{"id":7870,"date":"2022-04-25T13:33:22","date_gmt":"2022-04-25T11:33:22","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7870"},"modified":"2023-02-23T10:18:04","modified_gmt":"2023-02-23T09:18:04","slug":"nuestra-batata-con-mieldecana","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/nuestra-batata-con-mieldecana\/","title":{"rendered":"Nuestra batata con \u00abmieldeca\u00f1a\u00bb"},"content":{"rendered":"
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Ingredientes (6 personas)<\/span><\/h3>

For the sweet potato cream:<\/span> 600 gr de batata; 1 de rama canela; 60 g de az\u00facar; 3 clavos; c\u00e1scara de lim\u00f3n; 1 dl de nata; 20 g de \u00abmieldeca\u00f1a\u00bb.
For the sponge base:<\/span> 100 g of sugar; 100 g of flour; 4 eggs; 10 g of ground cinnamon.
For the cake syrup:<\/span> 1dl of water; 20 g of sugar; 1 dl of Montero Gran Reserva rum.
For the cream icing:<\/span> 150 g de \u00abmieldeca\u00f1a\u00bb; 6 clavos; 1 rama de canela; 2 hojas de gelatina; 50 g de nata l\u00edquida.
For the matalahuva cream:<\/span> 5 dl of milk; 3 egg yolks; 50 g sugar; 10 g corn starch; 30 g matalahuva (a form of anise).
Candied lemon peel to decorate and finish the dish.<\/p>

Method<\/span><\/h3>

Cocer las batatas peladas con el az\u00facar, la \u00abmieldeca\u00f1a\u00bb, la canela, la c\u00e1scara de lim\u00f3n y una taleguilla con los clavos hasta conseguir que est\u00e9n tiernas y caramelizadas. Turbinar para conseguir una fina crema y reposar. Se monta la nata y se la a\u00f1ade a la crema fr\u00eda. Se reserva. Se calienta la \u00abmieldeca\u00f1a\u00bb con los clavos, la canela y la nata. Se reduce y se agregan las hojas de gelatina. Cocer la leche con la matalah\u00fava y el az\u00facar. Se mezcla las yemas de huevo, con la maicena y un chorre\u00f3n de leche y se agrega a la leche cociendo y removemos 5 minutos, vigilando que no se queme.<\/p>

Plating:<\/span> prepare a Genoese cinnamon sponge cake (about 15 minutes at 180\u00ba) and meanwhile make the syrup. In a mould put a thin layer of sponge cake and soak it with the syrup. Add the sweet potato cream and set aside for 15 minutes. With a palet knife, the surface is homogenized and the glaze is distributed, covering the cream completely and without leaving gaps. The dough is left to cool for a couple of hours and is cut in the desired way, finishing the dish with a base of matalah\u00fava cream, the cut sweet potato and decorating with glazed lemon peel.<\/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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\n\t\t\t\n\t\t\t\t\t\t<\/span>\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
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Rafael Luque<\/h3>

Nerje\u00f1o chef who, together with his sister Mar\u00eda and his cousin Francisco Jarabo, ran the Casa Luque restaurant, one of the most prestigious restaurants in Nerja. He is currently a renowned hotelier and director of the Villa Hotel Group.\n\n<\/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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CASA LUQUE RESTAURANT, NERJA<\/h3>

Family restaurant specialising in quality Andalusian gastronomy. They are committed to modern dishes, but inspired by tradition.<\/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":7877,"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-7870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nNuestra batata con "mieldeca\u00f1a" - 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\/nuestra-batata-con-mieldecana\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nuestra batata con "mieldeca\u00f1a" - 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