{"id":3503,"date":"2016-12-29T14:27:13","date_gmt":"2016-12-29T14:27:13","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3503"},"modified":"2024-05-14T11:44:36","modified_gmt":"2024-05-14T09:44:36","slug":"panacota-de-vainilla-amb-coulis-de-gerds","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/panacota-de-vainilla-con-coulis-de-frambuesa\/","title":{"rendered":"Panacota de Vainilla amb Coulis de Gerds"},"content":{"rendered":"<p>Avui el Forner d&#039;Alella prepara una recepta italiana com \u00e9s aquesta Panacota de Vainilla amb Coulis de Gerds. \u00c9s unes postres molt f\u00e0cils per fer a casa i queda riqu\u00edssim. Ja saps si t&#039;agrada aquesta recepta comparteix-la, ens ajudar\u00e0s.<br>Aix\u00ed \u00e9s com preparem aquestes delicioses postres:<\/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=\"Panacota de vainilla amb coulis de gerds\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/MF7bA3dPSkg?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>500 grs. Nata per muntar al 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>50 grs. Sucre<\/li>\n\n\n\n<li>2 L\u00e0mines de gelatina neutra<\/li>\n\n\n\n<li>1 Beina de Vainilla<\/li>\n\n\n\n<li>150 grs. Gerds<\/li>\n\n\n\n<li>40 grs. Sucre m\u00f2lt<\/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>Tallem la beina de vainilla per la meitat i amb un ganivet rasquem la polpa.<\/li>\n\n\n\n<li>Posem en un cass\u00f3 la nata, el sucre i la polpa de la vainilla. Remenarem i quan comenci a bullir baixarem el foc i ho courem a foc lent durant uns 10 minuts remenant constantment. Apagarem el foc i deixarem reposar la nata durant uns 5 minuts<br>Hidratem la gelatina en aigua freda durant 5 minuts. Escorrem la gelatina amb les mans i l&#039;afegim a la nata remenant fins que quedi ben integrada.<\/li>\n\n\n\n<li>Posarem la panacota en uns recipients de vidre, deixant un espai lliure per posar despr\u00e9s el coulis.<\/li>\n\n\n\n<li>Quan estigui freda la panacota guardarem els recipients tapats amb paper film al frigor\u00edfic durant 4 hores com a m\u00ednim.<\/li>\n\n\n\n<li>Transcorregut aquest temps preparem el coulis de gerds. Posem en un recipient els gerds i el sucre m\u00f2lt. Batem b\u00e9 amb un batedor el\u00e8ctric. Es pot colar despr\u00e9s.<\/li>\n\n\n\n<li>Cobrim totalment la panacota amb el coulis de gerds i adornem per sobre amb un gerd i unes fulletes de menta, o amb el que m\u00e9s us agradi.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Panacota de Vainilla amb coulis de Gerds per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy el Forner de Alella prepara una receta italiana como es esta Panacota de Vainilla con Coulis de Frambuesa. Es un postre muy f\u00e1cil para hacer en casa y queda riqu\u00edsimo. Ya sabes si te gusta esta receta\u00a0comp\u00e1rtela, nos ayudar\u00e1s.As\u00ed es c\u00f3mo preparamos este delicioso postre: INGREDIENTES: ELABORACION: Os aconsejo que ve\u00e1is nuestro v\u00eddeo de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11995,"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],"tags":[3019,4996,4997],"class_list":["post-3503","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-caseros","tag-panacota-de-vainilla-con-coulis-de-frambuesa","tag-panacota-frambuesa","tag-receta-panacota"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3503","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=3503"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3503\/revisions"}],"predecessor-version":[{"id":11998,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3503\/revisions\/11998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11995"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}