{"id":555,"date":"2015-08-07T10:11:36","date_gmt":"2015-08-07T08:11:36","guid":{"rendered":"https:\/\/melocotondecieza.es\/?p=555"},"modified":"2015-10-23T10:26:13","modified_gmt":"2015-10-23T08:26:13","slug":"tarta-de-mousse-de-melocoton-de-cieza","status":"publish","type":"post","link":"https:\/\/melocotondecieza.es\/en\/tarta-de-mousse-de-melocoton-de-cieza\/","title":{"rendered":"Cieza peach mousse cake"},"content":{"rendered":"<p>We already published the <a href=\"https:\/\/melocotondecieza.es\/mousse-de-melocoton-de-cieza\/\">Cieza peach mousse,<\/a> and now we simply have to add a base to turn it into a wonderful cake, but we prefer to give another touch to the mousse to make it more consistent, and we are going to use the Thermomix, which is great for desserts.<\/p>\n<p>This cake is made up, like almost all of them, of a base, in this case cookies and butter, and a delicious peach mousse.<\/p>\n<p style=\"text-align: justify;\">First, apart from a Thermomix (one of these days we will propose a variant in case you do not have it), we collect the necessary ingredients, so that you can stock up:<\/p>\n<p>For the base:<\/p>\n<ul>\n<li>400 grams of cookies (I used oatmeal with chocolate)<\/li>\n<li>100 grams of butter (at room temperature)<\/li>\n<\/ul>\n<p>For the peach mousse:<\/p>\n<ul>\n<li>200 grams of cream cheese (Philadelphia type)<\/li>\n<li>300 grams of liquid whipping cream (very cold)<\/li>\n<li>7 gelatin sheets<\/li>\n<li>500 grams of Cieza peaches, peeled and chopped<\/li>\n<li>10 grams of lemon juice<\/li>\n<li>180 grams of sugar<\/li>\n<\/ul>\n<p>First of all, we prepare a mold, as you know, to make for the cakes, so that we can then present it properly: the mold has a removable ring and the base is lined with baking paper.<\/p>\n<p>As for the base, you already know, thick to taste, not too high.<\/p>\n<p><b>Preparation of the base:<\/b><\/p>\n<ol>\n<li>We crush the cookies in the Thermomix glass and blend for 10 seconds at progressive speed 5-7-10.<\/li>\n<li>Add the butter and program 3 minutes, temperature 50 degrees, speed 2.<\/li>\n<li>Pour the mixture into the mold and spread, pressing with a spoon, it should be well pressed. Reserve in the refrigerator.<\/li>\n<\/ol>\n<p><b>Preparation of the peach mousse:<\/b><\/p>\n<ol>\n<li>Put the gelatin leaves to hydrate in a container with cold water.<\/li>\n<li style=\"text-align: justify;\">With the glass clean and dry, place the butterfly on the blades, add the cream and cream cheese. Program speed 3 \u00bd until it is assembled, it usually takes a minute and a half, if it were semi-assembled it would also work. Reserve this mixture in the refrigerator.<\/li>\n<li>Remove the butterfly from the blades, add the chopped peach, sugar and lemon juice. Program 12 seconds, speed 7.<\/li>\n<li>Then program 7 minutes, temperature 100\u00ba, speed 1.<\/li>\n<li>Add the well-drained gelatin through the jug and mix for about 20 seconds at speed 3.<\/li>\n<li>Pour this peach puree into a bowl and set aside until cold.<\/li>\n<li style=\"text-align: justify;\">Once it has cooled, we pour little by little over the cream and cheese mixture that we had reserved and mix with gentle and enveloping movements, until it is well integrated.<\/li>\n<li style=\"text-align: justify;\">Pour everything over the cookie base that we had reserved. Let it cool in the refrigerator for a minimum of six hours, until it is well set. Better if it is done overnight.<\/li>\n<\/ol>\n<p>You can decorate it to your liking<\/p>","protected":false},"excerpt":{"rendered":"<p>We already published the Cieza peach mousse, and now we simply have to add a base to turn it into a wonderful cake, but we prefer to give another touch to the mousse to make it more consistent, and we are going to use the Thermomix, which is great for desserts . This cake is made up, like almost all of them, of a [\u2026]<\/p>","protected":false},"author":1,"featured_media":556,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[18],"_links":{"self":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/posts\/555"}],"collection":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/comments?post=555"}],"version-history":[{"count":0,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/posts\/555\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/media\/556"}],"wp:attachment":[{"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/media?parent=555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/categories?post=555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/melocotondecieza.es\/en\/wp-json\/wp\/v2\/tags?post=555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}