Recurrent Food is a Mexican Classic: Carlotta de Liman

The “re -made” sweets take the baking world with the storm! In the 1990s, Spain’s chef Feron Adria was the only thing that entered the dictionary of foods only when the idea was to break the traditional foods as their main components, focusing on food and emotion.

Imagine using this technique for sweets like Carlotta de Liman.

A Carlotta de Liman is a traditional mexican sweet, raised and evaporate and condensed milk, freshly pressed limestone juice, cream cheese and o-most good Maries cookies.

The idea is to create a layer of icebox cake by mixing milk and cream cheese and lime juice as a goo, sweet base. A layer of this mixture is placed at the bottom of a baking dish and topped with Caletas Marius. The next layer adds more Going, and the process continues until you have a few layers.

Use your imagination now! You can say that you have a dinner party, but the Carlotta de limon is made in a baking dish, cutting it and serving it in sweet dishes, you break it into parts – you renovate it.

You create a mixture of cream cheese and place it in a happy bowl. You break the cookies into cookies and put them in another serving diet, but you go a step up: grilled coconut, candy -made limestone peel, chopped pistachi and fresh berries and some small, fresh, fresh, fresh, fresh, freshly chopped mint leaves. Every bite creamy, shattered, firm and sweet – a traditional sweetness, but one of your guests’ own preferences.

All these ornamental, happy dishes are then placed on the table so that your guests help bring their own, happy dessert. Some may prefer more pistachios or coconut. Some may not like Caletas Marius, but their personal choices are endless, you are now a culinary genius, the city’s talk.

Carlota de Liman, re -reacted

Materials

Carlota de Limon

• 1.5 cans evaporate milk
• 1.5 cans Sweet condensed milk
• 3/4 cups freshly squeezed limestone
• 1 ½ packages 8 ounces. Cream cheese
  • In the United States, Philadelphia Cream Cheese is sold 8 ounces. Packages (225 g). In Mexico, billy cream cheese is usually found in 180 g (6.4 ounces) or 200 g (7 ounces), so adjust accordingly. Also ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Philadelphia cream cheese is not like Mexico as America, because it is low in fat and humidity. If the Mexican Philadelphia Cream Cheese is used, add 19 g (0.7 ounces) of the mixture in the mixture.
• 2.5 packages Caletas Maris, crushed (optional snack)

For beauties

• Caletas Mariaz (crushed grilled)
• Peel
• Grilled dessert coconut
• Chopped pistle
• Fresh fruit and berries
• Small, fresh cut mint leaves.

Instructions

1. Place evaporate milk, condensed milk and lime juice in a blender, or in a bowl with a hand captured mix. Mix or mix lightly to ensure that it is fully connected.
2. With a spatula, stir the mixture and attach the cream cheese slices. Procedure in Blender. If you use a mixer, beat the back of a spoon for a few seconds until the mixture is soft. If you are prepared with Mexican Billy Cream Cheese, add 19g of heavy cream to the mixture.
3. Place in the refrigerator until ready to serve.
4. Place the cream cheese-chimney mixture in a serving bowl. Accent with some chopped mint or pistachios. Place Garnish in all separate bowls. Set everything in your table, dig the guests and provide them with their own decorative sweet dishes.

Deborah Mcca Mainstream, once a writer of wedding-referral books, he turns his attention to food, especially sweets, sweets and fruits. He is the founder of the coxter and the writer of four baking books for the film “Mavai Panchars” via the Cocksator. He is also president American Academy of Wedding experts.