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Blancmange came to Peru from Spain. It consisted of a thick cream made of milk , sugar , almond flour and some Iberian ingredients. An even older recipe had it made of chicken breast boiled in milk, almonds and thickened with flour and was meant as a bland food for the sick and weak.
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
Natilla: A typical dessert made from goats milk, chancaca (sugar syrup), and very fine rice flour. Ocopa: Boiled potatoes covered with a fresh cheese sauce, lima beans, onions, olives, and rocoto. [56] Olluco con charqui: Olluco stew with jerky or llama meat.
Category: Peruvian desserts. 5 languages. ... Suspiro de limeña This page was last edited on 9 August 2019, at 19:54 (UTC). Text is available under the Creative ...
Pages in category "Meringue desserts" The following 25 pages are in this category, out of 25 total. ... Suspiro de limeña; Z. Zefir (food) This page was ...
For dessert, you’ll be escorted downstairs to the ground floor, which has a suspended, room-spanning plaster sculpture that looks like dinosaur vertebrae hanging in the Museum of Natural History.
Suspiro a la Limeña: Is another Spanish-influenced dessert that uses dulce de leche, which derives from the Spanish Blancmange. The bottom layer is made of dulce de leche enriched with egg yolks. The top layer consists of meringue made with port wine.
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