{"id":10930,"date":"2022-09-22T01:00:21","date_gmt":"2022-09-22T01:00:21","guid":{"rendered":"https:\/\/dietamediterranea.com\/?post_type=cp_recipe&p=10930"},"modified":"2022-08-29T10:31:35","modified_gmt":"2022-08-29T10:31:35","slug":"calanda-peach-cheese-and-honey","status":"publish","type":"cp_recipe","link":"https:\/\/dietamediterranea.com\/en\/recipes\/calanda-peach-cheese-and-honey\/","title":{"rendered":"Calanda peach, cheese and honey"},"content":{"rendered":"

Calanda peach, cheese and honey<\/h2>\n

Ingredientes<\/h3>\n
\n
For the cheese cake<\/div>\n
250<\/span> grs<\/span> of milk<\/span><\/div>\n
250<\/span> grs<\/span> of liquid cream<\/span><\/div>\n
200<\/span> grs<\/span> of fresh or spreadable cheese<\/span><\/div>\n
1<\/span> <\/span> sachet of curd<\/span><\/div>\n
125<\/span> grs<\/span> of sugar<\/span><\/div>\n
For the honey jelly<\/div>\n
100<\/span> grs<\/span> of honey<\/span><\/div>\n
1<\/span> <\/span> sheet of gelatin<\/span><\/div>\n
For the peach crisp<\/div>\n
60<\/span> grs<\/span> of peach puree<\/span><\/div>\n
5<\/span> grs<\/span> of icing sugar<\/span><\/div>\n
5<\/span> grs<\/span> of isomalt<\/span><\/div>\n
2<\/span> grs<\/span> of glucose<\/span><\/div>\n
For the ice cream<\/div>\n
120<\/span> grs<\/span> of milk<\/span><\/div>\n
35<\/span> grs<\/span> of cream<\/span><\/div>\n
200<\/span> grs<\/span> of peach puree<\/span><\/div>\n
15<\/span> grs<\/span> of milk powder<\/span><\/div>\n
30<\/span> grs<\/span> of dextrose<\/span><\/div>\n
50<\/span> grs<\/span> of sugar<\/span><\/div>\n<\/div>\n

Instrucciones<\/h3>\n
\n
For the cheesecake<\/div>\n
\n
\n

Boil the liquids and add the solids, mix and pour them into a mold. Keep in the fridge and cut into portions.<\/p>\n<\/div>\n<\/div>\n

For the honey jelly<\/div>\n
\n
\n

Heat the honey, add the gelatin sheet (previously dissolved in water). Spread on a plate and put in the cold (solidify).<\/p>\n<\/div>\n<\/div>\n

For the peach crisp<\/div>\n
\n
\n

Heat the peach puree and mix with the icing sugar, isomalt and glucose. Spread and dry.<\/p>\n<\/div>\n<\/div>\n

For the ice cream<\/div>\n
\n
\n

Pasteurize the milk and cream at 85\u00baC. Add the peach puree, powdered milk, dextrose and sugar. Let it cool and put in the fridge. If we do not have a refrigerator, crush or beat all the ingredients and place in a container suitable for freezing. Freeze for 3 hours, beating every 20 minutes to prevent it from freezing, by hand, with a blender or with a food processor.
\n.<\/p>\n<\/div>\n<\/div>\n

Presentation<\/div>\n
\n
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Place the peach crisp in the center of the plate. Around put small pieces of cheesecake cut into squares and the honey jelly also cut alternately. On top of the crisp, place the ice cream quenelle and decorate with mint or mint leaves.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":8,"featured_media":10924,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[62],"class_list":{"0":"post-10930","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-dessert"},"_links":{"self":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/10930\/"}],"collection":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/"}],"about":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe\/"}],"author":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/users\/8\/"}],"replies":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/comments\/?post=10930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/10924\/"}],"wp:attachment":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/?parent=10930"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/recipe_category\/?post=10930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}