martes, 27 de marzo de 2012

POLLITOS DE NUBES PARA PASCUA

Ingredientes para los pollitos: 
- Azúcar Glas, para la bandeja de revestimiento.
- 200 ml. de Agua.
- 20 gr. de gelatina sin sabor.
-
300 gr. azúcar.

-  100 gr. gelatina de fresa.

 Ingredientes para el recubrimiento del Pollito: 
- 4 tabletas de chocolate blanco.
- Colorante alimentario amarillo.

Preparación:
Calentar el agua en un cazo. Cuando empiece a hervir, añadir la gelatina neutra y el azúcar. Bajar el fuego y dejar cociendo 5 minutos. Incorporar el sobre de la gelatina de fresa y seguir removiendo durante 5 minutos más. Irá cogiendo cierta consistencia. Dejar enfriar hasta que esté semicuajada.
Con una batidora de varillas, montar la gelatina durante unos minutos hasta que quede una textura como de merengue.


Untar un molde rectangular con mantequilla o aceite para que no se peque la pasta de nubes. Espolvorear con azúcar glas. Poner la gelatina montada en el molde. Dejar a temperatura ambiente unas 12 horas. Pasado ese tiempo volcar la gelatina en una tabla y con un cuchillo grande y bien afilado cortar con decisión unas tiras, y luego a su vez en rectángulos. Rebozar en azúcar glas, o si os gustan un poco menos dulces, el efecto es el mismo rebozándolas en Maizena.
Chocolate Blanco:
Derretir el chocolate blanco, en el microondas 30 seg o al baño María. Añadir el colorante alimentario. Hundir cada pollito en el chocolate derretido, sacarlo con un tenedor y dejar en papel de cera o de plástico para poder despegarlos. Repetir la operación con todos los pollitos.
Espolvorear los pollitos de azúcar teñido con colorante alimentario. Ver tutorial.



Icing:
- 125gr de Azúcar Glass.
- 1 Clara de Huevo. ¡Si es pasteurizada mejor!
- 1 Gota de Limón.

Preparación:
Separar la yema de la clara. Despreciar la yema. Batir la clara con unas barillas hasta conseguir que se quede dura la mezcla. Introducir el azúcar glass y remover con una cuchara. La mezcla se querara muy espesa. Eso es justo la textura que necesitamos. Si vamos a utilizar diferentes colores ahora es el momento de separar el merengue en distintos recipientes. Y añadir el colorante alimentario. Pintar el pico y las patas de naranja. Los ojos de azul.
Nota: Yo no tenía gelatina en sobre sin sabor y he puesto cola de pescado (24gr). Tampoco tenía gelatina de fresa y he cogido 3 sobres de cuajada que tenía (12gr cada sobre), no tenía más. He puesto una cucharada de vainilla en polvo porque la cola de pescado olía raro y por cierto, se ha disuelto en caliente. Y lo he puesto todo junto menos la cuajada que he incorporado despues. Al principio estaba la mezcla muy líquida, pero 8 minutos mas tarde más o menos se ha espesado. La he probado y esta riquisima, claro con 300gr de azúcar!!! Se está enfriando, pero seguro que me queda bien, tiene buena pinta.
Receta de Webos  Fritos. Muchas gracias por la receta!
Idea original de afarmgirlsdabbles.com. Thank you very much!!

HOMEMADE MARSHMALLOW CHICKS
Ingredients
    for the marshmallows:
  • powdered sugar, for coating pan
  • 2/3 c. water, divided
  • 3 (1/4 oz.) envelopes unflavored gelatin (found by the Jell-O at the grocery store)
  • 1 c. granulated sugar
  • 1 c. light corn syrup
  • pinch of kosher salt
  • 1 tsp. vanilla
  • for the white chocolate coating and decoration:
  • 6 oz. good quality white chocolate (You could also use candy melts, which is a little sturdier, but not as tasty.)
  • yellow candy coloring (not icing coloring)
  • yellow tinted sugar
  • small round blue nonpareils
  • for the glaze icing for the chick's feet and beak:
  • 1/2 c. powdered sugar
  • 1/2 T. milk
  • 1/2 T. light corn syrup
  • orange icing coloring
Preparation

for the marshmallows:
Lightly spray the inside of an 9'' x 13'' pan with cooking spray. Generously coat with powdered sugar and set aside.
Pour 1/3 cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and stir briefly to incorporate. Let stand for about 10 minutes, or until the gelatin has softened.
In a saucepan, off the heat, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn’t touch the bottom. Cook the mixture without stirring until it reaches 240°. Brush down the sides of the pan with a pastry brush, dipped in water, to gently wipe away any sugar crystals. 



With your mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add the vanilla and increase the speed to medium-high. The mixture will start out clear, but quickly turns very white. Beat for about 8 minutes, or until the marshmallow gets very thick and sticky, and starts to pull away from the sides of the bowl, in string-like pieces. This will really give your mixer a workout.
Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands, press the batter evenly into the corners of the pan. Just keep rewetting your hands to help with the stickiness. Set aside for at least 1 hour, or until the mixture is firm and cool.
Run a wet knife around the edge of the cooled pan to loosen the marshmallow. Remove the marshmallow from the pan, onto a sheet of parchment paper.

Dip your small chick-shaped cookie cutter (mine measures 1" wide by 1-1/2" tall) into a shallow bowl of water and then cut the slab of marshmallow into chick shapes. This is a sticky job, but just have patience. It’s worth it! It helps to dip the chick cutter into the water in between cuts. Repeat this process until the whole slab of marshmallow is cut.
for the white chocolate coating and decoration:
Using the microwave, carefully melt the white chocolate in a glass, taking special care to not let the white chocolate get too hot. It's best to partially melt the white chocolate and then just stir it until completely melted, then color with candy coloring to your liking.

Drop a marshmallow chick into the colored white chocolate and dunk with a fork to completely coat. Pick the marshmallow up with the fork, allowing excess white chocolate to drip off while lightly tapping the fork to coax more of the excess off. Then slide the fork out of the glass, scraping the underside of the tongs along the rim of the glass. This will scrape off any remaining excess white chocolate, so you don’t have a pool of it form around your chick as it cools.
Set the white chocolate coated chick on parchment paper. Then, while the coating is still wet, place a blue nonpareil for the eye and sprinkle a bit of yellow sugar on the body, staying away from the chick's feet. Let the chicks cool and completely set up on your kitchen counter. It may help to let them sit in the refrigerator for awhile.
for the glaze icing for the chick's feet and beak:
Sift the powdered sugar into a small bowl and add the milk and corn syrup. Stir until well incorporated. Then color with orange icing coloring to your liking. If the icing is too stiff, add just a little more milk. If it's too thin, add a bit of powdered sugar. Pour colored glaze icing into a pastry bag fitted with a small round tip. Pipe on a little orange beak and a line across the chick's feet. This glaze is easy to manipulate and "stretch", using a toothpick, if needed. Let dry completely.

Store in a single layer in an airtight container. The white chocolate will have a softer set than if using candy melts.

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