{"id":69248,"date":"2026-06-01T08:47:22","date_gmt":"2026-06-01T06:47:22","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/madalena\/"},"modified":"2026-06-02T09:22:56","modified_gmt":"2026-06-02T07:22:56","slug":"madalena","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/madalena\/","title":{"rendered":"Madalena"},"content":{"rendered":"<p>\u201cPer rendir homenatge a aquests pa\u00efsos, vam crear la Madalena XL de gerds i litxi. Un entremet que celebra una de les fruites m\u00e9s apreciades de la zona: el litxi, aut\u00e8ntica delicatessen per als paladars asi\u00e0tics.\"  <strong>Jordi Bordas<\/strong><\/p>\n<p>La Madalena XL no \u00e9s pas una madeleine. Pren la seva forma ic\u00f2nica \u2014aquest motlle shell-like que evoca la rebosteria francesa m\u00e9s cl\u00e0ssica\u2014 per\u00f2 l&#8217;omple d&#8217;un llenguatge t\u00e8cnic i sensorial completament contemporani. Aquesta \u00e9s la proposta de Jordi Bordas per al mercat asi\u00e0tic: un entremet que celebra el litxi, fruita emblema del sud-est asi\u00e0tic, i el confronta amb l&#8217;acidesa brillant del gerd i els matisos c\u00edtrics del yuzu.  <\/p>\n<p>Una recepta m\u00e9s dins de la s\u00e8rie que Jordi Bordas ha desenvolupat espec\u00edficament per a \u00c0sia, sempre sota els seus principis fonamentals: <em>sense gluten, sense lactosa, rica en fibra<\/em> i constru\u00efda amb ingredients de la m\u00e9s alta precisi\u00f3 t\u00e8cnica.<\/p>\n<h2>Lichi i gerds: dos mons que es complementen<\/h2>\n<p>El litxi \u00e9s una fruita de perfil delicat i sofisticat: floral, dol\u00e7, amb una acidesa suau que la converteix en un ingredient ideal per a pastisseria fina. A \u00c0sia, representa molt m\u00e9s que un sabor; \u00e9s cultura, temporada i tradici\u00f3. Jordi Bordas ho ent\u00e9n, i per aix\u00f2 no ho amaga entre altres elaboracions: ho posa al centre de les postres, en dues textures diferents que permeten explorar tota la seva dimensi\u00f3 arom\u00e0tica.  <\/p>\n<p>El gerd actua com a contrapunt. La seva acidesa m\u00e9s intensa i directa desperta el paladar, potencia la percepci\u00f3 del litxi i genera aquest equilibri din\u00e0mic que caracteritza els millors entremets: cap sabor domina, tots conversen. <\/p>\n<h2>Elaboracions t\u00e8cniques: cinc capes, un discurs<\/h2>\n<p>La Madalena XL est\u00e0 formulada per a *12 unitats* en motlle SilikoMart Madeleine XL 95, i cada postre reuneix cinc elaboracions que demostren per qu\u00e8 les receptes de Jordi Bordas estan pensades per a pastissers que ja es manegen amb soltesa t\u00e8cnica.<\/p>\n<ul>\n<li><strong>Pa de pessic de gerds:<\/strong> elaborat amb pur\u00e9 de gerds d&#8217;Adamance, que garanteix sabor intens, color vibrant i const\u00e0ncia arom\u00e0tica. Com a prote\u00efna muntant, s&#8217;utilitza <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/albuwhip\/\" target=\"_blank\" rel=\"noopener\">Albuwhip,<\/a> una alb\u00famina d&#8217;ou en pols que permet muntar estructures airejades estables sense necessitat de clara fresca, amb m\u00e9s control t\u00e8cnic i millor comportament en receptes sense gluten ni lactosa. <\/li>\n<li><strong>Mousse de gerds i yuzu:<\/strong> la combinaci\u00f3 de gerds i yuzu \u00e9s una decisi\u00f3 arom\u00e0tica precisa. El yuzu, c\u00edtric japon\u00e8s de perfil complex i floral, aporta una acidesa diferent del gerd, m\u00e9s elegant i persistent, que eleva la mousse a un altre nivell de sofisticaci\u00f3. <\/li>\n<li><strong>Gelificat de litxi:<\/strong> l&#8217; <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/agar-agar\/\" target=\"_blank\" rel=\"noopener\">Agar-Agar<\/a> proporciona una gelificaci\u00f3 ferma i termoreversible, ideal per a estructures que han de mantenir la seva forma dins del motlle. La <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/goma-guar\/\" target=\"_blank\" rel=\"noopener\">Goma Guar<\/a> actua com a agent de cos i estabilitzant, millorant la textura del gelificat i controlant la sin\u00e8resi. Junts, garanteixen una capa de litxi neta, brillant i de textura perfectament definida.  <\/li>\n<li><strong>Crem\u00f3s de litxi amb Propannacota i Goma Guar:<\/strong> La iota en combinaci\u00f3 amb la <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/goma-guar\/\" target=\"_blank\" rel=\"noopener\">Goma Guar,<\/a> genera un crem\u00f3s de litxi amb cos i persist\u00e8ncia a la boca, sense aquesta rigidesa caracter\u00edstica dels gelificants m\u00e9s convencionals. Una textura que es fon, que acompanya, que no interromp. <\/li>\n<li><strong>Cobertura de xocolata:<\/strong> tancament visual i arom\u00e0tic de l&#8217;entremet. La cobertura de Valrhona aporta brillantor, estructura exterior i aquesta primera impressi\u00f3 sensorial que anticipa la complexitat del que hi ha a dins. <\/li>\n<\/ul>\n<h2>Per a pastissers que ja dominen l&#8217;entremet<\/h2>\n<p>Aquesta Madalena XL est\u00e0 dissenyada per a professionals que comprenen la l\u00f2gica d\u00b4un entremet de m\u00faltiples capes, que coneixen els temps de gelificaci\u00f3, els punts de temperatura i la seq\u00fc\u00e8ncia de muntatge. No \u00e9s cap recepta d&#8217;iniciaci\u00f3; \u00e9s una recepta d&#8217;aprofundiment t\u00e8cnic, on cada ingredient t\u00e9 una funci\u00f3 espec\u00edfica i on el resultat dep\u00e8n de la precisi\u00f3 a cada pas. <\/p>\n<p>Si vols descobrir una altra recepta de Jordi Bordas per al mercat asi\u00e0tic, et convidem a explorar el <a href=\"https:\/\/www.sosa.cat\/ca\/receptes\/petit-gateau-asia-per-jordi-bordas\/\" target=\"_blank\" rel=\"noopener\">Petit G\u00e2teau \u00c0sia,<\/a> una altra col\u00b7laboraci\u00f3 amb Adamance on el m\u00e0nec Alphonso i el calamansi protagonitzen unes postres igualment t\u00e8cniques, inclusives i visualment impactant.<\/p>\n","protected":false},"featured_media":69212,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1147],"receta-categorias":[983],"especialidad":[990],"tecnica-y-aplicacion":[989,1110],"receta-dificultad":[1156],"receta-propiedades":[1158],"class_list":["post-69248","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-jordi-bordas","receta-categorias-texturitzants","especialidad-pastisseria","tecnica-y-aplicacion-cremes","tecnica-y-aplicacion-mousse-ca","receta-dificultad-alta","receta-propiedades-sin-gluten"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - 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