Hello hello my dears! There’s always room for dessert they say and I absolutely agree with that. And sometimes I also think why we don’t eat dessert first. It especially happens to me when I talk about a recipe like today’s.
There are a lot of desserts with condensed milk, meringue, evaporated milk, etc. and they are all silky in the mouth, sweet and spongy… Lima sigh It is one of them. Two sweet and airy layers together for a sublime visual experience and an equally impressive flavor.
In short, the Lima sigh dessert It’s what you have to do to impress someone or simply because you want to pamper yourself at home. If you ask me why it is called sigh, I would say it is because everyone closes their eyes and sighs when they try it. I have no proof but I have no doubts about this theory either.
About the Lima sigh dessert and its particularities
The Lima sigh is a Peruvian dessert that combines the sweetness and softness of manjar blanco with the lightness and sponginess of Italian meringue. This exquisite delicacy is originally from Limathe Peruvian capital, and has become an emblem of the country’s rich culinary tradition.
The Lima dessert is a perfect mix of flavors and textures. The blancmange cream provides a sweet and velvety touch, while the Italian meringue complements with its lightness and a subtle touch of sweetness. The combination of these elements creates a unique taste experience.
This dessert is a representation of the rich Peruvian gastronomic heritage. Its popularity has transcended borders, becoming a culinary symbol of Peru and a delight for dessert lovers around the world.
The careful preparation of the Lima sigh
The preparation of the Lima sigh involves the preparation of two fundamental layers. The first consists of a white delicacy cream, which is obtained by cooking certain dairy products such as condensed milk and evaporated milk until a thick, creamy texture is achieved. This cream provides the characteristic sweetness to the dessert. The second layer is a Italian meringuea mixture of egg whites beaten until stiff with hot syrup, which when solidified cools and creates a fluffy layer on the delicacy cream.
This dessert has gained recognition not only for its delicious flavor, but also for its attractive layered presentation, which reflects the attention to detail and craftsmanship in Peruvian cuisine.
Cornstarch for a firmer and easier dessert
He Lima sigh with cornstarch It is a variant of the classic Peruvian dessert that incorporates cornstarch for an even creamier texture and consistent in preparation.
This adaptation highlights the versatility of the original recipe, maintaining the essence while introducing an additional component to enrich its consistency. The use of cornstarch, or corn starch, in the manjar blanco cream contributes to achieving a softer and silkier texture.
This ingredient acts as a thickener, providing a velvety consistency to influence the stability of the cream, ensuring that it maintains its shape and structure during presentation and consumption.
Dessert in a glass, a special presentation of the Lima sigh
He Lima sigh in glass represents a modern presentation of this classic dessert Peruvian, offering a more contemporary and easy-to-enjoy gastronomic experience. Instead of traditional layers, this variant is served in individual containers, allowing diners to appreciate the harmonious combination of flavors.
- The presentation in a glass highlights the careful arrangement of the layersallowing diners to observe and appreciate the differentiated texture of the white manjar cream and the Italian meringue.
This modern adaptation not only enhances the aesthetic appeal but also makes it easier to consume, giving dessert lovers a more convenient way to enjoy this delicious creation.
A seductive name for a seductive dessert
The name suspiro limeño suggests a connection between this dessert and the delicate and ephemeral emotions that a sigh evokes. Lima, the capital of Peru, is the geographical reference in the name, indicating its origin in this coastal city. This emblematic dessert has gained popularity over time and has become a symbol of the rich culinary tradition of Lima and Peru in general.
The choice of the term “sigh” to name this dessert can be attributed to the soft and ethereal texture that characterizes the blancmange and Italian meringue that make up the recipe.
Like a sigh, The experience when tasting this dessert is delicate and pleasant.with each layer gently dissolving in the mouth, leaving an ephemeral but unforgettable sensation.
Where does the Lima sigh come from?
The exact origin of the Lima dessert sigh is difficult to trace, as traditional recipes often evolve over time, influenced by various cultures and chefs. However, The Suspiro Limeño recipe is believed to have roots in the fusion of European and local influences in Peruvian cuisine during the 19th century..
The arrival of European immigrants, especially from Spain, contributed to the introduction of techniques and ingredients that influenced the gastronomy of Peru. The combination of native products with imported elements led to the creation of unique dishes, and this dessert could be considered a result of this culinary interaction.
Before starting
First I leave you here the Italian meringue recipe in case you don’t know how to prepare it.. Remember, so that the meringue has the correct texture and stability the syrup has to reach a temperature of approximately 118°C before placing it on the egg whites.
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Lima sigh recipe
Yield: 8 servings
Preparation time: 5 hours
Ingredients
- 400 g of condensed milk
- 400 g evaporated milk
- 4 egg yolks
- 4 egg whites
- 1 cup of sugar
- 1/4 cup of water
- 1 cup of sugar for the meringue
Simple preparation of the Lima sigh
- In a blender, mix the condensed milk, evaporated milk and egg yolks until you obtain a homogeneous cream.
- Pour into a pot over low heat and cook for 20-25 minutes, stirring constantly, until the mixture thickens. Remove from heat and reserve.
- In another saucepan, cook the sugar and water over medium heat until you obtain a thick syrup.
- Beat the egg whites until stiff in a large bowl. Pour the hot syrup in a stream over the beaten egg whites while continuing to beat until the mixture comes together.
- In chosen containers, place a layer of blancmange and on top of it a layer of Italian meringue. Refrigerate 4 hours before serving (very important).
Source: www.paulinacocina.net
