Dulce De Mamey Con Leche Y Almendras Recipes

DULCE DE MAMEY CON LECHE Y ALMENDRAS

Steps:

• Mezcla la leche con el azúcar en una olla a fuego medio. Calienta hasta que empiece a hervir. Baja el fuego.
• Licua la pulpa de mamey con un poco de esta leche. Viértelo de vuelta a la olla con el resto de la leche. Cocina a fuego medio, sin dejar de mover, hasta que veas el fondo de la olla y la preparación adquiera una consistencia cremosa. Enfría a temperatura ambiente. Tuesta las almendras y las nueces en comal o sartén.
• Sirve en las mismas cáscaras de mamey y adorna con almendras y nueces.

HOW TO MAKE DULCE DE LECHE

Steps:

• Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
• Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
• Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

DULCE DE MAMEY

Steps:

• Cut each mamey in half lengthwise and set aside one-fourth of one of the mamey fruits for garnish. Discard the seed, then scoop out the pulp and purée in a blender or food processor. Pour into a bowl. Whip the heavy cream with the vanilla until beginning to thicken, 3 to 5 minutes, then add the sugar and continue to mix until it has thickened and soft peaks form (lift a bit of the whipped cream and when the peaks fall a bit, it's ready), about 5 minutes. Fold 1 cup of the whipped cream (refrigerate the rest for later) into the mamey purée until fully incorporated, and then pour it into individual glasses or dessert dishes. Refrigerate for at least 1 hour to set. Slice the reserved mamey. Garnish with the remaining 1/2 cup whipped cream (re-whip if necessary) and the mamey slices.

DULCE DE LECHE

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.