{"id":5276,"date":"2020-12-17T11:01:00","date_gmt":"2020-12-17T11:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5276"},"modified":"2024-04-12T11:06:40","modified_gmt":"2024-04-12T09:06:40","slug":"pastis-mousse-de-torro-de-xixona-amb-ametlles","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-mousse-de-turron-de-jijona-con-almendras\/","title":{"rendered":"Past\u00eds Mousse de Torr\u00f3 de Xixona amb Ametlles"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Espectacular Past\u00eds Mousse de Torr\u00f3 de Xixona amb Ametlles unes postres ideals per a festes. Pots preparar-lo per sorprendre els teus convidats o un cop finalitzades les festes per utilitzar el torr\u00f3 que t&#039;hagi sobrat per elaborar aquesta deliciosa mousse. Si vols pots congelar el torr\u00f3 de Xixona i fer-lo servir quan m\u00e9s et plagui.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/GZfiQLnjugU\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A UN MOTLLE DE 42 cms. Llarg x 29 cm. Ample<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer la Base:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>400 gr. Pa de pessic de Soletilla<\/li><li>150 gr. Mantega<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer el past\u00eds per a 25 persones:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>900 gr. Torr\u00f3 de Xixona<\/li><li>1.800 gr. Nata per muntar 35% mat\u00e8ria greix<\/li><li>240 gr. Sucre<\/li><li>6 Ous<\/li><li>450 ml. Llet<\/li><li>30 gr. Gelatina neutra en pols<\/li><li>1 pessic de Sal<\/li><li>250 gr. Ametlles filatejades<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Triturarem els bescuits de soletilla i els barrejarem amb la mantega fosa al microones. Amassarem fins a integrar-ho tot.<\/li><li>Distribuirem aquesta massa en una safata rectangular amb paper de coure al damunt. Aplanarem la massa amb les mans. Ha de quedar una capa fina. Ho guardarem al frigor\u00edfic durant uns 30 minuts.<\/li><li>Trossejarem el torr\u00f3 i ho posarem en un cass\u00f3 al foc juntament amb la llet. Remenarem constantment i de mica en mica s&#039;anir\u00e0 desfent el torr\u00f3. Cal fer-ho amb el foc molt baix i no deixar de remenar.<\/li><li>Separarem les clares dels ous i les muntarem a punt de neu amb una mica de sal.<\/li><li>Batem els rovells d&#039;ou juntament amb el sucre, fins que quedi una massa blanquinosa.<\/li><li>Incorporarem a poc a poc els rovells a la crema de torr\u00f3 que ha d&#039;estar a temperatura ambient. Barregem b\u00e9.<\/li><li>Escalfarem la barreja, remenant sempre perqu\u00e8 no s&#039;enganxi a la cassola i quan estigui ja calent apagarem el foc i afegirem la gelatina en pols, remenant en\u00e8rgicament fins que la gelatina es dissolgui. S&#039;ha de refredar la crema de torr\u00f3.<\/li><li>Amb el forn preescalfat a 200 \u00ba cent\u00edgrads torrarem les ametlles filatejades, removent-les de tant en tant perqu\u00e8 es daurin per un igual. Les deixarem refredar.<\/li><li>Muntarem la nata que l&#039;haurem deixat al congelador juntament amb el recipient durant uns 10 minuts, ja que aix\u00ed es munta amb m\u00e9s facilitat.<\/li><li>Un cop refredada la barreja que ten\u00edem preparada la incorporarem a poc a poc a la nata, amb moviments envoltants de baix a dalt.<\/li><li>Finalment afegirem les clares muntades i ho barrejarem tot amb moviments envoltants.<\/li><li>Dipositarem la massa a la safata i allisarem. Donarem uns copets a la safata perqu\u00e8 s&#039;aplani b\u00e9 i deixi anar les bombolles que hagin pogut quedar.<\/li><li>Seguidament cobrirem tota la superf\u00edcie amb les ametlles torrades i apretarem amb suavitat perqu\u00e8 s&#039;enganxin b\u00e9 les ametlles.<\/li><li>Guardarem el nostre past\u00eds 12 hores al congelador. Desemmotllarem el past\u00eds i el deixarem una estoneta a temperatura ambient perqu\u00e8 no quedi tan freda.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Tarta Mousse de Torr\u00f3 de Xixona amb Ametlles per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Espectacular Tarta Mousse de Turr\u00f3n de Jijona con Almendras un postre ideal para fiestas. Puedes prepararlo para sorprender a tus invitados o una vez finalizadas las fiestas para utilizar el turr\u00f3n que te haya sobrado para elaborar esta deliciosa mousse. Si quieres puedes congelar el turr\u00f3n de Jijona y usarlo cuando m\u00e1s te plazca. INGREDIENTES [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9293,"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":[2,254,106,105],"tags":[4011],"class_list":["post-5276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-postres-navidad","category-turrones-y-dulces","category-recetas-dulces-navidad","tag-tarta-mousse-de-turron-de-jijona-con-almendras"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5276","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=5276"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5276\/revisions"}],"predecessor-version":[{"id":8840,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5276\/revisions\/8840"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9293"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}