Many of the favorite desserts in Latin America They are Hispanic inspired and offer different native ingredients. In this regard, some regions have a very different culinary culture as a result of different immigrations and the different products that can be found in each country. Among the most notable sweet dishes are the typical flavors of Mexico, Uruguay, Chile, Peru and Brazil. An exquisite journey through the palate.
Tres Leches Cake – Mexico
This tres leches cake, cake or cake is a soft and very sweet dessert. It is a very popular recipe in Latin America and very simple to prepare. The dish consists of a Genoese-type sponge cake soaked in a mixture of cream, evaporated milk and condensed milk. It is usually decorated with meringue or chantilly, ground cinnamon or caramel threads.
Although it is very famous in Mexico, its origin is not very clear. Specialists suggest that it comes from Central America, where there were already recipes for moist sponge cake, probably inherited from the European conquerors, who soaked stale bread to soften it. However, all experts agree that it cannot be before 1850, since it was in that decade when condensed milk and evaporated milk were invented to extend its shelf life.
Chajá Dessert – Uruguay
Its name arose anecdotally by relating the sweet dish to a native bird of Uruguay, the chajá. It is a bird with abundant grayish plumage and a light body, hence the similarities with the characteristics of the charrúa dessert. Was created by Orlando Castellano owner of the Las Familias Confectionery on April 27, 1927 and is considered an asset of heritage interest by the Department of Paysandú.
The components of the dessert are meringue, vanilla sponge cake soaked in port, double cream and its characteristic fruits are peach cut into segments and strawberry. Variants can also be made with dulce de leche and chocolate.
Lima sigh – Peru
This dessert originates in the mid-19th century in the city of Lima. The history of its production begins with Amparo Ayarza, wife of the Peruvian writer and poet José Gálvez Barrenechea. The dessert was named after the aforementioned Peruvian poet who, upon tasting a sweet designed and prepared by his wife (who had a reputation as a great cook) was delighted with its flavor and texture.
The blancmange for this dessert is prepared with milk, sugar, egg yolk and vanilla essence. The yolk is what provides the characteristic consistency. On the other hand, the meringue has egg whites, port wine and sugar. Place the white delicacy generously in a glass and top it with the meringue and very little cinnamon powder. The mixture of the flavors of both sweets is what characterizes this traditional dessert.
Nevada Milk – Chile
Leche nevada is a typical dessert in Chilean gastronomy. The sweet dish is based on milk, cornstarch and eggs. Its name refers to the meringue flakes that decorate the top. It has a very smooth and comforting flavor and a creamy texture.
According to specialists, this dessert emerged from the European colonies that were concentrated in Chilean territory. For many, the gastronomic inspiration for this dish comes from the French dessert called “floating island”known as Floating Island.
Brigadeiro – Brazil
Brigadeiro is a typical sweet of Brazilian gastronomy, created in the 1940s, in Rio de Janeiro. It is common throughout the country and is present at practically all birthday parties, along with Cajuzinho and Beijinho. The story about the origin of the name is accompanied by some controversies.
One version says that the candy was invented in Brazil, after World War II. At that time, it was very difficult to get fresh milk and sugar to make sweet recipes. Then, they discovered that the mixture of condensed milk and chocolate would result in a very tasty sweet.
by RN
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