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Bien me Sabe
Preparation info
- Makes about
50
sweets - Difficulty
Easy
Appears in
By Tony Custer
Published 2000
Bien me sabe or ‘it tastes good to me’ speaks for itself. A luxurious desert made in the convents of Lima during Colonial times with sponge cake, syrup, fruit and nuts, this version takes a slightly different form. These individual sweets make a perfect gift or after dinner treat.
Ingredients
Method
Preparation
Combine the two milks in a heavy based saucepan and simmer gently over low heat until they form a firm paste which pulls away from the sides of the pan, about 1½ hours.
When the mixture has reached this consistency, stir in the nuts and the candied orange peel and cook for ½ minute more.
Remove from the heat and set mixture aside until cool enough to handle