This is my version of Suspiro a la Limeña, one of Peru's flagship desserts. It consists of a pot-cooked 'dulce de leche', combined with egg yolks, and a Port wine-infused Italian meringue. This all sounds very sophisticated - it is, indeed - yet it is not impossible to do. And in this video, I pay tribute to it, showing and trying to explain, in a simple and detailed way, how it is prepared. Enjoy it!
00:18 Introduction
01:04 Yolks's 'Dulce de leche'
04:08 Port wine-infused Italian meringue
07:07 How it is served
08:15 Foodporn
These are the ingredients I use:
INGREDIENTS:
Yolks's 'Dulce de leche':
- 750 milliliters of Whole Milk, Fresh, UHT (approximately 3 cups).
- 100 grams of sugar (approximately half a cup).
- 3 egg yolks.
Port wine infused Italian meringue:
- 125 milliliters of Port wine.
- 200 grams of sugar (about a cup).
- 3 egg whites.
* The port wine syrup must reach 120 degrees Celsius in order to be poured into the whites shake.
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If you have any questions or any other type of opinion, I will answer it in the comments. Over there, we continue talking.
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See youuu!
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Music:
- Anywhen You Say - Cheel