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IDIAZABAL CHEESE MAGNUM WITH STRAWBERRY PEARLS
IDIAZABAL CHEESE MAGNUM WITH STRAWBERRY PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • 250 g Idiazábal cheese
  • 150 ml Cream
  • 2 sheets gelatine
  • 1 jar Strawberry Fresh Pearls
  • 300 g white chocolate
Cocina Fresh Pearls
Servings
Ingredients
  • 250 g Idiazábal cheese
  • 150 ml Cream
  • 2 sheets gelatine
  • 1 jar Strawberry Fresh Pearls
  • 300 g white chocolate
IDIAZABAL CHEESE MAGNUM WITH STRAWBERRY PEARLS
Instructions
  1. Cut cheese into small slices and place in the bain-marie with the cream until dissolved. Meanwhile, soak the gelatine sheets into cold water.
  2. When gelatin is dissolved, strain and mix with the cheese. Place the lolly sticks in the moulds and add some strawberry pearls. Add cheese cream and leave to cool. Then place in the freezer.
    MAGNUM DE QUESO IDIAZABAL CON FRESH PEARLS DE FRESA DE PESCAVIAR
  3. Put the chocolate in the bain-marie until melted and dip ice creams in it when they are frozen. Leave to cool to create a crunchy layer.
    MAGNUM DE QUESO IDIAZABAL CON FRESH PEARLS DE FRESA DE PESCAVIAR
Recipe Notes

Perlas de interior líquido Fresh Pearls de fresa

Prueba las esferificaciones Fresh Pearls de fresa

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