Mazamorra Morada con Crema

Mazamorra morada is Peru's most cherished colonial-era dessert — a vivid purple pudding made from Andean purple corn simmered with dried fruit and spices, thickened with sweet potato starch. It is a modern-fusion pairing when served warm alongside crema volteada or fresh whipped cream, a combination beloved in Lima's cafes today.

Serves: 6

Ingredients

Pudding

• 500g (1 lb) dried purple corn (maiz morado), including cobs
• 2 litres (8 cups) water
• 1 cinnamon stick
• 5 cloves
• 1 large quince or apple, peeled and cut into small cubes
• 100g (3.5 oz) dried prunes, roughly chopped
• 50g (2 oz) dried apricots, chopped
• 200g (1 cup) sugar
• 100g (3.5 oz) sweet potato starch or cornstarch
• 120ml (½ cup) cold water (for slurry)
• Juice of 2 limes
• 1 tsp ground cinnamon

To Serve

• 200ml (¾ cup) heavy cream, whipped to soft peaks, or crème fraîche
• Ground cinnamon for dusting

Instructions

1. Combine purple corn, water, cinnamon stick, and cloves in a large pot. Bring to a boil and simmer 45 minutes until the liquid is deep purple. Strain and discard corn and spices, reserving the liquid.
2. Return liquid to the pot. Add quince, prunes, apricots, and sugar. Simmer 15 minutes until fruit is soft.
3. Mix sweet potato starch with cold water until smooth. Pour into the simmering pudding while stirring constantly. Cook 5–8 minutes until it thickens to a loose pudding consistency.
4. Remove from heat. Stir in lime juice and ground cinnamon.
5. Serve warm or at room temperature in glasses or bowls, topped with a generous dollop of whipped cream and a dusting of cinnamon.

Cook's Notes: Purple corn is available dried in Latin American supermarkets and online. Stir the starch slurry constantly as you add it — lumps form quickly. The pudding continues to thicken as it cools; add a splash of water when reheating.