{"id":132867,"date":"2019-06-06T18:29:30","date_gmt":"2019-06-06T15:29:30","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=132867"},"modified":"2025-07-03T16:02:18","modified_gmt":"2025-07-03T13:02:18","slug":"pastel-de-mousse-de-fresa-y-chocolate-rubi","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/es\/pastel-de-mousse-de-fresa-y-chocolate-rubi\/","title":{"rendered":"Pastel de Mousse de Fresa y Chocolate Rub\u00ed"},"content":{"rendered":"Desde que descubr\u00ed el chocolate rub\u00ed, he querido compartir contigo un postre que resalte su color y sabor, as\u00ed que me alegra compartir contigo este incre\u00edble Pastel de Mousse de Fresa y Chocolate Rub\u00ed<\/strong>.\n\nEl nuevo Chocolate Ruby de Callebaut tiene un sabor a bayas y un color hermoso que no se debe a colorantes alimentarios, sino a habas de cacao ruby<\/strong>. Se considera el 4\u00ba chocolate<\/strong> junto al negro, con leche y blanco. Me encanta y lo usar\u00e9 cada vez m\u00e1s.\n\nRuby Chocolate hace una gran pareja con las fresas, las cuales he asociado en este postre. Este Pastel de Mousse de Fresa y Chocolate Ruby es un postre delicado<\/strong>, con un bizcocho de almendra en la parte inferior, seguido de un crujiente de chocolate ruby y almendras, y coronado con una suave mousse de fresa. Decorado con una decoraci\u00f3n de chocolate ruby para un aspecto elegante que lo hace perfecto para cualquier ocasi\u00f3n.\n

C\u00f3mo hacer pastel de mousse de fresa y chocolate ruby<\/h2>\nComienza por preparar el pastel de almendra<\/strong>. Precalienta tu horno a 325\u00b0F (160\u00b0C) y engrasa un molde de 8 pulgadas (20cm)<\/strong>, luego c\u00fabrelo con papel pergamino.\n\nEn un taz\u00f3n grande, combina huevos<\/strong>, az\u00facar<\/strong> y sal<\/strong>. Mezcla hasta que est\u00e9 espeso y triplique su volumen, aproximadamente 10 minutos. Agrega extracto de almendra<\/strong> y mezcla nuevamente.\n\nIncorpora gradualmente almendras<\/strong> molidas, harina<\/strong> y mantequilla<\/strong> derretida. Vierte la masa en el molde preparado y hornea durante 20-25 minutos<\/strong> hasta que est\u00e9 dorado y un palillo insertado en el centro salga limpio. D\u00e9jalo enfriar en el molde sobre una rejilla de enfriamiento.\n

C\u00f3mo preparar el crujiente de almendra con chocolate rub\u00ed<\/h3>\nEn un taz\u00f3n mediano, combina migajas de galleta<\/strong> con almendras<\/strong> picadas. Derrite chocolate rub\u00ed<\/strong> al ba\u00f1o mar\u00eda, luego a\u00f1ade crema<\/strong> y mezcla con la mezcla de galletas.\n\nCorta la esponja en un disco de 7 pulgadas (18 cm) usando un aro de pastel. Coloca el aro alrededor de la esponja y esparce el crujiente por encima. Congela mientras preparas la mousse de fresa.\n

C\u00f3mo preparar la mousse de fresa<\/h3>\nPrimero, prepara la salsa de fresa<\/strong> cocinando fresas,<\/strong> az\u00facar<\/strong> y jugo de lim\u00f3n<\/strong> en una cacerola hasta que espese. Tamiza para eliminar las semillas. Disuelve la gelatina<\/strong> en agua fr\u00eda, luego agr\u00e9gala a la salsa de fresa tibia y deja enfriar.\n\nBate la nata<\/strong> hasta que se formen picos firmes, luego mezcla con la mezcla de fresas enfriada.\n

C\u00f3mo montar el pastel<\/h3>\nMonta el pastel colocando el bizcocho crujiente congelado en el centro de una fuente para servir. Coloca un aro de 8 pulgadas (20cm)<\/strong> encima y forra con una hoja de acetato.\n\nColoca la mousse en los lados y la parte superior, luego alisa la parte superior con una esp\u00e1tula offset. Cubre y refrigera durante 4-6 horas o toda la noche<\/strong>.\n\nPara la decoraci\u00f3n de chocolate rub\u00ed<\/strong>, derrite el chocolate rub\u00ed al ba\u00f1o mar\u00eda y a\u00f1ade m\u00e1s chocolate para atemperar. Exti\u00e9ndelo en un rect\u00e1ngulo sobre papel pergamino y deja que se endurezca. Corta en cuadrados o rect\u00e1ngulos y refrigera hasta que est\u00e9 completamente endurecido.\n\nDecorate el pastel con fresas frescas y la decoraci\u00f3n de chocolate rub\u00ed. \u00a1Espero que lo pruebes y lo disfrutes! Si lo haces, aseg\u00farate de compartir las fotos conmigo en Instagram<\/a><\/strong>. Me encanta ver c\u00f3mo te queda.\n\nPara m\u00e1s ideas de pasteles de mousse, consulta nuestra colecci\u00f3n completa de Pasteles de Mousse y Espejo<\/strong><\/a>.\n\n[lo_wide_image]\"Rebanada[\/lo_wide_image]\n\nTAMBI\u00c9N TE PUEDE GUSTAR:<\/strong>\nTarta Mousse Ferrero Rocher (Tarta Mousse de Nutella)<\/a>\nTarta Mousse de Mango y Frambuesa<\/a>\nFraisier<\/a>\n\n\n\n\n
\n\t

Pastel de Mousse de Fresa y Chocolate Rub\u00ed<\/h2>\n\t\t

\n\t\t

Pastel de Mousse de Fresa y Chocolate Rub\u00ed es un postre delicado, con un bizcocho de almendra en el fondo, seguido de un crujido de chocolate rub\u00ed y almendras y cubierto con una suave mousse de fresa.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

Bizcocho de Almendra<\/h4>
  • 2 huevos<\/li>
  • 1\/3 taza (70g) az\u00facar<\/li>
  • 1\/4 cdita (1g) sal<\/li>
  • 2\/3 taza (70g) almendras molidas<\/li>
  • 1 cda (10g) harina<\/li>
  • 1\/2 cdita (3g) extracto de almendra<\/li>
  • 1 cda (14g) mantequilla (, derretido)<\/li><\/ul>

    Crujiente de Almendra con Chocolate Ruby<\/h4>
    • 70 g migas de galleta (aproximadamente 5 galletas digestivas)<\/li>
    • 1\/2 taza (50g) almendras (, picado)<\/li>
    • 100 g chocolate rub\u00ed<\/li>
    • 2 cda (30g) crema para batir<\/li><\/ul>

      Mousse de Fresa<\/h4>
      • 450 g fresas frescas o congeladas<\/li>
      • 1\/3 taza (70g) az\u00facar<\/li>
      • 1 cda (15ml) jugo de lim\u00f3n<\/li>
      • 1\/2 cda+1 cdita (8g) polvo de gelatina<\/li>
      • 3 cda (45g) agua fr\u00eda<\/li>
      • 1 \u00bd taza (360g) crema para batir (35% grasa) (, enfriado)<\/li><\/ul>

        Decoraci\u00f3n de Chocolate Ruby<\/h4>
        • 60 g chocolate rub\u00ed<\/li>
        • 20 g chocolate ruby (, para templar)<\/li><\/ul>\t<\/div>\n\t
          \n\t\t

          Preparar el pastel de almendra.<\/h4>

          1. Precalienta el horno a 325F (160C). Engrasa un molde de 8 pulgadas (20cm) y cubre con papel pergamino.<\/p><\/li>

          2. En un taz\u00f3n grande, a\u00f1ade huevos, az\u00facar y sal. Mezcla para combinar. Mezcla durante unos 10 minutos hasta que est\u00e9 espeso y triplicado en volumen. A\u00f1ade extracto de almendra y mezcla para combinar.<\/li>
          3. \t\tIncorpore gradualmente las almendras molidas, la harina y al final incorpore la mantequilla derretida.<\/li>
          4. Vierte la masa en el molde preparado y hornea durante unos 20-25 minutos hasta que est\u00e9 dorado y un palillo insertado en el centro del pastel salga limpio.<\/li>
          5. Retirar del horno, dejar enfriar en el molde sobre una rejilla para enfriar.<\/li><\/ol>

            Prepara el crujiente de almendra con chocolate rub\u00ed.<\/h4>
            1. En un taz\u00f3n mediano, combine las migas de galleta con las almendras picadas. Derrita el chocolate ruby a ba\u00f1o mar\u00eda. Agregue crema, a\u00f1ada a la mezcla de galletas y revuelva para combinar.<\/li>
            2. Corta la esponja en un disco de 7 pulgadas (18 cm) usando un aro de pastel. Coloca el aro alrededor de la esponja. Extiende el crujiente encima de la esponja y congela hasta que prepares la mousse de fresa.<\/li><\/ol>

              Prepara la mousse de fresa.<\/h4>

              1. Primero prepare la salsa de fresa para que tenga tiempo de enfriarse antes de preparar la mousse. Coloque las fresas, el az\u00facar y el jugo de lim\u00f3n en una cacerola peque\u00f1a y ponga a fuego medio, lleve a ebullici\u00f3n y cocine durante 5-10 minutos. Retire del fuego y cuele para eliminar las semillas. Reserve mientras prepara la gelatina.<\/p><\/li>

              2. Disolver la gelatina en agua fr\u00eda y dejar que se hinche durante unos 5 a 10 minutos. A\u00f1adir la gelatina sobre la salsa de fresa tibia y remover para disolver. Dejar que la mezcla de fresa se enfr\u00ede a temperatura ambiente.<\/li>
              3. En un taz\u00f3n grande, bate la crema hasta que se formen picos firmes. Agrega la mezcla de fresas y mezcla para combinar.<\/li><\/ol>

                Assemble el pastel.<\/h4>

                1. Coloca el crujiente de esponja congelado en el centro de una fuente de servir. Coloca un aro de 8 pulgadas (20 cm) encima y forra con una hoja de acetato para facilitar su extracci\u00f3n.<\/p><\/li>

                2. \t\tColoca la mousse en los lados y en la parte superior. Alisa la parte superior usando una esp\u00e1tula offset.<\/li>
                3. \t\tCubra y refrigere durante 4-6 horas o toda la noche.<\/li><\/ol>

                  Prepara la decoraci\u00f3n de chocolate rub\u00ed.<\/h4>

                  1. Derrite 2 oz (60g) de chocolate rub\u00ed al ba\u00f1o mar\u00eda. Retira del fuego y a\u00f1ade 2 cucharadas (20g) de chocolate rub\u00ed para atemperar. Remueve hasta que se derrita.<\/p><\/li>

                  2. Extiende el chocolate uniformemente en un rect\u00e1ngulo de aproximadamente  9 x 6 pulgadas (23x15cm) sobre un papel pergamino. D\u00e9jalo reposar ligeramente  a temperatura ambiente hasta que ya no se pegue al dedo o si tienes prisa refrig\u00e9ralo por unos minutos.<\/li>
                  3. Corta en cuadrados o rect\u00e1ngulos y refrigera para que se endurezca completamente.<\/li>
                  4. Decora el pastel con fresas frescas y decoraci\u00f3n de chocolate rub\u00ed.<\/li><\/ol>\t<\/div>\n\t
                    \n\t\t\t<\/div>\n\t
                    \n\t\t
                    Postre<\/div>
                    Americana<\/div>
                    chocolate rubi, fresas, pastel de mouse<\/div>\t<\/div>\n<\/div>\n\n\n","protected":false},"excerpt":{"rendered":"

                    Desde que descubr\u00ed el chocolate rub\u00ed, he querido compartir contigo un postre que resalte su color y sabor, as\u00ed que me alegra compartir contigo este incre\u00edble Pastel de Mousse de Fresa y Chocolate Rub\u00ed. El nuevo Chocolate Ruby de Callebaut tiene un sabor a bayas y un color hermoso que no se debe a colorantes …<\/p>\n","protected":false},"author":1,"featured_media":90668,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":728,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":4786,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[23708,23709,23714,23720,23695,23710,23711,23660,23685,23692,23718,23665,23719,13603],"tags":[30131,26669,30134,26673,30132,30133,26538,30139,28620,30136,23443,22069,26479,30135,28624],"class_list":["post-132867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-4-de-julio","category-recetas-cumpleanos","category-recetas-de-san-valentin","category-recetas-de-invierno","category-recetas-de-mousse-y-tartas-de-espejo","category-recetas-navidad","category-recetas-pascua","category-pasteles","category-recetas-de-chocolate","category-recetas-de-postres-de-frutas","category-recetas-de-primavera","category-recetas-americanas","category-recetas-de-verano","category-videos-es","tag-how-to-make-ruby-chocolate-strawberry-mousse-cake-3","tag-best-strawberry-cake-recipe-3","tag-ruby-chocolate-mousse-cake-3","tag-strawberry-mousse-cake-3","tag-ruby-chocolate-dessert-3","tag-ruby-chocolate-desserts-3","tag-strawberry-desserts-3","tag-strawberry-mousse-recipe-3","tag-strawberry-cake-recipe-3","tag-ruby-chocolate-strawberry-mousse-cake-recipe-3","tag-almond-recipes-3","tag-chocolate-recipes-2","tag-strawberry-recipes-3","tag-ruby-chocolate-strawberry-mousse-cake-3","tag-strawberry-cakes-3"],"yoast_head":"\nPastel de Mousse de Fresa y Chocolate Rub\u00ed - 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