These are somewhere between tuilles and fried pastries and the technique for making them is quite unusual. A mould is dipped into batter and then into hot oil, so the batter takes its shape. These traditional moulds come in various shapes (spirals and flowers are common) and have a long handle not unlike a brûlée iron to make the frying easier. The real thing is hard to find in Australia, so instead we've used tongs and a flower-shaped biscuit cutter. Manjar blanco is similar to dulche de leche but not as caramelised. It is a classic accompaniment to the ponderaciones. We've added a scoop of chocolate ice-cream to salute the chocolate of Peru.
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