{"id":5533,"date":"2015-07-30T11:05:09","date_gmt":"2015-07-30T09:05:09","guid":{"rendered":"https:\/\/www.estudiahosteleria.com\/blog\/?p=5533"},"modified":"2017-10-24T14:50:24","modified_gmt":"2017-10-24T12:50:24","slug":"receta-de-nubes-de-violeta","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/receta-de-nubes-de-violeta","title":{"rendered":"Receta de nubes de violeta"},"content":{"rendered":"<p style=\"text-align: justify;\">Nuestra alumna del curso de <a href=\"https:\/\/www.estudiahosteleria.com\/curso-pasteleria?piloto=HW76\" >Pasteler\u00eda<\/a> y <a href=\"https:\/\/www.estudiahosteleria.com\/pasteleria\/curso-chocolate-pasteleria-artistica?piloto=HW76\" >Chocolate y pasteler\u00eda art\u00edstica<\/a>, Sonia Gallardo Lara, nos ha hecho llegar una receta de nubes de violeta que pudo aprender en uno los seminarios presenciales que realizamos peri\u00f3dicamente en <a href=\"https:\/\/www.estudiahosteleria.com\/\">ESAH<\/a>.<\/p>\n<p style=\"text-align: justify;\">En esta ocasi\u00f3n, ha utilizado la receta de la profesora de pasteler\u00eda Luisa Jaime pero a\u00f1adiendo el sabor a violeta que le da un toque muy especial.<\/p>\n<p style=\"text-align: justify;\">Os dejamos la receta para pod\u00e1is hacer estas deliciosas nubes:<\/p>\n<ul>\n<li>2 claras (60 gr)<\/li>\n<li>450 gr de az\u00facar<\/li>\n<li>30 gr de gelatina neutra<\/li>\n<li>175 gr de glucosa (en polvo)<\/li>\n<li>120 gr de agua<\/li>\n<li>2 cucharaditas de violeta en pasta home chef<\/li>\n<li>colorante violeta si se quiere potenciar el color<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3n<\/strong><\/p>\n<ul>\n<li>En primer lugar, hidratar la gelatina.<\/li>\n<li>Despu\u00e9s\u00a0realizare un alm\u00edbar con agua, az\u00facar y la glucosa a 120 C\u00ba. A\u00f1adir la gelatina y deshacer.<\/li>\n<li>Empezar a montar las claras cuando el alm\u00edbar llegue a 90 C\u00ba. De este modo que cuando tengamos listo el alm\u00edbar ya estar\u00e1n montadas.<\/li>\n<li>A\u00f1adir el alm\u00edbar a las claras \u00a0en hilo fino tocando los bordes\u00a0sin dejar de batir hasta hacer un merengue.<\/li>\n<li>A\u00f1adir sabor y color. Dejar\u00a0batiendo hasta que el bol est\u00e9 frio.<\/li>\n<li>Mientras tanto preparar una bandeja cubriendo con maicena y az\u00facar glass al 50%.<\/li>\n<li>Cuando el preparado est\u00e9 fr\u00edo lo echamos en la bandeja con manga o haciendo una capa que podamos luego cortar con cortadores de galletas.<\/li>\n<\/ul>\n<p>Os dejamos unas fotos para que ve\u00e1is qu\u00e9 bonitas quedan.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-5533 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-2.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-2-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-2-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-2-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-3.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-3-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-3-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-3-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-11.jpg' title=\"\" data-rl_title=\"\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-11-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-11-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-11-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/07\/nube-11-65x65.jpg 65w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nuestra alumna de pasteler\u00eda Sonia Gallardo Lara comparte con nosotros una receta de nubes de violeta que pudo aprender en uno de los seminarios presenciales de ESAH. <\/p>\n","protected":false},"author":4,"featured_media":5555,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[695],"tags":[663,697,691,1081],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receta de nubes de violeta |Sonia Gallardo Alumna ESAH<\/title>\n<meta name=\"description\" content=\"Nuestra alumna de pasteler\u00eda Sonia Gallardo comparte con nosotros la receta de Nubes de Violeta que aprendi\u00f3 en uno de los seminarios presenciales de ESAH.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/receta-de-nubes-de-violeta\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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