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Cuban Melocotones (Peaches) Chantilly
recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
courtesy of Cocina Cubana Club (please join) / Nitza Villapol Perez
and chef Sonia Martinez
This is an old recipe from Nitza Villapol. For those of you too
young to remember she is the premier Cuban cooking expert. Sort of
the Julia Child of the island.
Nitza has a cooking show in Cuban television called Cocina al Minuto.
This show evolved into a cooking book (or vice versa). Nitza also
produced a second book called Cocina Criolla (from where this recipe
comes from). The book, published in the late 50s, contains
everything from "real" Cuban recipes, to hints, to measurements, to
nutrition facts (as understood back then).
It is hard to get here in the US but it is worth the effort to find
it.
1 liter of milk
1/4 teaspoon of salt
1 cinnamon stick
10 egg yolks
1 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1 large can of peaches
1 jar of strawberry marmalade
Whipped cream for garnishment.
Heat the milk with the cinnamon stick and the salt.
Whip the yolks with the sugar and the flour.
Stir the milk into the yolk mixture slowly so that it does not cook
the egg.
Sift the whole mixture into a pan and return to the stove and heat,
stirring constantly, until the mixture becomes creamy.
Chill the mixture.
To serve use large wine cups or dessert cups and alternate layers of
cream, peaches, marmalade, cream, peaches, marmalade.
Top with the whipped cream.
Serves 6.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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