O Gato de Botas

Experience the delightful flavors of Brazil with this traditional Minas Gerais dessert, "O Gato de Botas." A harmonious blend of homemade banana jam, creamy custard, and fluffy meringue come together in this irresistible treat. Perfect for a special occasion or a sweet conclusion to any meal, this dessert will transport your taste buds to the heart of Brazil.

Ingredients

For the Banana Jam:
🍌 6 bananas caturra, chopped
💧 1 cup water
🍬 1 cup sugar

For the Cream:
🥛 1/2 liter milk
🌽 3 tablespoons corn starch
🍳 3 egg yolks
🍬 1 cup sugar
🥛 1 box 200 g heavy cream Brand: Ninho
🥛 1 box 395 g condensed milk Brand: Italac

For the Meringue Topping:
🍳 3 egg whites
🍬 Sugar (amount according to visual)

Instructions

1- Prepare the Banana Jam:

• In a stainless steel pot, caramelize 1 cup of sugar over medium heat.
• Slowly add 1 cup of water to create a syrup, stirring constantly.
• Add 6 chopped bananas caturra and cook for approximately 10 minutes until the bananas are soft. Set aside.

2- Prepare the Cream:

• In a stainless steel pot with the heat off, combine 395 g condensed milk and 3 egg yolks, mixing until smooth.
• Add 3 tablespoons of corn starch and mix thoroughly.
• Stir in 200 g heavy cream, followed by 1/2 liter of milk, until the mixture is homogenous.
• Turn the heat to medium and stir continuously.
• Once the cream starts to boil, continue stirring for 5 more minutes to thicken. Turn off the heat.

3- Assemble the Dessert Base:

• Pour the banana jam into a clear glass baking dish, spreading it evenly to form the base layer.
• Carefully spoon the warm cream over the banana jam, ensuring an even layer.
• Refrigerate for 3 to 4 hours to set.

4- Prepare the Meringue Topping:

• In a stand mixer Brand: Arno, beat 3 egg whites until they reach stiff peaks.
• Gradually add sugar (amount according to visual) and beat to achieve a firm meringue.

5- Final Assembly and Browning:

• Spread the meringue over the chilled dessert, creating decorative peaks.
• Using a kitchen torch, lightly caramelize the meringue peaks until golden brown, or place in a preheated oven at maximum power for 15 to 20 minutes.

Prep Time: 40 minutes
Cook Time: 10 minutes for banana jam, 5 minutes for cream
Chilling Time: 3-4 hours
Browning Time: 15-20 minutes or a few minutes with a torch
Total Time: Approximately 4 hours
Servings: 8-10
Equipment: Pot, induction cooktop, silicone spatula, glass baking dish, stand mixer Brand: Arno, kitchen torch

Cooking Tips

• Prepare the banana jam a day ahead to save time on the day of serving.
• Stir the cream mixture continuously on medium heat to avoid lumps.
• For an even meringue consistency, ensure egg whites are at room temperature before beating.

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O Gato de Botas