{"id":1214,"date":"2022-05-28T13:48:22","date_gmt":"2022-05-28T11:48:22","guid":{"rendered":"https:\/\/hosteleriauno.es\/blog\/?p=1214"},"modified":"2022-05-29T14:19:41","modified_gmt":"2022-05-29T12:19:41","slug":"mousse-cava-frambuesas","status":"publish","type":"post","link":"https:\/\/hosteleriauno.es\/blog\/mousse-cava-frambuesas\/","title":{"rendered":"Mousse de Cava y Frambuesas"},"content":{"rendered":"<span class=\"rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Tiempo de lectura:<\/span> <span class=\"rt-time\">2<\/span> <span class=\"rt-label rt-postfix\">minutos<\/span><\/span><div style='text-align:left' class='yasr-auto-insert-visitor'><\/div><p style=\"text-align: justify;\">La mousse de cava y frambuesas es un <strong>postre sencillo y elegante<\/strong> perfecto para terminar una cena.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_69_1 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla o \u00edndice de contenidos:<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/hosteleriauno.es\/blog\/mousse-cava-frambuesas\/#Ingredientes_para_4_personas\" title=\"Ingredientes para 4 personas\">Ingredientes para 4 personas<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/hosteleriauno.es\/blog\/mousse-cava-frambuesas\/#Proceso_de_preparacion\" title=\"Proceso de preparaci\u00f3n\">Proceso de preparaci\u00f3n<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/hosteleriauno.es\/blog\/mousse-cava-frambuesas\/#Dejar_la_gelatina_hidratada\" title=\"Dejar la gelatina hidratada\">Dejar la gelatina hidratada<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/hosteleriauno.es\/blog\/mousse-cava-frambuesas\/#Preparar_la_mousse_de_cava\" title=\"Preparar la mousse de cava\">Preparar la mousse de cava<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/hosteleriauno.es\/blog\/mousse-cava-frambuesas\/#Montar_las_claras_de_huevo\" title=\"Montar las claras de huevo\">Montar las claras de huevo<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/hosteleriauno.es\/blog\/mousse-cava-frambuesas\/#Montaje_de_la_mousse\" title=\"Montaje de la mousse\">Montaje de la mousse<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/hosteleriauno.es\/blog\/mousse-cava-frambuesas\/#Consejos_finales\" title=\"Consejos finales\">Consejos finales<\/a><\/li><\/ul><\/nav><\/div>\n<h2 style=\"text-align: center;\"><span class=\"ez-toc-section\" id=\"Ingredientes_para_4_personas\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 18pt;\">Ingredientes para 4 personas<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p style=\"text-align: center;\">20 frambuesas<\/p>\n<p style=\"text-align: center;\">4 huevos<\/p>\n<p style=\"text-align: center;\">Mermelada de frambuesa<\/p>\n<p style=\"text-align: center;\">100 ml de cava<\/p>\n<p style=\"text-align: center;\">100gr de az\u00facar glass<\/p>\n<p style=\"text-align: center;\">150ml de nata de montar<\/p>\n<p style=\"text-align: center;\">8gr de gelatina<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Proceso_de_preparacion\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 18pt;\">Proceso de preparaci\u00f3n<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p style=\"text-align: justify;\">Esta receta de mousse de cava y frambuesas tiene una serie de preparaciones o elaboraciones: preparar gelatina, hacer la mousse y montar las claras.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Dejar_la_gelatina_hidratada\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 14pt;\">Dejar la gelatina hidratada<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">Sumerge las l\u00e1minas de gelatina <strong>en agua fr\u00eda<\/strong> durante 10 minutos. Si incluyes la gelatina sin hidratar producir\u00e1 una textura grumosa.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Preparar_la_mousse_de_cava\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 14pt;\">Preparar la mousse de cava<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">En una cazuela, calienta <strong>la nata junto al az\u00facar glass<\/strong> hasta que rompa a hervir. Remueve la mezcla para integrar completamente los ingredientes. A\u00f1ade la <strong>gelatina <\/strong>mientras est\u00e9 caliente, quitando el exceso de agua. En este punto tambi\u00e9n incluimos <strong>el cava.<\/strong><\/p>\n<p style=\"text-align: center;\">Tema relacionado: <a href=\"https:\/\/hosteleriauno.es\/blog\/mejor-champagne-calidad-precio\/\">Mejor Champagne relaci\u00f3n calidad precio 2022<\/a><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Montar_las_claras_de_huevo\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 14pt;\">Montar las claras de huevo<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p style=\"text-align: justify;\">A continuaci\u00f3n, <strong>separa las yemas de las claras<\/strong>. Para ayudarte puedes pasar la yema de una c\u00e1scara a otra del huevo. Tambi\u00e9n puedes hacerlo con la mano con cuidado de no romper la yema.<\/p>\n<p style=\"text-align: justify;\">Ponemos las claras en un bol y con una batidora de varillas llevamos las claras a punto de nieve. Iremos a\u00f1adi\u00e9ndolas a la mezcla cuando este fr\u00eda <strong>poco a poco<\/strong> y con movimientos <strong>envolventes.<\/strong><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Montaje_de_la_mousse\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 18pt;\">Montaje de la mousse<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p style=\"text-align: justify;\">Lo ideal es tener un juego de vasos para postres a fin de que la est\u00e9tica sea la misma. En la base vertemos tres cucharadas de <strong>mermelada de frambuesa.<\/strong> Si quieres darle m\u00e1s consistencia a la base, podemos incluir bizcocho o galleta en trozos peque\u00f1os.<\/p>\n<p style=\"text-align: justify;\">A continuaci\u00f3n, separamos la <strong>mousse en partes iguales<\/strong> y dejamos enfriar durante al menos <strong>2 horas<\/strong> en la nevera. Cuando la saquemos <strong>decoramos con frambuesas<\/strong> y tendr\u00e1s un postre incre\u00edble y sencillo.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Consejos_finales\"><\/span><strong><span style=\"font-family: 'trebuchet ms', geneva, sans-serif; font-size: 18pt;\">Consejos finales<\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p style=\"text-align: justify;\">La gelatina te recomendamos que sea <strong>en hojas.<\/strong> Aunque puedes usar la gelatina en polvo, existe una <strong>cantidad de aire<\/strong> mayor entre sus part\u00edculas. Por lo que la gelatina ser\u00e1 m\u00e1s dif\u00edcil de trabajar.<\/p>\n<p style=\"text-align: justify;\">Cuando mezcles ingredientes, presta atenci\u00f3n a <strong>las texturas y temperaturas.<\/strong> Empieza mezclando siempre ingredientes con texturas y temperaturas similares. As\u00ed te aseguras de que la mezcla se <strong>emulsione <\/strong>correctamente.<\/p>\n<p style=\"text-align: justify;\">Al separar las claras aseg\u00farate que no queda nada de la yema. La <strong>grasa de la yema<\/strong> act\u00faa como antiespumante. Tampoco batas demasiado las claras u obtendr\u00e1s una <strong>textura<\/strong> demasiado dura para incorporarla a la <strong>mousse.<\/strong><\/p>\n<div class=\"author-box\"><div class=\"author-box-image\"><img alt=\"Hosteleria UNO\" src=\"https:\/\/hosteleriauno.es\/blog\/wp-content\/uploads\/2019\/05\/hosteleria.png\"><\/div><div class=\"author-box-text\"><p class=\"author-name\">Hosteler\u00eda UNO<\/p><p class=\"author-content\">Ayudamos a profesionales y particulares del sector de la cocina y la hosteler\u00eda. Somos distribuidores de maquinaria, menaje, mobiliario, suministros y equipos para hosteler\u00eda a trav\u00e9s de nuestra <a href=\"https:\/\/hosteleriauno.es\/\">Tienda online<\/a>. <\/p><\/div><div class=\"clear\"><\/div><\/div>\n<div style='text-align:left' class='yasr-auto-insert-visitor'><\/div>","protected":false},"excerpt":{"rendered":"<p><span class=\"rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Tiempo de lectura:<\/span> <span class=\"rt-time\">2<\/span> <span class=\"rt-label rt-postfix\">minutos<\/span><\/span> La mousse de cava y frambuesas es un postre sencillo y elegante perfecto para terminar una cena. Ingredientes para 4 personas 20 frambuesas 4 huevos Mermelada de frambuesa 100 ml de cava 100gr de az\u00facar glass 150ml de nata de montar 8gr de gelatina Proceso de preparaci\u00f3n Esta receta de mousse de cava y frambuesas&hellip; <br \/> <a class=\"read-more\" href=\"https:\/\/hosteleriauno.es\/blog\/mousse-cava-frambuesas\/\">Leer m\u00e1s<\/a><\/p>\n","protected":false},"author":3,"featured_media":1236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":""},"categories":[5,8],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mousse de Cava y Frambuesas | Receta y Preparaci\u00f3n<\/title>\n<meta name=\"description\" content=\"La mousse de cava y frambuesas es un postre sencillo y elegante perfecto para terminar una cena. 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