{"id":56934,"date":"2023-11-27T12:36:00","date_gmt":"2023-11-27T11:36:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/gelat-avellana\/"},"modified":"2026-04-22T15:00:15","modified_gmt":"2026-04-22T13:00:15","slug":"gelat-avellana","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/gelat-avellana\/","title":{"rendered":"Gelat d&#8217;avellana"},"content":{"rendered":"\n<p>El <strong>gelat d&#8217;avellana<\/strong> \u00e9s, sens dubte, un dels grans cl\u00e0ssics de l&#8217;alta gastronomia, apreciat pel seu sabor profund i la seva textura cremosa. No obstant aix\u00f2, aconseguir un gelat que combini intensitat arom\u00e0tica, suavitat i estabilitat no \u00e9s una tasca senzilla.  <\/p>\n\n<p>El protagonista t\u00e8cnic d&#8217;aquesta f\u00f3rmula \u00e9s l&#8217;estabilitzant <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/procrema-100-fred-calent-natur\/\" target=\"_blank\" rel=\"noreferrer noopener\">Procrema 100 Caliente\/Fr\u00edo Natur<\/a>, una soluci\u00f3 que permet treballar tant en fred com en calent, adaptant-se a les necessitats de cada xef i facilitant l&#8217;elaboraci\u00f3 de gelats amb resultats professionals. Aquest estabilitzant no nom\u00e9s millora la textura i la cremositat, sin\u00f3 que tamb\u00e9 ajuda a controlar la formaci\u00f3 de cristalls de gel, garantint una experi\u00e8ncia sensorial suau i homog\u00e8nia a cada cullerada. <\/p>\n\n<p>La recepta es completa amb aigua, sucre, dextrosa i glicerina l\u00edquida, que aporten dol\u00e7or equilibrada i ajuden a modular la textura final. Per\u00f2 la veritable \u00e0nima del gelat \u00e9s la pasta pura d&#8217;avellanes torrades, seleccionada per la seva intensitat i el seu perfil arom\u00e0tic \u00fanic, que transforma aquest gelat en una aut\u00e8ntica del\u00edcia. <\/p>\n\n<p>El proc\u00e9s \u00e9s senzill per\u00f2 requereix precisi\u00f3: barrejar b\u00e9 tots els ingredients, madurar la barreja en fred durant unes hores per potenciar els sabors i assegurar l&#8217;estructura, i finalment turbinar i congelar per obtenir un gelat d&#8217;avellana irresistible.<\/p>\n","protected":false},"featured_media":56917,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[983,988,1001],"especialidad":[981],"tecnica-y-aplicacion":[984],"class_list":["post-56934","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturitzants","receta-categorias-sucres-tecnics","receta-categorias-fruits-secs-ca","especialidad-gelateria","tecnica-y-aplicacion-gelats"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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