{"id":7935,"date":"2022-04-26T11:12:34","date_gmt":"2022-04-26T09:12:34","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7935"},"modified":"2023-03-06T10:11:15","modified_gmt":"2023-03-06T09:11:15","slug":"helado-de-queso-de-cabra-con-mieldecana","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/helado-de-queso-de-cabra-con-mieldecana\/","title":{"rendered":"Helado de queso de cabra con \u00abmieldeca\u00f1a\u00bb"},"content":{"rendered":"
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INGREDIENTS (FOR 8 GLASSES)<\/span><\/h3>\n

For the ice cream:<\/span> 500 g de leche; 250 g de nata montada; 8 yemas; 200 g de queso fresco de cabra; 150 g de \u00abmieldeca\u00f1a\u00bb; 1 c\u00e1scara de lim\u00f3n; 1 rama de canela.<\/p>\n

For the garnish:<\/span> c\/s de pi\u00f1ones; c\/s de cabello de \u00e1ngel; 1 cucharada de \u00abmieldeca\u00f1a\u00bb.<\/p>\n

Method<\/span><\/h3>\n

In a saucepan, arrange the milk with the cinnamon, the lemon peel and bring it to a boil. Meanwhile, beat the yolks with the molasses. Remove the lemon peel and cinnamon. Add the cheese and the yolks. Cook without boiling like making an English custard. Let cool and mix with the whipped cream.
Keep in refrigerator. If you don't have one, add 50 g of butter to the mixture and put it in the freezer for 4 hours, beating the mixture with a whisk every 30 minutes.<\/p>\n

Plating:<\/span> disponer en copas una bola del helado y colocar encima unos pi\u00f1ones, cabello de \u00e1ngel y unas gotas de la \u00abmieldeca\u00f1a\u00bb.<\/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
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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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Willy Molla<\/a><\/h3>

Chef from Madrid and Andalusia at heart. Trained at Le Cordon Bleu and autodidact. Andalusian culture, French influence, oriental flavours, nuances and fusion. He likes fun cooking and creating unforgettable moments.\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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PONCIO RESTAURANT, MADRID<\/a><\/h3>

A new concept between restaurant and tapas bar, with a large cellar of Jerez wines. A menu without first and second courses.<\/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":7938,"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-7935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nHelado de queso de cabra 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\/helado-de-queso-de-cabra-con-mieldecana\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Helado de queso de cabra con "mieldeca\u00f1a" - 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