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In Lima, the capital of the Viceroyalty of Peru, the oldest monastery was Nuestra Señora de la Encarnación, and the delicate sweet we call mana was conceived within those walls.
- 2½ cups of evaporated milk
- 12 yolks
- 2 cups sugar
- 1½ cups powdered sugar
In a heavy-bottomed pot, combine the milk with the egg yolks and sugar. Cook over medium heat, stirring constantly until you can see the bottom of the pot. Remove from the heat when it starts to crystalize, then whisk vigorously until creamy and shiny.
Add the powdered sugar using a sieve and continue beating until smooth. Let stand for a few minutes, then wrap it in plastic wrap and cool in the refrigerator. Dye the mana with drops of food colouring and form into the shape of small fruits like apples, pears or peaches.