Peruvian condensed milk dessert

Polish: westchnienie
German: Seufzer
Hebrew: אנחה
French: soupir
Mapunzugun: afküduamn
Guarani: ãho
Scots Gaelic: anail
Valencian: suspir
Danish: suk
Welsh: anadl

A sigh was what a Limenean lady used to do when her manjar blanco was ready, after stirring it constantly for some hours. Manjar blanco, the main ingredient of suspiro de limeña (Limenean lady's sigh) is one of the most important imngredients in Latin American pastry: serves as alfajores (special kind of cookies and cakes) filling, flavour of ice-creams, breakfast spread etc: I was in Chile once and manjar blanco was everywhere. Of Middle Eastern origin, not that laborious as kaymak, but still you need about 2 hours to prepare this dessert. But beware, you really have to love sweets! Even if extremely tasty, I couldn't eat even a half of my portion... My advice: enjoy your suspiro de limeña while drinking strong unsweetened coffee, just like Arabs do when gloating over their extremely sweet pastries ;) I forgot to say... Dedico este postre a mi amigo muy querido Pepe...!

see also: Polish milk pudding

1 cup condensed milk (sweetened)
1 cup evaporated milk (condensed but unsweetened)
2 eggs
1/3 cup sugar
1/4 glass oporto*
cinnamon

1. Combine two kinds of condensed milk in a saucepan. Simmer over a low heat, stirring constantly, for about 2 hours (until it becomes thick and golden). What you obtain is called manjar blanco



2. Take the manjar blanco off of the heat. Blend well with two yolks. Some people also add vanilla aroma and beat manjar with yolks over a saucepan with boiling water. When ready, pour the cream into glasses and cool in the fridge.

3. In the meanwhile make a syrup from sugar and lime juice. The original recipe claims for oporto* (but I drink no alcohol so I made the original version for my family but for my portion I just replaced oporto with juice from 1 lime and added few drops rum aroma. There was no differrence in consistency)

4. Beat egg whites. When stiff, pour warm syrup and beat until the meringue is cool. Pour over manjar blanco and sprinkle with cinnamon.





This is my contribution into oporto event :) hosted by Nysa. I am very glad to participate, even if I personally drink no alcohol and even don't eat it in desserts, but I decided, after mailing with Zorra, to translate my recipe into German. Please forgive me all my mistakes :) And try someday this delicious Peruvian dessert!


1 Glas evaporierte Milch (Kondensmilch ohne zusätzlichen Zucker)
1 Glas Kondensmilch, süss
2 Eier
1/3 Glas Zucker
1/4 Glas Portwein*
Zimt

Die beiden sorten Kondensmilch werden unter ständigen rühren in einen Topf erhitzt und bei niedriger Hitze köcheln gelassen. Nach 2 Stunden ungefähr erhalten sie goldene, dicke Creme das heisst manjar blanco. Die Eigelbe werden mit manjar blanco geschlagen. Die fertige Creme verteilen und erkalten lassen. Inzwischen, ein Syrup von Zucker und Portwein bereiten (*Portwein kann mit Zitronensaft und wenigen Tropfen Rumaroma ersetzt werden). Die Eiweiße steif schlagen und Zuckersyrup dazu geben. Weiter schlagen bis den "Baiser" gekühlt ist. Baiser auf manjar blanco Creme gießen und mit Zimt bestreuen.

Fertig! :)