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Culinary glossary

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Gelatine, Jelly & Flans

The tradition of jellies, flans and mazamorras in Peru is deeply rooted and is part of the country's gastronomy. These desserts have their origins in the fusion of indigenous, Spanish and Afro-Peruvian influences, and have become popular elements of Peruvian cuisine.

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In Peru, jellies are highly versatile and can be found in a wide variety of...

The tradition of jellies, flans and mazamorras in Peru is deeply rooted and is part of the country's gastronomy. These desserts have their origins in the fusion of indigenous, Spanish and Afro-Peruvian influences, and have become popular elements of Peruvian cuisine.

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In Peru, jellies are highly versatile and can be found in a wide variety of flavours and colours. They are usually served in layers or cut into cubes, and are garnished with fruit, whipped cream, or condensed milk. Jellies are common in Peruvian celebrations and parties, and are enjoyed both in homes and restaurants.

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Flans are also very popular in Peru. Vanilla flan and Lúcuma flan are two popular variations of flan in Peru that are characterized by their smooth texture and sweet flavor. Lúcuma flan is a variant that uses lúcuma, a typical fruit from the Andean region of Peru, to give it a unique and slightly sweet taste. Both variations are appreciated in Peruvian gastronomy and are enjoyed as delicious and traditional desserts.

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Mazamorras are a type of pudding-like dessert made from purple corn or other fruits. Mazamorra morada, made with purple corn, is very popular in Peru. Mazamorra morada, appreciated for its sweet flavor and vibrant colour, is served cold and is usually accompanied with rice pudding.

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These traditional desserts are part of Peru's culinary identity and reflect the diversity of ingredients and flavours found in the country. They are appreciated by Peruvians, and their presence on the table is a testament to Peru's rich gastronomic heritage.

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