For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season. What we got was a cornucopia of global flavors.
Maribel Rivero’s three-year journey across South America, which included her native Bolivia as well as neighboring Peru, inspired the chef to return to Austin and open a Peruvian restaurant of her own. Her holiday feast is a celebration of the flavors found at Yuyo. Below is the dessert, featuring Peru’s favorite fruit, from Rivero’s “Peruvian Party” feast.

Lúcuma Ice Cream and Alfajores With Dulce de Leche
Equipment
- 1 electric mixer
- 1 ice cream mixer
Ingredients
Lúcuma Ice Cream
- 10 egg yolks
- 1½ cups sugar
- 1 (14-ounce) can evaporated milk
- 1½ cups (12 ounces) heavy cream
- ¼ cup lúcuma powder (available online)
- 1 (13.4-ounce) can dulce de leche (such as Nestle’s La Lechera)
- ½ to 1 cup chocolate ganache, your favorite recipe, optional
Alfajores With Dulce de Leche
- 2 cups (4 sticks) butter, at room temperature
- 1½ cups sugar
- 9 egg yolks
- 2 teaspoons vanilla extract
- 4⅔ cups (about 1⅕ pounds) cornstarch
- 2 cups flour
- 3 (13.4-ounce) cans dulce de leche (such as Nestle’s La Lechera)
- powdered sugar, optional
Directions
Lúcuma Ice Cream
- In a large bowl, whisk egg yolks and sugar and set aside.
- Heat the evaporated milk in a saucepan until bubbles start to form. Add half the heated milk to the egg-yolk mixture in a slow stream, stirring to avoid curdling the eggs.
- Stir in remaining milk all at once, and put the bowl in an ice bath to cool.
- In a large bowl, use a mixer to beat the heavy cream until stiff peaks form.
- Add lúcuma powder and mix well.
- Add cooled egg-yolk mixture and beat until incorporated.
- Transfer to an ice cream mixer and freeze according to manufacturer’s instructions.
- Serve drizzled with dulce de leche and chocolate ganache, if desired, accompanied by Alfajores.
Alfajores With Dulce de Leche
- In a large bowl, use a mixer to beat butter until light and creamy.
- Add sugar and mix well, then egg yolks, and finally vanilla.
- In another bowl, mix cornstarch and flour together and add to the butter mixture in batches. Dough should be soft and pliable.
- Divide into 4 or 5 balls, cover, and refrigerate until firm.
- Preheat oven to 300 degrees.
- Flour the outside of 1 dough ball and roll out ⅛ inch thick. Cut into 2-inch rounds. Repeat with remaining balls.
- Bake on a sheet pan for 8 minutes, rotate, and cook about 6 more minutes. Cookies should be firm, pale golden on the bottom, and very light (not browned) on top. Cool on a wire rack.
- To serve, make into cookie sandwiches with dulce de leche filling, sprinkling with powdered sugar if desired.
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