A typical Peruvian dessert, with a long-standing tradition, rooted in the ancient convents of the Viceroyalty. It features a delicate puff pastry that is fried in oil, adopting a characteristic spiral shape.
This delight consists of a very thin puff pastry, fried in oil and presented in a spiral shape.
It is served with a generous portion of manjar blanco 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 whisk until smooth and loose batter forms.
Step 3 : Heat enough oil in a large, deep pot or skillet.
Step 4 : Next, dip the ponderaciones mold into the hot oil and remove.
Step 5 : Then, dip the mold into the batter, without filling it up to the top, leaving about 1 cm free at the top.
Step 6 : This precaution is because when frying the batter, it splatters and bubbles.
Step 7 : Re-dip the mold into the boiling oil until the ponderaciones turn golden gently, approximately 30 seconds.
Step 8 : Then, remove from the oil and tap gently on the mold to release the ponderaciones.
Step 9 : Drain on paper towels or absorbent paper.
Step 10 : To serve, pour a little manjar blanco onto a plate, place the ponderación on top, and sprinkle with powdered sugar and ground cinnamon.
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