{"id":89641,"date":"2026-04-02T21:00:20","date_gmt":"2026-04-02T19:00:20","guid":{"rendered":"https:\/\/nove.gal\/?page_id=89641"},"modified":"2026-07-11T16:43:22","modified_gmt":"2026-07-11T14:43:22","slug":"mousse-de-queixo-de-arzua-ulloa-ixp-escuma-de-membrillo-e-reducion-de-licor-cafe","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/mousse-de-queixo-de-arzua-ulloa-ixp-escuma-de-membrillo-e-reducion-de-licor-cafe\/","title":{"rendered":"Mousse de queso de Arz\u00faa-Ulloa IXP, espuma de membrillo y reducci\u00f3n de licor caf\u00e9"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; content_parallax=\u00bb0&#8243; uncode_shortcode_id=\u00bb635755&#8243;][vc_column width=\u00bb7\/12&#8243;][vc_custom_heading uncode_shortcode_id=\u00bb121369&#8243;]Mousse de queso de Arz\u00faa-Ulloa IXP, espuma de membrillo y reducci\u00f3n de licor caf\u00e9[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb181459&#8243; el_class=\u00bbsubtitulo\u00bb]Yayo Daporta[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb7\/12&#8243;][vc_single_image media=\u00bb89647&#8243; media_width_percent=\u00bb100&#8243; uncode_shortcode_id=\u00bb116288&#8243;][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb864230&#8243;]Elaboraci\u00f3n[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb132914&#8243;]<\/p>\n<p class=\"p1\"><b>L\u00e1mina de membrillo<\/b><\/p>\n<ul>\n<li class=\"p2\">Fundir el membrillo con el agua al fuego.<\/li>\n<li class=\"p2\">Colar la mezcla y reducir 1 litro hasta que comience a caramelizar ligeramente.<\/li>\n<li class=\"p3\">Extender sobre silpat y dejar secar. Reservar.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb150340&#8243;]<\/p>\n<p class=\"p1\"><b>Espuma de membrillo<\/b><\/p>\n<ul>\n<li class=\"p2\">Introducir el l\u00edquido de membrillo restante en un sif\u00f3n.<\/li>\n<li class=\"p2\">Reservar en fr\u00edo hasta su uso.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb202243&#8243;]<\/p>\n<p class=\"p1\"><b>Mousse de queso<\/b><\/p>\n<ul>\n<li class=\"p2\">Trocear 500 g de queso.<\/li>\n<li class=\"p2\">Calentar junto con la nata y la leche.<\/li>\n<li class=\"p2\">Triturar hasta obtener una mezcla homog\u00e9nea.<\/li>\n<li class=\"p2\">A\u00f1adir la gelatina previamente hidratada.<\/li>\n<li class=\"p3\">Colar si es necesario y reservar en fr\u00edo hasta que tome consistencia.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_column_text uncode_shortcode_id=\u00bb169840&#8243;]<\/p>\n<p class=\"p1\"><b>Reducci\u00f3n de licor caf\u00e9<\/b><\/p>\n<ul>\n<li class=\"p2\">Reducir 500 ml de licor caf\u00e9 hasta obtener aproximadamente 200 ml.<\/li>\n<li class=\"p2\">Reservar en biber\u00f3n.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_custom_heading text_size=\u00bbh4&#8243; text_weight=\u00bb600&#8243; uncode_shortcode_id=\u00bb437889&#8243;]Montaje[\/vc_custom_heading][vc_separator sep_color=\u00bbcolor-jevc\u00bb uncode_shortcode_id=\u00bb479255&#8243; sep_color_type=\u00bbuncode-palette\u00bb][vc_column_text uncode_shortcode_id=\u00bb959822&#8243;]<\/p>\n<ul>\n<li class=\"p1\">Cortar un cuadrado de la l\u00e1mina de membrillo.<\/li>\n<li class=\"p1\">Colocar un dado de queso en el centro y cerrar formando un ravioli.<\/li>\n<li class=\"p1\">Preparar aparte un bocado de queso y membrillo entre dos obleas de pan.<\/li>\n<li class=\"p1\">Disponer una quenelle de mousse de queso en el plato.<\/li>\n<li class=\"p1\">Cubrir con la espuma de membrillo.<\/li>\n<li class=\"p1\">Terminar con puntos de reducci\u00f3n de licor caf\u00e9.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space empty_h=\u00bb3&#8243;][vc_button button_color=\u00bbaccent\u00bb outline=\u00bbyes\u00bb border_width=\u00bb0&#8243; link=\u00bburl:https%3A%2F%2Fnove.gal%2Fwp-content%2Fuploads%2F2026%2F07%2FYayo_Daporta_Mousse-de-queixo.pdf|target:_blank\u00bb button_color_type=\u00bbuncode-palette\u00bb uncode_shortcode_id=\u00bb106061&#8243;]descargar receta[\/vc_button][vc_empty_space empty_h=\u00bb3&#8243;][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb4\/12&#8243;][vc_single_image media=\u00bb89357&#8243; media_width_percent=\u00bb40&#8243; medium_visibility=\u00bbyes\u00bb mobile_visibility=\u00bbyes\u00bb uncode_shortcode_id=\u00bb107627&#8243;][vc_custom_heading text_size=\u00bbfontsize-539756&#8243; text_weight=\u00bb500&#8243; text_transform=\u00bbuppercase\u00bb uncode_shortcode_id=\u00bb189450&#8243;]Ingredientes (4 personas)[\/vc_custom_heading][vc_column_text uncode_shortcode_id=\u00bb138309&#8243; el_class=\u00bblista-ingredientes\u00bb]1 kg de queso Arz\u00faa-Ulloa IXP<\/p>\n<p>250 ml de leche<\/p>\n<p>250 ml de nata l\u00edquida<\/p>\n<p>3 hojas de gelatina<\/p>\n<p>1 kg de membrillo<\/p>\n<p>1 litro de agua<\/p>\n<p>500 ml de licor caf\u00e9[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Yayo Daporta  |  5 horas<\/p>\n","protected":false},"author":8,"featured_media":89647,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"class_list":["post-89641","page","type-page","status-publish","has-post-thumbnail","hentry","page_category-cifpcarlosoroza","page_category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - 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