{"id":1208,"date":"2020-09-18T17:23:43","date_gmt":"2020-09-18T17:23:43","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/lacocinadelulu\/?p=1208"},"modified":"2020-09-18T17:26:32","modified_gmt":"2020-09-18T17:26:32","slug":"souffle-de-choclo-la-cocina-de-lulu","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/souffle-de-choclo-la-cocina-de-lulu","title":{"rendered":"SOUFFLE DE CHOCLO - LA COCINA DE LULU"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1209\" src=\"http:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2020\/09\/souffl\u00e9-de-choclo-300x243.jpg\" alt=\"\" width=\"300\" height=\"243\" srcset=\"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2020\/09\/souffl\u00e9-de-choclo-300x243.jpg 300w, https:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2020\/09\/souffl\u00e9-de-choclo.jpg 597w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>5 choclos (elote o ma\u00edz tierno)<\/p>\n<p>4 huevos<\/p>\n<p>1\/2 taza de leche fresca<\/p>\n<p>1 taza de leche evaporada<\/p>\n<p>1\/2 taza de queso parmesano<\/p>\n<p>1\/2 taza de cebolla blanca picada<\/p>\n<p>1\/4 de taza de mantequilla<\/p>\n<p>1\/4 de cucharadita de nuez moscada<\/p>\n<p>sal y pimienta al gusto<\/p>\n<p>PREPARACI\u00d3N<\/p>\n<p>Dorar la cebolla en la mantequilla. Licuar los granos de choclos con la leche fresca, luego cernir. Agregar la leche evaporada y la cebolla blanca, llevar al fuego y cocinar hasta espesar. Dejar entibiar.<\/p>\n<p>Aparte batir las claras a punto de nieve e ir incorporando poco a poco las yemas, el queso parmesano\u00a0 y la mezcla de los choclos. Sazonar con la nuez moscada, la sal y la pimienta.<\/p>\n<p>Verter en un horno engrasado, llevar al horno moderado 350 grados F (175 grados C) de 35 a 40 minutos\u00a0 hasta que se cocine y se eleve. No abrir la puerta del horno hasta el final.\u00a0 Servir de inmediato.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El souffl\u00e9 es un delicioso y delicado plato de buen gusto.<\/p>\n","protected":false},"author":247,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[88386],"tags":[27048,1426661,16936,1426659],"class_list":["post-1208","post","type-post","status-publish","format-standard","hentry","category-pasteles","tag-choclo","tag-elote","tag-pastel","tag-souffle"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/1208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/users\/247"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/comments?post=1208"}],"version-history":[{"count":2,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/1208\/revisions"}],"predecessor-version":[{"id":1211,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/1208\/revisions\/1211"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/media?parent=1208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/categories?post=1208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/tags?post=1208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}