El secreto para una Sopa Borracha Nicaraguense perfecta!

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic rum extract provides flavor without alcohol.

coconut

🥗Healthier: almond flakes

💰Cheaper: shredded wheat

Almond flakes maintain texture while being lower in calories.

Prepare ahead: Put the candied fruits in the rum 24 hours in advance.

Grate the peel of a lemon.

Separate the egg whites and yolks.

Place parchment paper in the baking container.

Mix the yolks with the sugar, add the lemon zest and vanilla.

Add the baking soda, salt, and baking powder to the pinol.

Add the pinol and milk little by little to the egg yolks and sugar mixture.

Beat the egg whites at high speed until stiff.

Gradually add the egg whites to the mixture, using enveloping movements, until all the ingredients are incorporated.

In the mold lined with parchment paper, add the mixture and place in the preheated oven at 180°C/350°F for 30 minutes.

Let cool completely.

In a pot, add the water, cinnamon, and sugar and boil until it reduces, 10 to 12 minutes.

Let it cool.

Take the marquesote out of the oven and place it in the container where you are going to serve it.

Chop, leave whole, or cut into diamonds or squares.

Place the candied fruits on top of the marquesote.

Bathe it with honey and that's it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens