Cuisine from Spain podcast no.7 – Leche Merengada


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leche merengada - cuisine from Spain

Ingredients (6 people)

1 litre of milk (full fat)
100 gr sugar
100 gr icing sugar
1 cinnamon stick (about 6 cm / 2.5 inches long)
Peel of 1 lemon
4 egg whites
Cinnamon powder
A few drops of lemon juice
A very small pinch of salt

Preparation

Pour the milk into a saucepan together with the cinnamon stick, lemon peel and normal sugar. Turn the hob on and let it simmer for 5 minutes while you stir it with a wodden spoon to disolve the sugar. Then pour it in a bowl and let it cool down.

When the milk is at room temperature remove the lemon peel and the cinnamon stick and place the bowl in the freezer until the mixture is very cold but not frozen.

Now place the egg whites in a bowl with a few drops of lemon juice and a very small pinch of salt (both of the last ingredients help the egg whites to rise), then mix them until they are snowy (punto de nieve). Then add the icing sugar little by little while continuing to mix.

Take out the mixture from the freezer and add the merangue little by little, gently folding it into the milk to get the appropriate consitency. Now keep it in the fridge, and put it in the freezer 15 to 20 minutes before serving to improve the consistency even further. If you keep it in the freezer until it freezes, then you will need to put it through the blender before serving.

Serve it in tall cocktail glasses with plenty of cinnamon powder sprinkled on top.

Note that if you have an ice cream machine you can also use this recipie to make Leche Merengada ice cream.

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5 thoughts on “Cuisine from Spain podcast no.7 – Leche Merengada

  1. Mercedes

    Could you expand on the ice cream recipie for Leche Merengada? Do you mean you prepare the same and cool and put into machine, or just use the ingreadients? Recipies creating detail please. Thank You.

  2. Marina

    I don’t have an Ice cream machine so I can’t tell you the details, but I guess once the mixture whith the egg whites is ready you can place it straght away in the ice cream machine.

    From what I’ve read in other ice cream machine recipies it’s possible that you need use a bit of cream for texture. In that case subsitute part of the milk for cream. You might need to experimet a little bit with the quantities before you get the perfect consistency.

  3. Terri

    I’m in the US, and I am wondering if “icing sugar” would be what we refer to as “powdered sugar” here. It seems to me that that is what it would be. By the way, I also speak Spanish (learned in Colombia as a 20 year old, and now 40 years later, in Mexico), so I also enjoy hearing some of the ingredients names in Spanish.

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