Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — desserts, built around what Gustavo keeps on the shelf.
Ingredients
- 10 oz . Butter
- 35 oz . Flour
- 1 Vial Vanilla Essence
- 1 Lemon Peel
- 3 eggs
- 6 Gelatin Sheet
- 21 oz . Iberia Coconut Condensed Milk
- 5 oz . Iberia Coconut Milk
Method
- The first thing to do is to place the gelatin sheets inside a small bowl with a bit of water, to allow them to soak and soften.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.