Desserts Typical of Colombia

Merengón

Ingredients:

• 4 Egg whites.
• ¼ Teaspoon salt.
• ½ Teaspoon lemon juice.
•  ¾ Cup sugar.
• 1 Tablespoon butter.
• 1 Cup heavy cream.
•  3 Tablespoons powdered sugar.
• 2 Cups sour soup pulp

Preparation:

• Allow the eggs at room temperature for at least 1 hour before.
• Separate, beat egg whites with salt until soft peaks form.
• Add the lemon juice, whisk a little more and then per tablespoon, 2 at a time, whisking vigorously add sugar until firm peaks form and the meringue well look wet and shiny.
• Grease 2 cans of 22 cm in diameter and preheat the oven to 275 º. Pour the meringue on cans and bake for 1 hour. Remove from oven and let cool.
• Beat the cream with sugar and vanilla to form stiff peaks.
• Arrange on a tray meringue layer, top with half the cream and half the fruit.
• Top with another layer of meringue on cream and fruit.
• Refrigerate until ready to serve.

Cream Dessert

Ingredients:

• 4 liters of whole milk
• 500 g of sugar
• 4 egg yolks
• 60 grams of raisins

Preparation:

• Boil the milk and let stand, remove the cream, repeat this process until no more milk cream.
• Put the sugar in a saucepan and cover with water, boil this syrup to obtain a smooth and consistent.
• Beat the egg yolks with an electric mixer until very foamy and take a light color.
• Add the cream to the syrup and mix, then add the egg yolks and surround moving so slowly.
• Cook over low heat, stirring constantly and remove before boiling.
• Remove from heat and add raisins.
• Arrange in crystal glasses and carry the refrigerator until serving time.

Buñuelos Bogotanos

Ingredients:

• 1 Cup cornmeal.
• 2 Egg yolks.
• 1 Teaspoon baking powder.
• 1 Cup of oil.
• ¼  Pound of sugar.
• 4  Tablespoons of water.

Preparation:

• They stir all ingredients (except the sugar syrup is for).
• Then uniformly kneaded to form circles after leaving a hole in the middle.
• It puts heat oil in a deep pan and large. When they get hot donuts previously armed and allowed frying carefully turning them.
• When browned put in a colander with a paper towel. Thus drained the oil and remove excess fat.
• It is allowed to cool to serve on a large platter with syrup on top.
For the syrup:
• In a saucepan melt puts sugar and water to a simmer.
• When purchasing texture thickens, remove from heat and let cool.
• then poured over all the donuts.

Milk Pudding

Dessert easy to make and very traditional local cuisine Bogota.

Ingredients:

1 Cup rice.
3 lt. Milk.
¼ lb. of sugar.
1 Egg.
2onz butter.
3 Cinnamon sticks.
1 Jars of cinnamon.

Preparation:

It makes cooking rice with a little milk until it is slightly open, and will gradually adding the remaining milk, then the cinnamon sticks.
When the rice is wide open, put in the sugar, egg and butter. It should move the rice until thickened.
When ready you put a large refractory and cool finally spreads it over the cinnamon and is ready to serve.

Plátanos Caladitos

Ingredients:
* 8 ripe bananas, peeled and chopped into chunks
* 1/4 of grated Panela
* 1/2 cup water
* 1/2 cup milk
* 4 cinnamon sticks

Preparation:

Place the bananas with the remaining ingredients in a pot and simmer. When the mixture is syrupy off.

Mango Flan of Santa Marta

Ingredients:
* 3 cups ripe mango pulp, liquefied and Casting
* 1 cup heavy cream (cream)
* 4 eggs, beaten
* 3 tablespoons unflavored gelatin dissolved in ¼ cup warm water
* 1 cup sugar

Preparation:

Beat egg whites until stiff and sees adding the yolks and sugar gradually while still beating. Mix the mango juice, heavy cream and gelatin (must be fully incorporated). Then go slowly with mixing the batter and pour outflanking all in a mold, left in the refrigerator for several hours. Remove and unmold.