Recipe: Leche Merengada
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This sweet sip will make the perfect follow-up to a plate of tapas. It comes to Khoollect from author Kay Plunkett-Hogge. Here’s what she said about this milk-based beverage:
‘A frothy concoction with its origins in eighteenth-century Madrid, this is often turned into an ice cream or frozen treat. But I like this drinkable version. It’s a perfect shot of sweetness at the end of a tapas repast. My version has a dash of Spanish brandy as well… and why not?’
Leche Merengada
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Loading...In a pan bring the milk, lemon zest, cinnamon stick and 70g of sugar to the boil. Turn down the heat and simmer for 4–5 minutes. Remove from the heat and allow to cool. Discard the cinnamon stick and strain through muslin or a clean J-cloth.
Stir the brandy into the milk and chill for an hour or so. Beat the egg whites with the remaining sugar until stiff peaks appear and if you turn it upside down it won’t fall on your head!
Fold the egg whites into the cold milk until well combined. Cover and place in the freezer for a couple of hours. Remove and either whisk or stir vigorously to a flamenco beat. Serve in small chilled glasses with a sprinkling of cinnamon.
In a pan bring the milk, lemon zest, cinnamon stick and 70g of sugar to the boil. Turn down the heat and simmer for 4–5 minutes. Remove from the heat and allow to cool. Discard the cinnamon stick and strain through muslin or a clean J-cloth.
Stir the brandy into the milk and chill for an hour or so. Beat the egg whites with the remaining sugar until stiff peaks appear and if you turn it upside down it won’t fall on your head!
Fold the egg whites into the cold milk until well combined. Cover and place in the freezer for a couple of hours. Remove and either whisk or stir vigorously to a flamenco beat. Serve in small chilled glasses with a sprinkling of cinnamon.
This sweet sip will make the perfect follow-up to a plate of tapas. It comes to Khoollect from author Kay Plunkett-Hogge. Here’s what she said about this milk-based beverage:
‘A frothy concoction with its origins in eighteenth-century Madrid, this is often turned into an ice cream or frozen treat. But I like this drinkable version. It’s a perfect shot of sweetness at the end of a tapas repast. My version has a dash of Spanish brandy as well… and why not?’
Leche Merengada
In a pan bring the milk, lemon zest, cinnamon stick and 70g of sugar to the boil. Turn down the heat and simmer for 4–5 minutes. Remove from the heat and allow to cool. Discard the cinnamon stick and strain through muslin or a clean J-cloth.
Stir the brandy into the milk and chill for an hour or so. Beat the egg whites with the remaining sugar until stiff peaks appear and if you turn it upside down it won’t fall on your head!
Fold the egg whites into the cold milk until well combined. Cover and place in the freezer for a couple of hours. Remove and either whisk or stir vigorously to a flamenco beat. Serve in small chilled glasses with a sprinkling of cinnamon.
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Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
Loading ...Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
Loading ...Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
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