{"id":1761,"date":"2013-07-11T18:33:52","date_gmt":"2013-07-11T18:33:52","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1761"},"modified":"2024-04-24T17:28:31","modified_gmt":"2024-04-24T15:28:31","slug":"bescuit-de-formatge-cremos","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/biscuit-de-queso-cremoso\/","title":{"rendered":"Biscuit de Formatge Crem\u00f3s"},"content":{"rendered":"<p>Avui al Forner d&#039;Alella hem preparat un Biscuit Gelat de Formatge Crem\u00f3s, ja veureu que s\u00f3n unes postres molt senzilles de preparar i estic segur que si ho prepareu a casa us agradar\u00e0 molt. Esperem que us surti tan ric com aquest. D\u00f3na-li al play i mira com la Carme prepara aquests deliciosos Canalons.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Biscuit de Formatge Crem\u00f3s\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/guyRl7XL_No?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 grs. Formatge Crem\u00f3s (Philadefia)<\/li>\n\n\n\n<li>100 ml. Nata per muntar (Crema de Llet)<\/li>\n\n\n\n<li>50 grs. Sucre<\/li>\n\n\n\n<li>3 Gemmes d&#039;Ou<\/li>\n\n\n\n<li>30 ml. Ron Negre<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Posarem en un bol els tres rovells d&#039;ou i el sucre.<\/li>\n\n\n\n<li>Ho batrem amb unes varetes fins que ens quedi escum\u00f3s i adquireixin un color gaireb\u00e9 blanc.<\/li>\n\n\n\n<li>Afegirem el formatge crem\u00f3s i batrem amb les varetes fins que quedi tot integrat.<\/li>\n\n\n\n<li>Hi afegirem el rom negre i el batrem a m\u00e0 perqu\u00e8 quedi ben barrejat.<\/li>\n\n\n\n<li>La nata per muntar ha de tenir el 35% de mat\u00e8ria grassa com a m\u00ednim i abans de batre-la l&#039;hem deixada al congelador durant uns 10 minuts.<\/li>\n\n\n\n<li>Batrem la nata amb les varetes, ha de quedar una mica espessa, per\u00f2 sense arribar a estar del tot muntada.<\/li>\n\n\n\n<li>Incorporem la nata al bol que ten\u00edem amb la barreja preparada i l&#039;integrarem amb moviments envoltants, procurant que no baixi.<\/li>\n\n\n\n<li>Un cop llesta la barreja la posarem en quatre recipients petits i les passarem al congelador durant unes tres hores.<\/li>\n\n\n\n<li>Passat aquest temps ja estaran llestos per menjar els biscuits.<\/li>\n\n\n\n<li>Abans de servir-los, cal deixar-los una mica de temps fora del congelador perqu\u00e8 quedin m\u00e9s cremosos.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo d&#039;aquest bescuit crem\u00f3s de formatge per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy en el Forner de Alella hemos preparado un Biscuit Helado de Queso Cremoso, ya ver\u00e9is que es un postre muy sencillo de preparar y estoy seguro que si lo prepar\u00e1is en casa os gustar\u00e1 mucho. Esperamos que os salga tan rico como \u00e9ste.Dale al play y mira c\u00f3mo Carmen prepara estos deliciosos Canalones. INGREDIENTES: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10517,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[49,254,105],"tags":[1820,4913],"class_list":["post-1761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-caseros","category-postres-navidad","category-recetas-dulces-navidad","tag-biscuit-de-queso-cremoso","tag-receta-queso-cremoso"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=1761"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1761\/revisions"}],"predecessor-version":[{"id":10519,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1761\/revisions\/10519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10517"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}