{"id":41148,"date":"2017-02-02T20:03:44","date_gmt":"2017-02-02T19:03:44","guid":{"rendered":"https:\/\/canfali.com\/tarta-rosa-de-t\/"},"modified":"2017-02-02T20:03:44","modified_gmt":"2017-02-02T19:03:44","slug":"tarta-rosa-de-t","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/tarta-rosa-de-t\/","title":{"rendered":"Past\u00eds rosa de te"},"content":{"rendered":"

Gastrobar Picaetes. Xef, Andrea<\/strong><\/p>\n

INGREDIENTS 
\n– 1 bescuit 
\n– 450 gr. de maduixots 
\n– 175 gr. de nabius morats 
\n– 1 beina de vainilla. 
\n– 500 ml. de llet 
\n– 6 rovells d'ou 
\n– 150 gr.. de sucre 
\n– Sucre glas 
\n– 1 cullerada de te perfumat a la rosa 
\n– 5 fulles de gelatina 
\n– 200 ml. de nata líquida molt freda. <\/p>\n

PREPARACIÓ <\/p>\n

Rentar i assecar els maduixots i els nabius, retirar les fulles i els rabets i tallar els primers per la meitat. Tallar el bescuit en dos discos, aproximadament 2 cm. de grossor i 20 cm. de diàmetre. Obrir la beina de vainilla i afegir les llavors a la llet juntament amb el te. Calfar fins que quasi bulla. Retirar del foc i deixar en infusió durant 10 minuts. Colar. Remullar la gelatina en aigua freda. Batre els rovells amb el sucre, agregar la llet aromatitzada i tornar a posar a foc baix. Remoure fins que espessisca i la crema cobrisca el dors d'una cullera de fusta. Escórrer la gelatina i diluir-la en la crema. Deixar refredar. Muntar fermament la nata i incorporar-la a la crema. Folrar un motle desmuntable amb film de cuina. Emplenar amb la meitat de la mousse, disposar damunt un disc de bescuit i cobrir amb la resta de la mousse. Repartir damunt els maduixots i els nabius i acabar amb el segon disc de bescuit. Refrigerar vuit hores. Desmotllar sobre una font retirant el film i decorar amb nabius i sucre glas si es desitja.<\/p>\n","protected":false},"excerpt":{"rendered":"Gastrobar Picaetes. Xef, Andrea INGREDIENTS  – 1 bescuit  – 450 gr. de maduixots  – 175 gr. de nabius morats  – 1…","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"csco_display_header_overlay":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"footnotes":""},"categories":[26],"tags":[],"class_list":{"0":"post-41148","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recetas","7":"cs-entry","8":"cs-video-wrap"},"yoast_head":"\nPast\u00eds rosa de te - Canfali<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/canfali.com\/ca-es\/tarta-rosa-de-t\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Past\u00eds rosa de te\" \/>\n<meta property=\"og:description\" content=\"Gastrobar Picaetes. 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