| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 512 | 17g | 8g | 87g |
| sugars | fibre | protein | salt |
| 78g | 1g | 12g | 0.25g |
Why I Love Peruvian Lima-style Veggie Sigh
One of my favorite international dessert recipes is the Lima-Style Veggie Sigh, a sweet and creamy delight hailing from the heart of Peru. When I first tasted this dessert, it was an instant love affair. Despite being a proud Mainer who specializes in seafood, there’s a certain joy in exploring other cuisines, especially when they’re as tantalizing as this!
The Magic of Lima-style Veggie Sigh
There’s a certain allure to the Lima-style Veggie Sigh that leaves one wanting more. The desert’s exotic blend of textures, from its velvety confluence of almond milk, condensed milk and egg yolks, to its fragrant infusion of spices with cinnamon and cloves, truly encapsulates Lima in a dessert.
When you take a bite, every ingredient comes together in harmonic layers, taking you on a whirlwind ride of sweetness and spice – a sensory experience akin to a bite of moist cake topped with freshly whipped cream.
Inspiration Behind the Recipe
A renowned chef that comes to mind when discussing Peruvian cuisine is Gastón Acurio. A pioneer in advocating for Peruvian food worldwide, Acurio’s passion and talent in the kitchen have truly made a mark on the culinary world and he has, in many ways, inspired my exploration into this vibrant cuisine.
Though this recipe of Lima-style Veggie Sigh may not be directly from his cookbook, the spirit of the dessert – boasting both local ingredients and international nods – certainly mirrors his holistic approach to food. Almond milk, a hit in both North and South America, brings a wholesome creaminess to the recipe while port wine, a venerable European import, offers depth and richness.
A Recipe that Transcends Borders
Accommodating to all dietary restrictions, this dessert is a reminder that food is an expression of culture. The classic Lima-style Veggie Sigh recipe can easily be tweaked to become vegan or lactose-free, inviting more and more people into the flavorful fold of Peruvian cuisine.
On nights when my daughters Erin and Sam and I miss the crisp New England air and the fresh seafood that comes with it, whipping up this dessert brings a different kind of comfort. Its warm spice-laced sweetness is a balm against the cold Portland seas, and its soulful textures are enough to make you sigh – just as its name suggests.
There’s a universal pleasure in sharing a carefully crafted meal or dessert, and that’s precisely what I find so endearing about the Lima-style Veggie Sigh. It’s easy to fall in love with a recipe that so gracefully represents the culture it comes from and yet, is adaptable enough to be loved and enjoyed by all.
Here’s hoping that this sweet little snippet has sufficiently whetted your appetite. I can’t wait for you to try the Lima-style Veggie Sigh and experience the culinary magic behind it. Happy cooking!
What You’ll Need
- 1 cup of white sugar
- 1 cup of water
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon of fresh lemon juice
- 2 cups of almond milk
- 14 ounce can of condensed milk
- 6 egg yolks
- 1/3 cup of Port wine
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 6 egg whites
- 1 cup of chopped fresh fruits (your choice)
- Cinnamon powder, for garnish
Method
Step One
In a medium saucepan, combine 1 cup of white sugar, 1 cup of water, a cinnamon stick and 4 cloves. Bring it to a boil, then reduce heat and let it simmer for about 10 minutes. Once it’s done simmering, remove from heat and add 1 teaspoon of fresh lemon juice. Set aside.
Step Two
In a separate saucepan, combine 2 cups of almond milk and a 14 ounce can of condensed milk. Warm it over medium heat but make sure it doesn’t boil.
Step Three
Once the milk mixture is warm, gradually whisk in 6 egg yolks. Continue to cook the mixture over low heat, stirring constantly until the mixture thickens. This may take about 10 to 15 minutes.
Step Four
After the milk and egg mixture is thick enough, remove from heat and strain it into a large bowl. Then stir in the sugar water mixture you made in step one. Also add in a 1/3 cup of Port wine and 1 teaspoon of vanilla extract. Stir these ingredients together until they’re well mixed. Allow it to cool.
Step Five
In another bowl, beat 6 egg whites until they form stiff peaks. Slowly add in 1/2 cup of powdered sugar while you continue to beat the egg whites. Mix until it reaches a meringue consistency.
Step Six
Spoon the cooled custard into serving glasses and top each one with meringue.
Step Seven
Finally, garnish with a sprinkling of cinnamon powder and top with your choice of chopped fresh fruits.
Your Lima-Style Veggie Sigh is ready to be served. Enjoy this flavorful and refreshing dessert!
