{"id":2695,"date":"2022-09-12T15:27:57","date_gmt":"2022-09-12T15:27:57","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2695"},"modified":"2022-09-16T02:52:12","modified_gmt":"2022-09-16T02:52:12","slug":"mousse-de-frambuesa","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/mousse-de-frambuesa\/","title":{"rendered":"Mousse de frambuesa"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2695","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Mousse de frambuesa","url":"https:\/\/vimeo.com\/750103961","descripcion":"Como otras muchas preparaciones, la mousse proviene del recetario franc\u00e9s. Las primeras mousses documentadas se elaboraban con chocolate (hoy en d\u00eda, la mousse m\u00e1s famosa) o caf\u00e9.\r\nEn la actualidad se elaboran mousses de todo tipo, tanto saladas como dulces. En esta lecci\u00f3n te ense\u00f1amos a preparar una mousse de frambuesa, aunque con la t\u00e9cnica aprendida podr\u00e1s elaborar otras espumas dulces experimentando con otros sabores.","preparacion":"Hidratamos la gelatina en agua con hielo y reservamos.\r\nEn un bol batimos las yemas con az\u00facar hasta conseguir una pasta bomba.\r\n\r\nPor otro lado, calentamos la pulpa de frambuesa hasta alcanzar una temperatura de 40-45 grados. A\u00f1adimos la gelatina bien escurrida y mezclamos hasta que la gelatina se disuelva completamente. Una vez bien disuelta incorporamos esta mezcla a la pasta bomba. Mezclamos todo bien y dejamos que enfr\u00ede hasta alcanzar los 36\u00ba.\r\n\r\nMientras enfr\u00eda la mezcla anterior, montamos la nata con el az\u00facar. Despu\u00e9s mezclamos todo suavemente para no perder la textura de mousse.\r\n\r\n\r\nPara el emplatado:\r\n\r\nEmplatamos en copa de c\u00f3ctel poniendo al fondo una frambuesa, un chorrito de coulis de frambuesa y despu\u00e9s servimos la mousse con manga pastelera. Acabamos con unas hojas de menta.","ingredientes":"8 yemas \r\n250 gramos de az\u00facar\r\n2 l\u00e1minas de gelatina\r\n\u00bd kilo de coulis de frambuesa\r\nUna tarrina de frambuesas\r\nNata para montar\r\nMenta fresca\r\n","utensilios":"Boles\r\nVarillas\r\n1 cazo\r\nLenguas\r\nUn term\u00f3metro de cocina\r\nBiber\u00f3n para el coulis\r\nCopas de c\u00f3ctel\r\n1 manga pastelera\r\n","nombre_del_instructor":"Alberto Tabernero ","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/e92e58c5-10.jpg","producto":{"ID":2241,"post_author":"3","post_date":"2022-09-13 02:32:39","post_date_gmt":"2022-09-13 02:32:39","post_content":"contenido","post_title":"UNIVERSO DULCE","post_excerpt":"Un completo recorrido sobre \u201clo dulce\u201d destinado a los m\u00e1s golosos que no dejar\u00e1n de salivar desde el primer momento.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"universo-dulce","to_ping":"","pinged":"","post_modified":"2023-10-10 13:17:44","post_modified_gmt":"2023-10-10 13:17:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2241","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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