{"id":10325,"date":"2022-09-15T10:00:07","date_gmt":"2022-09-15T10:00:07","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=10325"},"modified":"2023-10-03T09:53:31","modified_gmt":"2023-10-03T09:53:31","slug":"the-perfect-whipped-cream","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/es\/the-perfect-whipped-cream\/","title":{"rendered":"La nata montada perfecta"},"content":{"rendered":"<strong>Contenido de grasa<\/strong>\r\nLa nata con un alto contenido en materia grasa, a ser posible 40\u00a0%, es m\u00e1s f\u00e1cil y r\u00e1pida de montar hasta quedar esponjosa y aireada. La que tiene una materia grasa inferior al 30\u00a0% tarda m\u00e1s.\r\n\r\n<strong>Fr\u00edo\r\n<\/strong>La nata debe estar fr\u00eda al montarla. Es posible montar una que est\u00e9 un poco caliente, pero se tarda m\u00e1s y se corre el riesgo de convertirla en mantequilla.\r\n\r\nEn el caso de la nata con una materia grasa inferior al 30\u00a0%, es muy importante que est\u00e9 bien fr\u00eda cuando se vaya a montar.\r\n\r\nLa congelada no se puede montar.\r\n\r\n<strong>C\u00f3mo montarla\r\n<\/strong>Toda cantidad de nata que vaya de los 100 a los 800 mililitros puede montarse sin problemas con el bol de pl\u00e1stico de Ankarsrum. Empieza a velocidad baja y aum\u00e9ntala poco a poco a media o alta seg\u00fan el tipo de nata que est\u00e9s utilizando. No la batas en exceso o se volver\u00e1 granulosa, se cortar\u00e1 y se convertir\u00e1 en mantequilla.\r\n\r\nUna vez montada, la nata debe utilizarse lo antes posible.\r\n\r\n<strong>Nata poco montada\r\n<\/strong>Si quieres que te quede m\u00e1s blanda para cubrir una tarta o acompa\u00f1ar unas fresas, debes montarla hasta que forme picos suaves que se caigan poco a poco.\r\n\r\n<strong>Nata montada muy firme\r\n<\/strong>Para que te quede m\u00e1s firme y estable, hay que montarla hasta que las varillas dejen marcas perceptibles en la nata con picos que no se caigan. Si la quieres m\u00e1s espesa, puedes seguir mont\u00e1ndola, pero con cuidado ya que puede pasar de estar montada a cortarse en muy poco tiempo.\r\n\r\nSi te queda un poco m\u00e1s r\u00edgida de lo que quieres, puedes probar a a\u00f1adir un poco m\u00e1s de nata l\u00edquida y batirla a velocidad baja, o bien a mano, y salvarla.\r\n\r\n<strong>Mantequilla casera\r\n<\/strong>Prueba a hacer tu propia mantequilla, \u00a1es f\u00e1cil y est\u00e1 buen\u00edsima! Bate 500 mililitros de nata a velocidad media hasta que se vuelva granulosa y empiece a soltar l\u00edquido, de 5 a 6 minutos. Reduce la velocidad a baja y sigue batiendo hasta que se forme la mantequilla. Retira el suero. A\u00f1ade 1 cucharada de sal en escamas y sigue bati\u00e9ndola. Cubre un cuenco grande con una estame\u00f1a plegada por la mitad y coloca dentro la mantequilla. J\u00fantala en una bola y estr\u00fajala para sacarle todo el suero.\r\n\r\n<img decoding=\"async\" class=\"alignnone size-full wp-image-10332\" src=\"https:\/\/www.ankarsrum.com\/img-srv\/bt19LvWMiYDMzIdRI5iPbd7g8bNUFLrVb8fk2USKhb0\/resizing_type:auto\/width:0\/height:0\/gravity:sm\/enlarge:1\/ext:jpg\/strip_metadata:1\/quality:75\/bG9jYWw6Ly8vd3d3LmFua2Fyc3J1bS5jb20vd3AtY29udGVudC91cGxvYWRzL3NpdGVzLzczLzIwMjIvMDkvQW5rYXJzcnVtLUdyYWRkZS1iYWthbGl0ZS5zZS00LXNjYWxlZC5qcGc.jpg\" alt=\"\" \/>\r\n\r\n<strong>Volumen\r\n<\/strong>Medio litro de nata l\u00edquida da aproximadamente 1,2 litros de nata montada; el volumen del l\u00edquido se duplica o triplica.\r\n\r\n<strong>C\u00f3mo incorporar la nata montada\r\n<\/strong>Si vas a incorporarla a una crema, la nata debe estar firme. Tambi\u00e9n ser\u00eda ideal que tanto la nata como la crema est\u00e9n fr\u00edas. Empieza a\u00f1adiendo primero una cantidad peque\u00f1a e incorp\u00f3rala con movimientos envolventes. A\u00f1ade el resto y mezcla con cuidado con la ayuda de una lengua. Sigue mezcl\u00e1ndola con movimientos envolventes hasta que se haya integrado. Evita remover, esto desinfla la nata montada, que deja de estar esponjosa\r\n\r\n<strong>Manga pastelera\r\n<\/strong>A\u00f1ade una pizca de levadura de reposter\u00eda y monta la nata hasta que est\u00e9 firme. La levadura hace que la nata montada sea m\u00e1s estable y m\u00e1s f\u00e1cil de servir y moldear con la manga pastelera.\r\n\r\n<strong>Da color a la nata\r\n<\/strong>Si quieres darle color, es preferible utilizar un colorante en gel o en pasta en lugar de l\u00edquido para as\u00ed no a\u00f1adir demasiado l\u00edquido a la nata. Agr\u00e9galo antes de empezar a montar.\r\n\r\n<strong>Aromatiza la nata\r\n<\/strong>Si quieres aromatizar la nata montada, debes a\u00f1adir el arom\u00e1tico cuando est\u00e9s a punto de acabar de montarla o incorporarlo con cuidado una vez montada. Si vas a a\u00f1adir az\u00facar, es mejor el glas que el extrafino.\r\n\r\n<strong>Conservaci\u00f3n\r\n<\/strong>Conserva la nata montada en un recipiente tapado dentro del frigor\u00edfico, aunque no se mantendr\u00e1 esponjosa durante mucho tiempo. Poco a poco, se endurece por arriba y se vuelve acuosa por abajo. Puedes removerla antes de usarla, pero no ser\u00e1 lo mismo que reci\u00e9n montada.\r\n\r\n<strong>Nata de origen vegetal\r\n<\/strong>Hay varios productos de origen vegetal que pueden utilizarse de la misma manera que la nata montada. Las m\u00e1s habituales son las natas de almendras, de coco y de soja. La materia grasa es diferente en cada caso y deben estar muy fr\u00edas; suelen tardar m\u00e1s en montarse que la nata normal.\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>Rellenos y coberturas a base de nata:<\/strong><\/td>\r\n<td><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Nata chantilly<\/td>\r\n<td>Nata montada con az\u00facar que a menudo se aromatiza con vainilla.<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Tofe esponjoso<\/td>\r\n<td>Una crema que se compone de caramelo derretido y nata. Una vez fr\u00eda, se puede montar y usar como relleno o cobertura para reposter\u00eda.<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Ganache<\/td>\r\n<td>Una crema de chocolate y nata. Una vez fr\u00eda, se puede montar y usar como relleno o cobertura para reposter\u00eda.<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Mezclada con helado<\/td>\r\n<td>Mitad nata montada y mitad helado de vainilla. Puedes usar la mezcla para rellenar pasteles.<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Mousse<\/td>\r\n<td>Un relleno o cobertura esponjoso y a base de nata para postres y pasteles. Se puede aromatizar, entre otras cosas, con chocolate, bayas y fruta.<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Panna cotta<\/td>\r\n<td>La Panna cotta es un postre que se elabora con nata cocida, az\u00facar y gelificante. Una vez fr\u00eda, se puede montar y usar como relleno o cobertura para reposter\u00eda.<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n&nbsp;\r\n\r\n&nbsp;","protected":false},"excerpt":{"rendered":"<p>Contenido de grasa. Fr\u00edo. C\u00f3mo montarla. Nata poco montada. Nata montada muy firme. <\/p>\n","protected":false},"author":224,"featured_media":10329,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[260],"class_list":["post-10325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-experto","knowledge_bank_type-pan"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La nata montada perfecta - Perfect fluffy cream - Ankarsrum<\/title>\n<meta name=\"description\" content=\"A fluffy, silky cream is an unbeatable topping. Here are our tips for getting the perfect cream. 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