27 Feb Peruvian Dessert: Lucuma’s Suspiro de Limeña
The name of this dessert is the translation of the sigh of a lima lady (Lima is the capital city of Peru). This Peruvian dessert comes from the times of the colonial era. Like others that we can find in any traditional bakery or street vendors of Peruvian desserts such as mazamorra morada (purple corn pudding), arroz con leche (rice pudding), crema volteada, arroz zambito, frejol colado(black beans dessert), turrón de doña pepa, picarones, (Peruvian donuts), etc.
This dessert is a variation of the traditional Suspiro de Limeña, where an added flavour is given to the creamy manjar blanco (manjar blanco is the Peruvian word for Dulce de Leche) with Lucuma fruit. If you don’t have the pulp, as is my case, you can work it without much problem with Lucuma powder. Which makes it easy for anyone abroad to make this dessert without a problem.
The main ingredient the Lucuma is a fruit native to the area of Peru and its surroundings, it is known for its great properties and is classified as a Super Food. The strange thing about this fruit is when someone eats it in a natural and fresh way, it has a slightly pasty texture but nevertheless very sweet. Many people say that it reassembles the toffee or a sweet caramel cream. Imagine a fruit this sweet.
What I love about Lucuma’s Suspiro de Limeña is that it gives a different twist to the traditional suspiro limeño and also gives it a different flavour and colour, which makes it more interesting. I assure you that this dessert from Peruvian cuisine will satisfy those sweet tooth taste buds.
Ingredients:
- Condensed milk
- Evaporated milk
- egg yolks
- Lucuma powder
- egg whites (at room temperature)
- Sugar
- Port wine
For this preparation, we need to dilute the powder of the Lucuma, with the evaporated milk and pass it through a sieve over a medium pot. In that same pot add the condensed milk. Turn the heat to medium. Stir constantly to prevent the bottom from sticking. More or less you will have to be stirring the pot for about 20 to 30 minutes until you can see the bottom of the pot when you pass your spoon. Turn off the heat and add the yolks through a sieve so that there are no lumps in the preparation. Move quickly so that the yolks do not cook. Pour the preparation on the mould where it is going to be served, either a large one or several small ones. cool down.
Meanwhile, in a small pot, we are going to put the sugar and Porto wine to boil with a thermometer to reach the softball point at high heat. Meanwhile, we will be beating the egg whites in a mixer at low speed. As soon as the syrup is in, we must turn off the heat, throwing the hot syrup in the form of a thread, once all the syrup is inside the whites, we must increase the speed to medium-high and continue beating until the preparation cools. Serve over the manjar blanco and sprinkle with ground cinnamon.
Frequent questions:
Here in Australia’s you can get it in any store that handles Latino products or in stores that sell products by weight or natural ingredients. Since Lucuma is considered a Super Food, we will often find it in organic stores.
Yes, you could and you would have to use half a cup of pulp and follow all the normal steps in the recipe. This is the way the popular dessert is made in Peru. But we have to work with local ingredients such as the Lucuma powder.
The truth is that only I have tried it with Lucuma and chirimoya (another Peruvian exotic fruit) but here I have not achieved the second.
You can create also helado de lúcuma (lucuma ice cream) and you can find the recipe here.
You can see more pictures like this in my portfolio page here
Peruvian Dessert: Lucuma’s Suspiro de Limeña
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Peruvian
Description
This is a dessert that I love because it is a different way of eating the traditional dessert suspiro limeno and adding a fruit that could be beneficial for your family. This delicious dessert will have a unique flavour that you will never forget.
Ingredients
- 2 cans of condensed milk
- 2 cans of evaporated milk
- 4 yolks
- 4 tablespoons of Lucuma powder
- 4 egg whites
- 1 cup of sugar
- 1/2 cup of port (tawny)
Instructions
Dilute the lucuma powder with the evaporated milk and pass it through a sieve to avoid lumps.
Pour the milk of Lucuma, in a medium pot and add the condensed milk. Bring the pot to medium heat and move constantly with a wooden spoon. The idea is always to move the entire bottom of the pot to avoid sticking. More or less this process will last between 20 to 30 minutes. When we can see the bottom of the pot and feel the preparation thickening, we can turn off the heat. This is the moment where we must add the yolks passed through a strainer and move quickly to avoid creating lumps or small pieces of boiled egg. Serve the preparation in the mould or bowls where you are going to present it. Let cool.
Meanwhile, put the sugar with the Port in a pot over medium heat with a thermometer to check that it reaches the softball point. Go beating the whites in a pedestal whisk at medium speed, as soon as the syrup is in, we must pour it in the form of a thread over the whites and continue beating until the meringue is cold.
Place the meringue in a sleeve and make small flakes on the manjar blanco. Sprinkle with ground cinnamon. Enjoy these sweet treats and let me know what you think about it.
Notes
you can change the lucuma powder for fresh lucuma pulp, use 1/2 cup of pulp and use it as directed for the powder.
Keywords: Lucuma powder recipes, lucuma suspiro de limena, peruvian dessert
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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