{"id":6778,"date":"2025-02-06T08:13:23","date_gmt":"2025-02-06T08:13:23","guid":{"rendered":"https:\/\/baixas.es\/beso-el-mousse-de-frambuesa-mas-romantico\/"},"modified":"2025-07-08T11:42:51","modified_gmt":"2025-07-08T11:42:51","slug":"beso-el-mousse-de-frambuesa-mas-romantico","status":"publish","type":"post","link":"https:\/\/baixas.es\/es\/beso-el-mousse-de-frambuesa-mas-romantico\/","title":{"rendered":"&#8216;BESO&#8217;: el mousse de frambuesa m\u00e1s rom\u00e1ntico"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Si eres un <strong>amante del chocolate y las frambuesas<\/strong> , esta receta de mousse de frambuesa es una verdadera obra de arte que sorprender\u00e1 a todo el mundo. El <a href=\"https:\/\/baixas.es\/pastisseria-barcelona\/peto\/\"><strong>&#8216;Beso&#8217; de Baixas Barcelona <\/strong><\/a>es suave, cremoso y con un toque ex\u00f3tico de lichi. Sigue cada paso y descubre c\u00f3mo crear esta delicia en tu cocina.  <\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Mousse de frambuesas &#039;Beso&#039; | Baixas Barcelona\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/1ORTDksB3As?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<h2 id=\"ingredientes\" class=\"wp-block-heading\">Ingredientes<\/h2>\n\n<h3 id=\"cremoso-del-mousse-de-frambuesa\" class=\"wp-block-heading\">Cremoso del mousse de frambuesa<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>1 kg de pulpa de frambuesa Ponthier<\/li>\n\n\n\n<li>600 g de chocolate con leche Jivara 35%<\/li>\n\n\n\n<li>150 g de chocolate Cara\u00efbe 68%<\/li>\n\n\n\n<li>10 hojas de gelatina<\/li>\n\n\n\n<li>20 g de mantequilla de cacao<\/li>\n<\/ul>\n\n<h3 id=\"nucleo-de-lichi\" class=\"wp-block-heading\">N\u00facleo de lichi<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>500 g de pulpa de lichi Ponthier<\/li>\n\n\n\n<li>3 g de goma yota<\/li>\n\n\n\n<li>40 g de az\u00facar<\/li>\n<\/ul>\n\n<h3 id=\"bizcocho-sacher\" class=\"wp-block-heading\">Bizcocho Sacher<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>150 g de az\u00facar glas<\/li>\n\n\n\n<li>475 g de mantequilla<\/li>\n\n\n\n<li>425 g de yemas de huevo<\/li>\n\n\n\n<li>662 g de claras de huevo<\/li>\n\n\n\n<li>600 g de az\u00facar<\/li>\n\n\n\n<li>462 g de harina floja<\/li>\n\n\n\n<li>13 g de impulsor<\/li>\n\n\n\n<li>475 g de chocolate negro Satilia 62%<\/li>\n<\/ul>\n\n<h3 id=\"pintura-roja-de-terciopelo\" class=\"wp-block-heading\">Pintura roja de terciopelo<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>70 g de chocolate blanco<\/li>\n\n\n\n<li>30 g de mantequilla de cacao<\/li>\n\n\n\n<li>3 g de colorante rojo<\/li>\n<\/ul>\n\n<h2 id=\"decoracion-para-el-mousse-de-frambuesa\" class=\"wp-block-heading\">Decoraci\u00f3n para el mousse de frambuesa<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Papel de oro<\/li>\n\n\n\n<li>Frambuesa fresca<\/li>\n\n\n\n<li>P\u00e9talos de rosa<\/li>\n<\/ul>\n\n<h2 id=\"paso-a-paso\" class=\"wp-block-heading\">Paso a paso<\/h2>\n\n<h3 id=\"1-preparacion-del-cremoso-de-frambuesa\" class=\"wp-block-heading\">1. Preparaci\u00f3n del cremoso de frambuesa<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>En un cazo, calentar la pulpa de frambuesa y verterla sobre los chocolates troceados.<\/li>\n\n\n\n<li>Mezclar hasta obtener una ganache lisa y homog\u00e9nea.<\/li>\n\n\n\n<li>Hidratar las hojas de gelatina en agua fr\u00eda, escurrir y derretir.<\/li>\n\n\n\n<li>Incorporar la gelatina y la mantequilla de cacao en la mezcla.<\/li>\n\n\n\n<li>Reservar para montaje.<\/li>\n<\/ol>\n\n<h3 id=\"2-nucleo-de-lichi\" class=\"wp-block-heading\">2. N\u00facleo de lichi<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Calentar la pulpa de lichi a 35\u00b0C.<\/li>\n\n\n\n<li>A\u00f1adir la goma yota y el az\u00facar, removiendo constantemente.<\/li>\n\n\n\n<li>Llevar a ebullici\u00f3n y dosificar en moldes de semiesfera.<\/li>\n\n\n\n<li>Congelar hasta que est\u00e9 s\u00f3lido.<\/li>\n<\/ol>\n\n<h3 id=\"3-bizcocho-sacher\" class=\"wp-block-heading\">3. Bizcocho Sacher<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Mezclar la mantequilla con el az\u00facar glas hasta obtener una textura cremosa.<\/li>\n\n\n\n<li>A\u00f1adir las yemas de huevo poco a poco, integr\u00e1ndolas bien.<\/li>\n\n\n\n<li>Derretir el chocolate y a\u00f1adirlo a la mezcla manualmente.<\/li>\n\n\n\n<li>Montar las claras con el az\u00facar hasta obtener un merengue firme.<\/li>\n\n\n\n<li>Incorporar algo de merengue a la mezcla para equilibrar texturas.<\/li>\n\n\n\n<li>A\u00f1adir el resto de claras montadas en dos veces.<\/li>\n\n\n\n<li>Tamizar la harina con el impulsor y a\u00f1adirla poco a poco.<\/li>\n\n\n\n<li>Hornear y, al final de la cocci\u00f3n, girar la tarta.<\/li>\n<\/ol>\n\n<h3 id=\"4-pintura-roja-de-terciopelo\" class=\"wp-block-heading\">4. Pintura roja de terciopelo<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Derretir el chocolate blanco con la mantequilla de cacao.<\/li>\n\n\n\n<li>Agregar el colorante rojo, triturar y colar la mezcla.<\/li>\n\n\n\n<li>Dejar reposar y templar antes de su uso.<\/li>\n<\/ol>\n\n<h3 id=\"5-montaje-final\" class=\"wp-block-heading\">5. Montaje final<\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Verter el cremoso de frambuesa en moldes de silicona con forma de labios.<\/li>\n\n\n\n<li>Colocar en el centro el n\u00facleo de lichi congelado.<\/li>\n\n\n\n<li>Terminar con un disco de bizcocho Sacher.<\/li>\n\n\n\n<li>Congelar completamente.<\/li>\n\n\n\n<li>Desmoldar, aplicar la pintura roja de terciopelo y decorar con papel de oro, frambuesas frescas y p\u00e9talos de rosa.<\/li>\n<\/ol>\n\n<h2 id=\"conclusion\" class=\"wp-block-heading\">Conclusi\u00f3n<\/h2>\n\n<p class=\"wp-block-paragraph\">Esta <a href=\"https:\/\/baixas.es\/pastisseria-barcelona\/peto\/\"><strong>mousse de frambuesa \u201cBeso\u201d<\/strong><\/a> es perfecta para aquellos que buscan un postre elegante, lleno de sabor e ideal para sorprender a una persona especial (oa uno mismo). La combinaci\u00f3n de frambuesa, chocolate y lichi la convierte en una experiencia \u00fanica. An\u00edmate a prepararla y comparte tu resultado en las redes sociales, o ven a <a href=\"https:\/\/baixas.es\/es\/pasteleria\/\"><strong>Baixas , la pasteler\u00eda de Barcelona<\/strong><\/a> , a por tu beso.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si eres un amante del chocolate y las frambuesas , esta receta de mousse de frambuesa es una verdadera obra de arte que sorprender\u00e1 a todo el mundo. El &#8216;Beso&#8217; de Baixas Barcelona es suave, cremoso y con un toque ex\u00f3tico de lichi. Sigue cada paso y descubre c\u00f3mo crear esta delicia en tu cocina. [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":5683,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[378],"tags":[],"class_list":["post-6778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&#039;BESO&#039;: el mousse de frambuesa m\u00e1s rom\u00e1ntico &#8211; Pastisseria Baixas<\/title>\n<meta name=\"description\" content=\"El &#039;Beso&#039; es el mousse de frambuesa de Baixas Barcelona. 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