Postre en capas de galleta fina de chocolate

Ingredientes

• 1 chocolate pie dough
• 1 teaspoon gelatine
• 4 teaspoons cold water
• 1 cup cream whole, heavy or whipping cream
• 2 tablespoons powdered sugar

Preparación

1. 1

   Pre-heat oven to 350°F (180°C) Line one or two baking sheets with Parchment paper.FOR THE CHOCOLATE PIE DOUGH (click)Roll the dough out (a small amount at a time) on a floured flat surface, flour the rolling pin also. Roll out very thin and cut with cookie cutters, place on prepared baking sheets and bake for approximately 5 minutes. Let cool completely, best to fill just before serving.

2. 2

   --- FOR THE STABILIZED WHIP CREAM ---

3. 3

   In a small pot combine the gelatine and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatine dissolves. Remove from heat and let cool slightly (but not set).In a medium bowl whip the cream and icing sugar until soft peaks form, continue beating and add the gelatine, whip on high until stiff.

4. 4

   --- PUTTING IT TOGETHER ---

5. 5

   Place one cookie on a plate with some whipped cream, fresh fruit, another cookie and repeat, place another cookie on top add whipped cream sprinkle with grated chocolate and fruit. Serve immediately. Enjoy!