Confitura de rebozuelos (Cantharellus) con queso tetilla gallego

Hello everybody, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Confitura de rebozuelos (Cantharellus) con queso tetilla gallego
. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Confitura de rebozuelos (Cantharellus) con queso tetilla gallego
, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Confitura de rebozuelos (Cantharellus) con queso tetilla gallego
delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Confitura de rebozuelos (Cantharellus) con queso tetilla gallego
is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Confitura de rebozuelos (Cantharellus) con queso tetilla gallego
estimated approx 50 minutos.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Confitura de rebozuelos (Cantharellus) con queso tetilla gallego
using 6 ingredients and 6 steps. Here is how you cook it.

Desde hace varios años, y cuando llega el otoño, elaboro una mermelada de setas para la que utilizo solamente rebozuelos (cantharellus). Esta receta fue un descubrimiento que hice aquí en Galicia y que me ha reportado muchas satisfacciones.
Este tipo de confitura la utilizo básicamente para acompañar una espuma de arroz con leche o algún otro postre que lleve nata. También serviría para adornar una tarta de queso suave e, incluso, para comer con queso tetilla, como se ve en la foto.
Su sabor fuerte puede parecernos un poco amargo al prinipio, pero eso se debe a que, para nuestro paladar, es inusual el uso de las setas en dulces.
Yo os animo a probarlo porque creo que merece la pena.

Ingredients and spices that need to be Get to make Confitura de rebozuelos (Cantharellus) con queso tetilla gallego
:

1. ½ kg rebozuelos
2. 400 gr azúcar blanco
3. ½ vaina vainilla
4. 1 palito canela
5. 3 cdas zumo de limón
6. ½ manzana dulce

Steps to make to make Confitura de rebozuelos (Cantharellus) con queso tetilla gallego

1. Colocar en un cuenco, las setas con el azúcar, la vainilla y la canela. Dejar en maceración toda la noche. A la mañana siguiente veremos que los rebozuelos han soltado su agua.
2. Colocar en una cacerola, mejor si es de hierro, estos ingredientes agregando una taza de agua y el limón. Cocer a fuego bajo durante 1hora.
3. Luego agregar la manzana pelada y troceada y cocer todo junto durante 30´.
4. Pasado ese tiempo comprobar si las setas están tiernas, hay que tener en cuenta que los rebozuelos son bastante duros, y si no fuese así, se deja más tiempo de cocción. En caso necesario agregar más agua.
5. Una vez cocidos pasar por un robot de cocina (yo uso la Thermomix) y dejar un puré bien fino que tenga consistencia de mermelada.
6. Meter inmediatamente en botes de cristal esterilizados, cerrar herméticamente y poner boca abajo para producir el vacío.

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So that's going to wrap this up with this exceptional food Simple Way to Make Any-night-of-the-week Confitura de rebozuelos (Cantharellus) con queso tetilla gallego
. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!