Suspiro Dessert with Sweet Pea Compote
A Peruvian dessert with sweet pea compote, topped with whipped cream and cinnamon.
Ingredients
- ●1 can SuspiroCanned dulce de leche
- ●1 cup Sweet PeasFresh or frozen
- ●1/4 cup Granulated SugarTo balance sweetness
- ●1 Delicate Vanilla PodsFor compote flavor
- ●1 cup Heavy Whipping CreamFor topping
- ●1/4 tsp Ground CinnamonFor garnish
- ●2 tbsp Fresh Lime JuiceFor compote flavor
Instructions
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1. Preheat oven to 375°F (190°C).
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2. In a medium saucepan, combine sweet peas, granulated sugar, vanilla pod, and lime juice. Cook over medium heat, stirring occasionally, until peas are tender.
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3. Strain the mixture and puree it in a blender or food processor until smooth.
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4. In a separate saucepan, heat the suspiro over low heat, stirring occasionally, until it thickens.
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5. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
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6. To assemble, place a spoonful of the suspiro mixture on individual serving dishes, followed by a spoonful of the sweet pea compote.
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7. Top with whipped cream and sprinkle with cinnamon.
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8. Refrigerate for at least 30 minutes to allow flavors to meld.
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9. Serve chilled and enjoy!