Hello Hello my estimates! There is always space for dessert say there and I absolutely agree with that. And sometimes I think why we don't eat dessert before. Above all, it happens to me when I talk about a recipe like today.
There are a lot of desserts with condensed milk, meringue, evaporated milk, etc. and all are silky in the mouth, sweet and fluffy ... The Lima sigh is one of them. Two sweet and airy layers together for a sublime visual experience and an equally shocking flavor.
In short, the dessert Lima sighs is the one you have to do to impress someone or simply because you want to consent to home. If they ask me why it is called sigh, I would say that it is because they all close their eyes and sigh when they try it. I have no evidence but you don't doubt this theory.
Content table
On the dessert Lima sighs and its peculiarities
The Lima sigh is a Peruvian dessert that combines the sweetness and softness of the white delicacy with the lightness and fluffy of the Italian meringue . This exquisite delicacy is originally from Lima , the Peruvian capital, and has become an emblem of the rich culinary tradition of the country.
Lima sigh dessert is a perfect mixture of flavors and textures. The white delicacy 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 worldwide.
The careful preparation of the Lima sigh
The preparation of the Lima sigh implies the elaboration 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 and creamy texture is achieved. This cream brings the characteristic sweetness to the dessert. The second layer is an Italian meringue , a mixture of beaten egg whites about to snow with hot syrup, which solidify cools and creates a spongy layer on the delicacy cream.
This dessert has gained recognition not only for its delicious taste, but also for its attractive presentation in layers, which reflects attention to detail and crafts in Peruvian cuisine.
Corn starch for a firmer and more easy dessert
The Lima sigh with Maizena is a variant of the Peruvian dessert that incorporates corn starch to achieve an even more creamy texture consisting of 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 white delicacy cream helps to achieve a softer and more silky 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 glass, a special presentation of the Lima sigh
The Lima sigh in glass represents a modern presentation of this Peruvian dessert classic , 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 the glass highlights the careful disposition of the layers , allowing diners to observe and appreciate the differentiated texture of the white delicacy and the Italian meringue .
This modern adaptation not only enhances aesthetic attraction but also facilitates its consumption, providing dessert lovers with a more comfortable way to enjoy this delicious creation.
A seductive name for a seductive dessert
The name of Lima suggests a connection between this dessert and the delicate and ephemeral emotions that evokes a sigh. 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 Lima and Peruvian culinary tradition in general.
The choice of the term "sigh" to call this dessert can be attributed to the soft and ethereal texture that characterizes the white delicacy and the Italian meringue that make up the recipe.
Like a sigh, the experience when savoring this dessert is delicate and pleasant , with each layer dissolving gently in the mouth, leaving an ephemeral but unforgettable feeling.
Where does the Lima sigh come from?
The exact origin of Lima sigh dessert is difficult to track, since traditional recipes often evolve over time, influenced by diverse cultures and chefs. However, it is believed that the Lima sigh recipe has roots in the fusion of European and local influences in Peruvian cuisine during the nineteenth 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 here the Italian meringue recipe in case they do not 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 above the clear ones .
Everything ready? ? Now yes!
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Lima sigh recipe
Yield : 8 portions
Preparation time : 5 hours
Ingredients
- 400 gr of condensed milk
- 400 gr of evaporated milk
- 4 egg yolks
- 4 egg whites
- 1 cup of sugar
- 1/4 water cup
- 1 cup of sugar for merengue
Simple preparation of Lima sigh
- In a blender, mix condensed milk, evaporated milk and egg yolks until you get a homogeneous cream.
- Pour in a low fire and cook 20-25 minutes, stirring constantly, until the mixture thickens. Remove from heat and reserve.
- In another saucepan, cook sugar and water over medium heat until you get a thick syrup.
⚠️ It is important that the syrup reaches a temperature of 118-120 ° C before removing it from the heat. This pasteurizes the whites when pouring it, ensuring a safe and perfect meringue. If you don't have thermometer, you will know that you are ready when it forms a firm thread when you fall. - Beat the egg whites to the point of snow in a large bowl. Pour hot syrup into thread on clear beaters while continuing to beat until the mixture links.
- In chosen containers place a white delicacy layer and on top of a layer of Italian meringue. Refrigerate 4 hours before serving (very important).
