Lima sigh
Ingredients
Three eggs
A cup of white sugar
Three cups of port wine or red wine
A can of condensed milk
A can of evaporated milk
Ground Cinnamon Andean Traditions
JP products in this recipe
Preparation
In a pot over low heat add the evaporated milk and condensed milk, stir very well so that the two milks are incorporated, let them cook, until we get a thick mixture and soft caramel color.
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We separate the yolks from the whites, and keep the whites.
With the spoon that we were stirring our two milks, we put a little of the mixture to the egg yolks, and we added them to the whole mixture, this we do so for the temperature of the egg is a little similar to the temperature of the mixture.
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We mix this very well, we pass it through a strainer to remove all the excesses from the egg.
Let stand in the refrigerator.
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In another pot over low heat, add the sugar and the wine, let it cook, and when it boils, and the mixture is thick, lower the heat and let cool.
With the whites, we beat them to the point of snow and add the mixture we made of sugar and wine and continue stirring until everything is integrated.
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In a glass we add the mixture we made first, we recommend that the mixture is cold.
With a pastry bag, we form peaks with the serene mixture of meringue and wine.
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Sprinkle with Andean Traditions ground cinnamon.
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