Campeche is a state in Mexico that has exceptional gastronomy, with seafood is a main ingredient. In regard to their desserts, they are also stand alone and an example of this is this Sopa Borracha (“Drunk Soup”), which refers to a sweet bread. This version is the one that was published in the book Las Senadoras suelen guisar (“Senators that Cook”) published in 1964.
INGREDIENTS for Sopa Borracha
- 6 Bizcoletas*
- 1 cup of dry sherry
- 2 coconuts
- 1/2 kilo of sugar
- Cinnamon powder
INSTRUCTIONS
Peel the coconuts, grind very well and dissolve into a cup of hot water. Squeeze with a linen cloth to strain coconut milk. In a saucepan or pot, heat coconut milk with the sugar and a little, heat until the mixture thickens. Add cinnamon powder (or a few drops of orange blossom water), and a squeeze of dry sherry, and let it boil until the coconut is cooked and left in its syrup, but almost dry.
Dip biscuits in remaining sherry and place a layer on serving tray. Cover with syrup and then add another layer biscuits soaked in sherry. Repeat layers until ingredients run out and try to end with coconut syrup as the top layer.. Decorate with sprinkles, cinnamon powder or colored sugar.
* Bizcoletas are a type of soft textured cake or baguette bread made of flour and egg, and coated with sugar. It can be substituted with any kind of pancake or biscuit from bakeries.
