“Leche Nevada” (Frothy Milk) is a delicious Chilean frozen dessert enjoyed throughout the year across the country, a family classic passed down from generation to generation.
Contents
How to make Frothy Milk?
The ingredients for “Leche Nevada” can vary, with the use of condensed milk, chocolate, peach juice, caramel, toasted almonds, or even grapes.
Nutritional Information
Category: Typical Desserts
Cuisine: Chilean
Calories: 400
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4 people
Chilean “Leche Nevada” Dessert Recipe
Ingredients
1. Meringue
- 50 g of sugar
- 5 egg whites
- 2 drops of lemon juice
2. Creamy Milk
- 1 liter of whole milk
- 150 g of sugar
- 20 g of cornstarch (1 tablespoon)
- 5 egg yolks
- 5 ml of vanilla essence (1 teaspoon)
Preparation
- Initially, separate the egg whites from the yolks, beat the egg whites to stiff peaks with the lemon drops, and gradually add 50 grams of sugar until you get a firm meringue.
- In a large pot, add the milk, 150 grams of sugar, and the teaspoon of vanilla essence. Cook over low heat until it boils.
- Gently add the meringue flakes over the mixture, cook on both sides until firm and cooked, about 2 to 3 minutes. Set aside.
- In a medium bowl, add the egg yolks, cornstarch, a splash of water, and beat until you get a homogeneous mixture. Set aside.
- Stir the milk again and remove it from the heat, add the yolks with the dissolved cornstarch and stir constantly to prevent curdling.
- Bring the milk back to very low heat, cooking and stirring until a slightly thick sauce is formed, add the vanilla essence. Cool and refrigerate.
- Serve the “Leche Nevada” in individual cups and crown it by distributing the meringue flakes on the surface. Sprinkle with powdered cinnamon when serving.
Origins of “Leche Nevada”
“Leche Nevada” is considered a typical Chilean dessert, originating during the Spanish Colonial era and inspired by a French dessert called “île flottante” (floating island).
Did you know?
The name “Leche Nevada” (Frothy Milk) originally derives from the snowflake appearance given by the meringue that crowns the final presentation of the dessert.
