Manjar
White Manjar in South America
This expression is used with the
Peru,
Chile,
Colombia (so known like
natilla : /na. 'ti.ʝa/gold /na. 'ti.ʎa/), and in
Bolivia. It refers to similar dishes traditionally prepared while cooking slowly and with attention of the pure Lait and by adding Sucre, Vanille, citric Acide, and grooves (in Bolivia one adds Riz). One generally uses a
Bain-marie to prevent that the mixture does not sink, which would change the taste it.
The taste is that of a sweetened Crème.
Even if the
manjar blanco can be eaten with
Pain, one also uses it in the composition of pastry makings (for example the
Cookie S such as the
alfajores ). In Colombia, the manjar blanco or natilla is tasted with
Christmas (with Buñuelos).
See too