{"id":7569,"date":"2022-04-18T15:17:33","date_gmt":"2022-04-18T13:17:33","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7569"},"modified":"2023-02-08T12:24:03","modified_gmt":"2023-02-08T11:24:03","slug":"sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones\/","title":{"rendered":"Sobre un carpaccio de gamba roja, compota de queso en aceite y \u00abmieldeca\u00f1a\u00bb, y ajoblanco helado de pi\u00f1ones"},"content":{"rendered":"
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Ingredients & Method<\/span><\/h3>\n

Red prawn carpaccio:<\/span> 4 red prawns.
Peel the red shrimp, reserving the head. Remove the intestine. Wrap the prawn in film, hitting it with a palm. Assemble well with a round mould. Freeze and reserve.<\/p>\n

Red prawn essence:<\/span> 200 ml of prawn head juice; 10 ml of Extra Virgin olive oil.
Put a strainer in a metal bowl and, with the help of a spoon, crush the heads to get all the juice out of them. Once extracted, mix little by little with olive oil. Reserve in the fridge.<\/p>\n

Cheese compote in oil:<\/span> 50 ml de agua; 50 ml de az\u00facar; 75 g de queso de cabra; 150 ml de nata; 10 g de \u00abmieldeca\u00f1a\u00bb; c\/s de sal.
Poner un recipiente en la plancha con el agua y el az\u00facar, dejar que coja color caramelo, a\u00f1adir la nata y el queso, y dejar cocer unos 45 segundo, pasado este tiempo triturar y a\u00f1adir la \u00abmieldeca\u00f1a\u00bb, pasar por un chino fino y reservar en nevera.<\/p>\n

white garlic ice cream with pine nuts:<\/span> 250 g of pine nuts; 100 ml of mineral water; 1 50 ml of water; 50 ml of sugar; 75 g of goat cheese; 150 ml of cream; 10 g of Andalusian sugar cane molasses; salt to taste; 5 ml of sherry vinegar; 2 g of garlic; 10 ml of Extra Virgin olive oil.
Put the pine nuts in the glass of the Thermomix (blender\/mixer) and turn them into flour. Add the water and the garlic, and blend well, season with salt, add the vinegar and, lastly, the Extra Virgin olive oil to finish emulsifying. Put in a Pacojet beaker and freeze.<\/p>\n

Finishing and plating:<\/span> on the upper plate in the form of a grid with holes, place the prawn carpaccio, previously separated from the film sheets, season with salt flakes, curry, Sichuan pepper and Extra Virgin olive oil, place some pieces of green apple, pine nuts and the cheese compote.
On the other hand, place pine branches in the bottom of the dish and dry ice, add hot water so that the steam released has the aroma of pine. Place the grid on top and finally swirl the pine nut ice cream and place a quenelle on top of the carpaccio.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Dani Garc\u00eda. Guest chef<\/a><\/h3>

A chef from Marbella, a student at La C\u00f3nsula, he completed his training at the Mart\u00edn Berasategui Restaurant (3 Michelin stars). He combines in the same dish the products of his own land with the techniques and ingredients of the most international cuisine.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Dani Garc\u00eda Group<\/a><\/h3>

Group formed by the brands BIBO, Lobito de Mar, Le\u00f1a, Dani Brasserie, Smoked Room, Babette, Casa Dani, La Gran Familia Mediterr\u00e1nea and El Pollo Verde.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Ingredientes y elaboraci\u00f3n Carpaccio de gamba roja: 4 gambas rojas.Pelar la gamba roja, reservando la cabeza. Quitarle el intestino. Envolver en film la gamba, golpe\u00e1ndola con una espalmadura. Ensamblar bien con un molde redondo. Congelar y reservar. Esencia de gamba roja: 200 ml de jugo…<\/p>","protected":false},"author":6,"featured_media":7531,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[74],"tags":[79],"class_list":["post-7569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nSobre un carpaccio de gamba roja, compota de queso en aceite y "mieldeca\u00f1a", y ajoblanco helado de pi\u00f1ones - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mieldelatorre.com\/en\/sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sobre un carpaccio de gamba roja, compota de queso en aceite y "mieldeca\u00f1a", y ajoblanco helado de pi\u00f1ones - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL\" \/>\n<meta property=\"og:description\" content=\"Ingredientes y elaboraci\u00f3n Carpaccio de gamba roja: 4 gambas rojas.Pelar la gamba roja, reservando la cabeza. 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Esencia de gamba roja: 200 ml de jugo...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mieldelatorre.com\/en\/sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones\/\" \/>\n<meta property=\"og:site_name\" content=\"MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/mieldelatorre\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-18T13:17:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-08T11:24:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2022\/04\/PREWIE-RCETAS-GASTROARTE-_-dani_Mesa-de-trabajo-1-copia.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1667\" \/>\n\t<meta property=\"og:image:height\" content=\"1250\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Rosa Marmol\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Rosa Marmol\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/mieldelatorre.com\/sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/mieldelatorre.com\/sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones\/\"},\"author\":{\"name\":\"Rosa Marmol\",\"@id\":\"https:\/\/mieldelatorre.com\/#\/schema\/person\/f812132eaa467f8200f886d468add81a\"},\"headline\":\"Sobre un carpaccio de gamba roja, compota de queso en aceite y \u00abmieldeca\u00f1a\u00bb, y ajoblanco helado de pi\u00f1ones\",\"datePublished\":\"2022-04-18T13:17:33+00:00\",\"dateModified\":\"2023-02-08T11:24:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/mieldelatorre.com\/sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones\/\"},\"wordCount\":454,\"publisher\":{\"@id\":\"https:\/\/mieldelatorre.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/mieldelatorre.com\/sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2022\/04\/PREWIE-RCETAS-GASTROARTE-_-dani_Mesa-de-trabajo-1-copia.jpg\",\"keywords\":[\"Recetario Gastroarte\"],\"articleSection\":[\"Receta Gastroarte\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/mieldelatorre.com\/sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones\/\",\"url\":\"https:\/\/mieldelatorre.com\/sobre-un-carpaccio-de-gamba-roja-compota-de-queso-en-aceite-y-mieldecana-y-ajoblanco-helado-de-pinones\/\",\"name\":\"Sobre un carpaccio de gamba roja, compota de queso en aceite y \\\"mieldeca\u00f1a\\\", y ajoblanco helado de pi\u00f1ones - 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