SUSPIRO LIMEÑO | RECETA DEFINITIVA | Dasilé

This is my version of Suspiro a la Limeña, one of Peru's flagship desserts. It consists of a pot-cooked 'dulce de leche', combined with egg yolks, and a Port wine-infused Italian meringue. This all sounds very sophisticated - it is, indeed - yet it is not impossible to do. And in this video, I pay tribute to it, showing and trying to explain, in a simple and detailed way, how it is prepared. Enjoy it! 00:18 Introduction 01:04 Yolks's 'Dulce de leche' 04:08 Port wine-infused Italian meringue 07:07 How it is served 08:15 Foodporn These are the ingredients I use: INGREDIENTS: Yolks's 'Dulce de leche': 750 milliliters of Whole Milk, Fresh, UHT (approximately 3 cups). 100 grams of sugar (approximately half a cup). 3 egg yolks. Port wine infused Italian meringue: 125 milliliters of Port wine. 200 grams of sugar (about a cup). 3 egg whites. The port wine syrup must reach 120 degrees Celsius in order to be poured into the whites shake. ------------------------------------------------------------------------------------------------------- If you have any questions or any other type of opinion, I will answer it in the comments. Over there, we continue talking. Thanks for watching the video! Don't forget to subscribe. See youuu! -------------------------------------------------- -------------------------------------------------- -------------------------------------------------- ------ Music: Anywhen You Say - Cheel