The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Ponderaciones with manjar blanco and chocolate ice-cream


You'll need

For deep-frying: vegetable oil To serve: pure icing sugar, sieved To serve: good-quality chocolate ice-cream   Ponderacion batter 2 eggs, lightly whisked 150 gm (1 cup) plain flour 150 gm caster sugar 230 ml milk   Manjar blanco 1 litre (4 cups) milk 440 gm (2 cups) caster sugar Scraped seeds of ½ vanilla bean 2 tbsp pouring cream

Method

  • 01
  • For manjar blanco, stir milk, sugar and vanilla seeds gently over low heat until mixture starts to change colour, then stir continuously until a thick cream-coloured sauce forms (40-50 minutes). Add cream and set aside.
  • 02
  • Meanwhile, for ponderacion batter, beat ingredients and a pinch of salt gradually until a smooth batter forms.
  • 03
  • Pour oil into a wide saucepan to 4cm deep and heat to 190C. Holding the rim of a 8cm flower-shaped cutter with tongs, place it in hot oil (be careful, hot oil will spit) until very hot (1 minute), then quickly dip it into the batter up to the top of the mould (it should sizzle when it hits the batter; if it isn’t hot enough, the batter may not stick), then quickly return to oil and fry, holding under the oil with tongs, until golden and crisp (3-5 minutes; be careful, hot oil will spit). Drain on absorbent paper, then shake a little to help detach it from the mould. Repeat with remaining batter, then dust ponderaciones with icing sugar and serve topped with ice-cream and drizzled with manjar blanco to taste.

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.


At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 people

Drink Suggestion

Rich, luscious Pedro Ximénez.

Featured in

Jan 2013

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Cheesecake recipes

recipes

Balsamic caramel figs with ricotta mousse

Autumn dessert recipes

recipes

Cognac and hazelnut affogato

Crepes with honeyed oranges

recipes

Strawberry recipes

Kourabiedes

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×