Airampo mazamorra is a translucent magenta gel made from an airampo infusion scented with spices. It is thickened with chuño flour until glossy and softly set, then served with rehydrated dried peach. A simple highland sweet: vivid color, smooth texture, and a warm cinnamon finish.
Quickly rinse the airampo in a fine-mesh strainer. Heat most of the water with the cinnamon stick and cloves until gently boiling, turn off the heat, and add the airampo. Steep for 10 minutes, until the liquid turns deep magenta.
Strain the infusion through a fine mesh and discard the airampo, cinnamon, and cloves. Reserve a little cool or warm liquid to dissolve the chuño; return the rest to the pot.
Turn what you find into an experience you can actually bring to your kitchen.
Add the dried peaches to the hot infusion and cook for 8 to 10 minutes, until hydrated, plumper, and tender when pierced without falling apart.
Add the white sugar and key lime juice if you want a brighter color. Stir for 2 minutes, until the sugar dissolves and the liquid looks glossy.
Dissolve the chuño flour in the reserved liquid, always cool or warm, until no lumps remain. If you add it dry to the pot, little lumps appear and nobody wants to take responsibility.
Pour the dissolved chuño into the pot in a thin stream, whisking constantly. Cook for 5 to 7 minutes over low heat, until the mazamorra turns translucent, glossy, and softly set.
Serve warm or at room temperature, with the dried peaches distributed and ground cinnamon on top. It should be magenta, smooth, and glossy; if it looks dull and pasty, it was cooked too aggressively.
