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sopi2001

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Hola, me he comprado una maquina de hacer helados y solo me trae 2 recetas ( helado de vainilla y helado de chocolate... vaya novedad!) me gustaria que me dierais recetas para hacer heladitos ricos... :lol: que me quiero resfriar jajaja


Venga muchas gracias

alguien tiene la de "helado de aceite de oliva"?


Un saludo


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Te paso unas recetas de Corvitto con algunas fotos que tengo,

HELADO DE VAINILLA

Ingredientes para una temperatura de servicio de -18º

leche entera 547g
nata 35% MG 86g
leche polvo desnatada 49g
dextrosa 148g
yamas de huevo 100g (5 yemas)
sacarosa 50g
azúcar invertido 20g
2 vainas de vainilla
Elaboración:

En el recipiente en el que se va a elaborar, verter la leche y la nata, incorporar, sin parar de mover, la leche en polvo y la dextrosa y batir bien. Calentar la mezcla hasta los 40º e incortorar la yema mezclada con un poco de sacarosa, el resto de esta y el azúcar invertido. Volver a batir bien. Abrir las vainas de vainilla, rascar para extraer las pepitas del interior y añadirlas a la mezcla junto con las vainas. Llevar el mix a 85º.
Enfriar lo mas rápidamente posible y dejar madurar en la nevera entre 6 y 12 horas. Sacar las vainas justo antes de mantecar.

brownie con helado de vainilla
08c78c9f.jpgHELADO DE CHOCOLATE 70% cacao

agua 448g
leche polvo desnatada 80g
sacarosa 50g
lecitina 4g
yema 2unidades
azúcar invertido 223g
cobertura 70% 170g

Mezclar en frio el agua y la leche y batir bien, llevar a 40º y añadir la lecitina nezclada con un poco de sacarosa, las yemas mezcladas con el resto de sacarosa y el azúcar invertido. Levar a 85º fuera ya del calor añadir el chocolate troceado y sin dejar de remover hasta que está completamente diluido y mezclado. Enfriar rápidamente a 4º (yo hago esto poniendo el bol con el mix sobre otro bol con agua y hielo y lo muevo constantemente con un batidor manual)
Madurar entre 6 y 12 horas y pasar por una batidora antes de mantecar.

Polo de helado cremoso de chocolate
9dc7ff80.jpgHELADO CREMOSO DE CARDAMOMO (receta de Corvitto ligeramente modificada al sustituir el neutro por yemas)

Ingredientes:

agua 415g
cardamomo 5g
nata 35%MG 170g
leche polvo desnatada 90g
dextrosa 152g
glucosa atomizada 20g
sacarosa 72g
yemas de huevo 4u


Elaboración:

Moler finamente los granos de cardamomo. Calentar un poco de agua de la formula, a los 40º añadir el cardamomo, llevar a ebullición, retirar del fuego y dejar infusionar unos 5 minutos. Colar.
Poner la infusión y el resto del agua y la nata en el recipiente en el que vamos a elaborarlo, añadir mientras se bate la leche en polvo, la dextrosa y la glucosa y mezclar bien. Calentar a 40º e incorporar las yemas bien mezcladas con un poco de sacarosa y el resto de la sacarosa y batir bien. Llevar el mix a 85º. Enfriar lo mas rápidamente posible a 4º y dejar madurar en la nevera entre 6 y 12 horas antes de mantecar

Carpaccio de higos con helado cremoso de cardamomo
3d5fa514.jpgHELADO DE CHOCOLATE BLANCO A LA PIMIENTA

Ingredientes (temperatura de servicio -18º)

Agua 550g
Caseína 10g
Leche polvo desnatada 30g
Sacarosa 50g
Yemas 3 unidades
Dextrosa 55g
Azúcar invertido 100g
Chocolate blanco 200g
Pimienta 3g (yo puse 2g de pta rosa y 1g de pta de Jamaica)


Mezclar el agua con la leche en polvo, añadir la caseína y la dextrosa, batir bien y calentar a 40º. Añadir las yemas mezcladas con la sacarosa, la pimienta molida y el azúcar invertido.
Llevar el mix a los 85º, añadir el chocolate sin dejar de mover hasta su completa disolución y refrigerar rápidamente. Dejar madurar entre 6 y 12 horas.
Triturar bien antes de pasar a la heladora. Si no se desea encontrar trocitos de pimienta colar justo antes de helar.

Nota: En la receta original la cantidad de azúcar invertido eran 155g, pero como yo prefiero un menor dulzor, sustituí parte por dextrosa, que tiene el mismo poder anticristalizante y menor dulzor

Helado de chocolate blanco a la pimienta con coulis de frambuesa
9d2728e8.jpgHELADO DE JEREZ CON PASAS
(para servir desde arcón o armario congelador a -18º)

Ingredientes

leche entera 358g
nata 149g
leche polvo desnatada 41g
caseína 20g
glucosa atomizada 100g
sacarosa 123g
neutro para cremas 4g
yema de huevo 50g (3 YEMAS)
vino dulce 155g
Pasas moscatel sin pipos 100g

Mezclar en un recipiente la leche, la nata y la leche en polvo. Pasar el triturador y al mismo tiempo verter despacio y en forma de lluvia la caseína y la glucosa. Procurar que no queden grumos
Poner esta mezcla al baño maría y a partir de los 40º añadir el neutro mezclado con sacarosa y después la yema mezclada con sacarosa y continuar hasta los 85º. Retirar del fuego y volver a pasar el triturador. Enfriar rápidamente y dejar reposar este mix 12 horas en el frigo. Calentar el vino en el microondas y añadírselo a las pasas, enfriar a temperatura ambiente y guardar en el frigo para que esté bien frío cuando se vaya a hacer el helado. Para hacer el helado poner el mix en la heladora, añadir el vino y proceder ha realizar el helado. Cuando faltan pocos minutos para terminar de hacerse, añadir las pasas, dejar terminar y sacar a un tupper y guardar en el congelador

NOTA: El neutro para cremas es un emulsionante que según el indica puede ser Lecitina (obtenida de la yema de huevo), Lecitina de soja (procedente de la soja), Sucresteri (ácido graso y azúcar) y Mono-diglicérido (de la glicerina)
Yo usé Lecitina de soja

panettone con helado de jerez con pasas
4f586e6e.jpgHELADO DE NATA CON PIÑONES O NUECES
567 gr. de leche entera
172 gr. de nata 35% MG
42 gr. leche en polvo desnatada
137 gr. dextrosa
26 gr. azúcar invertido ( o miel neutra)
50 gr. Sacarosa
2 yemas
4gr. De lecitina de soja

Leche y nata mezclamos, añadimos la leche en polvo y la dextrosa, si no solo la leche en polvo, mezclamos bien
Llevamos a 40ºC, añadimos la sacarosa (o azúcar blanquilla) mezclando una parte de el con la lecitina y otra parte con las yemas y el azúcar invertido o miel., llevarlo todo a 85ºC.
Lo dejas enfriar rapidamente en la nevera y dejamos madurar entre 6 y 12 horas.

Los piñones los pones en una bandeja y al horno a 110ºC los dejas secar sin que se tuesten.

Las nueces no es necesario que las seques.

Haces un caramelo, los caramelizas sacas del fuego y extiendes sobre silpat ó sobre marmol con aceite, les pones una nuez de mantequilla para que se separen bien, ya tienes los frutos secos preparados.
Antes de poner en la máquina darle otro golpe de minipimer y poner en la heladora,
Por kilo de helado, añadiras 100 gramos de frutos secos.
Los frutos secos los pones cuando empieza a hacerse el helado en la máquina.

HELADO DE STRACCIATELA

567 gr. de leche entera
172 gr. de nata 35% MG
42 gr. leche en polvo desnatada
137 gr. dextrosa
26 gr. azúcar invertido ( o miel neutra)
50 gr. Sacarosa
2 yemas
4gr. De lecitina de soja

100gr de chocolate negro

Leche y nata mezclamos, añadimos la leche en polvo y la dextrosa, si no solo la leche en polvo, mezclamos bien
Llevamos a 40ºC, añadimos la sacarosa (o azúcar blanquilla) mezclando una parte de el con la lecitina y otra parte con las yemas y el azúcar invertido o miel., llevarlo todo a 85ºC.
Lo dejas enfriar rapidamente en la nevera y dejamos madurar entre 6 y 12 horas.

Se funde el chocolate negro, se deja reposar 10 min y se va incorporando en hilo fino al helado cuando este está practicamente cuajado.

HELADO DE GAMBAS

Ingredientes

Leche entera 415gr
nata 35% 118grs
Leche polvo desnatada 53grs
dextrosa 91grs
sacarosa 40grs
neutro para crema(*) 8grs
sal 6grs
gambas 200grs


En un cazo apto para fuego dorar las gambas enteras con mantequilla. Una vez doradas añadir la mitad de la leche y hervir a fuego lento durante 10 minutos.
Mientra, mezclar en frio, el resto de la leche, la nata, la leche en polvo, la dextrosa y la sal. Pasar por la batidora y añadir al cazo con las gambas. Finalmente incorporar el neutro mezclado cob la sacarosa. Removor y a vuelta del primer hervor, retirar del fuego. Pasar por el triturador, colar y enfriar. Dejar madurar entre 6 y 12 horas en el frigo antes de pasarlo a la heladora.

(*) El neutro para cremas es un emulsionante que según el indica puede ser Lecitina (obtenida de la yema de huevo), Lecitina de soja (procedente de la soja), Sucresteri (ácido graso y azúcar) y Mono-diglicérido (de la glicerina)


Gazpacho de sandía con helado de gambas y láminas de pan crujiente
023bfb4c.jpgHELADO CREMOSO DE SETAS

Ingredientes para temperatura de servicio de -18º

leche entera 462g
nata 35%MG 124g
leche polvo desnatada 54g
dextrosa 176g
sacarosa 20g
neutro para cremas (lecitina de soja) 8g
sal 6g
setas 150g


Saltear las setas. Una vez salteadas añadir la mitad de la leche y dejar hervir a fuego lento 10min.
Mientras mezclar en frio el resto de la leche, la nata, la leche en polvo, la dextrosa y la sal. Pasar la batidora en esta mezcla fria y poner con las setas. Añadir el neutro mezclado con la sacarosa, remover y a vuelta del primer hervor, retirar del fuego.
Triturar muy bien, colar y enfriar lo mas rápidamente podible.
Dejar madurar entre 6 y 12 horas antes de mantecar


SORBETE DE TOMATE

Ingredientes para una temperatura de servicio de -18º
agua 381g
dextroxa 206g
neutro para sorbetes (agar-agar o pectina) 5g
sal 8g
zumo de tomate 400g


SORBETE DE ZANAHORIA

Ingredientes para una temperatura de servicio de -18º
agua 339g
dextroxa 198g
neutro para sorbetes (agar-agar o pectina) 5g
sal 8g
zumo de zanahoria 400g
zumo de limón 50g


Elaboración para ambos sorbetes:
Mezclar en frio el agua con la dextrosa, excepto una parte de esta que se reserva para mezclar con el neutro. Calentar a 40º, añadir el neutro mezclado con la dextrosa reservada y la sal y llevar la mezcla a 85º. Enfriar rápidamente a 4º. Añadir para el primer sorbete el zumo de tomate fresco colado.
Par el segundo el zumo recien licuado de zanahoria y el de limón
madurar en la nevera durante 12 horas y mantecar


Todos los helados dulces están deliciosos y con una textura como la de la mejor heladería. De los salados sólo he probado el de Gambas estaba muy bueno


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  • 2 semanas después...

A ver si esta explicación te sirve, no es mia, la he sacado de otro foro, pero estaba perezosa para teclear.

Azúcar invertido. A partir del azúcar común o sacarosa se obtiene el azúcar invertido. Con una solución de agua y azúcar tratada con ácido citrico por medio de la cual se separa la molécula de sacarosa en dos componentes: glucosa y fructuos

Por sus propiedades humectantes, conserva más tiernas las elaboraciones de bollería y bizcochería, (substituyendo un 10-15% de azúcar por Trimoline).

También se emplea en heladería. Le confiere al helado y al sorbete, textura y “espatulabilidad” además, facilitará su servicio.
ayuda a impedir la cristalización
Aunque no debe ser utilizado sistemáticamente.



Puede sustituirse por Glucosa líquida o atomizada (deshidratado en polvo) que tiene la misma función de mantener tiernas las pastas. En heladería previene la recristalización del azúcar.
Es un jarabe espeso de color ámbar claro, suave sabor afrutado, de disolución instantánea, con propiedades emolientes, mayor poder edulcorante que el azúcar.




Este jarabe es menos dulce que la sacarosa y es fermentado directamente por la levadura. También tiene propiedades de retención de agua (humectante) en los productos de bollería y masas batidas. Se usa igualmente como brillo y para que el glaseado se sujete.

– Funciones

Acelera la fermentación.
Aumenta el sabor dulce.
Retiene la humedad en el producto.

– Dosificaciones

En los productos de panificación y de bollería no se puede sustituir toda la sacarosa por azúcar invertido y hay que tener en cuenta que el azúcar invertido en base sólida tiene un 30% más de poder edulcorante comparado con la sacarosa.
En la masa fermentada lo ideal es añadir entre un 50 y el 70%, dependiendo de la cantidad total de azúcar.
En las masas batidas (magdalenas, bizcochos...) lo ideal es sustituir del total entre el 10 y el 20%, dependiendo del contenido de harina.

La miel es un azúcar invertido natural;el buche de las abejas contiene una invertasa (beta-fructosidasa) que transforma el exceso de sacarosa del néctar.

– Preparación del azúcar invertido:
Azúcar 1 k
Agua 300 ml
Ácido cítrico 5 g ( 1 cucharadita de té)
Bicarbonato sódico 5 g

– Procedimiento
1.- Mezclar el ácido cítrico con el azúcar.
2.- Añadir el agua, mezclar y poner a hervir.
3.- Una vez ha comenzado a hervir retirar del fuego.
4.- Enfriar (hasta aproximadamente los 50%) y añadir el bicarbonato mezclándolo para que de esta forma el azúcar invertido no tenga un pH desequilibrado.


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Es cierto ari' date=' pero como no me gusta nada la miel.... me olvido hasta de que existe, a mi los helados me sabría a miel, y no me gustarían[/quote']

Tienes razón, a mi tampoco me gusta, sólo lo decía por si alguien quería hacer algún helado que lo precise y no lo tiene, puesto que para heladería el azúcar invertido no es sustituible por glucosa líquida o atomizada, aunque sí en repostería.

Y esto es así porque el poder edulcorante del azúcar invertido es de 130 frente al de la glucosa que es de 50. El azúcar, sacarosa, tiene un poder de 100.
Con respecto al poder anticongelante, el del azúcar invertido es de 190 frente a la glucosa que es de 90, el del azúcar es de 100.

Si sustituyes azúcar invertido por glucosa el helado quedará menos dulce y además muy duro. por esta razón indiqué lo de la miel

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