Category:
Desserts
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
Courtesy of Jessica Maher
Note: Leche merengada is very simple to make despite its elegant presentation.
For 1 Batch(es)
4 cups whole raw milk
3/4 cups granulated sugar
1 whole lemon's peel
1 stick whole cinnamon
3 egg whites
1/2 cups granulated sugar
1 pinches salt
Ground cinnamon, for garnish
Leche Merengada (Meringued Milk) Directions
Combine milk, ¾ cup sugar, lemon peel and cinnamon stick in medium saucepot.
Simmer milk until sugar dissolves; remove from heat and allow to cool for 15 minutes, then strain.
Freeze milk in covered container until it just starts to solidify, agitating every once in awhile to create a “slush.”
When milk is nearly set up, whisk egg whites and salt until foamy, then add ½ cup sugar in a stream; continue whisking until meringue forms a stiff peak.
Fold meringue gently into mostly-frozen milk, then serve immediately in martini glasses, and top with just a sprinkle of ground cinnamon.
The Leche Merengada can be frozen for a couple of days, tempered a bit at room temperature and scraped with a fork before served. As an alternative, it can also be frozen in an ice-cream machine according to manufacturer’s instructions as soon as the meringue is folded in.
