Bombones rellenos de gelatina de espuma de fresas

Hello everybody, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Bombones rellenos de gelatina de espuma de fresas. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Bombones rellenos de gelatina de espuma de fresas is one of the most popular of current trending foods on earth. It's simple, it's quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Bombones rellenos de gelatina de espuma de fresas is something that I've loved my entire life.

Many things affect the quality of taste from Bombones rellenos de gelatina de espuma de fresas, 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 Bombones rellenos de gelatina de espuma de fresas 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 Bombones rellenos de gelatina de espuma de fresas is 20 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bombones rellenos de gelatina de espuma de fresas estimated approx 1 hrs.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Bombones rellenos de gelatina de espuma de fresas using 7 ingredients and 5 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Take to make Bombones rellenos de gelatina de espuma de fresas:

1. Cobertura
2. 500 gr chocolate amargo 70% cacao
3. Relleno
4. 1 sobre gelatina de fresa de agua
5. 225 gr media crema
6. 1 lata leche evaporada
7. 50 gr arándanos

Instructions to make to make Bombones rellenos de gelatina de espuma de fresas

1. Troceamos el chocolate en piezas pequeñas mientras que ponemos agua a calentar para el baño María, una vez caliente el agua pensaremos 100 gr de chocolate troceado y reservaremos, el resto lo podremes en un resiliente que resista el calor del vapor
2. Moveremos hasta que el chocolate este total mente derretido y con un termómetro comprobaremos que esté en 45 a 60°C, una vez alcanzasada esa temperatura seguiremos revolviendo pero lo retiraremos del vapor, colocarenos 1/3 parte en un recipiente aparte donde dejarenos el chocolate caliente, agregaremos el troceado al recipiente que tiene 2/3 de chocolate revolveremos hasta disolver y agregaremos la 1/3 parte del chocolate revolveremos hasta que enfríe un poco
3. Ahora vaciaremos el chocolate en nuestro molde silincona y rellenaremos hasta el tope para forma nuestros cascos, ahora vaciaremos el chocolate en un plato y solo con el residió que se encuentra en el molde lo llevaremos al congelador, repetiremls este proceso dos veces para que los cascos sean gruesos, disolver hemos la gelatina en los 200 ml de agua la cual deberá hervir y la leche evaporada y la media crema deben estar frías
4. Licuaremos la gelatina disuelta en una licuadora con la media crema y la leche evaporada, colocaremos un arándano por casco y luego nuestra mezcla de gelatina, meteremos al refrigerador y dejaremos en durecer el tiempo necesario
5. Ahora le pondremos una última capa de chocolate sombre nuestros bombones y volveremos a enfriar hasta que se endurezcan nuestros chocolates, y listo ya solo sacamos del molde nuestros bombones y listo, ya pueden comerse

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