{"id":8221,"date":"2023-12-28T10:13:00","date_gmt":"2023-12-28T09:13:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=8221"},"modified":"2024-04-10T16:21:47","modified_gmt":"2024-04-10T14:21:47","slug":"pastis-mousse-torron-xocolata","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-mousse-turron-chocolate\/","title":{"rendered":"Past\u00eds Mousse de Torr\u00f3 i Xocolata"},"content":{"rendered":"<p>Prepara un deiciosa Tarta Mousse de Torr\u00f3 i Xocolata, moltes vegades despr\u00e9s de les celebracions nadalenques, solem trobar-nos amb exquisides restes de torr\u00f3 de Xixona, i quina millor manera de donar-los vida que confeccionant aquest deliciosa Past\u00eds de Torr\u00f3 Semifrea, coronada amb una temptadora Ganache de Xocolata. La versatilitat del torr\u00f3, que es pot guardar al congelador per ser gaudit en qualsevol moment, fa d&#039;aquesta recepta una opci\u00f3 perfecta per a diverses ocasions. Ja sigui per celebrar un aniversari o simplement sorprendre els petits de la casa amb colorits Lacasitos, aquest past\u00eds promet delectar els paladars m\u00e9s exigents.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/yG7L0ayHkZg\" 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 UN MOTLLE DE 25 cm. x 6 cm. d&#039;alt:<\/h2>\n\n\n\n<p>Per a la Base:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 gr. Pa de pessic Soletilla<\/li>\n\n\n\n<li>100 gr. Mantega<\/li>\n<\/ul>\n\n\n\n<p>Per a la Mousse:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 gr. Torr\u00f3 de Xixona<\/li>\n\n\n\n<li>500 ml. Nata per muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>150 ml. Llet<\/li>\n\n\n\n<li>3 Ous<\/li>\n\n\n\n<li>75 gr. Sucre<\/li>\n\n\n\n<li>6 Fulles de Gelatina neutra<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n\n\n\n<li>25 ml. Llet per desfer la gelatina<\/li>\n<\/ul>\n\n\n\n<p>Per a la Cobertura de Xocolata:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 ml. Nata muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>200 gr. Xocolata per fondre 70% cacau<\/li>\n\n\n\n<li>40 gr. Mantega<\/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>Triturarem els bescuits de soletilla i afegirem la mantega que pr\u00e8viament hem fos al microones. Ho integrarem fins a aconseguir una massa compacta.<\/li>\n\n\n\n<li>Utilitzarem un motlle desmuntable de 25 cent\u00edmetres de di\u00e0metre per 6 cent\u00edmetres d&#039;al\u00e7ada i al fons hi posarem un paper de coure i al voltant del motlle hi posarem un acetat que hem tallat. Es pot posar als costats paper de coure.&nbsp;<\/li>\n\n\n\n<li>Posarem la massa que hem preparat al fons del motlle i aixafarem amb el fons d&#039;un got per allisar-lo. Ho guardarem al frigor\u00edfic durant uns 30 minuts.<\/li>\n\n\n\n<li>En un cass\u00f3 posarem el torr\u00f3 trossejat i la llet, i amb el foc molt baix i sense deixar de remoure ho integrarem, i quan estigui ben barrejat apagarem el foc.<\/li>\n\n\n\n<li>Muntarem les clares d&#039;ou amb un pessic de sal fins a aconseguir el punt de neu.<\/li>\n\n\n\n<li>Hidratarem les plaques de gelatina amb aigua durant 5 minuts aproximadament.<\/li>\n\n\n\n<li>Amb unes varetes el\u00e8ctriques batrem els rovells i el sucre fins que tinguin un color blanquin\u00f3s. Amb les varetes barrejarem la crema de torr\u00f3 amb els rovells en diverses vegades perqu\u00e8 s&#039;integri b\u00e9.<\/li>\n\n\n\n<li>Afegirem amb moviments envoltants la nata muntada i seguidament amb un batedor manual, incorporarem les clares muntades, tamb\u00e9 amb moviments envoltants procurant que no es baixin. Passarem la barreja al motlle i donarem uns copets al motlle per allisar-ho b\u00e9 i el guardarem tota la nit al frigor\u00edfic.<\/li>\n\n\n\n<li>Per fer el ganache de xocolata posarem un cass\u00f3 al foc amb la nata per muntar i quan comenci a bullir apagarem el foc i afegirem la nata a un bol on haurem dipositat la xocolata trossejada ben petit\u00f3. Amb un batedor l&#039;integrarem fins que es fongui completament la xocolata. Tot seguit afegirem la mantega i la integrarem.<\/li>\n\n\n\n<li>Posarem el ganache de xocolata per sobre del past\u00eds movent-lo perqu\u00e8 la xocolata es distribueixi totalment i quedi tot el past\u00eds cobert per la xocolata.<\/li>\n\n\n\n<li>L&#039;hem guardat a la nevera durant dues hores abans de desemmotllar-la. <\/li>\n\n\n\n<li>La decorem amb gralles de xocolata per\u00f2 es pot fer amb el que m\u00e9s us agradi.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Tarta Mousse de Torr\u00f3 i Xocolata per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Prepara una deiciosa Tarta Mousse de Turr\u00f3n y Chocolate, muchas veces despu\u00e9s de las celebraciones navide\u00f1as, solemos encontrarnos con exquisitos restos de turr\u00f3n de Jijona, y qu\u00e9 mejor manera de darles vida que confeccionando esta deliciosa Tarta de Turr\u00f3n Semifr\u00eda, coronada con una tentadora Ganache de Chocolate. La versatilidad del turr\u00f3n, que puede guardarse en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9007,"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":[105,2,254],"tags":[4831],"class_list":["post-8221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-dulces-navidad","category-pasteleria-casera","category-postres-navidad","tag-tarta-mousse-de-turron-y-chocolate"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/8221","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=8221"}],"version-history":[{"count":5,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/8221\/revisions"}],"predecessor-version":[{"id":9008,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/8221\/revisions\/9008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9007"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=8221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=8221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=8221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}