Supriso Limeño – Cooking with Valentina

This rich and silky dessert has its origin in the capital of Peru.
With a creamy custard base topped with a fluffy, rich meringue and a dash of cinnamon, this dessert is sure to satisfy the sweetest of sweet tooths.

Lima, Peru should be near the top of your list of places to visit in Latin America. This diverse country boasts a beautiful coastline with relaxing beaches, excellent museums showcasing the finest Peruvian art and history, a lively nightlife, annual festivals, shopping in both modern malls and artisan markets, some of Peru’s top universities, and even a UNESCO World Heritage Site featuring well-preserved colonial architecture. Considered one of the culinary capitals of the world, it is impossible to visit Lima without tasting some exquisite flavors. Dishes like ceviche (raw fish marinated in citrus juices), lomo saltado (stir-fried beef), and anticuchos (grilled skewers) can be found by following your nose and appetite into renowned restaurants across the city. With all these options, today we want to introduce a lesser known Peruvian dessert called Supriso Limeño (literally translated “sigh of Lima”). With a creamy custard base topped with a fluffy, rich meringue and a dash of cinnamon, this dessert is sure to satisfy the sweetest of sweet tooths. Let’s make it together with Valentina!

 

Utensils (English and Spanish)

 

  • Bowl (Bowl)
  • Scale (Gramera)
  • Pastry spatula (espátula)
  • Stove (estufa)
  • Mixer (Batidora)
  • Glass (Vaso)
  • Spoon (Cuchara)
  • Pastry bag (Manga pastelera)

 

Ingredients (English and Spanish)

 

  • Dulce de leche (arequipe) – 1 cup
  • Heavy cream (crema de leche) –  1 cup
  • Eggs (Huevos) – 2 
    • Separate the egg yolks (yemas de huevo) and the egg whites (claras de huevo)
  • Powdered sugar (azúcar pulverizada) – 4 ounces
  • Apple juice (jugo de manzana) – 1 glass
  • Vanilla essence (vainilla) – 1 teaspoon
  • Cinnamon powder (canela en polvo)

 

Instructions – Watch Video HERE

 

English

  1. In a pot, put the heavy cream, dulce de leche and the two egg yolks, stir constantly over low heat. Don’t stop stirring for 10 minutes.
  2. In a mixer, add the egg whites and beat until doubled in size. Add the powdered sugar and apple juice little by little until it has a thick consistency. This is how we make the meringue.
  3. Move the heavy cream mixture from the pot into a glass.
  4. Put the meringue mixture into the pastry bag and decorate over the heavy cream mixture in the glass.
  5. Sprinkle a little cinnamon over the top.
  6. Enjoy!

 

Español

  1. En una ollita poner la crema espesa, el dulce de leche y las dos yemas de huevo, remover constantemente a fuego lento. No dejes de revolver durante 10 minutos.
  2. En una batidora, añade las claras y bate hasta que doblen su tamaño. Agrega el azúcar glass y el jugo de manzana poco a poco hasta tener una consistencia espesa. Así hacemos el merengue.
  3. Mueva la mezcla de crema espesa de la olla a un vaso.
  4. Introducir la mezcla de merengue en la manga pastelera y decorar sobre la mezcla de nata espesa en el vaso.
  5. Espolvorea un poco de canela por encima.
  6. ¡Disfrutar!

 

Did you enjoy this taste of Peru? If you want to immerse your child in the Spanish language and culture by trying out activities, crafts, games, and recipes from all of the 21 Spanish speaking countries, then sign them up for ViLaCa (Virtual Language Camp).

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