Vanilla Marquise with chocolate syrup🍫👩🏻‍🍳 [ESP-ENG]

Hello fellow food lovers ✨✨👩🏻‍🍳! I hope you are very very well and that your weekend is being wonderful, around here we are very well thank God 🩷🩷
How can something so simple be so rich? And also so versatile, and use in different preparations such as puddings, and even more those that we prepare from scratch based on Cornstarch.... In this opportunity I wanted to make a marquise with vanilla cream and chocolate syrup, but making the syrup myself (I had to try it and it turned out wonderful)....
Without further ado, here I show you the preparation of this delicious marquise....

Preparación | Preparation:

✨ En una olla agregué los 500ml, seguido de las 6 cucharadas de leche, con un batidor manual mezcle esto para luego incorporar el azúcar (4 cucharadas) y seguido las 3 cucharadas (grandes) de maicena.

✨ In a pot I added the 500ml, followed by the 6 tablespoons of milk, with a hand whisk mix this to then incorporate the sugar (4 tablespoons) and followed by the 3 tablespoons (large) of cornstarch.

✨ Agregué la yema del huevo y mezcle muy bien, para luego incorporar dos cucharadas de vainilla (o puedes usar la esencia de tu preferencia y a tu gusto) integré todo y lleve al fuego medio bajo, revolviendo suave y constante hasta que espeso (aproximadamente unos 5minutos), una vez espesa, retiramos del fuego e incorporamos la cucharada de mantequilla, revolvemos y dejamos enfriar.

✨ Add the egg yolk and mix very well, then add two tablespoons of vanilla (or you can use the essence of your preference and to your liking), integrate everything and bring to medium low heat, stirring gently and constantly until thick (about 5 minutes), once thickened, remove from heat and add the tablespoon of butter, stir and let cool.

✨ Mientras la crema de vainilla enfriaba, prepare el sirope, para ello en una olla agregué la taza y media de agua y lleve al fuego alto hasta que estuviera a punto de hervir, en ese punto baje a fuego minimo, agregue la taza de azúcar y dejé que esta se disolviera por completo para agregar 3 cucharadas colmadas de cacao (previamente tamizado) mezcle y deje cocinar por unos 8minutos revolviendo constantemente, luego retiramos de fuego y dejamos enfriar.

📌 Una vez listo, de no usarlo de una vez podemos envasarlo y guardarlo en la nevera.

✨ While the vanilla cream cooled, prepare the syrup, for this in a pot I added the cup and a half of water and bring to high heat until it was about to boil, at that point lower to minimum heat, add the cup of sugar and let this dissolve completely to add 3 heaping tablespoons of cocoa (previously sifted) mix and let cook for about 8minutes stirring constantly, then remove from heat and let cool.

📌 Once ready, if you do not use it all at once, you can pack it and store it in the refrigerator.

✨ Listas ambas preparaciones comencé a armar la marquesa, colocando una capa de galletas, sobre esta una capa de crema de vainilla y luego el sirope; repetí el proceso tres veces, culminando con galletas trituradas y sirope. (En este caso quise darme la oportunidad de probar como quedaba con galletas de coco). Llevamos a refrigerar por almenos 2 horas y ya podemos disfrutar de este rico postre..👩🏻‍🍳👩🏻‍🍳🍫

✨ Once both preparations were ready, I began to assemble the marquise, placing a layer of cookies, over this a layer of vanilla cream and then the syrup; I repeated the process three times, culminating with crushed cookies and syrup. (In this case I wanted to give myself the opportunity to test how it looked with coconut cookies). Refrigerate for at least 2 hours and we can enjoy this delicious dessert..👩🏻‍🍳👩🏻‍🍳🍫

Resultado | Result👩🏻‍🍳✨

Realmente es un postre fácil y muy delicioso ¡Amo las marquesas o tortas frías! Y está obvio que no fue la excepción..
Sin más amigos, me despido y espero que sea de su agrado🩷🌷

It really is an easy and delicious dessert. I love marquesas or cold cakes! And this one was obviously no exception....
Without further ado friends, I say goodbye and I hope you enjoy it🩷🌷