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Helado de yogur y frutos rojos

08/09/2014 4 min read
Aaaaaaaaaaaaay………

(Suspiros melancólicos….)

Aaaaayyssssss………

(Más suspiros melancólicos……)

Se acabó el verano……

Sí, ya se que oficialmente nos quedan todavía unos días hasta que demos por concluida la estación, pero chicos, qué queréis que os diga, para mí estos días son un verano de pacotilla, un sí pero no, que parece verano, porque calor todavía hace, pero ya hemos regresado a las obligaciones propias del resto del año… y eso ni es verano ni es ná!!
Así que no queda más remedio que dejar para los fines de semana esos laaaaargos desayunos, las sobremesas eternas, las cañitas en las terrazas con los amigos…

Y tendremos que esperar hasta el próximo año para cenar al fresco, volver a ponernos en remojo en playas y piscinas (que las climatizadas no molan, la gente te mira mal si te tiras en bomba), comer helados…

Ah no! Eso sí que no!! Que una servidora, mientras quede un rayito de sol, piensa seguir disfrutando de un heladito de vez en cuando… O demasiado a menudo, en opinión de fuentes externas consultadas por este blog y no tan amantes de los helados como pueda ser una ( vaaaaale, esa fuente externa es mi marido, que opina que como demasiados helados).

Así que antes de que llegue el frío, os dejo esta receta tan deliciosa, para que os consoléis y la vuelta al cole no sea tan dura.
Ah! Y los que ya hayan empezado la Operación bikini de cara al próximo verano (que desde luego ya son ganas…) están de enhorabuena, ya que este helado no engorda nada, casi nada, ya que está hecho con yogur desuerado.

???


¿Qué no sabéis lo qué es eso?


Pues yo os lo explico, faltaría más.

Se trata de quitarle el suero al yogur, dejándolo escurrir unas 12 horas, para que no haya líquido que cristalice y nos deje un helado modelo hormigón armao´, sino que sea blandito y cremoso. 

Vamos a por la receta:

 Preparación:

Empezamos por quitarle el suero al yogur (desuerar).
Para hacerlo vamos a cubrir un colador grande con un paño fino, bien limpito, y vertemos el yogur en el colador (sobre el paño).
Colocamos el colador sobre un bol, para que recoja el suero que irá soltando el yogur y lo metemos en la nevera durante un mínimo de 12 horas, o incluso un día entero.

Pasado ese tiempo el yogur habrá adquirido una textura similar a la de un queso crema, y estará listo para preparar nuestro helado.

Aparte, mezclamos los frutos rojos  con el azúcar y los pasamos por la batidora hasta obtener un puré más o menos fino, dependiendo de si queremos o no encontrar algún tropezón de fruta en el helado.
Del mismo modo si utilizamos frutas con semillas, como  frambuesas o fresas, podemos pasar el puré obtenido por el chino para eliminarlas.

Una vez que tengamos listo el puré de frutas, lo mezclamos con el yogur, removiendo suavemente hasta que esté bien integrado, y guardamos la mezcla en el frigorífico hasta que esté bien fría. 

Con heladera:
Una vez que la mezcla haya enfriado, mantecamos la crema en la heladera siguiendo las instrucciones del fabricante (durante unos 30 minutos más o menos, hasta que veamos que el helado va cogiendo cuerpo). 
Volcamos la mezcla en un recipiente con cierre hermético, cubrimos con papel sulfurizado, apretamos un poquito con las manos para que no queden burbujas de aire y ponemos la tapa del recipiente.
Dejamos en el congelador un mínimo de 4 horas antes de consumir para que termine de endurecerse.

Sin heladera:
Volcamos la mezcla en un recipiente con cierre hermético, tapamos y la llevamos al congelador. 
Pasados 30 minutos lo sacamos y batimos la mezcla con un tenedor o varillas para
romper los cristales de hielo que se van formando y que hacen que el helado forme un bloque compacto y no sea cremoso.
Repetimos esta operación cada 30 minutos durante las 3 primeras horas.
Tras el último batido cubrimos con papel sulfurizado, tapamos y llevamos al congelador al menos 4 horas para que termine de endurecerse.
Si el helado estuviese muy duro a la hora de consumir, sacamos 5 minutos antes del congelador para que ablande un poquito. 

Notas:

Una vez que hayamos eliminado el suero del yogur, de los 2 litros iniciales, pasaremos a tener unos 700 gr. de yogur desuerado. Podemos realizar este helado con la fruta que prefiramos, únicamente habrá que tener en cuenta el dulzor de ésta, ya que con frutas muy dulces, puede que no sea necesario utilizar la totalidad del azúcar. 
En ese caso, no añadáis todo el azúcar a la vez, sino poco a poco, de manera que podamos ir probando la mezcla y corrigiendo la cantidad de azúcar.  
Si utilizamos otras frutas con un sabor más suave, la cantidad de fruta podrá aumentar hasta los 500 gr. 
Si no vamos a utilizar azúcar invertido, la cantidad total de azúcar blanquilla será de 150 gr.


Esta receta está basada en ésta de El invitado de Invierno.
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