INGREDIENTS FOR THE FIRST FILLING:
2 cans of cooked condensed milk (put it in a pressure cooker, when it makes noise, count 30 minutes, turn it off and let it cool with the pot closed)
Enough boxed heavy cream to soften the condensed milk once it has cooled.
Reserve
INGREDIENTS OF THE SECOND CREAM (nest milk mousse):
1 can of WHOLE milk (it’s the blue one, if you use another it ruins everything, personal experience)
1 can of VERY COLD condensed milk (I usually leave it in the freezer, but I don’t let it freeze)
2 small boxes of COLD cream
1 teaspoon of emulsifier (it is the one used in ice cream and is essential)
350 grams of cold unsalted butter (but it cannot be too hard, you can also use Becel margarine, but it is better with butter)
In a mixer (I use a planetary mixer), beat the condensed milk, butter, 1 small box of cream and the emulsifier until doubled in volume.
Add a few tablespoons of milk and beat well.
Then add the other carton of cream, beat well, lift the mixer, add the rest of the milk, mix with a spoon so it doesn’t get messy, and then beat again until combined.
ASSEMBLE THE FOOT:
(This produced 1 large cake and 1 small square cake, which is the one in the photos)
Grease the pyrex mold with butter.
Put a little cream on the bottom and spread it all over.
Arrange the wet cookies
Add the boiled condensed milk with some peanuts and spread gently
Add another layer of moist cookies.
Add the cream with a little roasted peanuts
Do this to the top of the pyrex dish.
At the last of each cake, you should mix a little mousse with boiled condensed milk.
Cover the entire surface with peanuts.
Take it to freeze