{"id":7875,"date":"2023-04-06T09:59:00","date_gmt":"2023-04-06T07:59:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=7875"},"modified":"2024-04-10T16:02:41","modified_gmt":"2024-04-10T14:02:41","slug":"mona-de-pasqua-de-rovell-i-fruites","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/mona-de-pascua-de-yema-y-frutas\/","title":{"rendered":"Mona de Pasqua de Yema i Fruites"},"content":{"rendered":"<p>Deliciosa recepta de Mona de Pasqua de Yema i Fruites. Aquest any prepararem una Mona de Pasqua per a la nostra fillola, igual que tots els anys. Avui la farem coberta de Crema de Yema i adornada amb Fruites Confitades, tal com li agrada. Queda bon\u00edssima. <\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ykc65mghmQg\" 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:<\/h2>\n\n\n\n<p>Per fer el Pa de pessic:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 Ous grans<\/li>\n\n\n\n<li>350 gr. Farina d&#039;\u00fas com\u00fa<\/li>\n\n\n\n<li>350 gr. Sucre<\/li>\n\n\n\n<li>55 ml. Oli d&#039;Oliva<\/li>\n\n\n\n<li>55 ml. Llet<\/li>\n\n\n\n<li>16 gr. Llevat qu\u00edmic tipus Royal<\/li>\n\n\n\n<li>Ratlladura de Llimona<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n<\/ul>\n\n\n\n<p>Per fer el rovell:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 Gemmes d&#039;Ou grans<\/li>\n\n\n\n<li>240 gr. Sucre<\/li>\n\n\n\n<li>16 gr. Maizena<\/li>\n\n\n\n<li>100 ml. Aigua<\/li>\n\n\n\n<li>2 Fulles de Gelatina neutra<\/li>\n\n\n\n<li>Colorant groc<\/li>\n<\/ul>\n\n\n\n<p>Per fer l&#039;Alm\u00edvar:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 gr. Sucre<\/li>\n\n\n\n<li>125 ml. Aigua<\/li>\n\n\n\n<li>75 ml. Cointreau<\/li>\n<\/ul>\n\n\n\n<p>Per adornar<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>125 gr. Granet d&#039;Ametlla<\/li>\n\n\n\n<li>Fruites confitades al gust<\/li>\n\n\n\n<li>300 gr. Melmelada Albercoc per al farcit<\/li>\n<\/ul>\n\n\n\n<p>ELABORACI\u00d3:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Separarem els rovells de les clares d&#039;ou. Muntarem a punt de neu les clares amb una punteta de sal. A mig muntar hi afegirem la meitat del sucre.&nbsp;<\/li>\n\n\n\n<li>Batem els rovells amb la resta del sucre i la ratlladura de llimona, l&#039;oli i la llet fins que dobli el volum i tingui un color blanquin\u00f3s.<\/li>\n\n\n\n<li>Ajuntarem les clares muntades amb els rovells amb moviments envoltants, \u00e9s a dir de baix a dalt. Ho farem diverses vegades i aix\u00ed ens quedar\u00e0 ben barrejat.<\/li>\n\n\n\n<li>Tamisarem la farina juntament amb el llevat qu\u00edmic i la integrarem a poc a poc, sempre amb moviments envoltants, ja que la farina tendeix a anar cap avall i \u00e9s important integrar-la b\u00e9.<\/li>\n\n\n\n<li>Posarem un paper de coure a la base del motlle desmuntable. Untarem el motlle amb mantega.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 175 \u00ba cent\u00edgrads per dalt i baix i dipositarem la barreja. Donarem uns copets al motlle per treure les bombolles de la massa i enfornarem durant uns 40 minuts. Dep\u00e8n de cada forn. Cal fer la prova del escuradents i si surt sec, ja est\u00e0 cuit. El forn no es pot obrir fins transcorreguts gaireb\u00e9 els 40 minuts.<\/li>\n\n\n\n<li>Prepararem el rovell, posant en un bol el sucre i la maizena, remenarem una mica i afegirem els rovells d&#039;ou i l&#039;aigua i ho barrejarem tot fins que quedi ben integrat.<\/li>\n\n\n\n<li>Posarem a hidratar les fulles de gelatina amb aigua durant uns 5 minuts.<\/li>\n\n\n\n<li>En un cass\u00f3 posarem la barreja de rovells i amb el foc molt baix, al m\u00ednim, i sense deixar mai de remenar, courem la crema de rovell. Quan comenci a bullir apagarem immediatament el foc i hi afegirem la gelatina ben escorreguda. Remenarem amb un batedor per integrar la gelatina. Ara \u00e9s el moment d&#039;afegir-hi unes gotes de colorant alimentari i remoure&#039;l. Deixarem refredar.<\/li>\n\n\n\n<li>Per fer l&#039;alm\u00edvar posarem l&#039;aigua i el sucre en un cass\u00f3 i ho bullirem durant uns 2 minuts. Hi afegirem l&#039;alcohol i bullirem un minut m\u00e9s.<\/li>\n\n\n\n<li>Hem deixat refredar el pa de pessic. Tallarem una mica la part de dalt perqu\u00e8 quedi ben llis. Li donarem la volta i obrirem el pa de pessic per emplenar-lo amb un ganivet de serra. Farem tres capes.<\/li>\n\n\n\n<li>Una la ruixarem amb l&#039;alm\u00edvar i la cobrirem amb la melmelada. A sobre posarem la segona capa que tamb\u00e9 ruixarem amb l&#039;alm\u00edvar i cobrirem amb crema de rovell. La tercera capa nom\u00e9s hi posarem la crema de rovell, allisant-la.<\/li>\n\n\n\n<li>Als costats hi posarem una capa de crema de rovell i el granet d&#039;ametlla.<\/li>\n\n\n\n<li>Per adornar-la distribuirem per sobre la fruita confitada al nostre gust i hi posarem les plomes, els pollets i la figura de xocolata al centre.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Mona de Pasqua de Yema i Fruites per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Mona de Pasqua de Yemas i Fruites un past\u00eds tradicional per a Pasqua. Ja veur\u00e0s que bona quedar\u00e0<\/p>","protected":false},"author":1,"featured_media":8969,"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":[490,423,2],"tags":[4780],"class_list":["post-7875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-monas-de-pascua","category-especial-cuaresma-y-semana-santa","category-pasteleria-casera","tag-mona-de-pascua-de-yema-y-frutas"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/7875","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=7875"}],"version-history":[{"count":5,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/7875\/revisions"}],"predecessor-version":[{"id":8970,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/7875\/revisions\/8970"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/8969"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=7875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=7875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=7875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}