{"id":605,"date":"2015-01-05T16:47:54","date_gmt":"2015-01-05T16:47:54","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=605"},"modified":"2024-05-14T15:00:22","modified_gmt":"2024-05-14T13:00:22","slug":"pastis-mousse-de-llimona","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-mousse-de-limon\/","title":{"rendered":"Past\u00eds Mousse de Llimona"},"content":{"rendered":"<p>Aqu\u00ed a El Forner d&#039;Alella hem preparat una deliciosa Tarta Mousse de Lim\u00f3n, un past\u00eds semi fred que no requereix forn i \u00e9s summament digestiu. Segueix la nostra recepta pas a pas i gaudeix d\u00b4aquesta exquisidesa refrescant perfecta per a qualsevol ocasi\u00f3. Amb aquesta recepta aprofitem les clares ous que de vegades ens sobren d&#039;altres preparacions. <\/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=\"Past\u00eds de Mousse de Llimona\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/O0DCYnDkNOc?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<p>Per elaborar la base:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100 grs. Mantega<br>200 grs. Galetes Maria torrades<\/li>\n\n\n\n<li>Per a l&#039;elaboraci\u00f3 de la Cobertura:<\/li>\n\n\n\n<li>1 Sobre de Gelatina de Llimona en pols<br>260 ml. Aigua<\/li>\n<\/ul>\n\n\n\n<p>Per a l&#039;elaboraci\u00f3 de la Mousse:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 ml. Nata per muntar al 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>120 grs. Sucre m\u00f2lt<\/li>\n\n\n\n<li>4 Clares d&#039;ou<\/li>\n\n\n\n<li>75 grs. Suc de llimona<\/li>\n\n\n\n<li>Ratlladura de la pell d&#039;una Llimona<\/li>\n\n\n\n<li>1 Sobre de Gelatina Neutra en pols<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fonem la mantega al microones i la reservem fins que estigui a temperatura ambient.<\/li>\n\n\n\n<li>Triturem les galetes i les barregem amb la mantega fins a aconseguir una massa ben fina.<\/li>\n\n\n\n<li>Ho pastem amb les mans.<\/li>\n\n\n\n<li>Posem paper vegetal damunt una safata de forn i hi posem a sobre un c\u00e8rcol desmuntable d&#039;uns 25 cent\u00edmetres de di\u00e0metre.<\/li>\n\n\n\n<li>Omplim el fons del c\u00e8rcol amb la massa de les galetes prement b\u00e9 i procurant que ens quedi ben llis. Acabarem d&#039;allisar amb la base d&#039;un got. Reservarem la massa durant uns 30 minuts a la nevera.<\/li>\n\n\n\n<li>Muntem a punt de neu les clares d&#039;ou amb una mica de sal. A mig muntar les clares afegirem la meitat del sucre i continuarem batent. Reservarem.<\/li>\n\n\n\n<li>Posem en un pot el suc de llimona i quan estigui ben calent afegirem la gelatina neutra en pols. Remenarem b\u00e9 perqu\u00e8 no quedin grumolls i quan la gelatina estigui ben dissolta deixarem entebeir.<\/li>\n\n\n\n<li>Muntem la nata i gaireb\u00e9 al final de muntar hi afegirem la resta del sucre i la ratlladura de la llimona i acabarem de muntar la nata.<\/li>\n\n\n\n<li>Afegim a poc a poc les clares d&#039;ou a la nata i barrejarem amb moviments envoltants de baix a dalt procurant que no s&#039;abaixin les clares.<\/li>\n\n\n\n<li>Tot seguit afegirem la gelatina t\u00e8bia amb moviments envoltants i barrejarem b\u00e9.<\/li>\n\n\n\n<li>Passem la barreja al motlle procurant que ens quedi ben llis. Posarem el past\u00eds al congelador fins que estigui congelat.<\/li>\n\n\n\n<li>Posarem un cass\u00f3 al foc amb una mica d&#039;aigua i afegirem unes rodanxes de llimona ben fines i courem una mica perqu\u00e8 s&#039;estovin. Deixarem refredar. Les rodanxes de llimona ens serviran per decorar el past\u00eds.<\/li>\n\n\n\n<li>Per fer la gelatina de llimona posarem l&#039;aigua en un cass\u00f3 i quan comenci a bullir hi afegirem la gelatina de llimona en pols. Remenarem perqu\u00e8 no quedin grumolls i apaguem el foc. Deixarem entebeir.<\/li>\n\n\n\n<li>Decorem el past\u00eds amb les rodanxes de llimona ia sobre posarem la gelatina de llimona que ha de cobrir tot el past\u00eds.<\/li>\n\n\n\n<li>Posarem el past\u00eds al congelador fins que la gelatina estigui ben quallada.<\/li>\n\n\n\n<li>Desemmotllarem el c\u00e8rcol passant un drap ben calent pel c\u00e8rcol i aix\u00ed ser\u00e0 m\u00e9s f\u00e0cil desemmotllar el past\u00eds.<\/li>\n\n\n\n<li>Aquest past\u00eds \u00e9s semi-freda. \u00c9s millor treure-la del congelador una estona abans de consumir-la.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo del past\u00eds mousse de llimona per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Aqu\u00ed en El Forner de Alella hemos preparado una deliciosa Tarta Mousse de Lim\u00f3n, un pastel semi fr\u00edo que no requiere horno y es sumamente digestivo. Sigue nuestra receta paso a paso y disfruta de esta exquisitez refrescante perfecta para cualquier ocasi\u00f3n. Con esta receta aprovechamos las claras de huevo que a veces nos sobran [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12172,"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":[2,49],"tags":[1016,1017,1018,1019,1020,1021,1022,1023],"class_list":["post-605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","category-postres-caseros","tag-como-hacer-mousse-limon","tag-mousse-casera-de-limon","tag-mousse-de-limon","tag-pastel-de-mousse-limon","tag-postre-tradicional","tag-tarta-mouse-limon","tag-tarta-mousse-de-limon","tag-video-receta-mousse-de-limon"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/605","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=605"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/605\/revisions"}],"predecessor-version":[{"id":12175,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/605\/revisions\/12175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12172"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=605"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=605"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}