My buddy Susana made her dulce de leche dessert for us. That is her tackle a well-known Peruvian dessert known as Suspiro Limeño. It’s certainly not genuine as she has simplified it however it’s beautiful!
This suspiro Limeño requires some steps however I promise you they’re effectively value it. It is a nice dessert for the Holidays. Delish, delish. Take pleasure in!
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Susa’s Aztec Lasagna – https://youtu.be/b5ZhrZFwGvc
BASE FOR CHOCOLATE:
6 TBS (44 grams) cocoa powder bitter
1 TBS (14 grams) unsalted butter
1 TBS (12.5 grams) sugar
2/three cup (155 grams) whipping cream
1 teaspoon (5 ml) vanilla extract
12 vanilla wafers (we used Maria cookies)
Place all of the elements, besides vanilla extract and wafers, in a double boiler and stir consistently.
Add vanilla as soon as the chocolate begins to thicken and proceed stirring till the chocolate has the consistency of a paste.
Cowl the underside of a 11×7 inch (28 x 18 centimeters) dish with the vanilla wafers. Place the chocolate paste on prime and unfold it out.
Permit it to chill and harden.
FOR THE FILLING:
four egg yolks
1 – 12 oz. (354 ml) can evaporated milk
1 cup (304 grams) dulce de leche
1 tsp. (5 ml) vanilla extract
1 cup (125 grams) chopped nuts – you should use almonds, hazelnuts or grated coconut in case you like
Beat the egg yolks in one other bowl till thick and pale. This can take about 5 minutes and is a vital step.
Put the evaporated milk and the dulce de leche in a saucepan and blend effectively. Add a teaspoon of vanilla extract and begin stirring over low warmth. Stir consistently as a result of evaporated milk tends to stay to the underside of the pot. Stir till the milk and dulce de leche are effectively included and the combination is nearly boiling.
Slowly add the overwhelmed egg yolks to the combination and stir repeatedly. Work over very low warmth and proceed stirring till the combination thickens. Don’t permit it to boil as a result of your eggs will scramble.
Flip off the warmth as soon as it thickens and it needs to begin boiling. Proceed stirring for a couple of minutes because the pot is scorching and the custard would possibly keep on with the underside. Pour the new custard over the solidified chocolate and the wafers and unfold it out evenly.
Permit the filling to chill for about 15 minutes. It would thicken because it cools down.
Add the chopped nuts over the combination in a uniform layer and let it quiet down fully. Cowl the pan with plastic wrap and place it within the freezer for no less than 6 hours or as much as in a single day.
1 cup (235 grams) chilly heavy whipping cream
three tablespoons (57 grams) sweetened condensed milk
1 teaspoon (5 ml) vanilla
Beat the cream till it begins to thicken and kind peaks.
Add vanilla and proceed beating till you could have a agency cream stiff peaks.
Fold the condensed milk into the cream with a spatula. Don’t beat it in.
Take away the dessert from the freezer and add the whipped cream. Unfold it effectively over the dessert and sprinkle the highest with some floor cinnamon for colour.
Return the dessert to the freezer for about twenty to thirty minutes earlier than serving. If you wish to make this dessert for the following day, freeze it and take away it from the freezer about thirty minutes earlier than serving. Don’t go away it within the solar.
Take pleasure in!
Print your recipe right here – http://thefrugalchef.com/2016/11/dulce-de-leche-dessert/
Music by Sebastian Jacobs
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