Versión en español
Salen unas 6 porciones
Utensilios:
Ollita
Cuchara de madera
Batidor (manual o eléctrico)
Bowl
Ingredientes:
Para el manjar
4 yemas de huevo
1 lata de leche condensada
1 lata de leche evaporada*
*Se puede reemplazar con una taza de leche entera o 200cm3 de agua y 2 cucharadas de leche en polvo
Para el merengue italiano
4 claras de huevo
250 grs azúcar
125 cm3 de moscato
1 pizca de sal
Canela a gusto
 |
| 1. Ingredientes - Ingredients |
Paso a paso:
1. Separar las yemas de las claras con mucho cuidado de que nada de yema quede con las claras.
También es importante que el bowl donde coloquemos las claras esté bien seco.
 |
| 2. Yemas - Yolks |
2. Dejar las claras reposar fuera de la heladera.
3. En una olla mezclar las 4 yemas, la leche condensada y la evaporada (o leche entera o agua y leche en polvo).
 |
| 3. Mezclar a fuego lento - Mix at low heat |
4. Poner la olla a fuego lento cuidando que no hierva, revolviendo con cuchara de madera, siempre durante unos 3 o 5 minutos.
Para encontrar el punto del manjar, la idea es pasar un dedo por la cuchara de madera y ver que la preparación vuelva a cubrir el surco que dejó el dedo lentamente. Ver foto 4.
 |
| 4. Testear si ya está el manjar - Test if it is ready |
5. Una vez encontrado el punto, retirar del fuego. Usar un colador fino para retirar posibles grumos.
 |
| 4. Colador - Strainer |
 |
| 5. Retirar los grumos - Remove possible lumps |
6. Por otro lado, colocar el azúcar, cubrir con el moscato en una olla sobre fuego lento.
 |
| 6. Azúcar - Sugar |
 |
| 7. Moscato |
 |
| 8. AlmIbar - Syrup |
7. Dejar hervir hasta lograr un punto bolita (tiene que lograrse un almibar bien denso).
8. Agregar la pizca de sal a las claras y batir a punto nieve.
 |
| 9. Punto nieve - Whites to snow |
9. Agregar de a poco el almibar batiendo constantemente.
 |
| 10. Agregar el almíbar lentamente - Add syrup slowly |
10. Continuar batiendo hasta que se enfríe el merengue.
 |
| 11. Merengue italiano especial - Special Italian meringue |
11. Llevar ambas preparaciones a la heladera, tapadas.
12. Servir una porción de manjar, cubrir con merengue y espolvorear con canela.
 |
| 12. A disfrutar! - Enjoy! |
13. A disfrutar!
English Version
Makes about 6 servings
Tools:
Pot
Wood spoon
Blender or beater
Bowl
Ingredients:
For the suspiro
4 yolks
1 condensed milk can
1 evaporated milk can*
*It can be replaces using a cup of whole milk or 200cm3 of water plus 2 tablespoons of powdered milk
For the meringue
4 egg whites
250 grs sugar
125 cm3 moscato
1 pinch of salt
Cinnamon to taste
Steps:
1. Divide the yolks from the whites very carefully so none of the yolks touch the whites.
It is also important the bowl where you put the egg whites is dry.
2. Let the whites rest outside the refrigerator.
3. In a pot mix the 4 yolks, the condensed milk and the evaporated milk (or it replacement).
4. Put the pot on low heat. It should not boil. Mix with the wood spoon during 3 or 5 minutes. To get the correct thickness for the suspiro, the idea is to use the wood spoon, go through it with a finger and check the line is covered back with the suspiro slowly. See picture 4.
5. Once you find the suspiro correct thickness, remove from the heat and use a strainer to remove any possible lump.
6. Separately, put the sugar in a pot, cover with the moscato and put on low heat.
7. Once it boils, you should get a thick syrup (it is called ball syrup cause you can make little balls with its bubbles).
8. Add the pinch of salt to the egg whites and whisk until you get snow.
9. Add the syrup slowly and mix all the time.
10. Keep whisking till the meringue is cold.
11. Put both parts of the desert in the refrigerator, covered.
12. Put a serving of suspiro in a glass, cover with meringue and sprinkle with cinnamon.
13. Enjoy!
Makes about 6 servings
Tools:
Pot
Wood spoon
Blender or beater
Bowl
Ingredients:
For the suspiro
4 yolks
1 condensed milk can
1 evaporated milk can*
*It can be replaces using a cup of whole milk or 200cm3 of water plus 2 tablespoons of powdered milk
For the meringue
4 egg whites
250 grs sugar
125 cm3 moscato
1 pinch of salt
Cinnamon to taste
Steps:
1. Divide the yolks from the whites very carefully so none of the yolks touch the whites.
It is also important the bowl where you put the egg whites is dry.
2. Let the whites rest outside the refrigerator.
3. In a pot mix the 4 yolks, the condensed milk and the evaporated milk (or it replacement).
4. Put the pot on low heat. It should not boil. Mix with the wood spoon during 3 or 5 minutes. To get the correct thickness for the suspiro, the idea is to use the wood spoon, go through it with a finger and check the line is covered back with the suspiro slowly. See picture 4.
5. Once you find the suspiro correct thickness, remove from the heat and use a strainer to remove any possible lump.
6. Separately, put the sugar in a pot, cover with the moscato and put on low heat.
7. Once it boils, you should get a thick syrup (it is called ball syrup cause you can make little balls with its bubbles).
8. Add the pinch of salt to the egg whites and whisk until you get snow.
9. Add the syrup slowly and mix all the time.
10. Keep whisking till the meringue is cold.
11. Put both parts of the desert in the refrigerator, covered.
12. Put a serving of suspiro in a glass, cover with meringue and sprinkle with cinnamon.
13. Enjoy!
