{"id":65292,"date":"2026-02-26T08:00:00","date_gmt":"2026-02-26T07:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=65292"},"modified":"2026-04-21T08:37:17","modified_gmt":"2026-04-21T06:37:17","slug":"kataif-canollo","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/kataif-canollo\/","title":{"rendered":"Kataif Canollo"},"content":{"rendered":"\n

Durant el mes de Ramad\u00e0, les cuines bateguen amb una energia especial. En caure el sol, l’iftar no \u00e9s nom\u00e9s un dinar: \u00e9s una abra\u00e7ada compartida, un murmuri dol\u00e7 despr\u00e9s de l’espera. I \u00e9s precisament en aquell instant daurat on neix la nostra proposta m\u00e9s evocadora: Kataif Canollo<\/strong> , una creaci\u00f3 del nostre xef Jos\u00e9 Carlos.<\/em><\/p>\n\n

L’\u00e0nima del Kataif<\/h2>\n\n

El Qatayef \u00e9s un dels grans protagonistes del Ramad\u00e0. Tradicionalment farcit de fruits secs o formatge i banyat en alm\u00edvar, aquest dol\u00e7 d’origen llevant\u00ed simbolitza reuni\u00f3, generositat i celebraci\u00f3. La seva textura delicada i la seva forma de mitja lluna han acompanyat generacions de taules familiars. <\/p>\n\n

Avui el reinterpretem sense perdre el seu esperit.<\/p>\n\n

Kataif Canollo: tradici\u00f3 que es reinventa<\/h2>\n\n

El nostre Kataif Canollo pren l’ess\u00e8ncia del kataif cl\u00e0ssic i l’embolcalla en un format contemporani, gaireb\u00e9 escult\u00f2ric, on cada element dialoga amb el seg\u00fcent:<\/p>\n\n

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    \n
  • Vel de xarop de d\u00e0tils:<\/strong> un mantell brillant i sed\u00f3s elaborat amb el nostre producte Elastic, que aporta flexibilitat i estructura. El resultat \u00e9s un xarop que no nom\u00e9s endolceix, sin\u00f3 que embolcalla com un teixit transl\u00facid amb notes profundes i caramel\u00b7litzades. <\/li>\n\n\n\n
  • Farcit crem\u00f3s de formatge Baladi i mascarpone:<\/strong> el cor del Kataif Canollo batega al seu interior. Un farcit sed\u00f3s on el car\u00e0cter lleugerament sal\u00ed del formatge Baladi es fon amb la textura vellutada del Mascarpone Elle&Vire. Gr\u00e0cies a la incorporaci\u00f3 de Konjac, aconseguim una textura ferma per\u00f2 delicada, que mant\u00e9 la seva forma al tall i, al mateix temps, es desf\u00e0 suaument a la boca. <\/li>\n\n\n\n
  • Gel fresc de llimona:<\/strong> espessit amb Gelcrem Fred, aporta un contrapunt vibrant, llumin\u00f3s, gaireb\u00e9 espurnejant. \u00c9s la guspira c\u00edtrica que desperta el conjunt i harmonitza la dol\u00e7or del d\u00e0til i la cremositat del formatge. <\/li>\n\n\n\n
  • Perles d’oliva verda:<\/strong> petites esferes elaborades amb Agar Agar, que sorprenen amb un toc sal\u00ed inesperat. S\u00f3n joies verdes que esclaten suaument i eleven l’experi\u00e8ncia cap a un territori m\u00e9s gastron\u00f2mic. <\/li>\n<\/ul>\n<\/div>\n\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n\n

    Un dol\u00e7 per compartir<\/h3>\n\n

    El Ramad\u00e0 \u00e9s introspecci\u00f3, gratitud i comunitat. En aquest context, el Kataif Canollo<\/strong> es converteix en quelcom m\u00e9s que unes postres: \u00e9s un pont entre cultures, entre tradici\u00f3 i innovaci\u00f3, entre mem\u00f2ria i creativitat. <\/p>\n\n

    Una recepta que honra el llegat del kataif cl\u00e0ssic i, al mateix temps, s’atreveix a vestir-lo amb t\u00e8cniques contempor\u00e0nies. Perqu\u00e8 celebrar tamb\u00e9 \u00e9s reinterpretar. <\/p>\n","protected":false},"featured_media":65237,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[983,1111],"especialidad":[982],"tecnica-y-aplicacion":[989,998,1113],"class_list":["post-65292","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturitzants","receta-categorias-liofilitzats-i-crispies","especialidad-restauracio","tecnica-y-aplicacion-cremes","tecnica-y-aplicacion-gelatines","tecnica-y-aplicacion-esferificacio"],"acf":[],"yoast_head":"\nKataif Canollo - Sosa<\/title>\n<meta name=\"description\" content=\"Durant el mes sagrat de Ramad\u00e0, les cuines bateguen amb una energia especial. 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