Sopa Boracho

Category : International Cuisine

Author : Guest

Hits : 2711

Rating :

(2.78)

Date : 21/03/2004

Ingredients:

Vino de anis, quantity as desired
White mamon or sponge cake, cut into two-inch squares
Halea de Piña (pineapple jam)
1 cut white sugar
1/2 cup water
2 egg whites
Limon sutil (lemon juice)

Instructions:

Pour the vino over the mamon or cake squares. Leave overnight to soak well.

The following day, spread halea de piña between the squares. Set aside.

Combine the sugar and the water. Boil until the sugar is fully dissolved and has become a crystal-clear syrup. Beat the egg whites and pour the syrup slowly in. Add the lemon juice. Beat well until the merengue forms peaks, then pour over the mamon or cake squares. Chill and serve.

International Cuisine RECIPES
Write a Comment
 
 
 

tip of the day

Apricot Selection

Apricots should be well-formed and fairly firm, but not dull-looking, soft, brown-spotted, mushy or extremely firm. Pick apricots that are dark (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich

Category:Sandwiches
Hits:38775

Rating:

(2.93)