[:es]Crema de mascarpone con sorbete de mango y teja de cristal[:en]Mascarpone cream with mango sorbet and biscuits[:]


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[:es]Buenas tardes,

Hacia mucho tiempo que no publicaba una receta y qué mejor que estrenarme con esta receta top top!!

Es un postre delicioso, finísimo y muy ligero, ideal para disfrutarlo después de una comida especial.

El sorbete de mango no puede ser mĂĄs cremoso y la crema de mascarpone es sencillamente exquisita.

Espero que os guste tanto como a mĂ­!

Besos.

Crema de mascarpone con sorbete de mango y teja de cristal
Serves 8
Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Para preparar la crema de mascarpone
  1. 3 yemas de huevo
  2. 75g azĂșcar
  3. 135 g leche
  4. 200 ml nata 32% m.g
  5. 250 g mascarpone
Para preparar el sorbete de mango
  1. ( con estas cantidades tendréis sorbete para 20 pax)
  2. Por 1 litro pulpa de mango
  3. 325 ml almĂ­bar
Para preparar el almĂ­bar
  1. Por 500 g agua
  2. 500 g azĂșcar
  3. 30 g anticristalizante
  4. 150g glucosa
  5. Para la teja de cristal ( ver receta de teja)
Instructions
  1. Para preparar la crema de mascarpone calentar la leche. Por otro lado batir las yemas con el azĂșcar. Verter la mezcla sobre la leche hirviendo y dejar al fuego sin dejar de remover durante 1 minuto (estaremos haciendo una crema inglesa).
  2. Apartar del fuego, colar y enfriar rĂĄpidamente.
  3. Una vez frĂ­a añadir el mascarpone y batir muy bien. Por Ășltimo añadir la nata semi montada poco a poco y con cariño y dejar reposar 4 horas en la nevera antes de utilizar.
  4. Preparar el sorbete haciendo poniendo en un cazo al fuego el azĂșcar, agua, glucosa y el anticristalizante. Dejar hervir 1 minuto y apartar. Dejar enfriar.
  5. Mezclar la pulpa con el almĂ­bar y congelar.
  6. A la hora de servir trabajar el sorbete en la paco jet o con ayuda de una cuchara.
  7. En el centro del plato disponer la crema de mascarpone, sobre ella una quenelle de sorbete de mango y terminar con la teja.
  8. Os recomiendo que hagĂĄis muchas tejas porque se pelearĂĄn por ellas!!!!
Catering Iria Castro https://www.iriacastro.com/
 [:en]

Good afternoon,

It has been a long time since I published a recipe and what better than to debut with this top top recipe !! It is a delicious, fine and very light dessert, ideal to enjoy after a special meal.

The mango sorbet couldn’t be more creamy and the mascarpone cream is simply exquisite.

I hope you like it as much as I do!

Kisses.

Cream of mascarpone with mango sorbet and biscuits
Serves 8
Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
To prepare the mascarpone cream
  1. 3 egg yolks
  2. 75g sugar
  3. 135 g milk
  4. 200 ml cream 32% fat
  5. 250 g mascarpone
To prepare the mango sorbet
  1. Per 1 liter mango pulp
  2. 325 ml syrup
To prepare the syrup
  1. For 500 g water
  2. 500 g sugar
  3. 30 g anti-crystallizer
  4. 150g glucose
  5. For the glass tile (see tile recipe)
Instructions
  1. To prepare the mascarpone cream, heat the milk. Beat the yolks with the sugar. Pour the mixture over the boiling milk and leave it on the fire, stirring continuously for 1 minute (we will be making English cream).Remove from heat, strain and cool quickly.
  2. Once cool add the mascarpone and beat very well. Finally add the semi-whipped cream little by little and with care and let it rest for 4 hours in the fridge before using.
  3. Prepare the sorbet by putting the sugar, water, glucose and the anticrystallizer in a saucepan over the fire. Boil for 1 minute and set aside. Let cool.
  4. Mix the pulp with the syrup and freeze.
  5. When serving, work the sorbet in the paco jet or with the help of a spoon.
  6. In the center of the plate, arrange the mascarpone cream, on top of it a mango sorbet quenelle and finish with the tile.
  7. I recommend that you do many tiles because they will fight for them !!!!
Catering Iria Castro https://www.iriacastro.com/

 

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