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Lima Sigh Wing |
- 1 can evaporated milk.
- 1 can of condensed milk.
- 5 eggs.
- 1 1 / 2TZ sugar.
- 1 glass of port.
- 1 teaspoon vanilla.
- Cinnamon powder.
To begin preparation
started pouring evaporated milk in a saucepan, then add the condensed milk and
cook over low heat until you take a dish type white consistency, you must go
moving the constant mixing mind not burn.
Having gained the
blancmange-like consistency, fold the fire and proceed to add the vanilla and 5
egg yolks, mix well and put it back to the fire and keep moving for a period of
about 3 minutes. After that time you remove it and let it warm to room
temperature.
Meanwhile we started with
the preparation of syrup by mixing the sugar and port wine. Then we beat the remaining
egg whites and add the sugar syrup slowly, until you have a consistency like
merengue.
This Peruvian dessert type
is commonly served in glasses by placing the cream first and then the meringue
and cinnamon sprinkles to finish is added at the end.
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