{"id":15572,"date":"2021-04-10T08:30:43","date_gmt":"2021-04-10T13:30:43","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=15572"},"modified":"2021-04-10T08:30:43","modified_gmt":"2021-04-10T13:30:43","slug":"banoffee-receta-original","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/banoffee-receta-original\/","title":{"rendered":"Banoffee – Receta Original"},"content":{"rendered":"

EL Banoffee es un cl\u00e1sico brit\u00e1nico de la d\u00e9cada de 1970. Tambi\u00e9n se encuentra como Banoffi. Ya hemos publicado una receta<\/a>, pero preparando una pr\u00e1ctica para la materia de pasteler\u00eda que damos en la universidad, nos encontramos con esta interesante receta que es nada menos que del creador del pie<\/em>. Lo interesante es que tiene caf\u00e9.<\/p>\n

<\/p>\n

Adaptado de la receta de Ian Dowding<\/a>. Para un pie de 25cm de di\u00e1metro y 4cm de alto.<\/p>\n

Ingredientes para el Banoffee<\/h2>\n

Para la masa<\/p>\n

    \n
  • 250g harina<\/li>\n
  • 25g az\u00facar impalpable<\/li>\n
  • 125g mantequilla fr\u00eda, cortada en dados<\/li>\n
  • 1 huevo y una yema<\/li>\n<\/ul>\n

    Para el relleno<\/p>\n

      \n
    • 1 tarro y medio (600g) de leche condensada hecho manjar<\/li>\n
    • 5 guineos maduros<\/li>\n<\/ul>\n

      Para cubrir<\/p>\n

        \n
      • 400ml crema de leche<\/li>\n
      • 1cdta de caf\u00e9 instant\u00e1neo en polvo<\/li>\n
      • 10g az\u00facar impalpable<\/li>\n
      • 1 pizca de caf\u00e9 instant\u00e1neo en polvo<\/li>\n<\/ul>\n

        Procedimiento<\/h2>\n

        La masa<\/h3>\n
          \n
        1. Unir harina y az\u00facar en un cuenco. A\u00f1adir la mantequilla y dispersar hasta que parezca miga de pan fina.<\/li>\n
        2. A\u00f1adir el huevo y formar una masa. No amasar.<\/li>\n
        3. Refrigerar 30 minutos y luego estirar hasta un grosor de 3mm. Cubrir el molde.<\/li>\n
        4. Precalentar el horno a 180\u00b0C<\/li>\n
        5. Pinchar la base con un tenedor, cubrir con papel de\u00a0 hornop o papel de aluminio y rellenar con frejoles secos u otro peso.<\/li>\n
        6. Hornear 15 minutos y remover el peso y el papel.<\/li>\n
        7. Hornear hasta dorar.<\/li>\n
        8. Retirar del horno y enfriar.<\/li>\n<\/ol>\n

          Armado del Banoffee<\/h3>\n
            \n
          1. Esparcir el dulce de leche sobre la masa<\/li>\n
          2. Pelar y laminar los guineos longitudinalmente. Cubrir el dulce de leche con ellos<\/li>\n
          3. Montar la crema con el az\u00facar y el caf\u00e9 hasta que forme picos suaves. No sobrebatir<\/li>\n
          4. Cubrir los guineos con la crema. Espolvorear la pizca de caf\u00e9 instant\u00e1neo sobre la crema<\/li>\n<\/ol>\n

            Cocci\u00f3n de la leche condensada<\/h2>\n
              \n
            • Hervir tarros de leche condensada 20 minutos en olla a presi\u00f3n o 3 horas en olla convencional. Alternativamente se puede utilizar manjar o arequipe.<\/li>\n<\/ul>\n

              Adaptaci\u00f3n<\/h2>\n

              Aquellos que no tengan acceso a un horno, pueden preparar la versi\u00f3n con masa de galletas. Se requieren 225g de galletas Mar\u00eda pulverizadas o molidas y 120g de mantequilla fundida. Se amasa todo y se cubre el molde con la masa. Para que solidifique, se deja en refrigeraci\u00f3n 30 minutos.<\/p>\n

              \"Tajada<\/p>\n","protected":false},"excerpt":{"rendered":"

              Receta original del Banoffee o Banofi, tarta de la d\u00e9cada de 1970. Esta versi\u00f3n tiene caf\u00e9 en la crema y usa simplemente dulce de leche.<\/p>\n","protected":false},"author":1,"featured_media":6038,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[258,49,351,30,654],"class_list":["post-15572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","tag-comida-inglesa","tag-platano","tag-recetas","tag-reposteria","tag-tartas","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/banoffee_hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-43a","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":362,"url":"https:\/\/le-fort.org\/cocina\/banoffee\/","url_meta":{"origin":15572,"position":0},"title":"Banoffee","author":"Marell 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La utilizamos en el curso de fondant que dictamos en la Escuela de Alta Cocina Arte Chef hace unas semanas, y la consignamos para las alumnas que tengan inter\u00e9s. Ingredientes del Fondant extendido Para una torta\u2026","rel":"","context":"En "Reposter\u00eda"","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/15572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=15572"}],"version-history":[{"count":3,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/15572\/revisions"}],"predecessor-version":[{"id":15576,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/15572\/revisions\/15576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/6038"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=15572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=15572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=15572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}