Este doce cremoso de frutas é uma sobremesa refrescante e elegante que combina a cremosidade suave das natas com a doçura natural das frutas da época. É uma receita versátil que permite usar qualquer fruta disponível, tornando-se perfeita para aproveitar os sabores de cada estação.

Ingredientes

  • 3 folhas de gelatina
  • 4 dl de natas
  • 370g (1 lata) de leite condensado
  • Fruta a gosto q.b. (usei amoras, pêssegos, uvas, ameixas e pêras)

Preparação

  1. Demolhar as folhas de gelatina em água fria.
  2. Numa tigela bater as natas em chantilly, juntar o leite condensado batendo sempre, adicionar as folhas de gelatina (previamente derretidas em banho-maria ou no microondas) e misturar bem. Reservar.
  3. Arranjar todos os frutos: lavar, descascar, retirar os caroços e cortar aos cubos. Guardar alguns para a decoração e deitar os restantes no preparado anterior. Envolver cuidadosamente.
  4. Verter para uma taça, enfeitar com a restante fruta e levar ao frigorífico. Servir bem fresco.

Here’s the English version of this delightful creamy dessert below

Creamy Fruit Dessert

This luscious dessert is a celebration of seasonal fruits wrapped in silky smooth cream – think of it as a sophisticated take on fruit and cream that’s elegant enough for dinner parties yet simple enough for family meals. The beauty lies in its adaptability; you can swap fruits based on what’s at its peak, making it a year-round favourite.

The key to success is gentle folding to maintain the airy texture of the whipped cream whilst ensuring the gelatine sets properly. This creates a mousse-like consistency that’s neither too firm nor too soft. For best results, choose fruits with varying textures and flavours – the contrast between sweet grapes, tart berries, and juicy stone fruits creates a symphony of tastes in every spoonful.

Ingredients

  • 3 gelatine leaves
  • 4 dl double cream
  • 370g (1 tin) condensed milk
  • Mixed fruit to taste (I used blackberries, peaches, grapes, plums, and pears)

Method

  1. Soak the gelatine leaves in cold water until softened.
  2. In a large bowl, whip the cream to soft peaks, then gradually add the condensed milk whilst continuing to whisk. Dissolve the soaked gelatine leaves in a bain-marie or microwave, then fold into the cream mixture until well combined. Set aside.
  3. Prepare all the fruits: wash, peel if necessary, remove stones and cut into small cubes. Reserve some pieces for decoration and gently fold the remainder into the cream mixture.
  4. Pour into a serving bowl, garnish with the reserved fruit pieces and refrigerate. Serve well chilled.