{"id":23029,"date":"2026-09-08T17:16:08","date_gmt":"2026-09-08T15:16:08","guid":{"rendered":"https:\/\/martiko.com\/?post_type=recetas&#038;p=23029"},"modified":"2026-09-10T09:15:44","modified_gmt":"2026-09-10T07:15:44","slug":"nido-de-foie-y-crema-de-yema-a-baja-temperatura","status":"publish","type":"recetas","link":"https:\/\/martiko.com\/pt-pt\/recetas\/nido-de-foie-y-crema-de-yema-a-baja-temperatura\/","title":{"rendered":"Nido de foie y crema de yema a baja temperatura"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><em>INSPIRACI\u00d3N PARA CHEFS Y HOSTELEROS<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredientes para 1 raci\u00f3n<br>Tiempo de preparaci\u00f3n: 30 min.<br>Dificultad: F\u00e1cil <br>T\u00aa presentaci\u00f3n: Caliente<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparaci\u00f3n:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para el nido de kataifi:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Formar un peque\u00f1o nido con la pasta kataifi dentro de un molde redondo de unos 4 cm.<\/li>\n\n\n\n<li>Hacer un peque\u00f1o hueco en el interior, que parezca un nido o un recipiente.<\/li>\n\n\n\n<li>Pintar con mantequilla fundida.<\/li>\n\n\n\n<li>Hornear a 180 \u00baC hasta que quede dorado y crujiente.<\/li>\n\n\n\n<li>Reservar en seco.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Para el foie gras a la plancha:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cortar un escalope de unos 50 g.<\/li>\n\n\n\n<li>Marcar en sart\u00e9n muy caliente aprovechando la grasa del propio foie.<\/li>\n\n\n\n<li>Dorar por todas sus caras manteniendo el interior jugoso.<\/li>\n\n\n\n<li>Terminar con sal en escamas y pimienta.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Para la crema de yema:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Introducir la yema pasteurizada en una bolsa de vac\u00edo.<\/li>\n\n\n\n<li>Cocinar en roner a 65 \u00baC durante 45 minutos.<\/li>\n\n\n\n<li>Sacar de la bolsa y trabajar ligeramente la yema hasta conseguir una textura cremosa y homog\u00e9nea.<\/li>\n\n\n\n<li>Ajustar de sal.<\/li>\n\n\n\n<li>Reservar en manga en fr\u00edo.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Para el emplatado:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Colocar la base de nido de kataifi.<\/li>\n\n\n\n<li>Rellenar el hueco del nido con crema de yema.<\/li>\n\n\n\n<li>A\u00f1adir un poco m\u00e1s de crema de yema en la superficie del nido<\/li>\n\n\n\n<li>Colocar el foie gras caliente encima.<\/li>\n\n\n\n<li>Acabar con escamas de sal.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Consejos para el <em>chef:<\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tener cuidado con no llenar demasiado el hueco del nido para que sea c\u00f3modo para comer.<\/li>\n<\/ul>\n","protected":false},"featured_media":23277,"template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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