Holiday Treats From Portillo

| dezembro 17, 2018 << Retorno

With the holidays upon us, many of us rely on our tried-and-true favorites when it comes to seasonal treats. Gingerbread cookies, fruit cakes, and yule logs find their way into many homes around the world. These are traditional and delicious, but if you really want to spice up your soiree, might we suggest creating something unique that will be sure to start a conversation.

Our chefs here at Portillo have a few ideas to get you into the spirit of the holidays – Andean style. If you’ve been a guest of Portillo, you might have experienced some of these creations – such as our famous Alfajores – and want to relive the memory. Or maybe you just want to impress your guests and be the hostess with the mostest by introducing something new to the menu. Either way, these are sure to be a hit.

Suspiro Limeño

The literal translation of Suspiro Limeno is “Sigh of Lima Lady.” The dessert is originally from Peru and history says the wife of poet Jose Galvez, Amparo Ayarz, invented the recipe and Galvez gave it its name because it is sweet and light like a woman’s sigh.

  • 1 can evaporated milk
  • 1 can condensed milk
  • 5 egg yolks
  • 3 tablespoons cinnamon
  • 1 teaspoon vanilla
  • For Heavy Syrup
  • 1 cup sugar
  • 4 ounces port wine
  • 4 egg whites

In a saucepan, put the evaporated milk and the condensed milk on low heat. Cook for an hour, stirring constantly with a wooden spoon until the mixture turns the color of caramel and has a creamy texture. Add the five egg yolks and the vanilla. Stir evenly until the mixture has blended well. Strain and serve in individual cups.

For the heavy syrup: Put the port wine and the sugar in a small saucepan on medium heat. With a fork, lift the mixture until hairs are formed within the mixture.

At the same time, beat the egg whites until they form peaks and slowly add the syrup until it cooks.

Pour the meringue over the caramel cups, refrigerate and at the moment of serving, sprinkle with cinnamon.

Homemade Flan

While flan and its many variations are popular around the world, there is a specific interpretation that is unique to Chile. Here, we include dulce de membrillo, or condensed milk.

  • 1 can condensed milk
  • 1 can evaporated milk
  • 4 egg yolks
  • 2 tablespoons vanilla
  • 5.3 ounces of sugar

In a bowl, beat the condensed milk, evaporated milk, the four egg yolks, and the vanilla. Strain and leave to one side.

Put the sugar and a little bit of water in a small saucepan. Stir until a golden caramel color is achieved. Fill a big mold or several individual molds with the caramel mixture. Pour the milk mixture over the caramel mixture.

Bake in the oven, in a water bath, for 30 minutes. Remove from heat. Before unmolding, put the molds in a container with boiling water for approximately five minutes. Serve cold.