Ingredients

10 DORÉ® SALT COOKIES (77 g)

4 tablespoons of melted butter (56 g)
1/2 cup LA LECHERA® CONDENSED MILK (140 g)
1/2 cup of NESTLÉ® MILK CREAM (120 g)
1 cup of passion fruit pulp without sugar (230 g)
2 sachets of unflavored gelatin dissolved in 4 tablespoons of warm water (14 g)
Instructions
STEP 1: Make the cookie base
Crush the DORÉ® SALTIN ​BISCUITS in a bowl and mix with the melted butter until well
integrated. In a medium mold, preferably unmoldable, put the cookies and press with your
hands to cover the bottom and a little the edges. Take the mold to the freezer for 20 minutes
so that the cookie sticks well.

STEP 2: Mix the milks

Add the LA LECHERA® CONDENSED MILK, the NESTLÉ® MILK CREAM, the passion fruit
pulp and the dissolved unflavored gelatin to the blender jar.

Blend for 10 seconds or until well integrated. Remove the mold from the freezer and pour the
mixture over the cookie.

STEP 3: Refrigerate and serve

Take the mold to the fridge and leave for approximately 3 hours or until the dessert sets.

After this time, remove the mold and serve the dessert in equal portions.