Suspiro A La Limea Recipes
SUSPIRO LIMENO
This is a classic Peruvian dessert which is very popular in Chile, it's irresistible for all ages! It's easy and I've been able to prepare it myself since I was little! Try it, you won't regret it!
Provided by fran from chile
Categories World Cuisine Recipes Latin American South American Peruvian
Time 3h45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 62.4 g, Cholesterol 108.8 mg, Fat 11.9 g, Fiber 0.1 g, Protein 11.6 g, SaturatedFat 7 g, Sodium 171.3 mg, Sugar 61.8 g
SUSPIRO A LA LIMENA
Steps:
- 1. In a saucepan, boil both milks together until you get a thick cream. 2. Remove from heat and add egg yolks and vanilla. Cool and pour into a bowl. 3. In a saucepan, add the sugar and port wine enough to cover it. 4. Boil until it has a thick caramel. 5. In a separate bowl, beat egg whites for a meringue and add the syrup. 6. No stirring constantly until the syrup is cool. 7. Cover cream mixture with the meringue. 8. Sprinkle with cinnamon.
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- Using your electric mixer, beat the egg whites on medium speed in the mixing bowl until soft peaks form.
- Slowly add the sugar, 1-2 tablespoons at a time, until thoroughly mixed. Add the lime juice and beat thoroughly.
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