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Sigh Limeño
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Patrick Saldanha
@cozinhandocompatrick- Ingredients
- Recipe
- Condensed milk1 can(s)
- Fresh cream1 cup
- Milk1/2 cup
- Cinnamon raw1 unit(s)
- Gems5 unit(s)
- Lemon juice2 unit(s)
- Port wine1/2 cup
- Sugar2/3 cup
- egg whites2 unit(s)
- Lemon zest to taste
- Cinnamon powder to taste
- In a pan, heat over medium heat: 1 can of condensed milk 1 cup fresh cream (or 1 can of whey-free cream) ½ cup of milk (tea) 1 cinnamon branch
- Stir for about 15 to 20 minutes until you get the point similar to brigadeiro or when you start to unglue the cream from the bottom of the pan.
- Remove cinnamon and add - 5 gems Be careful not to cook the yolks in the cream, then pour the cream into the yolks container very little by little, stirring constantly.
- OPTIONAL: add juice of 1 or 2 lemons. With the lemon the final recipe gets a taste that reminds a lot of lemon pie. In my opinion without lemon is better.
- Transfer the cream while still warm to the container you are going to serve, they can be in a large or individual bowls (yields 6 to 8 bowls). Place in the fridge for at least 1 hour.
- Top the glasses with meringue: In a small pan, place over low heat: - ½ cup (tea) of port wine - 2/3 cup (tea) of sugar
- Let it boil without stirring for 10 minutes, and start the snow whites, but still do not remove the pan from the heat:
- Beat the mixer: - 2 egg whites Until they stand firm. Check if the sugar syrup is already making a thread (dip 1 spoon and when you remove it you have to make a caramel thread).
- Remove from the heat and slowly pour this syrup into the mixer on, mixing the caramel with the snow whites, until the meringue forms. You can mix in lemon zest.
- Place the meringue on top of the cream, using 2 spoons to shape.
- Sprinkle cinnamon powder.
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