Edible Sighs

Mi first contact with the Limean Sigh (a kind of dulce de leche Peruvian dessert) was thanks to an ice-cream with the same name. I couldn't conceive so many different textures in the same tub, and since then I've been captivated by this dessert. Like when you listen to a song and don't know it's a cover, it wasn't until much later that I had the opportunity to try the original, with great surprise due to my ignorance on its history. Thus I discover that the Limean Sigh, as well as the ceviche, has Arab grandparents. Its main component, the white manjar (milk, sugar, egg yolk and vanilla essence), was introduced in the colony times by the Spanish, at the same time influenced by the arab-marroq culture. Besides it comes with meringue, which gives it a foamy and crunchy touch. The cheesy of the name was invented by the poet José Gálvez Barrenechea's wife, who stated that the dessert was "soft and sweet as a woman's sigh".

It's clearly not a dessert to have twice because it's quite cloying, but it is with no doubt the perfect final sigh for a dying dinner.