{"id":7902,"date":"2022-04-26T10:32:15","date_gmt":"2022-04-26T08:32:15","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7902"},"modified":"2023-02-23T10:43:41","modified_gmt":"2023-02-23T09:43:41","slug":"aguacate-mango-mieldecana-y-batata-crujiente","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/aguacate-mango-mieldecana-y-batata-crujiente\/","title":{"rendered":"Aguacate, mango, \u00abmieldeca\u00f1a\u00bb y batata crujiente"},"content":{"rendered":"
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Ingredients (10 DESSERTS) AND PREPARATION<\/span><\/h3>\n

For the avocado emulsion:<\/span> 4 aguacates no muy grandes de la Axarqu\u00eda; 125 ml de AOVE; 25 g de az\u00facar; 1 cucharadita de \u00abmieldeca\u00f1a\u00bb.
Cortar los aguacates en trozos, introducirlo en la Thermomix y emulsionar con el Aove, el az\u00facar y la \u00abmieldeca\u00f1a\u00bb.<\/p>\n

Para las gominolas de \u00abmieldeca\u00f1a\u00bb:<\/span> 250 g de \u00abmieldeca\u00f1a\u00bb; 250 ml de agua mineral; 3 hojas de gelatina.
Mix, blend and bring to a boil and immediately remove and add the gelatin sheets. Pour into a tray and refrigerate to finally cut small squares.<\/p>\n

For the mango sorbet:<\/span> 3 ripe Morche mangoes; 250ml of neutral syrup (sugar dissolved in water).
Blend the pulp of the mangoes with the syrup in the Thermomix. Strain and pass through the sorbet maker. Reserve.<\/p>\n

For the crispy sweet potato:<\/span> 1 sweet potato; as required of water and sugar.
Cut the sweet potato with the slicer, pass each slice through a 50% syrup and dry in the oven or on the stove.<\/p>\n

Plating:<\/span> disponer con la manga pastelera una medio esfera con la emulsi\u00f3n de aguacate, cortarla con el crujiente de batata y una peque\u00f1a quenelle de sorbete de mango. Colocar tres gominolas de \u00abmieldeca\u00f1a\u00bb y decorar y dar frescor con unas hojas de menta o, en su defecto, hierbabuena. Debe servirse bien fr\u00edo.
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Sergio del R\u00edo<\/a><\/h3>

Chef from Malaga. He studied at La C\u00f3nsula and completed his training at Mart\u00edn Berasategui Restaurant (3 Michelin Stars) and El Amparo Restaurant in Madrid. His cooking style is based on traditional cuisine with modern touches.<\/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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\u00d3LEO RESTAURANT, MALAGA<\/a><\/h3>

Born to offer its customers a modern cuisine through a bet in which Malaga tradition is combined with a touch of author.<\/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":7910,"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":[],"class_list":["post-7902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte"],"yoast_head":"\nAguacate, mango, "mieldeca\u00f1a" y batata crujiente - 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\/aguacate-mango-mieldecana-y-batata-crujiente\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aguacate, mango, "mieldeca\u00f1a" y batata crujiente - 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