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Suspiro a la Limeรฑa
A classic Peruvian dessert from Lima, featuring a rich dulce de leche custard base topped with a light and airy port wine meringue. It's known for its intense sweetness and is often described as a 'Lima woman's sigh'.
๐ง ์ฌ๋ฃ
- 400 g Sweetened condensed milk(One standard can.)
- 400 ml Evaporated milk(One standard can. This is unsweetened milk.)
- 6 Egg yolks(Large eggs, yolks only. Reserve whites for meringue.)
- 3 tbsp Port wine(A ruby port is traditional and recommended for its flavor.)
- 3 Egg whites(From large eggs, at room temperature. Ensure no yolk is present.)
- 100 g Granulated sugar(For the meringue.)
- for dusting Ground cinnamon(Optional, for garnish.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the dulce de leche custard base. In a heavy-bottomed saucepan, combine the condensed milk and evaporated milk. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Scrape the bottom and sides of the pan frequently to prevent scorching. Continue cooking for approximately 1.5 hours, or until the mixture has thickened considerably, has a deep caramel color, and coats the back of the spoon heavily. It should resemble a thick pudding.
โฑ๏ธ 1 hour 30 minutes - 2
Temper the egg yolks. In a separate bowl, whisk the 6 egg yolks until smooth. While whisking continuously, slowly ladle about half a cup of the hot dulce de leche mixture into the yolks. This process, called tempering, gently raises the temperature of the yolks without scrambling them. Once tempered, pour the yolk mixture back into the saucepan with the remaining dulce de leche. Continue to cook over low heat, stirring constantly, for another 10-15 minutes, until the custard is very thick and creamy. Do not boil.
โฑ๏ธ 15 minutes - 3
Chill the custard. Pour the thick custard into individual serving dishes or a single larger serving bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled and set.
โฑ๏ธ 2+ hours - 4
Prepare the port meringue. In a very clean, grease-free bowl, beat the 3 egg whites with an electric mixer until soft peaks form. Gradually add the 100g of granulated sugar, about a tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form and the sugar is completely dissolved (rub a little meringue between your fingers; it should feel smooth, not gritty). Gently fold in the 3 tablespoons of port wine. Be careful not to deflate the meringue.
โฑ๏ธ 10 minutes - 5
Assemble and serve. Spoon or pipe the port meringue generously over the chilled dulce de leche custard. Dust lightly with ground cinnamon, if desired. Serve immediately.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe name 'Suspiro a la Limeรฑa' translates to 'Lima woman's sigh', suggesting its sweet and delicate nature.
- โThis dessert is intentionally very sweet. Adjusting the sugar in the meringue is possible, but it might affect its stability.
- โThe port wine in the meringue is crucial for its distinctive flavor and aroma. A ruby port is generally preferred.
- โEnsure all equipment used for the meringue (bowl, beaters) is perfectly clean and free of any grease or yolk, as this will prevent the egg whites from whipping properly.
- โFor a smoother custard, you can strain it before pouring into the dishes.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Increase the amount of port wine in the meringue for a more pronounced flavor.
- Serve in individual ramekins or glasses for elegant presentation.
- Add a splash of brandy or sherry to the custard base for an extra layer of flavor.