ELABORACIÓN DE «MOUSSE» DE QUESO CUAJADO Y FRUTOS DEL BOSQUE
Se montan las claras a punto de nieve, con la ayuda de un batidor de mano o una batidora eléctrica, echando a media preparación una pizca de sal y una cucharada de azúcar.
La leche la ponemos en un cazo al fuego y dejamos que cueza con el colorante alimentario rojo, y con la nata en un vaso disolvemos el sobre de preparado de cuajada con el azúcar y cuando empiece a hervir lo de la cazuela, se mezcla con ello, hasta que vuelva otra vez a tener punto de ebullición y se retira del fuego.
Se deja que pierda un poco el calor y se mezcla con el queso batido y después con la clara batida a punto de nieve, con movimientos envolventes.
Los ponemos directamente en las copas donde lo vayamos a servirlos y lo decoramos con las frutas rojas en conserva, si fuera verano, podríamos utilizar en el último momento y cuando ya estuvieran las copas frías, las mismas frutas pero que fueran congeladas.
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