SUSPIRO LIMEÑO, DESSERT FROM PERU
This is a typical recipe from Peru, developed in the Colonial days,
very sweet as Peruvians love their desserts. In Peru a good dessert
must always be present in their meals. And it must be good too!
½ cup of any sweet wine (may be Port wine or a sweet white
1 cup of sugar
1 can condensed milk (sweetened)
1 can evaporated milk
2 teaspoons of cinnamon
1 teaspoon vanilla
Mix in a pan both cans of milk, moving them with a wooden spoon constantly
until it reaches the consistency of a soft paste. Remove this paste
from the heat and add the egg yolks, beating thoroughly while adding
them. Let it stand while you prepare syrup with the sugar and the
wine, you must cook it until it gets to the point of leaving a thread
like if you drop it from the spoon.
Beat the egg whites with the vanilla in them, until they are stiff
and pour into them very slowly the hot syrup, beating constantly.
Once they are cold, serve the dessert dishes with the milk paste done
before (manjar blanco), cover it with the meringue, and then sprinkle
them with the cinnamon.
Serve this dessert with a glass of very cold dry white wine.
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