| For the base 200 gr. Butter Beat the butter and sugar together until the sugar has dissolved. Add the egg white and vanilla. Then wrap the flour and oats. Mix well. Tighten it to a 12 x 26 cm mold). Refrigerate for 30 minutes. Preheat the oven to 170 C. Bake in a preheated oven for about 20 minutes. Note: Leftover dough can be stored in refrigeration and then to be used, it is only left at room temperature before use. |
For the filling 2 1/2 teaspoons unflavored gelatin 3 tablespoons water 8 ounces cream cheese 1/2 cup powdered sugar 2 egg yolks ¼ cup milk 1 ¼ cup sweet cream – whipped topping ½ cup passion fruit juice Dissolve gelatin in water. Mix well and set aside. Beat cream cheese and sugar until blended, then add egg yolks, milk and gelatin mixture. Beat until well silky. Wrap the whipped cream slowly to the mixture. Pour it over the dough. Refrigerate at least 3 hours. |
| LIQUEFY
1 ½ pound papaya, peeled, seeded, chopped |
Combine sugar, cornstarch and salt in a pot. Add the orange juice. Add the papaya puree and lemon juice. Cook over medium heat, mixing constantly until mixture is species. Let cool. Refrigerate. When serving, fill individual glasses and decorate with papaya ball and leaves of good grass. |
| 4 bananas cut in half and then lengthwise in 4 to give a total of 16 fingers
Cream |
The whole banana is wrapped in the cream. Fry the banana chips wrapped in cream in 1 1/2 cups of oil at 375 F until golden brown. Serve them with the ice cream of your choice. |
Location: Street 11, Av. 6 y 8, San Jose, Costa Rica. From Southwest Corner of Plaza de la Democracia 200 mts South, 200 mts West and 25 mts North
Waze: Tin Jo Restaurante
WhatsApp: 8886-8406
Online order for take out: Order Now