{"id":48752,"date":"2020-09-10T12:59:23","date_gmt":"2020-09-10T10:59:23","guid":{"rendered":"https:\/\/carmencita.com\/?page_id=48752"},"modified":"2024-02-12T16:06:05","modified_gmt":"2024-02-12T15:06:05","slug":"millefeuille-of-parmesan-fresh-basil-and-cinnamon","status":"publish","type":"page","link":"https:\/\/carmencita.com\/en\/recipes\/millefeuille-of-parmesan-fresh-basil-and-cinnamon\/","title":{"rendered":"Millefeuille of Parmesan, fresh basil and cinnamon"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\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\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cien a\u00f1os cocinando con especias<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kiko Moya<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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L\u2019Escaleta (Cocentaina, Alicante)<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Milhojas
de parmesano,
albahaca fresca
y canela<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Con albahaca y canela<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredientes para 4 personas<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Para la crema de parmesano:<\/strong>
500 g de queso parmesano
500 g de nata 35 % MG
300 g de leche entera
50 g de az\u00facar
Sif\u00f3n de un litro y dos cargas
de gas<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Para el milhojas:<\/strong>
Rect\u00e1ngulos de hojaldre de 4 cm por 12 de largo
Az\u00facar
Hojas de albahaca fresca
Canela en polvo<\/p>\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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Elaboraci\u00f3n<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Para la espuma del parmesano:<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    \n
  • \n
    Lleva la leche a ebullici\u00f3n y despu\u00e9s, a\u00f1ade el az\u00facar y el parmesano cortado en peque\u00f1os tacos. Deja que repose y, a continuaci\u00f3n, tritura hasta obtener una masa homog\u00e9nea. <\/span>
    <\/div>\n<\/li>\n
  • \n
    A\u00f1ade la nata l\u00edquida y aseg\u00farate de que la mezcla no est\u00e9 demasiado caliente. Despu\u00e9s, cuela para retirar el s\u00f3lido y as\u00ed, evitar que la boquilla del sif\u00f3n se obstruya. <\/div>\n<\/li>\n
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    Llena el sif\u00f3n y carga dos c\u00e1psulas de gas. Ag\u00edtalo en\u00e9rgicamente y deja que repose en fr\u00edo. Repite esta operaci\u00f3n cada 30 minutos, al menos, dos veces. En el momento de servir el plato, es importante que el sif\u00f3n no est\u00e9 demasiado fr\u00edo.<\/div>\n

    <\/p>\n<\/li>\n<\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Para el hojaldre:<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    • Corta rect\u00e1ngulos con el hojaldre semicongelado para manipularlo mejor. Luego, coloca los rect\u00e1ngulos entre hojas de horno y espolvorea con az\u00facar por encima.<\/li>
    • Cubre con otra bandeja para controlar el desarrollo de la masa, dejando unos 3 cm de separaci\u00f3n entre ambas. Cocina en seco a 180 \u00b0C durante 20 minutos y comprueba que el az\u00facar se ha caramelizado y el hojaldre ha quedado cocinado. Reserva y corta por la mitad cada pieza.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Presentaci\u00f3n\u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      • Coloca una de las dos partes del hojaldre y dosifica la espuma de parmesano por encima de la pieza. Luego, repite la operaci\u00f3n con la otra mitad.<\/li>
      • Espolvorea un poco de canela molida sobre el milhojas y, por \u00faltimo, la albahaca fresca.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        La combinaci\u00f3n del parmesano y, en especial, la albahaca y la canela resulta m\u00e1gica.
        Este plato puede servirte como postre o como un aperitivo salado tan solo quit\u00e1ndole el az\u00facar.<\/p>\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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        <\/div>\n\t\t<\/div>\n\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>\n\t\t\t\t<\/div>\n\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>\n\t\t","protected":false},"excerpt":{"rendered":"

        Cien a\u00f1os cocinando con especias Kiko Moya L\u2019Escaleta (Cocentaina, Alicante) Milhojasde parmesano,albahaca frescay canela Con albahaca y canela Ingredientes para 4 personas Para la crema de parmesano:500 g de queso parmesano500 g de nata 35 % MG300 g de leche entera50 g de az\u00facarSif\u00f3n de un litro y dos cargas de gas Para el milhojas:Rect\u00e1ngulos […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":44555,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-48752","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nMillefeuille of Parmesan, fresh basil and cinnamon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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