Since I remember, I have loved this creamy and sweet bliss and whenever I had the chance to get in my hands one of those, I would devour it! The best part of all is that it is naturally gluten-free!

This dessert is really easy to make, but you have to take some precautions because you can burn it easily. That is why I am stating that it is a medium difficulty recipe. Anyways, only a few ingredients are needed to craft this wonderful and good looking dessert!

On the recipe, I will show how to do it in the traditional way but, if you have a cooking robot such as the Thermomix, it will make things waaaaaay easier as it will do all the cooking for you without needing your presence in the kitchen

This dessert is usually served in a glass that shows its two parts: a sweet milk custard at the bottom and a swiss meringue topped with some ground cinnamon on top.

A disclosure, the original recipe call for Oporto wine to make the meringue, but I don’t like that much how it tastes with that and I don’t think it’s worth buying a bottle to use 25 ml. So it’s up to you!

Our previous meringue recipe, the Mini Meringues, used the classical French meringue preparation which consists of adding the sugar directly to the beaten whites. This time, we are going to dissolve the sugar in the whites by slowly heating it (without reaching a temperature that coagulates (fully cooks) the whites). After all the sugar is dissolved, we are going to beat it until it is rather cool (yup, it will take some time but I promise it’s worth it!). This is why if you have a stand mixer, is the time to use it! If not, a regular hand mixer can do the trick too. By the way, did you know that this kind of meringue is used to decorate cakes and other stuff because it is the hardest and densest one?

Personally, I prefer to cool off the milk custard before adding the meringue on top (so it doesn’t dissolve). It will take a few hours to cool on the fridge so plan ahead! (don’t do the meringue on beforehand).

I promise that everyone will love it and I can’t wait for you to try it!

Suspiro Limeño

Recipe by Giovanni PamparanaCourse: DessertCuisine: PeruvianDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

This sweet and creamy Peruvian bliss will conquer everyone’s heart!

Ingredients

• For the Custard:

• 1 can of condensed milk

• 1 can of evaporated milk

• 4 large egg yolks (save the whites for the meringue!)

• For the Swiss Meringue

• 4 large egg whites

• 240 g granulated sugar

• 1/2 tsp cream of tartar

Directions

• If you do it in a saucepan:
• Beat the egg yolks a bit to break them apart.
• In the thickest non-stick saucepan you have, add the condensed milk, evaporated milk, and egg yolks. Mix well so they become homogeneous.
  
• Simmer the milk mixture (medium-low heat) while continuously stirring (not so fast, it’s just so it doesn’t burn in the bottom). This can take around 45 minutes until you get a nice caramelized colour.
  Be careful, if you use high heat to speed it up you will end up caramelizing the milk in the bottom, leaving the custard with some hard bits that are not pleasant!
• For Thermomix or cooking robot users:
• In the mixing bowl, add the yolks, evaporated milk and condensed milk. Mix for 8 seconds at a speed 5.
• Insert the butterfly whisk in the bowl.
• Cook for 45 minutes at 90°C (195°F) at speed 2.5 without the measuring cup. Instead, cover with the simmering basket to avoid it spilling outside.
• Lets continue for everyone
• Once you see that the milk mixture has a nice yellowish caramel colour (see the picture for reference) take it out off the heat and transfer it to the glasses or cups where you will serve the dessert. Don’t worry if it seems too fluid, it will harden later on the fridge.
• Wait that the custard cools off a bit and place the filled glasses or cups in the fridge to cool at least for 4 hours.
• In a saucepan, add the whites and sugar. Heat it up with low heat and constantly stirring until the sugar is completely dissolved (it is completely dissolved when you touch the mixture left in the spoon and you don’t feel any grains, don’t worry, it shouldn’t be so hot).
• Incorporate the mixture to the stand mixer bowl (or a regular bowl if you are using a hand mixer). Add the cream of tartar, and start mixing at a high speed.
• Continue mixing until you feel that the meringue is quite dense and it lost almost all the heat (it won’t be cool, but it should be a little warm).
• Now, decorate the glasses with the meringue, sprinkle some ground cinnamon, and put it back to the fridge to cool off a bit more until you are ready to eat them! Enjoy!

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