For the Manchego cheese cream: 600 ml of white wine: 600 ml chicken stock, 800 g finely grated Manchego cheese, 200 g mozzarella, 50 g corn-starch, 250 g sheep's cheese cream, salt, and pepper,
For the ninoyaki dough and to fry the roll with a frozen core: 4 eggs, 180 g sugar, 3 g salt, 5 g baking soda, 300 g plain flour, 100 g water flour, 500 ml frying oil, Frozen “pata de mulo” cream cheese cores (in elongated, roll-shaped moulds)
Preparation
- Reduce the wine in a saucepan for 30 minutes until less than half full
- Add 200ml chicken stock
- Bring to the boil again
- Mix the cheese and cornflour separately in a bowl
- Mix both ingredients and place in the pan over low heat
- Cook gently and slowly while stirring with a whisk
- After cooking for around 30/40 minutes, add the cream cheese and season with salt and pepper
- The cream should be silky and slightly thick. After achieving this texture, cover with cling film and freeze.
- Mix all the ingredients in the Thermomix and leave to stand for 2 hours.
- Pinch to the centre with a toothpick and fry at 170 degrees for a minute.
- Remove with a spider strainer to a tray with absorbent paper and set aside at room temperature