Receta de Texturas Lacteadas de Ricardo Vélez para Madrid Fusión 2021
En toda receta, la calidad de los ingredientes importa y el chef Ricardo Vélez lo tiene muy claro. En su receta Texturas Lacteadas, en la que los lácteos cobran especial importancia, los ingredientes estrella no podían ser otros que la leche y la mantequilla Únicla.
Coge papel y boli porque vamos a enseñarte cómo preparar este postre, fresco, delicioso y muy nuestro.
Ingredientes para preparar la Textura Lacteada
Esta receta se divide en 6 elaboraciones. Te dejamos los ingredientes y la elaboració para cada una de ellas:
Ingredientes Espuma de arroz con leche:
-150gr de leche
-100gr de nata
-80gr de azúcar
-70gr de arroz redondo
– vainilla, canela, piel de limón y naranja
Elaboración Espuma de arroz con leche:
Cocinar el arroz junto con la leche, la nata y demás ingredientes a fuego bajo durante 1h30. Pasado este tiempo, triturar la mezcla caliente y pasar por un colador fino a un sifón con dos cargas. Enfriar y reservar.
Ingredientes Streusel:
-100 gr de azúcar muscovado
-100gr de harina
-100gr avellana molida
-100gr de mantequilla
-1 gr de sal
Elaboración Streusel:
Amasar todos los ingredientes hasta conseguir una mezcla uniforme. Guardar en frío hasta que endurezca. Con un rallador, rallar el streusel sobre una placa de horno con papel antiadherente. Hornear a 150gr hasta conseguir una textura de galleta seca. Enfriar y picar hasta conseguir un polvo.
Ingredientes crema pastelera de vainilla:
-500 gr de leche
-200gr de azúcar
-75gr de Yemas
-70gr de harina
-100 gr de mantequilla
Elaboración crema pastelera de vainilla:
Calentar la leche con la mitad del azúcar y la vainilla. Con una varilla, mezclar la otra mitad del azúcar con la harina tamizada e incorporar las yemas. Cuando empiece a hervir la leche, añadimos a la mezcla de yema/leche/harina, mezclar bien y vertemos al cazo para cocerlo. Debe hervir durante unos minutos sin dejar de remover con varilla. Fuera del fuego, añadir la mantequilla. Pasar a unos moldes de semi esfera y enfriar.
Ingredientes Panacotta de leche:
-450 gr de nata
-150gr de leche
-100gr de azúcar
– 10gr de gelatina
Elaboración Panacotta de leche:
Remojar las hojas de gelatina en agua fría. Calentar los líquidos con el azúcar hasta hervir. Añadir las hojas de gelatina escurridlas y mezclar bien. Llenar moldes y dejar enfriar en nevera.
Ingredientes barquillo:
-200 gr harina
-200gr azúcar glass
-200gr de mantequilla
-200gr de claras
Pizca de sal
Elaboración barquillo:
Mezclar los sólidos y añadir las claras. Derretir la mantequilla y cuando la mezcla anterior esté homogénea, echar la mantequilla, en dos veces hasta incorporar.
Es importante disponer con espátula en los moldes. Todos los moldes usados por Víctor Vélez son de la marca Pavoni.
Ingredientes Crujiente de leche:
-1 litro de leche
– 100gr de glucosa
Elaboración Crujiente de leche:
Calentar y batir hasta conseguir una espuma. Disponer en placas con tapetes de silicona y dejar secar unas 12h a 50ºC.
Una vez elaboradas todas las fases, solo tienes que emplatar y disfrutar. ¡Delicioso!
ÚNICLA impulsa el conocimiento profesional de la leche en los centros de FP de Hostelería de Galicia
El reconocido barista Óscar de Toro, que fue campeón...
Únicla, la mejor mantequilla del mercado según la OCU
La OCU ha realizado un estudio analizando la calidad nutricional y la composición de 63 mantequillas y como resultado, nuestra mantequilla Únicla ha sido elegida como la mejor opción del mercado.
Alimentación natural de Únicla: vacas felices que garantizan la certificación de bienestar animal de AENOR
Alimentación natural de Únicla: vacas felices que...
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