Ice cream and chilled desserts
Serradura means “sawdust” in Portuguese, and the dessert takes its name from the fine biscuit crumbs on top. Finely ground Maria biscuits are layered with cream whipped with sweetened condensed milk, then chilled in cups. No oven or stovetop is needed; as it rests, the biscuits absorb moisture from the cream and soften like damp sand. Serradura is popular in Portugal and Macau.
Process the biscuits in a food processor until they have a fine, sand-like texture. If any large pieces remain, sift the crumbs and process the larger pieces again. The finer the crumbs, the neater the layers.
Using a mixer, whip the cold cream in a chilled bowl for 3 minutes, until soft peaks form. Pour in the sweetened condensed milk in a thin stream and whip for 2 more minutes, until stiff peaks form. Overwhipped cream will turn grainy and become butter; stop as soon as the peaks stand upright.
Sprinkle one 15 ml measure of crumbs into the bottom of each of six 250 ml cups and press lightly with the back of a spoon. Add two 15 ml measures of cream and smooth it out. Repeat this sequence three or four times, finishing with a thick layer of crumbs on top.
Cover the cups with plastic wrap, refrigerate, and serve cold.
Refrigerate the cups for at least 4 hours before serving. The biscuits need this time to absorb moisture from the cream; serradura served sooner will be dry and powdery.
Bisküviyi çok ince öğütmeyin, un gibi olunca katmanlar birbirine karışıyor ve kum dokusu kalmıyor. Robotta darbeli çekmek en iyisi, sürekli çalıştırınca bir anda toz hâline geliyor ve geri dönüşü yok.
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