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Santa Clara ®

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3

Rollo Poblano with Mousse de Nogada

2 h 20 min
10 min
Easy
25
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Chili en nogada is a dish that is very representative of Mexico, especially in September; Dare to try this original and fun snack with its exquisite nogada of goat cheese and walnut, you are going to ask for more!
Learn more about Santa Clara ®

Ingredients

6 servings
  • 8 pieces of poblano pepper roasted and deveined (300 grams)
  • 1 Cup of flour
  • 2/3 of Cup of Whole Milk Santa Clara®
  • 200 grams of Panela cheese
  • 4 pieces of egg
  • to taste of salt and pepper
  • 100 grams of goat cheese
  • 1/2 Cup of walnut
  • 1 tablespoon of sherry
  • 1/2 Cup of Whole Milk Santa Clara®
  • 2 spoonfuls of sugar
  • 7 grams of gelatin powder hydrated
  • 1 Cup of whipping cream assembled
  • 3/4 of Cup of pomegranate
  • to taste of parsley to decorate

    Preparation

    Preheat the oven to 150 ° C.
    Blend poblano pepper, flour, Santa Clara® whole milk, panela cheese, eggs, salt and pepper.
    Pour on a silicone plate, spread and bake for 10 min until firm consistency.
    Blend goat cheese, walnut, sherry, cream, sugar, add the grenetine in the form of thread.
    Add the whipped cream in an enveloping and soft way, taking care not to get off.
    Spread the nogada over the plate of poblano chili, until completely covered.
    Roll and refrigerate for 2 hours until firm.
    Cut into slices and decorate with pomegranate and parsley.

    PRESENTATION

    On an extended plate, decorated with pomegranate and parsley.

    TIPS

    If you want the roll to be more spongy, add a pair of egg whites to the chili preparation.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    582
    kcal
    29%
    Carbohydrates
    48.6
    g
    16%
    Proteins
    24.1
    g
    48%
    Lipids
    34.8
    g
    54%
    Fiber
    7.1
    g
    14%
    Sugar
    14.9
    g
    17%
    Cholesterol
    72.0
    mg
    24%
    Esha
    Rate this tip
    Ratings (1)
    Luz Moreno
    15/09/2017 14:20:03
    Muy rico gracis por la receta...benduciones..

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