“The cream must rise as much as possible and the whipping must be done by hand for 5 to 7 minutes,” assures Marisol Guzmán, seller of the exquisite cream at Murillo Square.”
For the people of La Paz, Chantillí evokes nostalgia, bringing back memories of family gatherings in squares such as Plaza Murillo, Plaza Villaroel, where on weekends you can find a family-friendly atmosphere, or Plaza Eguino, Plaza Quiroga Santa Cruz, which are part of the city’s more commercial areas.
The best way to arrive while appreciating the unique views that La Paz has is by taking the cable car route from the Estación Amarilla, which is just steps away from the Hotel Casa Fusión. You can reach:
- Plaza Murillo: Starting from Hotel Casa Fusión, after about 50 minutes on the cable car route you can reach the Estación Naranja, which leaves you a few blocks from this plaza.
- Plaza Villaroel: Starting from Hotel Casa Fusión, after about 35 minutes on the cable car route you can reach this point.
Visit the squares in the afternoons, during this time, the atmosphere is calm and the vendors are ready to offer you a full and delicious glass of Chantillí, with or without gelatin. A glass costs between 3 and 6 Bolivianos.
If you manage to try this dessert and love it, here we leave you the basic recipe for Chantilly paceño.
Ingredients:
- 1 can of evaporated milk (400 g)
- 2 lemons (their juice)
- 1 cup of sugar
- Gelatin of your favorite flavor (optional)
Preparation:
- Freeze the evaporated milk for a few hours until it is very cold.
- Beat the milk in a large bowl with manual beaters or a fork (if following tradition) for 15 to 20 minutes.
- Add the lemon juice slowly, drop by drop, while continuing to beat to prevent the milk from curdling.
- Incorporate the sugar little by little and continue beating until the cream gains consistency.
- Serve the Chantilly over gelatin if desired, or just in small cups.
