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Helado con Kurogoma
Mar
En la cocina japonesa, tanto las semillas de sésamo blancas como las semillas de sésamo negras, suelen utilizarse para decorar y preparar platos dulces y salados. En Japón también se utilizan para hacer la famosa pasta de sésamo. Para sacar todo el sabor y aromas del sésamo lo que hacen es tostarlo.
El sésamo o ajonjolí es una semilla muy rica en proteínas y aminoácidos esenciales. Las grasas que contienen son no saturadas, es decir “buenas”. El ajonjolí también es un alimento que contribuye a reducir el colesterol sanguíneo, además de proporcionarnos mucho calcio.Como en Regional Co. nos gusta probar mil y una combinaciones, recetas e ingredientes, esta semana nos hemos atrevido con un helado. El ingrediente estrella será el Kurogoma (sésamo negro).
Ingredientes:
- 500ml nata para montar.
- 500ml leche.
- 50gr Kurogoma (sésamo negro).
- 4 yemas de huevo.
- 120gr de azúcar.
In Japanese cuisine, both white sesame seeds and black sesame seeds, are often used to decorate and prepare sweet and savory dishes. Japan is also used to make the famous tahini. To get all the flavor and aroma of sesame what they do is toast.
Sesame or sesame seed is very rich in protein and essential amino acids. The fats are unsaturated, ie “good”. Sesame is also a food that helps reduce blood cholesterol, as well as providing plenty of calcium.
Regional Co. as we like to try a thousand and one combinations, recipes and ingredients, this week we have dared ice cream. The star ingredient is the KUROGOMA (black sesame).
Ingredients:
500ml whipping cream.
500ml milk.
50gr Kurogoma (black sesame).
4 egg yolks.
120g sugar.
Preparation:
We put in a saucepan over low heat, cream, milk, sugar and a few tablespoons of black sesame. Let infuse simmered for sesame peel off all its flavor and aroma until the cream acquires a dark tone. Meanwhile, in a bowl we will beat the egg yolks with the remaining sugar and add (whisking) a little of the mixture with the Kurogoma we have already prepared. Once we mixed with the remaining sugar and black sesame cream yolks, mix it all in the pot we still have a low heat. Will remove all ingredients to a boil. Once the cream ready, place it and leave to cool, and when cold (it is best to leave it overnight in the fridge), prepare our refrigerator and follow the signs to get our ice cream manufacturer. In case you have no refrigerator, so we can do is keep the cold mixture in the freezer and stir the cream every 20-30 minutes. Once ready, we reserve the ice cream in the freezer until serving time. We already have an original dessert for everyone![:]
