A typical Peruvian dessert, with a long tradition, rooted in the old convents of the Viceroyalty. It features a delicate puff pastry dough that is fried in oil, taking on a spiral shape.
This delight consists of very thin puff pastry dough, fried in oil and presented in a spiral shape.
It is served with a generous portion of white manjar sauce and a touch of powdered sugar, creating a unique combination of flavors and textures. Let's get to work and cook!
Ponderaciones
Ingredients
3 Eggs
1 cup of Fresh milk
1 cup of Unprepared flour
Oil
Manjar blanco
Powdered sugar
Ground cinnamon
Preparation
Step 1 : In a bowl, lightly mix the eggs with a fork.
Step 2 : Then, add the fresh milk and unprepared flour, and beat until smooth and loose dough forms.
Step 3 : Heat enough oil in a large, deep pot or pan.
Step 4 : Dip the ponderaciones mold into the hot oil and remove.
Step 5 : Next, insert the mold into the batter, without reaching the top, leaving approximately 1 cm free at the top.
Step 6 : This precaution is because when frying, the batter splatters and bubbles.
Step 7 : Re-dip the mold into the boiling oil until the ponderaciones turn golden, about 30 seconds.
Step 8 : Then, remove from the oil and tap gently on the mold to release the ponderaciones.
Step 9 : Drain on a paper towel or absorbent paper.
Step 10 : To serve, pour some manjar blanco on a plate, place the ponderacion on top, and sprinkle with powdered sugar and ground cinnamon.
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