Suspiros Recipes

SUSPIROS (BREATHLESS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms.
• Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets.
• Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.

SUSPIRO DE LIMEñA RECIPE

Steps:

• Put the two types of milk in a saucepan. If you use full fat milk instead of sweetened condensed milk try adding some more sugar to the final mix to bring up the sweetness. Simmer the milks on a very low heat.
• Caramelising the milk can take a long time, up to an hour or more. Try for 40-45 minutes. An alternative method is to boil the condensed milk in the can for the same amount of time. It doesn't take as much effort to keep an eye on the milk. Simmering the milk in a saucepan will definitely produce a better flavour however.
• Whip the egg yolks and then add the caremalizing hot milks to the bowl. Beat thoroughly for about 20 seconds and then pour everything back into the saucepan with the vanilla. This makes the famous Dulce de Leche as it's known in many Spanish speaking countries. In Peru they call it manjar blanco. You might also see manjar blanco referred to as blancmange.
• Next mix the port/pisco with the sugar and cook (bringing to the boil) in a saucepan until the mix becomes quite thick.
• Beat egg whites in a separate bowl.
• Add this sticky syrup to the egg whites and beat with a spoon until it starts to look like whipped cream.
• Add mix of sugar and egg white to the top of the manjar blanco in cups or bowls.

SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.

SUSPIROS

Steps:

• Beat egg whites with salt & cream of tartar until mixture forms peaks. Add sugar, 1 T. at a time and continue beating until all sugar has been used & mixture forms glossy, soft peaks. Add vanilla. Drop by small spoonfuls or pastry bag on unglazed paper on cookie sheet. Bake at 250 °F for 30 min - 1 hour, depending on size. When dry, turn off heat & open oven door, allowing to cool in oven. Mix fruit or nuts with 2 c. water and 2 c. sugar. Cook for filling.