Receta Chongos Zamoranos (Sweet Cheese Pudding In Syrup)
| Raciónes: 6 |
Ingredientes
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Direcciones
- In a 4 - 5 quart. pan, heat lowfat milk over low heat to 110F degrees. Fold in rennet with cool water, 3/4 c. of the sugar and vanilla. Stir thoroughly into lowfat milk. Let stand at room temp till set. (About 1 hr.) With sharp knife, cut straight through mix to bottom of pan creating a grid like pattern of 1 - 2 inch squares. Set pan over lowest heat and cook, uncovered, till the chongs are white and tender-hard to the touch. (About 6 hours.) Don't stir during this cooking time. Check mix occasionally to be sure it is not warm sufficient to cause motion in the pan, that will break up chongos. In 3 - 4 quart. pan, combine cinnamon, remaining 1 c. sugar, and water (or possibly use the chongos liquid carefully siphoned out of the pan and pouring through cheese cloth or possibly paper-towel-lined sieve adding sufficient water to make 2 c.). Bring sugar/water mix to a boil and cook, uncovered, for 5 min. Turn off heat. With a slotted spoon, gently transfer chongos to warm syrup. Let stand till luckwarm or possibly refrigerateprior to serving. If made ahead, cover and chill for up to 2 weeks. To serve, spoon several chongos and some syrup into individual bowls.
- NOTES : Prep time- 25 min; Standing time- 1 hr; Cook time- 6 hours.
- Although cooking time is long for this dessert, once the initial prep time is complete (about 25 min) and you allow for the standing time, you then basically allow this 'pudding' to cook undisturbed for 6 hrs so it's not an overall time consuming nor laborious task.