Desserts
Mazamorra morada
Gelatinous purple corn dessert with fruit and spices.
VegetarianVeganGluten-free
Ingredients
- 300 g of purple corn
- 1.5 liters of water
- 1 apple in cubes
- 1 quince or pineapple in cubes
- 1 pineapple peel
- 1 cinnamon stick and 4 cloves
- 100 g of sugar
- 80 g of potato starch or cornstarch
- 1 lime (juice)
- 50 g of prunes and dried apricots, chopped
Step-by-step
Using a different robot? Switch it here:
- Place the purple corn, the water, the pineapple peel, the cinnamon and the cloves in the mixing bowl and cook 30 min/100°C/speed 1.
- Strain the purple liquid and return it to the mixing bowl, discarding the solids.
- Add the sugar, the apple, the quince, the prunes and dried apricots and cook 10 min/100°C/reverse/spoon speed.
- Dissolve the potato starch in a little cold water and add it to the mixing bowl.
- Cook 5 min/100°C/speed 2 until it thickens and turns gelatinous.
- Add the lime juice and mix 20 sec/speed 2.
- Serve warm or cold sprinkled with ground cinnamon.
Tips
- Potato starch gives the traditional texture; cornstarch is a good alternative.
- Adjust the thickness with more or less potato starch to your taste.
- It pairs perfectly served alongside arroz con leche (classic combo).
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