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Vanessa Musi

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Recipe of Mostachón Noble to my Way
Recipe

Mostachón Noble to my Way

30 mins
40 mins
Low
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I present to you one of my favorite desserts, it is my noble mostachón recipe in my own way. It is a sugar-free preparation, perfect to accompany a delicious coffee or to finish a delicious meal with a flourish. Here he presented two options for decoration, one with the classic whipped cream and another healthier option, with yogurt.
Learn more about Vanessa Musi

Ingredients

8 portions
  • 4 egg whites, prepare them and leave them one day covered outside the refrigerator
  • 1 pinch baking soda
  • 1/4 teaspoons cream of tartar
  • 1 teaspoon meringue powder
  • 1 cup isomalt sugar, powdered
  • 1/2 cups no-calorie sweetener
  • 14 cookies, Graham gluten-free sliced
  • 1 cup walnut, finely chopped
  • 1 cup whipping cream, (for whipped cream)
  • 1 tablespoon liquid vanilla, (for whipped cream)
  • 1/3 cups no-calorie sweetener , or to taste (for whipped cream)
  • 2 cups greek yogurt, (for yogurt cream)
  • 1/3 cups no-calorie sweetener , (for yogurt cream)
  • 1/2 teaspoons liquid vanilla, (for yogurt cream)
  • 1 pinch salt, (for yogurt cream)

Preparation

Preheat the oven to 150 ° C.
Grease a 24 cm pie mold with release agent.
In the blender with the balloon, beat the whites with baking powder, tartar cream and meringue powder until soft peaks form. Add the sweetener and isomalt, little by little, until firm peaks form.
Remove from the blender and add the cookies in an enveloping way. Add nuts and mix carefully.
Empty the mixture in the prepared mold. Bake until browned for about 40 minutes or until a toothpick comes out clean. Chill in a grid. Once cold, unmold.
For the whipped cream: beat the cream until it begins to thicken, add the artificial sweetener little by little. Once the preparation is peaks, turn off the blender and reserve in the refrigerator.
For yogurt cream: place 2 cups of unsweetened Greek yogurt on a sky blanket or coffee filter and reserve for 2 days in the refrigerator. Then beat the thick yogurt with artificial sweetener to taste, about 1/3 cup and add ½ teaspoon vanilla and a pinch of sea salt.

PRESENTATION

Decorate with the whipped cream or with the yogurt cream (depending on your taste) that you prepared and add fruit (you can use strawberries, raspberries, blackberries and mango).

TIPS

You can replace the whipped cream with coconut cream, for this, refrigerate a day before the can of coconut cream, so that it has the perfect consistency.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Nova Vazquez
18/09/2017 16:18:31
Hola Chef...Si Dios me presta vida, quiero prepara el Mostachon de postre, para la cena de Accion de Gracias...Y creo, que mientras tenga vida, hay la probabilidad que te pueda conocer...Me gusta tu arte, por lo saludable, y a la vez rico!!!...Si llegas a venir a Dallas Tx., por favor hazmelo saber...Infinitas bendiciones y un Cordial y Afectuoso saludo de esta humilde servidora.... ATTE...Nora Lina Vazquez.
Anonymous
07/06/2016 23:38:33
Mostachon ♡ delicioso
Anonymous
07/06/2016 21:29:32
Bendiciones mil y gracias por compartir sus talentos máster chef Vanessa Musi
Anonymous
07/06/2016 15:43:31
MASTER CHEF VANESSA MUSI . . . CREADORA DE LA PASTELERÍA NOBLE EN EL MUNDO ¡¡¡ TODO LO ELABORADO POR LA MARAVILLOSA MASTER CHEF VANESSA MUSI, CREADORA DE LA PASTELERÍA NOBLE EN EL MUNDO,  ES ESPECTACULARMENTE DELICIOSO Y LO MEJOR DE TODO . . . TOTALMENTE SALUDABLE. FELICITACIONES CHEF, ESPERAMOS VERLA DE NUEVO MUY PRONTO CON MÁS DELICIAS DE LA PASTELERÍA NOBLE. SALUDOS. ATTE. SRA. NINA !!!

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