{"id":861,"date":"2013-05-03T18:19:18","date_gmt":"2013-05-03T18:19:18","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=861"},"modified":"2024-04-23T17:41:57","modified_gmt":"2024-04-23T15:41:57","slug":"gelatina-de-poma","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/gelatina-de-manzana\/","title":{"rendered":"Gelatina de Poma"},"content":{"rendered":"<p>Avui prepararem pas a pas una deliciosa Gelatina de Poma que ser\u00e0 la teva aliada ideal per donar brillantor als teus pastissos i pastissos! Aquesta recepta \u00e9s molt \u00fatil en rebosteria, ja que la gelatina de poma ressalta la bellesa i frescor de les fruites a les teves creacions. Amb ingredients simples i un proc\u00e9s senzill, podr\u00e0s donar un toc professional a les teves postres casolanes. <\/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=\"Gelatina de poma ( per pintar pastissos )\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/1iofq08TP2M?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<ul class=\"wp-block-list\">\n<li>Pells i cors de pomes<\/li>\n\n\n\n<li>Sucre<\/li>\n\n\n\n<li>Aigua<\/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>La quantitat dels ingredients dependr\u00e0 de quanta gelatina vulgueu fer. Al v\u00eddeo us donem la proporci\u00f3 de sucre segons la quantitat del l\u00edquid obtingut en bullir les pells.<\/li>\n\n\n\n<li>Les pells i els cors de poma, els cobrirem daigua i ho posarem a bullir.<\/li>\n\n\n\n<li>Tingueu en compte que \u00e9s millor que les pomes siguin una mica verdes, ja que tenen m\u00e9s pectina.<\/li>\n\n\n\n<li>Quan les pells i els cors de les pomes estiguin tous, els traurem del foc ja que la pectina es degrada, si cou massa.<\/li>\n\n\n\n<li>Colarem el brou i mesurarem la quantitat de l\u00edquid que hagi quedat.<\/li>\n\n\n\n<li>Per fer la gelatina, la proporci\u00f3 \u00e9s de 600 gr. de sucre per un litre daigua.<\/li>\n\n\n\n<li>Barrejarem el l\u00edquid amb el sucre i tornarem a bullir.<\/li>\n\n\n\n<li>Veurem que el l\u00edquid ens quedar\u00e0 t\u00e8rbol i marr\u00f3, \u00e9s normal. Quan estigui cuit, ens quedar\u00e0 brillant i transl\u00facid.<\/li>\n\n\n\n<li>Bullirem fins que es vagi espessint i que quedi la cullera napada.<\/li>\n\n\n\n<li>Deixarem refredar i el podrem guardar en un pot tancat al frigor\u00edfic fins a la seva utilitzaci\u00f3.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us recomano que veieu el v\u00eddeo de la gelatina de poma per a una millor comprensi\u00f3 de tot el que s&#039;explica aqu\u00ed<\/h3>","protected":false},"excerpt":{"rendered":"<p>\u00a1Hoy vamos a preparar paso a paso una deliciosa Gelatina de Manzana que ser\u00e1 tu aliada ideal para dar brillo a tus pasteles y tartas! Esta receta es muy \u00fatil en reposter\u00eda, ya que la gelatina de manzana resalta la belleza y frescura de las frutas en tus creaciones. Con ingredientes simples y un proceso [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10317,"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],"tags":[1171,1172,1173,1174],"class_list":["post-861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-gelatina-manzana","tag-gelatina-manzana-casera","tag-gelatina-para-decorar-pasteles","tag-video-receta-gelatina-de-manzana"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/861","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=861"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/861\/revisions"}],"predecessor-version":[{"id":10322,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/861\/revisions\/10322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10317"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}