Peruvian Dulces for International Dessert Day
International Dessert Day is 14 October, and we’re celebrating by sharing the history and delightful details of four Peruvian dulces (desserts).
Peruvians love their sweets. Each dessert is a reflection of Peru’s diverse culture and history. Much of the cooking is heavily influenced by Spanish cuisine and other origins from back in colonial times.
Here are our favourite Peruvian desserts. If you haven't tried these, you’re in for a treat!
Tres Leches “Three Milks Cake” is a traditional Central American soaked sponge cake. Its origins are unknown but it’s been a popular cake throughout South and Central America for years. Tres Leches is a simple sponge cake soaked in three kinds of milk – evaporated, condensed and cream. It can be paired with many different accompaniments. But at Uma, we serve it with raspberry sauce and sorbet. Yum!
Budin de Pan
Bread pudding is popular in many countries, each location putting their own spin on the much-loved dessert. But what all Budin de Pans have in common is… you guessed it, bread. As well as milk, butter, eggs, and other additions such as fruit and sugar. Chef Alejandro's version adds Pisco, caramel, lemon rinds, and drunken currants (traditional in Peru).
Arroz con Leche
Arroz con Leche literally means “rice with milk.” This sweet dessert is popular in Spanish speaking countries, all with slight variations. Peruvians often cook Arroz con Leche with cloves. Chef Alejandro has created a citrus-infused pudding, with sour strawberry sauce. It’s a great one for those who are gluten-free.
One of Peru’s most famous desserts. Alfajors are a traditional Arabic confection known as alajú. The Spanish brought it to South America, and since then the two fine, cornflour shortbread cookies with a caramel-like filling have become an institution. The cookies are fine and delicate, and the Peruvian caramel is mouth-watering. These are an absolute hit at Uma and not to be missed!