{"id":5151,"date":"2014-01-20T07:15:22","date_gmt":"2014-01-20T12:15:22","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=5151"},"modified":"2021-12-18T12:57:32","modified_gmt":"2021-12-18T17:57:32","slug":"receta-de-manjarate-mousse-de-cajeta","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/receta-de-manjarate-mousse-de-cajeta\/","title":{"rendered":"Receta de Manjarate (Mousse de Manjar Blanco)"},"content":{"rendered":"

En Chile, el manjarate<\/strong> es un mousse de manjar blanco (o cajeta, si prefieren) comercial. Esta receta est\u00e1 basada en la excelente receta de manjarate de En mi cocina hoy<\/em><\/a>.<\/p>\n

Es f\u00e1cil, y se prepara as\u00ed:<\/p>\n

Ingredientes<\/h2>\n
    \n
  • 1 tarro de leche evaporada, bien fr\u00edo. Esto es muy importante. No basta con refrigerarlo, sino que hay que dejarlo al menos un par de horas en el congelador para que haga una buena espuma. De lo contrario, en vez de manjarate, le podemos llamar pannacotta de dulce de leche<\/em>. \ud83d\ude42<\/li>\n
  • 500 grs. de manjar blanco, o lo que es lo mismo, dulce de leche o cajeta.<\/li>\n
  • 100 ml. de crema de leche<\/li>\n
  • 1 sobre de gelatina sin sabor (7,5 grs.) disuelta en 1\/2 taza de agua caliente<\/li>\n
  • 50 grs. de chips de chocolate para derretir.<\/li>\n<\/ul>\n

    Preparaci\u00f3n<\/h2>\n

    Batir la leche evaporada hasta que suba y espese. Para sto es muy importante que la leche est\u00e9 muy fr\u00eda.<\/p>\n

    Bajar la velocidad de la batidora, y a\u00f1adir el manjar blanco, la crema y la gelatina.<\/p>\n

    Batir hasta que est\u00e9 homog\u00e9neo en textura y color.<\/p>\n

    Armado del mousse<\/h2>\n

    Verter en moldes. Nos rindi\u00f3 para 12 moldes de 75 ml. No llenar mucho los moldes porque necesitamos poner la capa de chocolate.<\/p>\n

    Refrigerar dos horas.<\/p>\n

    \"Listos
    Listos para poner el chocolate<\/figcaption><\/figure>\n

    Poner los chips de chocolate en el microondas por 30 segundos. Revolver bien, y si requiere m\u00e1s fluidez devolverlo al microondas por 10 segundos cada vez.<\/p>\n

    Poner un poco de chocolate sobre el manjarate y esparcir, creando una pel\u00edcula delgada que cubra toda la superficie del postre.<\/p>\n

    \"Vertiendo
    Vertiendo el chocolate derretido<\/figcaption><\/figure>\n
    \"Listo
    Listo para refrigerar nuevamente<\/figcaption><\/figure>\n

    Refrigerar hasta el momento de servir.<\/p>\n

    Nos encant\u00f3 la receta, y ahora nos queda recoger el guante lanzado por Cristi\u00e1n Rosa. \u00bfC\u00f3mo hacer Manjarate black? El Manjarate black es de chocolate amargo.<\/p>\n

    Tambi\u00e9n nos queda evaluarlo con carragenina en vez de gelatina.<\/p>\n

    En fin, no nos faltan excusas para volver a hacer.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Receta de manjarate hecho en casa. El manjarate es un mousse de cajeta (manjar blanco, dulce de leche) cubierto con una capa de chocolate s\u00f3lido.<\/p>\n","protected":false},"author":1,"featured_media":5153,"comment_status":"open","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":[2,25],"tags":[358,197,205,204],"class_list":["post-5151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-reposteria","tag-chocolate","tag-leche-evaporada","tag-manjar-blanco","tag-mousse","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/manjarate-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1l5","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5203,"url":"https:\/\/le-fort.org\/cocina\/mousse-de-chocolate-con-leche-evaporada\/","url_meta":{"origin":5151,"position":0},"title":"Mousse de Chocolate con Leche Evaporada","author":"Le-Fort.org","date":"3 de Febrero, 2014","format":false,"excerpt":"Mousse de chocolate intentando modificar nuestra receta de manjarate, que es un mousse de manjar. Est\u00e1 hecho con leche evaporada y jarabe de chocolate.","rel":"","context":"En "Recetas"","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-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\/2014\/02\/mousse-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/mousse-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5210,"url":"https:\/\/le-fort.org\/cocina\/el-manjar-blanco-y-su-larga-historia\/","url_meta":{"origin":5151,"position":1},"title":"El Manjar Blanco y su Larga Historia","author":"Le-Fort.org","date":"5 de Febrero, 2014","format":false,"excerpt":"El manjar blanco tiene una historia muy antigua, remont\u00e1ndose al menos a la Edad Media, donde era un plato totalmente distinto a lo que creemos que es el manjar blanco. Aqu\u00ed te contamos un poco de su historia y te damos una receta muy simple de un manjar blanco que\u2026","rel":"","context":"En "Disquisiciones"","block_context":{"text":"Disquisiciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/disquisiciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/blancmange-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\/2014\/02\/blancmange-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/blancmange-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/blancmange-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/blancmange-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":3573,"url":"https:\/\/le-fort.org\/cocina\/suspiro-limeno-o-suspiro-de-limena\/","url_meta":{"origin":5151,"position":2},"title":"Suspiro Lime\u00f1o \u2013 o Suspiro de Lime\u00f1a","author":"Le-Fort.org","date":"13 de Mayo, 2013","format":false,"excerpt":"Receta de suspiro lime\u00f1o, suspiro de lime\u00f1a o suspiro a la lime\u00f1a. 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