{"id":34679,"date":"2025-03-17T07:00:00","date_gmt":"2025-03-17T06:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/glace-espagnole\/"},"modified":"2026-01-13T15:37:55","modified_gmt":"2026-01-13T14:37:55","slug":"helado-base-blanca","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/helado-base-blanca\/","title":{"rendered":"Glace espagnole"},"content":{"rendered":"\n<p>Aujourd&rsquo;hui, sur notre blog de recettes, nous vous pr\u00e9sentons la <strong>\u00ab\u00a0Glace Espagnole\u00a0\u00bb<\/strong>, une cr\u00e9ation exquise des chefs de Valrhona Selection. <strong><a href=\"https:\/\/www.sosa.cat\/fr\/valrhona-selection\/\" target=\"_blank\" rel=\"noreferrer noopener\">Valrhona Selection<\/a><\/strong> est un collectif de marques engag\u00e9es pour la gastronomie de demain. Cette recette fait partie du Dossier de Glacerie <strong>\u00ab\u00a0Les Indispensables Gelato\u00a0\u00bb<\/strong>, une ressource con\u00e7ue pour explorer le monde fascinant de la glace et comprendre les diff\u00e9rentes bases qui peuvent \u00eatre utilis\u00e9es.<\/p>\n\n<h2 class=\"wp-block-heading\">Base lait &#8211; Base blanche<\/h2>\n\n<p>Dans la recette d&rsquo;aujourd&rsquo;hui, nous travaillons avec la <strong>base blanche et\/ou la base de lait,<\/strong> une base fondamentale que tout artisan glacier devrait conna\u00eetre. Cette base est l&rsquo;essence m\u00eame de nombreuses glaces traditionnelles, offrant une texture lisse et cr\u00e9meuse qui sert de toile parfaite pour une vari\u00e9t\u00e9 d&rsquo;ar\u00f4mes. La base blanche ou laiti\u00e8re est polyvalente et permet aux artisans glaciers d&rsquo;exp\u00e9rimenter avec des ingr\u00e9dients et des techniques pour cr\u00e9er des glaces uniques et d\u00e9licieuses.  <\/p>\n\n<p>La <strong>\u00ab\u00a0Glace Espagnole\u00a0\u00bb<\/strong> est plus qu&rsquo;une recette\u00a0; c&rsquo;est une invitation \u00e0 d\u00e9couvrir la magie du gelato artisanal. Avec le soutien de Valrhona Selection, cette recette promet non seulement saveur et qualit\u00e9, mais aussi un engagement envers l&rsquo;innovation et la durabilit\u00e9 dans la gastronomie. N&rsquo;h\u00e9sitez pas \u00e0 explorer cette d\u00e9licieuse cr\u00e9ation et plongez dans le monde du gelato avec nous\u00a0!  <\/p>\n","protected":false},"featured_media":30717,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[260,266],"especialidad":[950],"tecnica-y-aplicacion":[758],"class_list":["post-34679","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-sucres-techniques","receta-categorias-confits-fr","especialidad-glacier","tecnica-y-aplicacion-glaces"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Glace espagnole - Sosa<\/title>\n<meta name=\"description\" content=\"Dans la recette d&#039;aujourd&#039;hui, nous travaillons avec la base blanche ou lait, une base fondamentale que tout artisan glacier doit conna\u00eetre.\" \/>\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\/fr\/recettes\/helado-base-blanca\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glace espagnole - 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