Tutorials and recipes
made from black corn
Chicha morada
Preparation of the recipe: 15 min
For 4 people
List of ingredients :
Ingredients
-2 L of water
-2 purple corn (maiz morado)
-2 green apples
-1 pineapple (only its peel)
-10 cloves
-1 cinnamon stick
Preparation of the recipe :
1.Put everything in a large saucepan and boil for 40 minutes over medium heat until the corn seeds open and turn white
2.Pass through cheesecloth in a large bowl
3.Pour 150g of white sugar and mix
4.Let cool in the fridge
5.Extract the juice from 1 or 2 limes just before serving
It's ready! Don't hesitate to drink it very cold, and even add ice cubes.
In addition to this, you need to know more about it.
Some information
The national drink of Peru
Native to the Peruvian Andes, chicha morada is a non-alcoholic drink made from purple corn. Consumed since pre-Hispanic times, it is found today across the country.
Be careful not to confuse it with chicha de jora, a drink made from fermented corn, with which it has nothing in common.
Chica morada sorbet
Preparation of the recipe: 10 min
For 4 people
List of ingredients :
4 cups of shisha morada elixir
1 cup of fresh lime juice
1 cup of simple syrup
1 apple for garnish
1 orange for the zest
fresh mint for garnish
Preparation of the recipe :
In addition to the above ingredients, you will need ice cube trays, a blender, a deep tupperware with a lid, and a long spoon or spatula.
Prepare 4 cups of shisha morada elixir, let cool before using.
Combine the elixir, lime juice and simple syrup, stir to combine well.
Pour into ice cube trays and put them in the freezer overnight.
Use a blender to crush the ice cubes, 3 or 4 ice cubes at a time.
Using a long spoon or spatula, transfer the crushed ice cubes to a deep tupperware-type container.
Close the container and store it in the freezer overnight.
To serve, use two tablespoons to scoop and shape the gelato.
Serve on porcelain tablespoons.
Garnish with diced apple, chopped mint and orange zest.
Enjoy before it melts.
Portions
Approximately 24 servings, depending on the size of the serving spoons.
In addition to this, you need to know more about it.
Some information
Start making this dessert 2-3 days before serving. In order to get an accurate measurement I used silicone ice cube trays with 3 x 5, 1 oz cubes. per cube. When you dig and shape the sorbet, dip the tablespoons in a small jar with cold water. To zest the orange peel a thin slice and chop it with a knife, it works better than with a zester or grater. Be sure to clean up any spills or drops as the purple corn elixir is very colorful and can stain.