Helado de limón con cheesecake de piñones

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Helado de limón con cheesecake de piñones. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Helado de limón con cheesecake de piñones, 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 Helado de limón con cheesecake de piñones 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 Helado de limón con cheesecake de piñones is 10 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 Helado de limón con cheesecake de piñones estimated approx 30 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Helado de limón con cheesecake de piñones using 18 ingredients and 2 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Helado de limón con cheesecake de piñones:

1. 180 g jugo de limón
2. la piel rallada de 1 limón
3. 250 g azúcar
4. 125 g mantequilla a temperatura ambiente
5. 350 g nata
6. 35 g azúcar glas
7. 3 huevos
8. ----------- Para el cheesecake de piñones:
9. 50 g piñones
10. 50 g mantequilla fría de nevera
11. 4 huevos enteros
12. 50 g harina
13. 50 g azúcar moreno
14. 1 pizca sal
15. 2 galletas María
16. ---------- también necesitas:
17. 1 molde de tapas desmontables
18. papel de horno

Steps to make to make Helado de limón con cheesecake de piñones

1. Cortar dos rectángulos de papel de horno, del tamaño del molde; poner uno en la base.
   Para hacer el helado de limón , en un cazo, mezclar los huevos, los 250gr. de azúcar, el jugo y la piel de limón rallada; cocer al baño-maría, hasta que la crema espese, removiendo con el batidor manual, de 10 a 15 minutos.
   Cuando la crema ha espesado, retirar del fuego y pasar a un bol para que se enfríe . Reservar en la nevera, tapada con papel film.
   Montar la nata con los 35gr. de azúcar glas y mezclar con la crema fría.
   Rellenar el molde, alisar y tapar con el rectángulo de papel.
   
   Reservar en el congelador unas 12 horas y desmoldar
2. Para hacer el cheesecake de piñones , triturar todos los ingredientes, con la Termomix o con un robot de cocina, hacer una bola con la pasta y guardar tapada con papel film, en la nevera, durante unos 20 minutos.
   
   Calentar el horno a 180ºC.
   
   Con el rodillo de cocina, aplastad la bola entre dos papeles de horno, dejarla bien fina.
   Cocer en el horno unos 15 minutos.
   
   Cuando esté fría, triturarla y reservar en un recipiente hermético, hasta el momento de utilizarla.
   
   Servir el helado espolvoreado con el crujiente

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