I-dessert egama layo lisho ukuthi "ukububula komuntu wesifazane (kusuka eLima)," kufanele kube into ekhethekile. I-Suspiro de limeña iyi- recipe yasePeruvia ejwayelekile, engavamile futhi enhle kakhulu. Ingqimba engezansi yenziwa nge-dulce de leche (eyaziwa ngokuthi i- manjar blanco e-Peru) eye yahlonyiswa ngezikhupha zamaqanda. Okuphezulu kuyimithi enhle, enesibindi eyenziwe ngewayini le-port. Inhlanganisela icebile, i-sweet, i-creamy futhi ingakwenza nje ukububula nokuzaneliseka.
I-dulce de leche eyenziwe yinto emangalisayo, kodwa uma ufushane ngesikhathi, ungakwazi ukufaka kalula indawo yokuthenga i-dulce de leche.
Okuzokwenza
- 1 1/2 izinkomishi dulce de leche (ezenziwe ngamakhasimende noma ezithengiwe (bheka isixhumanisi ku-recipe ngezansi))
- Amaqanda amane (ahlukaniswe)
- 1 ithisipuni i-vanilla
- 1/8 isipuni sikasawoti
- 1 1/2 izinkomishi ushukela
- 1 inkomishi iwayini port
- 1/4 isipuni sinamoni (sokuhlobisa)
Indlela Yokwenza
- Lungiselela i- leche , noma ukushisa okuthengwe kuyo i-dulce de leche epanini emphethweni wokushisa ophakathi nendawo ukushisa (ngenkathi uvuselela njalo ukuvimbela ukunamathela nokushisa).
- Khipha ekushiseni nasekuseni emaqanda amaqanda ama-4, esisodwa ngesikhathi, kuze kuhlangane kahle. Gcoba isipuni se-vanilla nosawoti kasawoti ukunambitha.
- Vumela ingxube ipholile kancane, bese uthele izitsha zokukhonza ngabanye (ngokuvamile i-tumbler noma i-parfait dish) ngenkathi ishisa. Hlukanisa i-dulce de leche ibe yizibuko eziyizi-6 kuya kwezingu-8 noma izinkomishi, noma isitsha esisodwa esikhulu.
- Letha ichweba, ushukela, kanye nocezu kasawoti ukuze ubilise epanini elingaphakathi.
- Engeza amaqanda amaqanda emgqonyeni (ohlanzekile kakhulu) womxube omile.
- Lapho izinga lokushisa lokuhlanganiswa kwe-port / ushukela lifika cishe ngama-degree degrees Celsius angu-240, noma emva kokuphela kwamaminithi amathathu okubilisa, vula umxube bese uqala ukushaya amaqanda abamhlophe. Lapho izinga lokushisa lifinyelela kuma-degree angu-246 Fahrenheit (120 degrees Celsius), susa isiraphu ekushiseni. Isikhathi sokupheka esiphelele siphezu kwemizuzu engama-4, futhi isiraphu yeshukela kufanele yenze izintambo ezincane uma uzigcoba emfoloshini, futhi uzobe ukhululekile kancane.
- Amaqanda amaqanda kufanele enze izintaba eziqinile . (Uma beqala ukwakha iziqongo ngaphambi kokuba isiraphu ishukela isilungele, vala ukuxuba ingxube uze ulungele ukungeza isiraphu). Kancane kancane futhi uthele ngokucophelela isiraphu eshisayo phansi kombhede we-mixer, emaqenjini amhlophe asetshiwe ngenkathi eshaya. Qhubeka ukushaya le meringue kuze kube yilapho igcoba kancane, cishe imizuzu engu-2-3.
- Ukusebenzisa isikhwama se-pastry nge-round round noma inkanyezi (noma isikhwama se-ziplock sinqunywe ikhonsi elilodwa), pipe le meringue ngokuhlobisa phezulu kwe-dulce de leche. (Ungaqeda nge-meringue eyengeziwe).
- I-Chile suspiro kuze kube sekulungele ukukhonza. Fiphaza i-meringue nge-sinamoni bese ukhonza chilled noma ekamelweni lokushisa.