Ah, l’amour… the suspiro a la limeña is a traditional creole dessert made of milk, named in this way by Jose Gálvez, a popular poet, for her wife Amparo Ayarez.

- Mr. Gálvez, what inspired you that name?
- Well… it is soft and sweet, like the sigh of a woman.

(A woman from Lima, a Limeña, of course).

Ok, let’s stop sighing and start making the recipe. This will give you 6 to 8 sighs.

Ingredients:

• 1/4 cup of port wine
• 3 egg whites
• 1 1/4 cups of condensed milk
• 1 3/4 cups of evaporated milk
• 1 stick cinnamon
• 5 egg yolks
• 1 teaspoon of vanilla
• 1 cup of sugar
• Powdered cinnamon, to decorate

Preparation:

Pour both milks in a pot with the stick cinnamon and cook, stiring until all gets thick. Let it get tepid.

Add the strained yolks and the vanilla. Let it cool down.

Pour in a dish or glasses. Wait, it isn’t ready yet.

Make a syrup with the port wine and a cup of sugar.

Beat the whites to form peaks and pour the syrup gradually. Continue beating until it cools down.

Decorate the dish or glasses with the meringue and sprinkle the cinnamon.

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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Milk, Desserts, Suspiro a la Limena, Lima-style Sigh.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Milk, Desserts, Suspiro a la Limena, Lima-style Sigh.