DR
Manjar de suspiro (yields about 6 to 8 baskets)
Ingredients:
Condensed milk, 1 can of 395 gr
Evaporated milk, 1 can of 395 gr
Eggs, 4 u (4 yolks and 4 whites separately)
Chocolate bars, 1 package
Butter, 200 gr
Sugar, 240 grams
Water, 240ml
For the Italian meringue
Egg whites, 120 ml
Syrup, (water: a splash and sugar: 240 gr)
Process:
For the baskets, use stainless steel rings of about 8 cm and make them a base of aluminum foil.
Then, in a bowl, grind the Chocolinas and add the melted butter, mix until it forms a paste.
Take a little of this preparation and with the help of your fingers make a base on the walls of the mold, press without fear.
Then take all the molds with their bases to the freezer for 15 minutes.
Once they are very cold, they are removed from the mold and reserved to introduce the already made and cold sigh reduction.
For the sigh delicacy, reduce a can of condensed milk and one of evaporated milk in a bain-marie.
Once reduced by half, add 4 sifted egg yolks and let it cool.
For the Italian meringue, first make the syrup in a saucepan over medium heat with water and sugar -without stirring- until it reaches the desired consistency (use a maximum of 118 degrees), turn off and reserve.
Then, beat the egg whites and gradually add the syrup (add in the form of a thread without stopping beating).
It will be ready when it reaches a firm consistency.
For the assembly, first place the sigh delicacy in a small basket without overflowing and then add the Italian meringue as a top.
If you want, you can decorate as you like.
Peruvian tiramisu DR
Peruvian-style tiramisu (10 or 12 servings):
Ingredients:
Coffee liqueur, 2 and a half cups.
Vanillas, 12 count
For the lucuma cream:
Water, 60ml
Sugar, 60 grams
Egg yolks, 4 u
Medium point cream, 250 ml
Sifted lucuma 500 gr
Gelatin, 12 gr (hydrated in 60 ml of water)
Process:
For the syrup, bring the water and sugar to medium heat in a saucepan, when it takes consistency, turn off and reserve.
For the lucuma cream, place the 2 and a half cups of coffee liqueur in a bowl, add the syrup, the 250 ml of half-point cream and 4 yolks in the form of a thread.
Then, add the 500 gr of sifted lucuma and the previously hydrated gelatin in 60 ml of water.
For the assembly, first place the sigh delicacy in a small basket without overflowing and then add the Italian meringue as a top.
If you want, you can decorate as you like.
Tres leches DR
Tres leches (yields between 8 or 10 servings)
Ingredients:
For the sponge cake:
Eggs, 9 units
Sugar, 270 grams
Common flour, 270 gr
Milk mix:
Condensed milk, 2 cans of 395 gr
Evaporated milk, 2 cans of 395 gr
Milk cream, 480 gr
Pinch cholado, 200 cc
Process:
For the sponge cake, beat the eggs and add -in the form of rain- the sugar until I reached letter point (if a letter is made with the mixture it does not disappear, the shape remains, and that is the point).
Then, sift the common flour and add it in two parts, mixing in an enveloping way so that it does not sink.
Once ready, pour the contents into a 20 x 30 container (floured and buttered) and take it to the oven for 40 minutes at 180 degrees, or until pierced and it comes out clean.
Turn off the oven, remove the mold and let it cool.
For the milk mixture, in a saucepan place the condensed milk, the evaporated milk and the milk cream.
Heat everything over low heat until the cream dissolves, this will take about 10 minutes and stir without neglecting the mixture at any time.
Then, off the heat, add the pizco acholado and mix gently.
To assemble, they can be served in Martini-style glasses or on a small dessert plate.
If it is in the glasses (as they are served in the Lamas style), cut the sponge cake into circles.
Intersperse with the milk mixture until the glasses are filled, once assembled, take them to cold for at least 4 hours.
DR double mousse
Double mousse (passion fruit and chocolate with a brownie base).
Ingredients (makes 8-10 servings)
For the base
Semi-sweet chocolate, 300 gr
Butter, 150 gr
Eggs, 6
Sugar, 280 grams
Flour, 220 gr
Cocoa powder, 30 gr
Chopped walnuts, y/n (if desired)
For the chocolate mousse
Egg whites, 120 gr
Sugar, 240 grams
Chocolate, 180 gr
Butter, 55 gr
For the passion fruit mousse
Passion fruit pulp, 250 gr
can of condensed milk, 1
Milk cream, 200 gr
Unflavored gelatin, 12 gr
Water, 60 gr
Process:
The base is a brownie, for this the dry ones are sieved and then the chocolate is melted with the butter.
On the other hand, beat the eggs with the sugar and incorporate the chocolate mixture and add the dry ones.
Integrate well and add the chopped nuts if you wish.
Arrange on a previously floured and buttered plate and bake in a hot oven for 15 to 20 minutes.
Scoop the chocolate mousse into an Italian-style meringue with the egg whites and sugar, when ready, add the previously melted chocolate with the butter.
Mix the preparation envelopingly and arrange in a container and reserve.
For the passion fruit mousse, hydrate the gelatin in the water.
Then, beat the cream and add the condensed milk, continuing to beat add the pulp in the form of a thread and finally add the gelatin (previously hydrated and heated in the microwave for about 30 seconds), add all these ingredients without stopping beating at average speed.
Then arrange in a container and reserve.
When all the preparations have cooled, arrange a portion of the brownie and on top one of the chocolate mousse followed by one of the passion fruit mousse and enjoy.
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