{"id":2698,"date":"2022-09-12T15:32:10","date_gmt":"2022-09-12T15:32:10","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2698"},"modified":"2022-09-15T17:12:24","modified_gmt":"2022-09-15T17:12:24","slug":"mousse-de-fresa-con-gelatina-de-cava","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/mousse-de-fresa-con-gelatina-de-cava\/","title":{"rendered":"Mousse de fresa con gelatina de cava"},"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-2698","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Mousse de fresa con gelatina de cava ","url":"https:\/\/vimeo.com\/745956770","descripcion":"Dentro de este m\u00f3dulo ya hemos conocido las claves de una preparaci\u00f3n tan esponjosa como la mousse. \r\nEn esta lecci\u00f3n te ense\u00f1aremos a crear una cremosa mousse de fresa combin\u00e1ndola con una textura gelatinosa de cava.\r\nPara ello, revisaremos algunas de las t\u00e9cnicas que hemos visto en la Escuela MasterChef: montar nata, montar claras, o la elaboraci\u00f3n del coulis, por ejemplo.\r\n","preparacion":"Hidratamos las hojas de gelatina en agua fr\u00eda durante cinco minutos. \r\nEn un cazo calentamos el zumo de \u00bd lim\u00f3n, con el az\u00facar y la mitad del cava, hasta que se disuelva el az\u00facar.\r\nAgregamos la gelatina escurrida a la mezcla caliente y removemos hasta que se disuelva totalmente. Posteriormente, a\u00f1adimos el resto del cava y lo colocamos en los moldes de silicona haciendo una capa fina de unos 8mm. Dejamos que gelifique en nevera, durante unas 3-4 horas.\r\n\r\nPara la mousse de fresa:\r\nTrituramos las fresas y las colamos. Las ponemos en un cazo con az\u00facar, y calentamos hasta que se disuelva el az\u00facar, momento en el que a\u00f1adimos la gelatina escurrida y removemos hasta que se disuelva la gelatina. Dejamos atemperar este coul\u00eds de fresa.\r\n\r\nPor otro lado montamos la nata y el mascarpone en la batidora el\u00e9ctrica. En un bol aparte, montamos las claras.\r\n\r\nMezclamos en un bol con una esp\u00e1tula el coulis de fresa y las claras montadas, d\u00e1ndole movimientos envolventes. Luego mezclamos de igual forma el coulis de fresa con la nata y el mascarpone. \r\n\r\nVertemos sobre los moldes y dejamos que repose en la nevera unas 3-4 horas, hasta que coja firmeza y consistencia, momento en el que desmoldamos y emplatamos al gusto.\r\n","ingredientes":"Para 4 personas:\r\nPara la mousse de fresas:\r\n6 hojas de gelatina neutra\r\n500gr de fresas\r\n150gr de az\u00facar\r\n400gr de nata \r\n250gr de mascarpone\r\n\r\nPara la gelatina de cava:\r\n200 ml de cava\r\nZumo de medio lim\u00f3n\r\n80 g de az\u00facar\r\n4 hojas de gelatina neutra\r\n","utensilios":"Cazo\r\nBoles\r\nCuchillo\r\nLengua\r\nColador\r\nMoldes de silicona\r\n","nombre_del_instructor":"Fabi\u00e1n Le\u00f3n","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/502643c5-13.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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