Suspiro a la Limeña

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the evaporated milk and sweetened condensed milk in a medium saucepan.

   Ca. 1 min.

2. 2

   Bring the milk mixture to a gentle boil over medium heat, then reduce the heat to low and simmer, stirring constantly with a wooden spoon, for about 30-35 minutes.

   Ca. 35 min.

   Kokkens note: Stirring constantly prevents the milk from scorching and ensures a smooth consistency.

3. 3

   The mixture should thicken significantly and turn a light golden color, resembling dulce de leche. This is your manjar blanco.

4. 4

   Remove the manjar blanco from the heat and let it cool for 5 minutes.

   Ca. 5 min.

5. 5

   In a small bowl, whisk the egg yolks until smooth.

   Ca. 1 min.

6. 6

   Gradually temper the egg yolks by slowly adding a few spoonfuls of the warm manjar blanco to the yolks while whisking constantly.

   Ca. 2 min.

   Kokkens note: Tempering prevents the yolks from scrambling.

7. 7

   Pour the tempered egg yolks back into the saucepan with the remaining manjar blanco.

8. 8

   Stir in the vanilla extract.

9. 9

   Return the saucepan to low heat and cook for another 2-3 minutes, stirring continuously, until the mixture is thick enough to coat the back of a spoon.

   Ca. 3 min.

   Kokkens note: Do not boil after adding the egg yolks.

10. 10

    Divide the manjar blanco evenly among individual serving glasses or ramekins.

    Ca. 2 min.

11. 11

    Cover the servings with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 2 hours to chill.

    Ca. 2 t.

12. 12

    While the manjar blanco chills, prepare the meringue. In a small saucepan, combine the granulated sugar and port wine.

    Ca. 1 min.

13. 13

    Bring the sugar and port to a boil over medium heat, stirring until the sugar dissolves. Continue to boil without stirring until the syrup reaches 240°F (115°C) on a candy thermometer.

    Ca. 5 min.

    Kokkens note: This is the soft-ball stage, crucial for a stable meringue.

14. 14

    While the syrup is cooking, beat the egg whites in a clean, dry bowl with an electric mixer on medium-high speed until soft peaks form.

    Ca. 3 min.

    Kokkens note: Ensure your bowl and whisk are free of any grease, which can prevent the egg whites from whipping properly.

15. 15

    Once the syrup reaches the correct temperature, slowly and carefully pour the hot syrup in a thin stream into the egg whites while continuing to beat on high speed.

    Ca. 2 min.

    Kokkens note: Pour slowly down the side of the bowl to avoid hitting the whisk directly.

16. 16

    Continue beating until the meringue is thick, glossy, and forms stiff peaks, and the bowl is cool to the touch (about 5-7 minutes).

    Ca. 7 min.

17. 17

    Once the manjar blanco is thoroughly chilled, spoon or pipe the meringue over each serving.

    Ca. 2 min.

    Kokkens note: Use a piping bag with a star tip for an elegant presentation.

18. 18

    Dust lightly with ground cinnamon before serving.