Mazamorra Morada Adapted to Minorcan Cuisine

Ingredients

In this adapted version, we incorporate Minorcan influences by using local ingredients and spices. The traditional Peruvian purple corn is still the star of the dish, but we enhance its flavor with Minorcan spices such as cinnamon and cloves. Additionally, we top the pudding with local almonds, adding a delightful crunch and a touch of Minorcan flair. We alse have the original recipe for Mazamorra morada, so you can check it out.

• 2 cups (470ml) purple corn juice 2 cups (470ml) purple corn juice
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cinnamon stick 1 cinnamon stick
• 3 cloves 3 cloves
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• Juice of 1 lemon Juice of 1 lemon
• 1/2 cup (60g) toasted almonds, chopped 1/2 cup (60g) toasted almonds, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.2g
• Carbohydrates (total, sugars): 58g, 40g
• Protein: 2g
• Fiber: 1g
• Salt: 0.01g

Preparation

1. 1.
   In a saucepan, combine the purple corn juice, sugar, cinnamon stick, cloves, and water. Bring to a boil over medium heat.
2. 2.
   In a separate bowl, dissolve the cornstarch in a small amount of water to create a slurry.
3. 3.
   Slowly pour the cornstarch slurry into the boiling purple corn mixture, stirring constantly.
4. 4.
   Reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until the mixture thickens to a pudding-like consistency.
5. 5.
   Remove from heat and stir in the lemon juice.
6. 6.
   Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours to set.
7. 7.
   Serve chilled, topped with chopped toasted almonds.

Treat your ingredients with care...

• Purple corn juice — If fresh purple corn is not available, you can use purple corn flour to make the juice. Simply follow the instructions on the packaging to prepare the juice.
• Cornstarch — Make sure to dissolve the cornstarch in water before adding it to the boiling mixture to avoid lumps in the pudding.

Tips & Tricks

• For a more pronounced Minorcan flavor, you can add a splash of Minorcan gin to the pudding mixture before refrigerating.
• If you prefer a smoother texture, strain the pudding mixture before refrigerating to remove any cinnamon stick or clove remnants.
• Experiment with different toppings such as fresh berries or a dollop of whipped cream to add your own personal touch.

Serving advice

Serve the Mazamorra Morada chilled in individual dessert bowls or glasses. Garnish each serving with a sprinkle of chopped toasted almonds for added texture and visual appeal.

Presentation advice

To enhance the presentation, consider serving the Mazamorra Morada in glass dessert cups, allowing the vibrant purple color to shine through. You can also drizzle a small amount of purple corn syrup on top for an extra touch of elegance.