Suspiro A La Limea Recipes

SUSPIRO DE LIMEñA RECIPE

Steps:

• Put the two types of milk in a saucepan. If you use full fat milk instead of sweetened condensed milk try adding some more sugar to the final mix to bring up the sweetness. Simmer the milks on a very low heat.
• Caramelising the milk can take a long time, up to an hour or more. Try for 40-45 minutes. An alternative method is to boil the condensed milk in the can for the same amount of time. It doesn't take as much effort to keep an eye on the milk. Simmering the milk in a saucepan will definitely produce a better flavour however.
• Whip the egg yolks and then add the caremalizing hot milks to the bowl. Beat thoroughly for about 20 seconds and then pour everything back into the saucepan with the vanilla. This makes the famous Dulce de Leche as it's known in many Spanish speaking countries. In Peru they call it manjar blanco. You might also see manjar blanco referred to as blancmange.
• Next mix the port/pisco with the sugar and cook (bringing to the boil) in a saucepan until the mix becomes quite thick.
• Beat egg whites in a separate bowl.
• Add this sticky syrup to the egg whites and beat with a spoon until it starts to look like whipped cream.
• Add mix of sugar and egg white to the top of the manjar blanco in cups or bowls.

SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.

SUSPIRO LIMEñO

Steps:

• In a heavy saucepan, cook the evaporated milk, the sweetened condensed milk and the vanilla extract over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns to a caramel color, for about 40 minutes. Take off the heat.
• Separate the egg whites from the yolks. Beat the egg yolks in the bowl of a stand mixer. Add a couple tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan. Mix carefully and reserve.
• In another saucepan, mix the sugar and Port wine. Boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
• Meanwhile, beat the egg whites at high speed until soft peaks form.
• Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
• Pour the cooked milk mixture (manjar blanco) in individual cups. Cover with meringue in a decorative fashion by using a piping bag and a decorative tip.
• Dust with ground cinnamon.
• Serve cold or at room temperature.