Leche merengada

AT A GLANCE

  • Serves 6 people

This iced milk confection is similar to ice-cream.

  •  
  • Leche merengada
  • 750 ml (3 cups) milk
  • 250 ml (1 cup) double cream
  • 165 gm (¾ cup) white sugar, plus 2 tbsp extra
  • 1 lemon, rind only (removed with a peeler)
  • 2 cinnamon quills
  • 4 eggwhites
  • ¼ tsp lemon juice
  • To serve: ground cinnamon
  •  
  • Candied almonds
  • 160 gm (1 cup) unblanched almonds
  • 110 gm (½ cup) white sugar
  • ¼ tsp ground cinnamon
01   Combine milk, cream, sugar, lemon rind and cinnamon quills in a large saucepan. Bring to the boil, reduce heat and simmer, stirring occasionally, for 30 minutes to infuse. Cool and refrigerate, then remove lemon rind and cinnamon quills and discard. Whisk eggwhites and lemon juice until soft peaks form, add remaining sugar and whisk to stiff peaks, then fold through cold milk mixture.
02   Freeze mixture in an ice-cream machine according to manufacturer’s instructions, then store in a freezer until required.
03   For candied almonds, combine all ingredients in a heavy-based frying pan and stir over high heat for 5-10 minutes or until dark caramel. Spread mixture over a baking paper-lined oven tray, separating almonds, and cool. Coarsely chop and set aside.
04   Spoon leche merengada into glasses, scatter with chopped candied almonds and serve immediately.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS

FEATURED IN

Oct 2007

Oct 2007

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