Restaurants›Muraya›Milhojas De Merengue Recipe

Milhojas De Merengue Recipe

Inspired by Muraya
Time1h
Serves4

Broken merengue, soursop cream, blackberry couli, sauteed peaches

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Ingredients

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For Milhojas De Merengue

Method

Preparation Steps

1

Prepare the Soursop Cream

In a bowl, combine the soursop pulp and heavy cream. Whip until smooth and creamy. Add sugar to taste and mix well. Set aside in the refrigerator to chill.

2

Make the Blackberry Coulis

In a saucepan over medium heat, combine blackberries and sugar. Cook until the blackberries break down and the mixture thickens, about 10 minutes. Strain through a sieve to remove seeds and set aside to cool.

3

Sauté the Peaches

Slice the peaches and heat a pan over medium heat. Add butter and sauté the peach slices until they are soft and caramelized, about 5-7 minutes. Drizzle with lemon juice and set aside.

4

Assemble the Milhojas

On a serving plate, start layering the broken merengue cookies, soursop cream, sautéed peaches, and blackberry coulis. Repeat the layers until all ingredients are used, finishing with a layer of soursop cream and a drizzle of blackberry coulis on top.

5

Serve

Chill the assembled dish in the refrigerator for about 30 minutes before serving for the best texture.