Recetas
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A “requesón” cold pie Ingredients 200g of “requesón” 250g of whipping cream 150g of sugar Juice of 2 lemons 1 package lemon gelatin Raspberry jam Tartlet 150g of biscuit 100g of butter Method of preparation Grind biscuits with the robot or flattening them in a bag, with a rolling pin. Mix with soft butter and make a paste Form a tartlet shape with a removable circle; because of this paste is not stretching well, it’s preferable to place it on a table and to flatten it with a spoon. If you want it to be easier, pierce the bottom, although the tarlet board is not covered. The dessert is maintained because there’s gelatin. Boil the gelatin package content with only 2 liters of water. Add the quantity of sugar, the “requesón” and the lemon juice. Well mixed, you will can add the fresh whipping cream without the sugar. When all is mixed, pour the mixture on the tarlet and put all of it in the fridge. When it’s cold, unmold it and covered it with jam. |
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Biscuit of “requesón” Ingredients 100g of “requesón” 3 eggs 200g of sugar 150g of flour 100cl of milk 3 spoons of lemon juice Sal Method of preparation With the beater at his maximum, beat eggs with sugar and a pinch of sal until it’s spongy. With the beater at his minimum and gradually, add to this mixture the “requesón”, the lemon juice, and in last, the flour. Prepare a mold coating it with butter and flour, pour the mixture in the mold and put it in the oven, and keep it at a moderate temperature, between 160ºC and 180ºC, during 50 minutes. Once, released, you’ll can decorate it and sprinkle it with icing sugar. Foam “requesón d’AS NEVES” with strawberries. Ingredients (for 20 persons) 500g of “requesón d’AS NEVES” 600ml of whipping cream 8 white of eggs 250g of sugar Strawberries 1 lemon Method of preparation
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