{"id":2747,"date":"2014-07-18T09:28:29","date_gmt":"2014-07-18T09:28:29","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2014\/07\/18\/mousse-de-carbasso-i-ceba-per-maria-pilar-ibern-gavina-assessora-nutricional-i-escriptora\/"},"modified":"2017-03-31T18:29:18","modified_gmt":"2017-03-31T18:29:18","slug":"mousse-de-carbasso-i-ceba-per-maria-pilar-ibern-gavina-assessora-nutricional-i-escriptora","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2014\/07\/18\/mousse-de-carbasso-i-ceba-per-maria-pilar-ibern-gavina-assessora-nutricional-i-escriptora\/","title":{"rendered":"Mousse de carbass\u00f3 i ceba, per Maria Pilar Ibern “Gavina”, assessora nutricional i escriptora"},"content":{"rendered":"

Ingredients (10 persones):
<\/strong><\/p>\n

10 ous<\/strong>, 400 ml. de crema de llet de soja<\/strong>, 1 taceta de parmes\u00e0 rallat<\/strong> (opcional), 4 carbassons<\/strong> mitjans (tallats a l\u00e0mines), 4 cebes<\/strong> tipus Figueres (tallades a l\u00e0mines), 1\/4 de bolets<\/strong>, 1 cullerada de postre d’algues nori<\/strong>, oli<\/strong> d’oliva, sal<\/strong> d’herbes, pebre blanc<\/strong> i nou moscada<\/strong> (acabades de ratllar).<\/p>\n

<\/p>\n

Preparaci\u00f3:<\/strong><\/p>\n

En una paella amb una mica d’oli salteu les cebes, tapades i a foc molt lent, perqu\u00e8 su\u00efn i quedin lleugerament caramel\u00b7litzades. Al cap de 8 minuts, afegirem el carbass\u00f3 i els bolets amb l’alga nori, continuar la cocci\u00f3 lenta.<\/p>\n

Quan els bolets comencin a deixar anar aigua, destaparem i continuarem la cocci\u00f3 fins que hagin reabsorbit tot el seu suc. Reservar.<\/p>\n

En un bol pastisser, batrem els rovells fins que estiguin ben escumosos, afegirem la crema de llet, especiada amb nou moscada, sal d’herbes i pebre blanc. Incorporar 3\/4 parts de la barreja del saltat de bolets, barrejar i finalment afegir les clares muntades a punt de neu. Passar la vareta a una velocitat suau triturant tots els ingredients com si d’una crema es tract\u00e9s. Omplir 2 o 3 motlles de cake, (depenent de la mida). Introduir els motlles al forn a 180 \u00ba C. i coure uns 20 minuts (fins que els ous estiguin perfectament quallats).<\/p>\n

Reservar a temperatura ambient, desemmotllar i tallar amb l’ajuda d’un ganivet afilat i una esp\u00e0tula per subjectar la caiguda. Amb els bolets que ten\u00edem reservats, preparar una salsa per al fons del decorat. Amb l’ajuda d’una vareta, triturar els bolets, afegint una mica de crema de llet i una cullerada de tamari perqu\u00e8 sigui m\u00e9s flu\u00efda.<\/p>\n

\"RECEPTA-MOUSSECol\u00b7locar horitzontalment una petita porci\u00f3 de la mousse, bolcar una mica de salsa de bolets per sobre dibuixant una l\u00ednia transversal i un petit arc sobre el plat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients (10 persones): 10 ous, 400 ml. de crema de llet de soja, 1 taceta de parmesà rallat (opcional), 4 carbassons mitjans (tallats a làmines), 4 cebes tipus Figueres (tallades a làmines), 1\/4 de bolets, 1 cullerada de postre d’algues nori, oli d’oliva, sal d’herbes, pebre blanc i nou moscada (acabades de ratllar).<\/p>\n","protected":false},"author":3,"featured_media":215,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7161],"tags":[1880,2357,2358,1882,1126,1125,1123,2356,1881,1124],"class_list":["post-2747","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receptes","tag-asesora","tag-calabacin","tag-cebolla","tag-escritora","tag-gavina","tag-ibern","tag-maria","tag-mouse","tag-nutricional","tag-pilar"],"yoast_head":"\nMousse de carbass\u00f3 i ceba, per Maria Pilar Ibern "Gavina", assessora nutricional i escriptora - Bio Eco Actual<\/title>\n<meta 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