Desserts
Purple Three-Grain Mazamorra
Lima dessert of purple corn with fruit and chuno.
VegetarianVeganGluten-free
Ingredients
- 300 g purple corn
- 1 quince
- 1 apple
- Pineapple peel
- 200 g sugar
- 80 g chuño starch or cornstarch
- 1 cinnamon stick
- 4 cloves
- 50 g prunes
- Juice of 1 lemon
- 1500 g water
Step-by-step
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- Put the purple corn, cinnamon, cloves, pineapple peel and quince with 1300 g water in the mixing bowl. Cook 35 min/100°C/speed 1. Strain the purple liquid.
- Return the liquid to the mixing bowl, add the sugar and diced apple. Cook 8 min/100°C/reverse/spoon speed.
- Dissolve the starch in 200 g cold water and add to the mixing bowl along with the prunes.
- Cook 12 min/95°C/speed 2 until thickened.
- Add the lemon juice and mix 30 sec/speed 2.
- Pour into dessert cups and let cool. Serve with ground cinnamon.
Tips
- The lemon at the end brightens the color and flavor of the mazamorra.
- Stir while it thickens to prevent lumps.
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