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Santa Clara ®

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3

Rollo Poblano with Mousse de Nogada

2h 20 mins
10 mins
Low
50
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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 portions
  • 8 poblano peppers, roasted and deveined (300 grams)
  • 1 cup flour
  • 2/3 cups Whole Milk Santa Clara®
  • 200 grams panela cheese
  • 4 eggs
  • to taste salt and pepper
  • 100 grams goat cheese
  • 1/2 cups walnut
  • 1 tablespoon sherry
  • 1/2 cups Whole Milk Santa Clara®
  • 2 tablespoons sugar
  • 7 grams gelatin powder, hydrated
  • 1 cup whipping cream, assembled
  • 3/4 cups pomegranate
  • to taste 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Brenda Ugarte
24/08/2020 21:00:37
Super!
Luz Moreno
15/09/2017 14:20:03
Muy rico gracis por la receta...benduciones..

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