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[:es]Este postre es delicioso. La combinación del chocolate con la crema de Baileys es divina y lo mejor de todo es que facilísimo de hacer.
Prepararemos la crema inglesa con azúcar demera y ya veréis qué textura y sabor proporcionará a la crema!
El azúcar demerara es un azúcar moreno, es decir, sin refinar. Se presenta con un color amarillo dorado y cristales grandes y crujientes. Debe su nombre a una región de Guyana , Demerara, que fue donde se inició la producción y comercialización de este tipo de azúcar.
El azúcar demerara igual que el azúcar moscovado, se obtiene de la caña de azúcar pero en un proceso anterior. Es mucho más sabroso y nutritivo que cualquier azúcar refinado, incluyendo los azúcares morenos que han pasado por el proceso de refinamiento.Un buen azúcar demerara puede dejar su color en los alimentos en los que se disuelve, es crujiente, y según las elaboraciones reposteras en las que se incluya continuará proporcionando esta textura.
No te lo pienses más, disfrútalo este finde!!
Feliz viernes!
Crema de Baileys con glaseado de chocolate
2019-02-28 18:47:03
Serves 6
Print
Prep Time
10 min
Cook Time
10 min
Para preparar la crema de Baileys
- 300 ml leche
- 1.5 cola de gelatina
- 4 yemas de huevo
- 75 g azúcar demera
- 50 g mascarpone
- 100 ml Baileys
Para el glaseado de chocolate
- 100 gr nata
- 25 g. Glucosa
- 1 Hoja de gelatina
- 100 gr. Cobertura de chocolate con leche
- 20 g. Mantequilla
Instructions
- Preparar una salsa inglesa ,añadir el Baileys y por último la gelatina.
- Poner a hidratar en agua fría las colas de gelatina.
- Para hacer la crema inglesa batir con las varillas de mano en un bol las 4 yemas de huevo con el azúcar demera.
- Mientras tanto hervir la leche. Cuando rompa a hervir verter sobre el bol de las yemas y mezclar. Volver a poner al fuego y no dejar de remover con la varilla. En el momento en que quiera romper a hervir apartar del fuego y verter en un bol.
- Añadir las colas de gelatina bien escurridas y mezclar. Colar la crema.
- Cuando haya perdido temperatura añadir el Baileys y por último el mascarpone.
- Mezclar y verter en los vasitos elegidos.
- Reservar en la nevera durante 4 horas.
- Para preparar el glaseado calentar la nata y la glucosa. Añadir las hojas de gelatina hidratadas y escurridas. Mezclar con el chocolate fundido y por último con la mantequilla. Colar.
- Verter el glaseado sobre la crema cuajada y fría.
- Reservar una hora en la nevera y ya estará listo para servir!!
Catering Iria Castro https://www.iriacastro.com/
[:en]This dessert is delicious. The combination of chocolate with the cream of Baileys is divine and best of all is that easy to do.
Do not think more, enjoy this weekend!
Happy Friday!
Chocolate topped baileys custard pots
2019-03-01 07:48:38
Serves 6
Print
Prep Time
10 min
Cook Time
10 min
To prepare Baileys cream
- 300 ml milk
- 1.5 leaves of gelatinee
- 4 egg yolks
- 75 g demera sugar
- 50 g mascarpone
- 100 ml Baileys
For chocolate Icing
- 100 ml whipping cream
- 25 g. Glucose
- 1 gelatin leaf
- 100 gr. Milk Chocolate
- 20 g. Butter
Instructions
- Prepare an custard sauce and add the Baileys and finally the gelatin.
- Put the gelatine tails to hydrate in cold water.
- To make the English cream whisk with the hand rods in a bowl, the 4 egg yolks with the sugar T-shirt.
- Meanwhile, boil the milk. When boiling, pour over the yolk bowl and mix. Put the fire back on and do not stop stirring with the rod. At the moment you want to break to boil remove from the fire and pour into a bowl.
- Add the gelatine tails well drained and mix. Strain the cream.
- When you have lost temperature add the Baileys and finally the mascarpone.
- Mix and pour into selected cups.
- Book in the fridge for 4 hours.
- To prepare the icing, heat the cream and glucose. Add the dried and drained gelatin leaves. Mix with the melted chocolate and finally with the butter. Strain.
- Pour the icing on the cream curd and cold.
- Book an hour in the fridge and you'll be ready !
Catering Iria Castro https://www.iriacastro.com/