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En Lima disfrutamos de un postre fresco y delicioso que nos fascina: el merengado de chirimoya. Este consiste en capas de merengue –blanco y crocantito-, crema batida, trozos de chirimoya fresquísima, y decorado con líneas de chocolate derretido. A veces se sirve directo del congelador (pues se puede congelar), lo que le da una temperatura y una textura espectacular, especialmente en el verano. Otras veces lo hacen al momento y es también increíblemente delicioso.
Basada en esta idea, desde hace tiempo vengo haciendo muchas variaciones con todo tipo de frutas, mientras más exóticas, mejor. Esta vez quise hacer un merengado usando tunas rojas, unas frutas que los peruanos amamos y que consumimos todo el año en todo tipo de preparaciones: frescas, en jugo, en cremoladas, helados, etc. Las tenemos en variedad de colores, desde verdes hasta anaranjadas y rojas y, aunque tienen un sabor dulce muy delicado, son maravillosas cuando se les agrega unas gotitas de jugo de limón.
Pues bien, aquí tienen la receta de esta combinación de sabores y texturas. Ustedes serán los jueces y me contarán qué tal les ha parecido. A veces se hace el postre tamaño familiar, como un cake grande, pero también me gusta presentarlo en forma individual, haciendo discos pequeños de merengue, o en copas, alternando merengues picados con los demás ingredientes. De cualquier forma es buenísimo.
Si hacen los merengues en casa, que es facilísimo, tienen que evitar los días muy húmedos porque los merengues no van a quedar crocantes sino que se pondrán medio chiclosos. En ese caso será mejor comprarlos en la pastelería y el postre lo tendrán listo en menos de media hora. En las indicaciones he puesto un tiempo bastante largo porque estoy considerando hacer los merengues en casa y el tiempo que hay que dejarlos enfriar es bastante largo.
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Ingredientes
-
2
claras de huevo
-
1
taza de azúcar en polvo
-
1/2
cucharadita de vainilla
-
2
tunas rojas, peladas y picadas
-
Jugo de 1/2 limón
-
1 1/2
taza de crema para batir (whipping cream)
-
3
cucharadas de azúcar
-
Hojas de menta para decorar
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Instrucciones
-
1
Primero tienes que hacer los discos de merengue. Precalienta el horno a 250ºF. Usando una hoja de papel manteca (o parchment) dibuja círculos como de 3 pulgadas de diámetro, ayudándote con un cortador de galletas o un vaso y un lápiz. Pon el papel en una lata.
-
2
Pon las claras en la batidora con una pizca de sal. Bate hasta que estén comenzando a verse firmes y agrega la mitad del azúcar en polvo por cucharadas, una a la vez. Cuando veas que se ha incorporado, añade más azúcar. Finalmente agrega la vainilla.
-
3
Apaga la batidora y agrega el resto del azúcar con una espátula, revolviendo con movimientos envolventes para que no se bajen las claras.
-
4
Pon el merengue en una manga pastelera con una boquilla rizada dentro de los círculos que has dibujado, comenzando por el centro y terminando en los bordes.
-
5
Hornea por 1 hora y 20 minutos. Apaga el horno y enfría los merengues dentro del horno por varias horas. Finalmente ponlos en una rejilla para que enfríen completamente. Puedes hacerlos la noche anterior para que estén listos para armar el postre al día siguiente.
-
6
Pela las tunas con un cuchillo filoso y corta la pulpa en rodajas o en cuadritos. Agrega jugo de limón y reserva.
-
7
Pon la crema bien helada en la batidora y comienza a batir a velocidad máxima. Agrega el azúcar y sigue batiendo hasta que los batidores se marquen en la crema. Apaga la batidora y refrigera la crema.
-
8
Para armar, haz capas alternadas de merengue, crema, tuna. Continúa con merengue, crema y tuna, hasta terminar. Debes tener dos o tres capas de merengue.
-
9
Decora con unos trocitos de tuna y hojas de menta. Sirve bien frío.
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Consejos de expertos
-
consejo 1
Puedes comprar los merengues que ya venden listos en las pastelerías. Son crocantes y muy blancos.
-
consejo 2
En vez de tuna usa cualquier fruta que tengas en la cocina. Fresas, frambuesas, moras, mango, guanábana (soursop), chirimoya, pitahaya… tú eliges.
-
consejo 3
Si estás en un apuro puedes usar la crema batida que viene lista, pero procura batir la crema en casa siempre que puedas. Es fácil, rápido, y queda deliciosa.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
En Lima disfrutamos de un postre fresco y delicioso que nos fascina: el merengado de chirimoya. Este consiste en capas de merengue –blanco y crocantito-, crema batida, trozos de chirimoya fresquísima, y decorado con líneas de chocolate derretido. A veces se sirve directo del congelador (pues se puede congelar), lo que le da una temperatura y una textura espectacular, especialmente en el verano. Otras veces lo hacen al momento y es también increíblemente delicioso.
Basada en esta idea, desde hace tiempo vengo haciendo muchas variaciones con todo tipo de frutas, mientras más exóticas, mejor. Esta vez quise hacer un merengado usando tunas rojas, unas frutas que los peruanos amamos y que consumimos todo el año en todo tipo de preparaciones: frescas, en jugo, en cremoladas, helados, etc. Las tenemos en variedad de colores, desde verdes hasta anaranjadas y rojas y, aunque tienen un sabor dulce muy delicado, son maravillosas cuando se les agrega unas gotitas de jugo de limón.
Pues bien, aquí tienen la receta de esta combinación de sabores y texturas. Ustedes serán los jueces y me contarán qué tal les ha parecido. A veces se hace el postre tamaño familiar, como un cake grande, pero también me gusta presentarlo en forma individual, haciendo discos pequeños de merengue, o en copas, alternando merengues picados con los demás ingredientes. De cualquier forma es buenísimo.
Si hacen los merengues en casa, que es facilísimo, tienen que evitar los días muy húmedos porque los merengues no van a quedar crocantes sino que se pondrán medio chiclosos. En ese caso será mejor comprarlos en la pastelería y el postre lo tendrán listo en menos de media hora. En las indicaciones he puesto un tiempo bastante largo porque estoy considerando hacer los merengues en casa y el tiempo que hay que dejarlos enfriar es bastante largo.
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