{"id":62914,"date":"2026-02-10T08:59:16","date_gmt":"2026-02-10T07:59:16","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/individual-gelat-avellana-taronja\/"},"modified":"2026-04-22T14:51:27","modified_gmt":"2026-04-22T12:51:27","slug":"individual-gelat-avellana-taronja","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/individual-gelat-avellana-taronja\/","title":{"rendered":"Individual Gelat Avellana Taronja"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">El <strong>Individual gelat avellana\u2013taronja<\/strong> \u00e9s una d&#8217;aquelles creacions que mostren com la <em>pastisseria gelada<\/em> s&#8217;ha convertit en una alternativa s\u00f2lida, creativa i plenament gastron\u00f2mica dins de la restauraci\u00f3 contempor\u00e0nia.<\/p>\n\n<p class=\"wp-block-paragraph\">Aquesta recepta ha estat elaborada per <strong>R\u00e9mi Montagne, <\/strong>xef pastisser gelader i Campi\u00f3 del M\u00f3n de Gelateria 2018, en el marc d&#8217;una col\u00b7laboraci\u00f3 amb les marques de<strong> Valrhona Selection:<\/strong> <em>Valrhona, Sosa Ingredients, Adamance i Norohy.<\/em> Una sinergia que posa en valor el treball t\u00e8cnic, l&#8217;excel\u00b7l\u00e8ncia del producte i la visi\u00f3 moderna de les postres de restaurant.<\/p>\n\n<h2 class=\"wp-block-heading\">Postres gelades<\/h2>\n\n<p class=\"wp-block-paragraph\">Les postres gelades ofereixen avui m\u00faltiples avantatges a la sala: permeten anticipar la producci\u00f3, garanteixen regularitat en el servei i aporten frescor i lleugeresa al final del men\u00fa. <\/p>\n\n<p class=\"wp-block-paragraph\">En aquest individual, <strong>R\u00e9mi Montagne<\/strong> construeix un equilibri prec\u00eds entre textures i temperatures, combinant un <em>pa de pessic esponj\u00f3s, un crem\u00f3s de pralin\u00e9 d&#8217;avellana de perfil profund i torrat, una pasta sabl\u00e9 d&#8217;avellana <\/em>que aporta estructura i un <em>sorbet de taronja sanguina<\/em> que introdueix tensi\u00f3, acidesa i frescor.<\/p>\n\n<p class=\"wp-block-paragraph\">El <strong>sorbet de taronja<\/strong> \u00e9s una pe\u00e7a clau de la recepta on es treballa amb <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/profiber-stab-5\/\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/profiber-stab-5\/\" target=\"_blank\" rel=\"noreferrer noopener\">Profiber Stab 5,<\/a> un estabilitzant que permet obtenir una textura fina, estable i neta. El seu \u00fas facilita una millor retenci\u00f3 d&#8217;aigua, una sensaci\u00f3 a la boca m\u00e9s untuosa i una fusi\u00f3 controlada, qualitats essencials en un sorbet destinat a integrar-se en unes postres d&#8217;alta pastisseria.  <\/p>\n\n<p class=\"wp-block-paragraph\">El resultat \u00e9s un sorbet amb sabor prec\u00eds, sense cristal\u00b7litzaci\u00f3 excessiva i amb un comportament \u00f2ptim en el servei.<\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"featured_media":62801,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1225],"receta-categorias":[988,983],"especialidad":[981,982],"tecnica-y-aplicacion":[984],"receta-dificultad":[],"receta-propiedades":[],"class_list":["post-62914","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-remi-montagne-2","receta-categorias-sucres-tecnics","receta-categorias-texturitzants","especialidad-gelateria","especialidad-restauracio","tecnica-y-aplicacion-gelats"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - 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