Un postre refinado y vibrante de Camilla Jesholt Buffatti, que combina nectarina, lima negra y tarta de queso cremosa de lima con un delicado dacquoise de almendras, una quenelle de panna cotta y un adorno de nectarina fresca. Esta creaci\u00f3n moderna refleja el estilo distintivo de Camilla: ligero, de temporada y bellamente equilibrado en sabor, textura y dise\u00f1o.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Desde su infancia, fascinada por las pasteler\u00edas de su Copenhague natal, hasta convertirse en una de las creadoras de postres m\u00e1s innovadoras de la actualidad.<\/p>\n\n\n\n
Camilla, nacida en Dinamarca y sobrina de Poul Nejlund, estilista de la Reina de Dinamarca, creci\u00f3 en un entorno ilustre, absorbiendo el arte y la naturaleza en todas sus formas y, por el camino, perfeccionando sus habilidades culinarias para reflejar su pasi\u00f3n por el estilo, el dise\u00f1o y el sabor.<\/p>\n\n\n\n
Camilla ha establecido recientemente su estudio de cocina en Verona (Italia), donde investiga y perfecciona constantemente ingredientes y estilos en su b\u00fasqueda del desarrollo de dise\u00f1os originales e iluminadores.<\/p>\n\n\n\n
Camilla dice: \u201cMis postres tienen una ligereza, una presencia estacional, centrados en un ingrediente principal que busco potenciar de forma equilibrada, aplicando perfiles de aroma, sabor y textura delicadamente equilibrados\u201d.\u201d<\/p>\n\n\n\n
Y a\u00f1ade: \"Encuentro mi inspiraci\u00f3n en los contrastes de la naturaleza, de la forma y la funci\u00f3n, una enso\u00f1aci\u00f3n, un recuerdo, un color o la forma de la vida cotidiana, y son estos elementos los que busco exaltar y comunicar a trav\u00e9s de mi obra\".<\/p>","protected":false},"featured_media":5675,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Nectarine & Black Lime Cheesecake Unique Fine Dining Dessert","_seopress_titles_desc":"A modern nectarine cheesecake with black lime. A unique fine dining dessert combining fresh fruit, acidity, and elegant presentation techniques.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[{"_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_recipes_calories":"","_seopress_pro_rich_snippets_recipes_cat":"Fine dining recipe","_seopress_pro_rich_snippets_recipes_cook_time":"","_seopress_pro_rich_snippets_recipes_cuisine":"","_seopress_pro_rich_snippets_recipes_img":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/07\/Nectarine-Black-lime-Cheesecake-by-Camilla-Jesholt-Buffatti.webp","_seopress_pro_rich_snippets_recipes_ingredient":"STEP 1: Almond Dacquoise: 110 g Egg white\nSTEP 1: Almond Dacquoise: 35 g Granulated sugar\nSTEP 1: Almond Dacquoise: 90 g Icing sugar\nSTEP 1: Almond Dacquoise: 90 g Almond flour\nSTEP 1: Almond Dacquoise: 10 g Flour 00\nSTEP 2: White Nectarine Coulis: 300 g Fresh white nectarines, brunoise cut\nSTEP 2: White Nectarine Coulis: 30 g Caster sugar\nSTEP 2: White Nectarine Coulis: Juice of 1 lemon\nSTEP 2: White Nectarine Coulis: 1-2 tsp Black Lime powder (adjust to taste)\nSTEP 3: Lime Cheesecake: 250 g Natural cream cheese\nSTEP 3: Lime Cheesecake: 150 g Mascarpone\nSTEP 3: Lime Cheesecake: 100 g Powdered sugar\nSTEP 3: Lime Cheesecake: 1 Vanilla pod\nSTEP 3: Lime Cheesecake: Zest and juice of 4 organic limes\nSTEP 3: Lime Cheesecake: 8 g Gelatin sheets (Bloom 240)\nSTEP 3: Lime Cheesecake: 500 ml Double cream\nSTEP: 4 Vegetal Glaze (Optional): 15 g Vegetal gelatin\nSTEP: 4 Vegetal Glaze (Optional): 225 g Water\nSTEP: 4 Vegetal Glaze (Optional): 25 g Granulated sugar\nSTEP 5 : Panna Cotta Quenelle: 250 g Double cream\nSTEP 5 : Panna Cotta Quenelle: 25 g Caster sugar\nSTEP 5 : Panna Cotta Quenelle: 8 g Carrageenan\nSTEP 5 : Panna Cotta Quenelle: 0.5 tsp Vanilla powder\nSTEP: 6: Oat Streusel: 75 g Butter, softened\nSTEP: 6: Oat Streusel: 75 g Caster sugar\nSTEP: 6: Oat Streusel: 135 g Thin oat flakes\nSTEP: 6: Oat Streusel: Pinch of salt\nSTEP 7: Garnish: 100 g Fresh yellow nectarines, cut into round balls and wedges\nSTEP 7: Garnish: 150 g Fresh yellow nectarines, peeled and pitted\nSTEP 7: Garnish: 15 g Caster sugar\nSTEP 7: Garnish: Juice of 1 lemon","_seopress_pro_rich_snippets_recipes_instructions":"STEP 1: Almond Dacquoise: Whip the egg whites in a mixer with a whip attachment. Gradually add the granulated sugar as the egg whites begin to foam. STEP 1: Almond Dacquoise: Sift the almond flour and flour 00 together, then gently fold into the whipped egg whites. STEP 1: Almond Dacquoise: Place mixture in a piping bag with a round nozzle and pipe onto a silpat or lightly buttered parchment paper on a baking sheet. STEP 1: Almond Dacquoise: Bake at 180\u00b0C for 14 minutes in a static oven. The dacquoise should be crumbly on the outside, but moist inside. STEP 1: Almond Dacquoise: While still warm, cut the dacquoise into a shape that fits your silicon mold. Store in an airtight container until needed. STEP 2: White Nectarine Coulis: Combine nectarines, sugar, and lemon juice in a saucepan. Heat gently until sugar has dissolved. STEP 2: White Nectarine Coulis: Add black lime powder and stir. Blend half of the coulis and mix with the remaining half. STEP 2: White Nectarine Coulis: Pour into a silicon mold in a thin layer and freeze. STEP 3: Lime Cheesecake: Mix cream cheese, mascarpone, sugar, vanilla, and lime zest and juice together. STEP 3: Lime Cheesecake: Bloom the gelatin in cold water for 10 minutes, then dissolve it in a bit of warm double cream. Allow to cool slightly before adding to the cream cheese mixture. STEP 3: Lime Cheesecake: Whip the double cream until it forms soft peaks, then fold into the cream cheese mixture. STEP 3: Lime Cheesecake: Pipe the mixture into silicon molds, filling each to 2\/3 capacity. Insert strips of the nectarine coulis into the cheesecake filling, then top with the almond dacquoise. STEP 3: Lime Cheesecake: Cover the molds with cling film, with the almond dacquoise side down. Freeze until needed. STEP: 4 Vegetal Glaze (Optional): Combine gelatin powder, sugar, and water in a saucepan. Bring to a brief boil. STEP: 4 Vegetal Glaze (Optional): Let cool, then use at about 55\u00b0C. STEP 5 : Panna Cotta Quenelle: In a saucepan, combine sugar and carrageenan, then gradually add the double cream and vanilla powder. Bring to a brief boil. STEP 5 : Panna Cotta Quenelle: Pour into a \u2018quenelle\u2019 silicon mold and freeze for 6 hours. STEP: 6: Oat Streusel: Beat butter and sugar until pale. Add oat flakes and a pinch of salt, then mix to form a dough. STEP: 6: Oat Streusel: Roll the dough to a 2mm thickness between two sheets of baking paper, then freeze for 5-10 minutes. STEP: 6: Oat Streusel: Remove the top sheet of paper and bake the dough on an oven tray at 160\u00b0C until light golden and firm (about 10-15 minutes). STEP: 6: Oat Streusel: Let cool, then roughly crumble into a streusel. Store in an airtight container. STEP 7: Garnish: Optional: For marinated nectarines, bring 100 ml water, 50 g sugar, and juice from half a lemon to a boil. Let cool, then marinate the nectarine balls in the syrup under vacuum for approximately half an hour. STEP 7: Garnish: Combine the peeled and pitted nectarines, sugar, and lemon juice in a saucepan. Bring to a brief boil, then blend and strain. Store in a squeeze bottle for use.","_seopress_pro_rich_snippets_recipes_keywords":"","_seopress_pro_rich_snippets_recipes_name":"Nectarine & Black lime Cheesecake","_seopress_pro_rich_snippets_recipes_notes":"Plating 1. Let the cheesecake and panna cotta quenelle defrost on the plate. 2. Add the rest of the elements just before serving. 3. Garnish with fresh verbena leaves and a sprinkle of black lime.","_seopress_pro_rich_snippets_recipes_prep_time":"","_seopress_pro_rich_snippets_recipes_rating":"","_seopress_pro_rich_snippets_recipes_rating_max":"","_seopress_pro_rich_snippets_recipes_rating_min":"","_seopress_pro_rich_snippets_recipes_video":"","_seopress_pro_rich_snippets_recipes_yield":"","_seopress_pro_rich_snippets_type":"recipes","_seopress_pro_rich_snippets_recipes_desc":"Nectarine and black lime cheesecake by Camilla Jesholt Buffatti with almond dacquoise and panna cotta."}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-17153","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspirations\/17153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/media?parent=17153"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/tags?post=17153"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspiration-type?post=17153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}