Propuesta de elaboración de licores artesanales con base en menta, hinojo, cedrón y toronjil y su maridaje con postres Cuencanos

Abstract

The progressive technological progress and the appearance of new products in the gastronomy of Cuenca have caused that ancestral culinary customs are lagged in books or lost due to a lack of knowledge. Is about it that the main objective of this research is to rescue culinary customs; through the research, study and application of techniques and our recipes of yore, both of homemade maceration and the elaboration of traditional homemade desserts.

Starting from the study and analysis of the report of knowledge and application of the traditional recipes of Cuenca’s people desserts and their organoleptic characteristics, a proposal is made to elaborate liqueurs based on mint, cedrón, hinojo and toronjil, along with a process of linear pairing where desserts and aromatic liqueurs are combined and complemented each other in a balanced way.

The pairing made, shows specific characteristics of the combination of aggressive flavors that together with the other organoleptic characteristics become harmonious with elements such as mint; completing as a final result a recipe book where you can see a collection of recipes with the correct preparation of both dessert and aromatic liqueurs.