Strawberry Brigadeiro Spoon Pots

Method

1. Rinse the strawberries under running water, pat them completely dry with kitchen paper, hull them and slice 0.5 cm thick. Set aside a few nice ones, halved, for the top. Any water left on them thins the cream.

   Add in this stepStrawberries 160 g

2. Put the condensed milk, cream, cocoa and butter in a 14 cm non-stick saucepan and mix until smooth and lump-free before turning on the heat.

   Add in this stepSweetened condensed milk 160 gDouble or heavy cream (for the brigadeiro) 60 mlUnsweetened cocoa powder 12 gUnsalted butter 10 g

3. Cook over medium-low heat for 6 min, scraping the bottom constantly. You want a softer, spoonable texture than rolling brigadeiro: when you draw the spatula across the bottom, the base shows for a moment and then slowly closes, and the mixture still falls slowly from the spatula. Turn off the heat; it thickens as it cools.

   medium-low heat

4. Scrape it into a bowl, press cling film onto the surface and cool for about 20 min, until just lukewarm. Layered while hot, it would melt the whipped cream.

5. Put the whipping cream and icing sugar in a chilled bowl and whisk for 3 min with a hand whisk or electric mixer, until soft peaks form that curl over at the tip when you lift the whisk.

   Add in this stepCold double or heavy cream (for whipping) 100 mlIcing sugar 10 g

6. In 2×200 ml cups or glasses, layer brigadeiro cream, sliced strawberries and whipped cream, then repeat once. Pressing strawberry slices against the glass, cut side out, makes the layers look much prettier from the side.

7. Top with the reserved strawberry halves and the chocolate shavings, then chill for 30 min before serving.

   Add in this stepDark chocolate, shaved or grated (to decorate) 10 g