Desserts
Mote and Fruit Champús
Drinkable pudding of hominy, fruit and lemon verbena.
VegetarianVeganGluten-free
Ingredients
- 200 g cooked mote (hominy)
- 150 g corn flour
- 1.5 liters water
- 200 g quince, in pieces
- 200 g pineapple, in pieces
- 150 g grated chancaca (raw cane sugar)
- 1 cinnamon stick
- 4 cloves
- Lemon verbena leaves
Step-by-step
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- Put the water, cinnamon, cloves and lemon verbena in the mixing bowl. Set 10 min/100°C/speed 1. Strain and return the liquid to the mixing bowl.
- Dissolve the corn flour in a bit of cold water and add through the lid opening. Set 12 min/100°C/speed 2 until thickened.
- Add the quince, pineapple and chancaca. Set 10 min/100°C/reverse/spoon speed.
- Add the cooked mote and set 5 min/90°C/reverse/spoon speed.
- Serve warm in bowls as a thick, fruity mazamorra.
Tips
- Lemon verbena gives champús its characteristic aroma.
- It's traditional in the southern Andes of Peru, especially in Cusco.
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