Colombian dulce de leche, slowly cooked until thick and caramelized. Based on María Inés Quijano’s arequipe.
Apple rings in a beer tempura, fried until crisp, dusted with sugar and served with vanilla ice cream.
A fluffy marshmallow-style icing made with soft-ball syrup, beaten egg whites and gelatin, to decorate cakes.
Thin, crispy fritters fried in oil, with the dough moistened with pineapple juice.
Creamy manjar blanco made with milk, rice flour and sugar, scented with cinnamon.
Sweets made from powdered milk and condensed milk shaped into little figures and decorated with cloves.
The simplest raw meringue, the base for dried meringues. A professional pastry recipe, calculated per ½ litre of egg whites.
A meringue cooked with sugar au boulé, used to cover tarts, mousses and desserts. A professional pastry recipe, calculated per ½ litre of egg whites.
The most solid and firm meringue, whisked over a bain-marie, ideal for decorations. A professional pastry recipe, calculated per ½ litre of egg whites.
Homemade sweet of curdled milk cooked with panela and cinnamon until thickened.
A sweet sauce of prunes cooked in wine, thickened with cornstarch and cream, ideal for serving over desserts.
