Pavê on Mother's Day


Pavê is a Brazilian dessert, very popular in holidays.

Since yesterday was mother's day, I decided to give you a little piece on how mother's days used to be. My mom is not longer with us. Since 2008, I've been dealing with this: disguising one of the biggest gaps anyone could have.

The last mother's day with my mom was in 2008. I was quite happy, because I was turning one of my mom's dreams true. She always wanted to go to a specific restaurant, so I decided to surprise her and I made some reservations at this place. As we were getting closer to the restaurant, she realized she was going there and got really emotional.

Almost four weeks later, she collapsed from the same disease I had a year and a half ago.

I don't like talking about this, but I think this time of the year is very important to bring up these things. I mean every day is really special as long as you could have some fun, chat and so on with your mom. Living is like having a weird and a special surprise day after day, however you'll never know which one will came first.

If you could, take your mom out to a place she likes. Do it with your dad, also. Do things that please your parents whenever you want to. Do not wait for specific times of the year to do these things, because it could be too late...

This dessert was a popular topic not only on Mother's day, but on my mom's birthdays -- on mine and on my dad's birthdays too. It was a popular topic also in Christmas season. It was a popular topic, because if there was not pavê, something was missing. Of course, on birthdays, cake was the most important. But, pavê was like that supporting actor, whose presence brings the main character out.

This recipe is very special to me. And I'm glad I could share with you.

Pavê

{{Ingredients}}

{Pavê}
14 oz. of sweetened condensed milk
14 oz. of milk
4 eggs yolk
1/2 teaspoon of powdered gelatin mixed with 1/4 cup of warm water
4 egg white
2 tablespoon of sugar
17 oz. of heavy cream {cold}
7 oz. of digestive biscuits
2 cups of walnuts - coarsely chopped
{Topping - Chocolate Ganache & Cherries}
6 oz. of semi-sweet chocolate - chopped
7 oz. of heavy cream
4 oz. of maraschino cherries - drained
{{How to prepare}}

{Setting up the equipment}


Do not forget to put heavy cream into the fridge at least 10 minutes before you start preparing this recipe.
For this, you'll need a round cake pan {8'' diameter}. It's not necessary to grease it.
{Let's start with Pavê}



In a saucepan over low heat, cook sweetened condensed milk, milk and the egg yolk. Keep in mind you must not stop stirring this mixture. Once this cream starts to boil, add gelatin {powdered gelatin + warm water} and keep on stirring. Cook for more five minutes and turn off the heat. Let it cool.
{Meanwhile...}



Beat the egg white until soft peaks form. Then, add sugar and beat for more five minutes. Last, pour cold heavy cream into the mixture and beat for 5 minutes. Set aside.

{Preparing}

Once the cream is cooled, you'll start to arrange the layers of pavê.
First, you will pour the cream on the bottom of the pan.



Second it comes the digestive biscuits. Note: you must cover the cream with the biscuits.



Third you will pour the beaten cream {egg white + sugar + heavy cream}.



For the last, drop the walnuts.



Repeat this for two more times.
The last layer must be the one with the beaten cream {egg white + sugar + heavy cream}.



Take the pan to the fridge and let it there for three hours.

{Three hours after...}

In the top of a double boiler, melt the chocolate. Once it's melted, remove from the heat and, little by little, pour the heavy cream. Do not stop stirring until all is combined.
Bring the pan with pavê out of the fridge. Pour ganache cream over it and arrange the maraschino cherries on it. Take the pan to the fridge and let it there for three hours.