My niece has called it “super sweet dessert” because she finds it very sweet but also very super!!! My son calls it “mmmmm…keeping his eyes closed to show how much he likes it.

In general, it is an amazing sweet dessert that is made quickly, has few ingredients and its taste is indescribable… usually you only hear sounds of absolute pleasure!!!

For the summer, it is best to freeze it and eat it like ice cream. For the winter, I suggest making it in a glass or small bowl for individual portion. However, despite how you serve it, the pleasure is unique…


Yields6 ServingsDifficultyBeginner

Prep Time10 minsTotal Time10 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 2 packs of gluten-free biscuits Schär’s Mini Sorrisi or Schär’s Chocolate O's
 2 packs/sachets of instant cream with cocoa flavor (each pack/sachet is 2 servings)
 610 ml fresh milk (or what the instructions says of the above instant cream)
 1 tin can of ready-made milk caramel (or a tin of sweetened consecrate milk that you will simmer without opening it for 4 hours in water and that way you will make it caramel)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Whip the chocolate cream according to the instructions on the package.

2

Use a cake form sized aprox. 24Χ10cm / 4”X9 ½” inches. If it's not silicone, put parchment paper inside so you can easily unmold it afterwards.

3

Spread 1/3 of the chocolate cream evenly on the base of the form.

4

Then place a row of biscuits.

5

Spread half of the caramel on top of the biscuits.

6

Repeat the layers with 1/3 of the chocolate cream, a row of biscuits, the rest of the caramel and spread the remaining chocolate cream on top.

7

Place the dessert in the refrigerator for at least 3 hours and then for another 2 hours in freezing so that we can slice it before eating.

Ingredients

 2 packs of gluten-free biscuits Schär’s Mini Sorrisi or Schär’s Chocolate O's
 2 packs/sachets of instant cream with cocoa flavor (each pack/sachet is 2 servings)
 610 ml fresh milk (or what the instructions says of the above instant cream)
 1 tin can of ready-made milk caramel (or a tin of sweetened consecrate milk that you will simmer without opening it for 4 hours in water and that way you will make it caramel)

Directions

1

Whip the chocolate cream according to the instructions on the package.

2

Use a cake form sized aprox. 24Χ10cm / 4”X9 ½” inches. If it's not silicone, put parchment paper inside so you can easily unmold it afterwards.

3

Spread 1/3 of the chocolate cream evenly on the base of the form.

4

Then place a row of biscuits.

5

Spread half of the caramel on top of the biscuits.

6

Repeat the layers with 1/3 of the chocolate cream, a row of biscuits, the rest of the caramel and spread the remaining chocolate cream on top.

7

Place the dessert in the refrigerator for at least 3 hours and then for another 2 hours in freezing so that we can slice it before eating.

4 Ingredients Gluten Free Best Ever Dessert
  • If you decide to put it in glasses or small bowls, you will need 6 glasses, (old fashion type) or 6 small bowls for specific amount I give you. Do exactly the same process with the layers of chocolate cream, cookies, caramel, etc. keeping aside 2 biscuits to decorate the dessert on top, sprinkle some white chocolate couverture and these cookies after crush them.
  • For best results, do it a day before serving.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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