Peru: Cuisine and Culture I | Page 5

Suspiro de una limeƱa

Ingredients:

1 can of condensed milk

1 can of evaporated milk

1 cinnamon stick

5 egg yolks

3 egg whites

1 cup white sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 cup oporto wine.

"Suspiro", PeruDelights, 2014

Preparation:

*In a heavy saucepan cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color. Take off the heat.

*Separate the egg whites from the yolks, and use a wire beater to beat the egg yolks in a bowl. Add a couple of tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan and mix carefully and reserve. This is what Peruvians call manjar blanco.

*In another saucepan mix the sugar, Port wine and water. Make it boil over high heat for 6 minutes without stirring.

*Meanwhile, beat the egg whites with an electric beater 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 or a larger container, cover with meringue in a decorative fashion (easier if you use a piping bag, but you can do it with a regular bag with a hole cut in one corner, or with a spoon), and dust with powdered cinnamon.

*Serve at room temperature, or cooled.