| Culinary Corner #6 - Suspiro a la Limeña |
. Good, Insightful and Timely | Year 18 | 25 July 2020 ![[Image: 1mQECaD.png]](https://i.imgur.com/1mQECaD.png) FOOD
SUSPIRO A LA LIMEÑA Spanish for "Limean woman's sigh", this traditional Peruvian dessert is considered too sweet by some, but is one of the more traditional examples in Peruvian cuisine. Your Chef's Tip for today? Sprinkle some powdered cinnamon on top, just like they do in Peru! INGREDIENTS Manjar blanco • 400 grams of condensed milk • 400 grams of evaporated milk • 2 tablespoons of port wine • 4 egg yolks Meringue • 180 grams of white sugar • 6 tablespoons of port wine • 3 egg whites PREPARATION Manjar blanco 1. Mix the condensed milk, the evaporated milk and the egg yolks. 2. Cook the mix on a water bath until it gains consistency. 3. Add the port wine and mix until it's caramel coloured and has a thick consistency. Meringue 4. Mix the egg whites until you get soft peaks. 5. Mix the white sugar and the port wine until you get a syrup. 6. Mix the egg whites and the syrup until you get stiff peaks. 7. Serve the manjar blanco with the meringue on top. This recipe is good for multiple servings. If you like this recipe, make sure to try it and share a photo of your result! The South Pacific Independent News Network (SPINN) is an independent news organisation established in 2003 whose goal is to provide good news, insightful commentary and timely information for the citizens of the South Pacific. Recipes shared in its publications presume personal responsibility or adult supervision in the kitchen, as well as adherence to local laws. The opinions expressed in this publication do not necessarily reflect the views of the Editorial Board. Content is published anonymously, unless is the author requests otherwise. The SPINN is in no way, shape or form associated with the Government of the South Pacific. |
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