Well I’m super excited!! Excited like a chubby little boy! We were at the grocery store and there was a new and special stand of Lotus cookies and Lotus spread! Super excited! So my Israelis friends probably may not understand the excitement. So far I haven’t seen these cookies – neither here in Arizona nor Milwaukee.
Of course I bought one package (actually two) of the Lotus cookies and one jar (really one) of Lotus spreads. I waited for a special occasion to prepare this special dessert – I learned how to make it from a woman who worked with me in Israel. It is easy to make and it’s really impressive!
Today (September 16) it’s my Dima’s- my hubby birthday and I made this perfect dessert to take to work.
Ingredients
- To the cookie base
- 250g of lotus cookies (1 package)
- 100 gr. of butter
- 1 tablespoon of lotus spread
- To the white layer
- 1 cup of thinly ground coconut flakes ( I prefer unsweetened)
- 250 gr. of white chocolate
- 200 ml condensed milk
- 25 gr. of butter
- To the brown layer
- 250 grams of dark chocolate
- 200 ml condensed milk
- 25 grams of butter
- To the top layer
- 5-7 tablespoons of lotus spread (depends how thick you want it to be)
Instructions
1
Crush the cookies, melt the butter together with the lotus spread, and mix everything together. Flatten and tighten in rectangle pan and place it in freezer.
2
Fill saucepan with some water and bring the water to a gentle simmer.
3
Set a heatproof bowl on top of he saucepan.
4
Place in the heatproof bowl white chocolate and the butter, when the two are melted add the milk and stir.
5
Remove from stove, add the coconut flakes and mix to a uniform mixture.
6
Pour the mixture over the cookie layer evenly (preferably using a spatula for even spreading) and put in the freezer again.
7
Place in the heatproof bowl the dark chocolate and the butter, when the two are melted add the milk and stir.
8
Pour the mixture over the white layer evenly (preferably using a spatula for even spreading) and put in the freezer again.
9
Melt in the microwave 5-7 tablespoons of lotus paste and pour it over the dark chocolate layer evenly and place in the freezer.
Notes
You should let the dessert sit for about three hours in the freezer.
Take the dessert out about ten minutes before you plan cutting it.
Because the cutting process is quite clumsy, when I make this dessert, I cut it in advance and return it to the freezer so that when I serve it is already cut.
Cut it into small pieces - this dessert is heavy and sweet.
Ingredients
- To the cookie base
- 250g of lotus cookies (1 package)
- 100 gr. of butter
- 1 tablespoon of lotus spread
- To the white layer
- 1 cup of thinly ground coconut flakes ( I prefer unsweetened)
- 250 gr. of white chocolate
- 200 ml condensed milk
- 25 gr. of butter
- To the brown layer
- 250 grams of dark chocolate
- 200 ml condensed milk
- 25 grams of butter
- To the top layer
- 5-7 tablespoons of lotus spread (depends how thick you want it to be)
Instructions
Crush the cookies, melt the butter together with the lotus spread, and mix everything together. Flatten and tighten in rectangle pan and place it in freezer.
Fill saucepan with some water and bring the water to a gentle simmer.
Set a heatproof bowl on top of he saucepan.
Place in the heatproof bowl white chocolate and the butter, when the two are melted add the milk and stir.
Remove from stove, add the coconut flakes and mix to a uniform mixture.
Pour the mixture over the cookie layer evenly (preferably using a spatula for even spreading) and put in the freezer again.
Place in the heatproof bowl the dark chocolate and the butter, when the two are melted add the milk and stir.
Pour the mixture over the white layer evenly (preferably using a spatula for even spreading) and put in the freezer again.
Melt in the microwave 5-7 tablespoons of lotus paste and pour it over the dark chocolate layer evenly and place in the freezer.
Notes
You should let the dessert sit for about three hours in the freezer. Take the dessert out about ten minutes before you plan cutting it. Because the cutting process is quite clumsy, when I make this dessert, I cut it in advance and return it to the freezer so that when I serve it is already cut. Cut it into small pieces - this dessert is heavy and sweet.
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