{"id":7618,"date":"2022-04-18T17:38:39","date_gmt":"2022-04-18T15:38:39","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7618"},"modified":"2023-02-23T09:39:43","modified_gmt":"2023-02-23T08:39:43","slug":"dulce-de-mieldecana-con-mango-y-cuajada-helada-de-azahar","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/dulce-de-mieldecana-con-mango-y-cuajada-helada-de-azahar\/","title":{"rendered":"Dulce de \u00abmieldeca\u00f1a\u00bb con mango y cuajada helada de azahar"},"content":{"rendered":"
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Ingredients & <\/span>Method <\/span>(4 people)<\/span><\/h3>

Para el dulce de \u00abmieldeca\u00f1a\u00bb:<\/span> 165 g de \u00abmieldeca\u00f1a\u00bb; 180 g de agua; 25 g de amaretto; 2,5 hojas de gelatinas.
Calentar la \u00abmieldeca\u00f1a\u00bb hasta que caramelice un poco y desglasar con el amaretto y el agua. Cuando est\u00e9 desglasado, se le a\u00f1aden las hojas de gelatina hidratadas y se cuela. Se deja en un recipiente en la nevera hasta que gelatinice.<\/p>

For the curd ice cream:<\/span> 500 g of curd; a few drops of orange blossom; 200 g of milk; 100 g of sugar; 50 g of glucose; 1.4 g of stabilizer.
Mix the glucose with the milk, the stabilizer and the sugar and bring to 85\u00ba C. Allow to cool and in the Thermomix (blender\/mixer) mix the milk and the curd, add the drops of orange blossom and strain. Leave to mature in the chamber for 8 hours and freeze.<\/p>

For the mango cubes:<\/span> 1 ripe mango from Axarquia.
Peel the mango and cut into cubes of about 3x3 cm. Reserve the trimmings for the coulis. Reserve the cubes by introducing them into a little mango coulis.<\/p>

Mango coulis:<\/span> 100 g of mango trimmings; 40 g of water; 20g of glucose; 15 g of lime.
Blend the mango cuts with the water, glucose and lime juice and cook in a saucepan over low heat. It should have a creamy consistency with a caramelized touch. Strain.<\/p>

Plating:<\/span>\u00a0cut a 10 x 2 cm rectangle from the sweet Andalusian sugar cane molasses and place it on the plate and arrange four dots of mango coulis. Drain and top with the mango cubes in rows and, on top of these, a cylinder of curd ice cream with a 2 cm diameter sleeve.<\/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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Israel Ramos<\/a><\/h3>

Chef from Jerez. Trained at the Hospitality School of Cadiz. He has worked at the Zortziko and Moralzarzal restaurants, both with 1 Michelin Star. The Farmhouse of the Hotel Hacienda Benazuza 2 Michelin Stars, Tragabuches 1 Michelin Star.<\/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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MANT\u00daA RESTAURANT, JEREZ DE LA FRONTERA.<\/a><\/h3>

1 Michelin Star and 1 Sol Repsol. The aim is to offer a journey through the tradition of our land through its cuisine and wine cellar, its countryside, its vegetable garden and the sea of Cadiz<\/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":"

Cortar las costillas en raciones de unos 75 gr cada una y meterlas en bolsas al vac\u00edo junto con un diente de ajo, tomillo, salsa teriyaki y miel de ca\u00f1a y cocinar en un roner a 65\u00ba C durante 12 horas; sacar y reservar.<\/p>","protected":false},"author":6,"featured_media":7628,"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-7618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nDulce de "mieldeca\u00f1a" con mango y cuajada helada de azahar - 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\/dulce-de-mieldecana-con-mango-y-cuajada-helada-de-azahar\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dulce de "mieldeca\u00f1a" con mango y cuajada helada de azahar - 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