Embark on a sensory journey to the vibrant streets of Peru as we delve into the rich and creamy world of Queso Helado. Translating to “frozen cheese,” this delectable dessert is a beloved treasure of Peruvian cuisine, originating in the enchanting region of Arequipa. Despite its name, Queso Helado doesn’t actually contain cheese; instead, it derives its moniker from the traditional use of a wooden mold resembling a cheese press.
Elevating the dessert experience with a velvety texture and a symphony of flavors, Queso Helado captivates the palate with a unique blend of sweetness and hints of local spices.
Queso Helado
Ingredients
- 1 cup Shredded Coconut La Fe
- 2 cup Evaporated Milk La Fe
- 2 cups Condense Milk
- 2 1/2 cups Fresh Milk
- 1/4 cup Fecula de Maiz
- 2 Cinnamon Sticks
- 2 Clavos de Olor
- 1 tsp Vanilla Essence
- 4 Egg Yolks
- 1/2 cup Sugar
Instructions
- In a medium heat pot toast the shredded coconut.
- On a side in a mixing bowl add the fecula de maiz. Then separate the egg whites and yolk because we are going to be using only the yolk for this recipe.
- In the mixing bowl with the fecula add your egg yolks, sugar, vanilla essence and mix.
- In the hot pot with the toast coconut add the evaporated milk, the fresh milk, clavos de olor, cinnamon sticks and mix. Then add the mix of the egg yolks and mix again everithing together.
- After everything is hot and well mixed, strain the mixture and separate the shredded coconut and add. the liquid in a mixing bowl.
- Then add the condensed milk to the liquid you strain and mix again.
- Then add back the shredded coconut and mix all together.
- Add all the mixture to a baking pan and refrigerate for eight hours.
- Get it out of the refrigerator. Flip it in a plate too get it out of the baking pan and garnish it with cinnamon powder. Enjoy!
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