, decorar con el espejo de chinola y la crema chantilly.