{"id":3307,"date":"2016-10-20T13:28:45","date_gmt":"2016-10-20T13:28:45","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3307"},"modified":"2024-04-23T14:21:53","modified_gmt":"2024-04-23T12:21:53","slug":"pastissets-semifreds-de-pressec","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pastelitos-semifrios-de-melocoton\/","title":{"rendered":"Pastissets Semifreds de pr\u00e9ssec"},"content":{"rendered":"<p>Aquests Pastissets Semifreds de Pr\u00e9ssec s\u00f3n una mousse que hem preparat de forma individual amb uns c\u00e8rcols sense base, per\u00f2 tamb\u00e9 es poden fer en forma de past\u00eds amb un c\u00e8rcol gran i queda tamb\u00e9 espectacular. Si t&#039;agrada la nostra v\u00eddeo recepta dels pastissos individuals amb gust de pr\u00e9ssec comparteix-ho, ens ajudar\u00e0s.<\/p>\n\n\n\n<div id=\"schema-videoobject\" class=\"video-container\"><iframe src=\"https:\/\/www.youtube.com\/embed\/y3Ih6V0w0co?rel=0&amp;amp\" width=\"853\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<p>Per a la Base:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>110 grs. galetes Maria<\/li><li>75 grs. Mantega<\/li><\/ul>\n\n\n\n<p>Per al Semifred:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250 grs. Formatge Philadelfia<\/li><li>250 ml. Nata per muntar al 35% mat\u00e8ria greix<\/li><li>2 Iogurts grecs blancs<\/li><li>80 grs. Sucre<\/li><li>360 grs. Pr\u00e9ssec a Alm\u00edvar<\/li><li>50 grs. Ametlla Crocanti<\/li><li>10 grs. Gelatina en pols neutra<\/li><\/ul>\n\n\n\n<p>Per cobrir el Sem\u00edfri:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>170 grs. Pr\u00e9ssec a Alm\u00edvar<\/li><li>2 Fulles de Gelatina neutra<\/li><li>150 ml. Alm\u00edvar del pot de pr\u00e9ssec<\/li><li>50 ml. Aigua<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Per fer la base dels pastissets semifreds de pr\u00e9ssec piquem les galetes i afegim la mantega que hem fos al microones, ha de quedar l\u00edquida. Ho barregem tot fins a aconseguir una pasta.<\/li><li>En una safata hi posem paper de fornejar i uns c\u00e8rcols d&#039;uns 7\/8 mil\u00b7l\u00edmetres de di\u00e0metre.<\/li><li>Posem la massa de galeta al fons dels c\u00e8rcols fent una capa for\u00e7a fina que aixafarem b\u00e9 perqu\u00e8 es compacte. Guardarem els c\u00e8rcols al frigor\u00edfic durant una mitja hora.<\/li><li>Dissolem la gelatina en pols amb una mica de la nata. Posem al foc un cass\u00f3 amb el sucre, la nata i la gelatina dissolta. Remenarem constantment perqu\u00e8 no es facin grumolls i quan comenci a bullir apagarem el foc. Deixarem temperar la barreja.<\/li><li>Posem en un bol el formatge crem\u00f3s, els iogurts i la barreja que ten\u00edem preparada. Batem b\u00e9 amb unes varetes el\u00e8ctriques perqu\u00e8 quedi ben barrejat.<\/li><li>Hi afegim el pr\u00e9ssec tallat ben petit\u00f3 i l&#039;ametlla crocanti. Remenem b\u00e9 per integrar-ho tot.<\/li><li>Folrem els c\u00e8rcols amb paper d&#039;enfornar i els farcim amb la nostra barreja deixant espai per poder-los cobrir amb la gelatina. Posem els pastissets al frigor\u00edfic durant una hora.<br>Hidratem les 2 fulles de gelatina en aigua freda durant uns 5 minuts.<\/li><li>En un got batedor posem el pr\u00e9ssec en alm\u00edvar, l&#039;aigua i una mica de l&#039;alm\u00edvar del pot.<\/li><li>Batem b\u00e9 i escalfem la barreja al foc. Quan comenci a bullir apaguem el foc i hi afegim la gelatina ben escorreguda. Remenem perqu\u00e8 s&#039;integri totalment la gelatina.<\/li><li>Reservem fins que quedi a temperatura ambient.<br>Cobrim els pastissets amb la gelatina i els deixem al frigor\u00edfic un m\u00ednim de 4 hores.<\/li><li>Podem adornar-los amb xocolata fosa per sobre fent uns dibuixets amb un dispensador o una m\u00e0niga pastissera amb un filtre molt fi. Es pot adornar tamb\u00e9 amb una fulla de menta o el que m\u00e9s us agradi.<\/li><li>Desemmotllem i traiem el paper del voltant<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Pastissets Semifreds de Pr\u00e9ssec per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Estos Pastelitos Semifr\u00edos de Melocot\u00f3n son una mousse que hemos preparado de forma individual con unos aros sin base, pero tambi\u00e9n se pueden hacer en forma de tarta con un aro grande y queda tambi\u00e9n espectacular. Si te gusta nuestra v\u00eddeo receta de los pasteles individuales con sabor a melocot\u00f3n comp\u00e1rtelo, nos ayudar\u00e1s. Ingredientes: Para [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10140,"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":[2],"tags":[2873,2874,2875,2876,2877,2878,2879,2880],"class_list":["post-3307","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-como-hacer-pastelitos-de-melocoton","tag-mouse-de-melocoton","tag-pastelitos-semifrios-de-melocoton","tag-pastisets-de-pressec","tag-receta-mousse-de-melocoton","tag-receta-pastelitos-melocoton","tag-semifrio-de-melocoton","tag-video-receta-pastelitos-de-melocoton"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3307","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=3307"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3307\/revisions"}],"predecessor-version":[{"id":10142,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3307\/revisions\/10142"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10140"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}