{"id":3617,"date":"2017-02-23T14:29:06","date_gmt":"2017-02-23T14:29:06","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3617"},"modified":"2024-04-21T20:07:54","modified_gmt":"2024-04-21T18:07:54","slug":"semifred-de-crema-davellanes-i-formatge","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/semifrio-de-crema-de-avellanas-y-queso\/","title":{"rendered":"Semifred de Crema d&#039;Avellanes i Formatge"},"content":{"rendered":"<p>Aquests postres Semifred de Crema d&#039;Avellanes i Formatge queda molt bonic ja que en desemmotllar-lo queden 2 capes ben diferenciades. Ho hem preparat de forma individual amb uns c\u00e8rcols de 7 cm. de di\u00e0metre, per\u00f2 es pot fer en forma de past\u00eds i queda espectacular. Si t&#039;agrada el nostre v\u00eddeo de Semifred de Crema d&#039;Avellanes i Formatge no oblidis clicar \u201cm&#039;agrada\u201d i compartir-ho, ens ajudar\u00e0s<\/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=\"Semifred de crema d&#039;avellanes i formatge\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/RXxH5M21B68?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 PER A 10 PERSONES:<\/h2>\n\n\n\n<p>Per a la Base:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>110 grs. Galetes Maria<\/li>\n\n\n\n<li>75 grs. Mantega<\/li>\n<\/ul>\n\n\n\n<p>Per a la capa de Crema d&#039;Avellanes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>125 grs. Crema d&#039;Avellanes tipus Nutella<\/li>\n\n\n\n<li>250 ml. Llet<\/li>\n\n\n\n<li>65 ml. Aigua<\/li>\n\n\n\n<li>30 grs. Sucre<\/li>\n\n\n\n<li>10 grs. Gelatina en pols neutra<\/li>\n<\/ul>\n\n\n\n<p>Per a la capa de Formatge:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>190 grs. Formatge tipus Philadelfia<\/li>\n\n\n\n<li>330 ml. Llet evaporada<\/li>\n\n\n\n<li>90 grs. Sucre<\/li>\n\n\n\n<li>65 ml. Aigua<\/li>\n\n\n\n<li>10 grs. gelatina en pols neutra<\/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>Fondrem la mantega al microones i triturem les galetes. Barregem-ho tot fins aconseguir una pasta homog\u00e8nia.<\/li>\n\n\n\n<li>Utilitzem uns c\u00e8rcols d&#039;uns 7 cmts. de di\u00e0metre com a motlles, es pot utilitzar un c\u00e8rcol rod\u00f3 gran per fer un sol past\u00eds. En una safata amb paper d&#039;enfornar per sobre posem els c\u00e8rcols i fem una base amb la pasta de galeta. Aixafarem la base perqu\u00e8 quedi ben compacta. El guardarem al frigor\u00edfic durant mitja hora com a m\u00ednim.<\/li>\n\n\n\n<li>Per fer la capa de crema d&#039;avellanes comen\u00e7arem posant un cass\u00f3 al foc amb l&#039;aigua i quan l&#039;aigua estigui a punt de bullir hi posarem la gelatina en pols remenant fins que quedi integrada la gelatina.<\/li>\n\n\n\n<li>Poseu en un got batedor la llet, el sucre i la crema d&#039;avellanes. Batem fins que quedi tot ben dissolt. Incorporem la gelatina i batem perqu\u00e8 es barregi tot.<\/li>\n\n\n\n<li>Omplim els motlles fins a la meitat i els guardem a la nevera fins que estigui quallada la crema d&#039;avellanes.<\/li>\n\n\n\n<li>Per fer la capa de formatge dissoldrem la gelatina en pols amb l&#039;aigua bullint i remourem fins que quedi ben dissolta la gelatina.<\/li>\n\n\n\n<li>En un got batedor hi posarem el formatge, la llet evaporada i el sucre i el batrem amb un batedor el\u00e8ctric. Afegirem la gelatina i acabarem de batre fins que tot estigui ben barrejat.<\/li>\n\n\n\n<li>Omplirem fins a la vora els motlles amb la barreja del formatge i els deixarem de nou al frigor\u00edfic fins que estiguin ben quallats.<\/li>\n\n\n\n<li>Per a la decoraci\u00f3 hem utilitzat xocolata fosa i hem fet un dibuix amb un dispensador. Aix\u00f2 ja \u00e9s al gust de cadasc\u00fa.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Semifred d&#039;Avellanes i Formatge per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Este postre Semifr\u00edo de Crema de Avellanas y Queso queda muy bonito ya que al desmoldarlo quedan 2 capas bien diferenciadas. Lo hemos preparado de forma individual con unos aros de 7 cm. de di\u00e1metro, pero se puede hacer en forma de tarta y queda espectacular. Si te gusta nuestro v\u00eddeo de Semifr\u00edo de Crema [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9849,"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":[3068,4868],"class_list":["post-3617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-caseros","tag-semifrio-de-crema-de-avellanas-y-queso","tag-semifrio-queso"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3617","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=3617"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3617\/revisions"}],"predecessor-version":[{"id":9851,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3617\/revisions\/9851"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9849"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}