Deconstrucción Tiramisú

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Deconstrucción Tiramisú. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Deconstrucción Tiramisú is one of the most popular of recent trending foods on earth. It's simple, it's fast, it tastes yummy. It is enjoyed by millions daily. They're nice and they look fantastic. Deconstrucción Tiramisú is something which I've loved my entire life.

Many things affect the quality of taste from Deconstrucción Tiramisú, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Deconstrucción Tiramisú delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Deconstrucción Tiramisú is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Deconstrucción Tiramisú using 27 ingredients and 37 steps. Here is how you cook it.

Carlos Blanch.

Ingredients and spices that need to be Prepare to make Deconstrucción Tiramisú:

1. --- Gelatina de licor de café:
2. 20 g Agua
3. 10 g Licor de café
4. 2 Hojas gelatina
5. --- Toffe:
6. 5 ml Agua
7. 50 g Azúcar
8. 200 ml Nata
9. --- Crema de queso:
10. 80 g Yemas de huevo (4 u)
11. 75 g Azúcar
12. 300 g Philadelphia
13. 75 g Crema mascarpone
14. --- Baño caramelo:
15. 175 g Agua
16. 175 g Azúcar
17. 12 g Maicena
18. 150 g Nata
19. 8 g Gelatina (4 hojas)
20. --- Bizcocho con sifón:
21. 100 g Azúcar
22. 0,04 g Sal
23. 15 g Cacao en polvo
24. 5 Huevos
25. 15 g Harina
26. ---- Decoración chocolate:
27. 150 g Chocolate

Steps to make to make Deconstrucción Tiramisú

1. Mice en place de la gelatina de licor de café
2. En una sartén o cazuela pondremos el agua.
3. Por otro lado pondremos las gelatinas a hidratar.
4. Añadiremos el licor de café y dejaremos evaporar el alcohol.
5. Introducimos las gelatinas hidratadas y reservamos en nevera.
6. Para el toffe:
7. En una cazuela pondremos agua y azúcar.
8. Disolver bien el azúcar con el agua.
9. Añadiremos la nata poco a poco.
10. Con la ayuda de unas varillas no paramos de remover.
11. Lo reservamos para el posterior emplatado.
12. Para la crema de queso mascarpone:
13. En un bol añadimos las yemas de huevo, el azúcar y la philadelphia.
14. Con la ayuda del túrmix, batimos la mezcla.
15. La estiramos y lo introducimos al horno previamente calentado.
16. Cocer a 180ºC, cuando este cuajado retirar del horno.
17. Retirar la película dorada y triturar añadiendo el mascarpone.
18. Reservar en nevera.
19. Baño de caramelo:
20. Introducimos el azúcar en una cazuela, que se vaya fundiendo.
21. Importante que coja un poco de color pero que no se queme el azúcar.
22. Añadimos la nata poco a poco.
23. Sin parar de remover con la ayuda de unas varillas.
24. Añadimos la gelatina previamente hidratada.
25. Lo reservamos.
26. Para el bizcocho, en un bol añadimos todos los ingredientes y lo pasamos por la túrmix.
27. Pasamos la mezcla por un colador fino y lo introducimos al sifón. Introduciremos dos cargas.
28. Hacemos unos cortes a la base del vaso y lo rellenamos 1/3 del vaso.
29. Lo introducimos al microondas a máxima potencia durante 40 segundos. Lo retiramos y desmoldamos.
30. Decoración chocolate: Fundimos el chocolate al baño maría. Hacemos la curva de atemperar.
31. 50º - 28º - 31º
32. Ponemos el chocolate en moldes.
33. Emplatamos.
34. 
35. 
36. 

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