{"id":6116,"date":"2021-05-27T12:00:00","date_gmt":"2021-05-27T10:00:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6116"},"modified":"2024-04-11T17:28:53","modified_gmt":"2024-04-11T15:28:53","slug":"semifred-de-formatge-amb-mel","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/semifrio-de-queso-con-miel\/","title":{"rendered":"Semifred de Formatge amb Mel"},"content":{"rendered":"<p>Aquests s\u00f3n uns deliciosos Pastissets de Crema de Formatge amb Mel, un Semifred de Formatge amb Mel que est\u00e0 espectacularment bo. Aquests s\u00f3n unes postres molt apropiades per despr\u00e9s d&#039;un bon menjar. El semifred est\u00e0 en format individual i t\u00e9 una base de galetes, per dins porten mitja esfera o un quadradet de gelatina de mel i acaben ben embolicats per un formatge crema. <\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/a-LGhqlYu-M\" title=\"YouTube v\u00eddeo player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 6 CERCLES DE 7 CM. DE DIAMETRE:<\/h2>\n\n\n\n<p>Per fer les esferes de mel:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100 gr. Mel<\/li><li>40 ml. Aigua calenta<\/li><li>5 Fulles de Gelatina neutra<\/li><\/ul>\n\n\n\n<p>Per fer la Base:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>105 gr. Galetes tipus Digestive<\/li><li>50 gr. Mantega<\/li><\/ul>\n\n\n\n<p>Per a la Crema de Formatge:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 gemmes d&#039;ou<\/li><li>40 ml. Aigua&nbsp;<\/li><li>50 gr. Sucre<\/li><li>90 gr. Mel<\/li><li>225 gr. Formatge Crema tipus Philadelphia<\/li><li>300 gr. Nata per muntar 35% mat\u00e8ria greix<\/li><li>9 Fulles de Gelatina neutra<\/li><li>Colorant alimentari groc<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Hidratarem les fulles de gelatina amb aigua durant uns 5 minuts.<\/li><li>Escalfarem la mel i l&#039;aigua al microones. Afegirem la gelatina ben escorreguda. Remenarem fins que la gelatina s&#039;hagi integrat totalment.<\/li><li>En una gla\u00e7onera de fer gla\u00e7ons de gel, si pot ser rodons i de silicona, els farcirem amb la barreja preparada. Els guardarem al congelador fins que estiguin ben congelats.<\/li><li>Triturarem les galetes fins que quedin com si fos farina. Fondrem la mantega al microones, i barrejarem amb les galetes fins aconseguir una pasta ben fina.<\/li><li>Els motlles els hem posat a una safata coberta amb paper vegetal. Tallarem unes tires de paper vegetal a la mida del motlle i els folrarem.<\/li><li>Al fons posarem la massa de galetes, prement b\u00e9 per cobrir tot el fons. Els deixarem al frigor\u00edfic durant uns 30 minuts.<\/li><li>Per fer la crema de formatge posarem a hidratar les plaques de gelatina en aigua durant uns 5 minuts.<\/li><li>En un bol hi posarem la mel, l&#039;aigua, el sucre i els rovells d&#039;ou. Batrem perqu\u00e8 quedi tot ben barrejat.<\/li><li>Posarem al foc un cass\u00f3 amb aigua i damunt dipositarem el bol amb la barreja preparada. Hem de coure&#039;l al bany maria, remenant constantment. Ens ha d&#039;arribar fins a 60 \u00ba cent\u00edgrads, \u00e9s a dir abans que comenci a bullir, apagarem el foc. Escorrerem la gelatina i l&#039;afegirem a la barreja, remenant fins que s&#039;integri.<\/li><li>Afegirem tamb\u00e9 el formatge crema i l&#039;integrarem totalment. Deixarem refredar.<\/li><li>Muntarem la nata ia mig muntar hi afegirem el sucre. Batrem una mica m\u00e9s, no ha de quedar muntada del tot.<\/li><li>Agregarem a poc a poc la crema de formatge a la nata i la integrarem amb moviments envoltants.<\/li><li>Posarem una mica de la barreja al fons del motlle. Desemmotllem els gla\u00e7ons de mel i els introdu\u00efm als motlles. Cobrirem amb m\u00e9s crema de formatge procurant que quedi espai per a la decoraci\u00f3 final. Allisem, donant uns copets i els deixarem de nou al frigor\u00edfic durant uns 30 minuts.<\/li><li>Afegirem el colorant alimentari a la crema de formatge que ens ha sobrat. Barregeu-ho fins que quedi tot d&#039;un color uniforme.<\/li><li>Omplirem els motlles amb aquesta barreja i per sobre posarem paper de bombolles tallat a la mida dels motlles. Apretarem una mica i despr\u00e9s quedar\u00e0 un dibuix que ens far\u00e0 la sensaci\u00f3 que \u00e9s una bresca d&#039;abelles. Els deixarem al congelador durant unes 3 hores com a m\u00ednim.<\/li><li>Amb cura traurem el paper de bombolles. Apretarem el motlle per baix i desemmotllarem els nostres semifreds de formatge. Treurem el paper que anava al voltant dels pastissets i despr\u00e9s els decorarem per sobre amb una mica de mel que ha de ser una mica l\u00edquida.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Semifred de Formatge amb Mel per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Estos son unos deliciosos Pastelitos&nbsp; de Crema de Queso con Miel, uno Semifr\u00edo de Queso con Miel que est\u00e1 espectacularmente bueno. Este es un postre muy apropiados para despu\u00e9s de una buena comida. El semifr\u00edo est\u00e1 en formato individual y tiene una base de galletas, por dentro llevan media esfera o un cuadradito de gelatina [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9142,"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":[4397,3749,4399,4398,4396],"class_list":["post-6116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-caseros","tag-pastelitos-de-queso-y-miel","tag-postre-semifrio","tag-postres-queso-y-miel","tag-postres-semifrios","tag-semifrio-de-queso-con-miel"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6116","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=6116"}],"version-history":[{"count":4,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6116\/revisions"}],"predecessor-version":[{"id":8791,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6116\/revisions\/8791"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9142"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}