{"id":72929,"date":"2026-09-28T09:26:06","date_gmt":"2026-09-28T07:26:06","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/gelat-de-cacauet\/"},"modified":"2026-09-28T15:51:54","modified_gmt":"2026-09-28T13:51:54","slug":"gelat-de-cacauet","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/gelat-de-cacauet\/","title":{"rendered":"Gelat de Cacauet"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Quan vam llan\u00e7ar el nostre <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/caramel-salat-wet-proof\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/producto\/caramelo-salado-wet-proof\/\" target=\"_blank\" rel=\"noreferrer noopener\">Crispy Wet-Proof Caramel Salat<\/a>, ten\u00edem clar que necessit\u00e0vem demostrar-ne el potencial en una aplicaci\u00f3 real. Aix\u00ed que li vam fer un enc\u00e0rrec concret a <em>l&#8217;Iv\u00e1n V\u00e1zquez<\/em>: un gelat que pogu\u00e9s conviure amb aquest crispy sense que cap dels dos perd\u00e9s protagonisme. La seva resposta va ser un <strong>gelat de cacauet.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">L\u2019elecci\u00f3 t\u00e9 tota la l\u00f2gica del m\u00f3n. El cacauet torrat i el caramel salat comparteixen territori arom\u00e0tic, aquesta frontera entre el dol\u00e7, el torrat i el sal\u00ed, per\u00f2 des d\u2019angles diferents. Un aporta profunditat greixosa i notes de fruita seca; l\u2019altre, dol\u00e7or caramel\u00b7litzada i aquell punt de sal que activa el paladar. Junts no competeixen: es complementen.<\/p>\n\n<h2 class=\"wp-block-heading\">Crispy Wet-Proof: cruixent que resisteix el gelat<\/h2>\n\n<p class=\"wp-block-paragraph\">El repte t\u00e8cnic d\u2019incorporar un element cruixent en gelateria sempre ha estat el mateix: la humitat. Un crispy convencional, per bo que sigui, s\u2019estova en entrar en contacte amb la base del gelat i, al cap de poques hores, perd precisament all\u00f2 que el feia interessant.<\/p>\n\n<p class=\"wp-block-paragraph\">El nostre <em>Crispy Wet-Proof Caramel Salat<\/em> est\u00e0 formulat precisament per resoldre aquest problema. El seu recobriment protector impedeix la migraci\u00f3 de la humitat, mantenint la textura cruixent intacta dins del gelat durant la conservaci\u00f3 i el servei. Aquell cruixent que el gelater busca el primer dia continua sent-hi el cinqu\u00e8.<\/p>\n\n<h2 class=\"wp-block-heading\">Pasta de Cacauet Torrat: la base del sabor<\/h2>\n\n<p class=\"wp-block-paragraph\">Per a la formulaci\u00f3, l\u2019Iv\u00e1n V\u00e1zquez treballa amb la nostra <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/pasta-de-cacauet-torrat\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/producto\/pasta-de-cacahuete-tostado\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pasta de Cacauet Torrat<\/a> com a base arom\u00e0tica. Una pasta elaborada amb cacauet torrat i refinat, sense sucres afegits, que aporta al gelat tota la intensitat de la fruita seca: aquest perfil profund, greix\u00f3s i torrat que defineix el car\u00e0cter del gelat des del primer moment.<\/p>\n\n<p class=\"wp-block-paragraph\">El seu format en pasta facilita enormement la integraci\u00f3 dins la barreja, garantint homogene\u00eftat i const\u00e0ncia en el resultat de cada producci\u00f3, un aspecte especialment rellevant en obradors amb producci\u00f3 di\u00e0ria.<\/p>\n\n<h2 class=\"wp-block-heading\">Profiber Stab 5: l&#8217;estabilitat que sost\u00e9 el conjunt<\/h2>\n\n<p class=\"wp-block-paragraph\">La formulaci\u00f3 es completa amb <em>Profiber Stab 5<\/em>, la nostra fibra estabilitzant per a gelateria. La seva funci\u00f3 aqu\u00ed \u00e9s doble: controlar la cristal\u00b7litzaci\u00f3 de l\u2019aigua per aconseguir una textura cremosa i sedosa, i garantir l\u2019estabilitat del gelat durant la conservaci\u00f3 i el servei.<\/p>\n\n<p class=\"wp-block-paragraph\">En un gelat que ha d\u2019incorporar un element cruixent, aquesta estabilitat estructural \u00e9s encara m\u00e9s rellevant. Un gelat ben estabilitzat protegeix el crispy, en mant\u00e9 una distribuci\u00f3 homog\u00e8nia i evita que la textura del conjunt es degradi amb el pas dels dies.<\/p>\n\n<h3 class=\"wp-block-heading\">La proposta de l&#8217;Iv\u00e1n: fes la teva pr\u00f2pia pasta de cacauet<\/h3>\n\n<p class=\"wp-block-paragraph\">Com sempre, l\u2019Iv\u00e1n V\u00e1zquez no es queda nom\u00e9s amb la f\u00f3rmula. La seva vocaci\u00f3 pedag\u00f2gica el porta a convidar els gelaters a elaborar la seva pr\u00f2pia pasta, entenent el proc\u00e9s des del principi:<\/p>\n\n<p class=\"has-text-align-center wp-block-paragraph\"><em>&#8220;Per a aquest gelat de cacauet comen\u00e7o torrant-lo per potenciar-ne el sabor abans de preparar la meva pr\u00f2pia pasta. Primer el trituro i despr\u00e9s el passo pel mol\u00ed. Fixeu-vos com va canviant la textura. Al principi \u00e9s granulada i, a mesura que es refina, es converteix en una pasta cada cop m\u00e9s fina i fluida. La trec del mol\u00ed i en peso la quantitat necess\u00e0ria per a la recepta.&#8221; \u2013 Iv\u00e1n V\u00e1zquez.<\/em><\/p>\n\n<p class=\"wp-block-paragraph\">Aquesta observaci\u00f3 sobre el canvi de textura durant el refinat \u00e9s, en realitat, una lli\u00e7\u00f3 de t\u00e8cnica. El cacauet passa de ser una mat\u00e8ria granulada a una pasta fluida a mesura que la m\u00f2lta trenca les parets cel\u00b7lulars i n\u2019allibera la mat\u00e8ria greixosa natural. Entendre aquest proc\u00e9s \u00e9s entendre per qu\u00e8 una pasta de fruita seca es comporta de la manera que ho fa dins d\u2019un gelat.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Tots dos camins s\u00f3n v\u00e0lids:<\/strong> la pasta elaborada a casa aporta un control total sobre el punt de torrat i el refinat; la nostra Pasta de Cacauet Torrat aporta consist\u00e8ncia, estalvi de temps i un resultat garantit. L\u2019elecci\u00f3 dependr\u00e0 de cada obrador, dels seus temps i de les seves prioritats.<\/p>\n","protected":false},"featured_media":72890,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1194],"receta-categorias":[1111,983],"especialidad":[981],"tecnica-y-aplicacion":[984],"receta-dificultad":[1243],"receta-propiedades":[],"class_list":["post-72929","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-ivan-vazquez-2","receta-categorias-liofilitzats-i-crispies","receta-categorias-texturitzants","especialidad-gelateria","tecnica-y-aplicacion-gelats","receta-dificultad-mitja"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gelat de Cacauet - Sosa<\/title>\n<meta name=\"description\" content=\"El gelat de cacauet \u00e9s un gelat que conviu amb el crispy de caramel salat sense que cap dels dos perdi protagonisme.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/receptes\/gelat-de-cacauet\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gelat de Cacauet - 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