Recipe
Blueberry suspiro a la limeña
Suspiro a la limeña is Lima's classic dessert: dulce de leche cream under a Port wine meringue. A layer of Peruvian blueberry coulis adds color and acidity.
Method
- Cook the blueberries, sugar and lime juice over medium low heat for 8 to 10 minutes, until the berries burst. Cool.
- Cook both milks over low heat for 20 to 25 minutes, stirring, until you can see the bottom of the pan when you draw a line.
- Whisk a few spoonfuls of the hot cream into the yolks, then stir the yolks back into the pan. Let cool slightly.
- Boil the sugar and Port to 110 °C. Pour in a thin stream into stiffly whipped egg whites and whip until cool and glossy.
- Layer coulis, cream and meringue in glasses. Dust with cinnamon, top with fresh blueberries and chill.
For buyers
Fresh blueberries used whole as a garnish show every defect: soft berries, lost bloom, bruising. Firmness and bloom on arrival come from pre cooling within hours of harvest.
Peruvian blueberries →Next step
Source Peruvian blueberries
Season: Jan, Aug, Sep, Oct, Nov, Dec. Tell us your specification and volume.