{"id":55561,"date":"2021-10-24T15:28:00","date_gmt":"2021-10-24T13:28:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/glaseado-de-frambuesa\/"},"modified":"2026-01-13T15:34:48","modified_gmt":"2026-01-13T14:34:48","slug":"glaseado-de-frambuesa","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/glaseado-de-frambuesa\/","title":{"rendered":"Gla\u00e7age \u00e0 la framboise"},"content":{"rendered":"\n

Le gla\u00e7age \u00e0 la framboise <\/strong>est l\u2019une de ces pr\u00e9parations qui, en plus d\u2019apporter une couleur vibrante et une saveur fra\u00eeche, sublime n\u2019importe quel dessert gr\u00e2ce \u00e0 sa texture lisse et brillante. Sa fonction va bien au-del\u00e0 de l\u2019esth\u00e9tique : il prot\u00e8ge la surface du produit, maintient son humidit\u00e9 et offre une exp\u00e9rience visuelle irr\u00e9sistible. <\/p>\n\n

Dans cette recette, le protagoniste technique est la Pectine Fruit NH<\/a>, un agent g\u00e9lifiant d’origine naturelle obtenu \u00e0 partir de fruits. Contrairement \u00e0 d’autres pectines, la Pectine Fruit NH<\/strong> est r\u00e9versible \u00e0 la chaleur, ce qui signifie qu’elle peut \u00eatre refondue et appliqu\u00e9e \u00e0 nouveau sans perdre ses propri\u00e9t\u00e9s. Cette caract\u00e9ristique en fait le choix id\u00e9al pour les gla\u00e7ages coul\u00e9s, qui doivent maintenir un \u00e9quilibre entre fluidit\u00e9 et fermet\u00e9.<\/p>\n\n

Le fonctionnement de la pectine d\u00e9pend de plusieurs facteurs cl\u00e9s, parmi lesquels la pr\u00e9sence de sucre, la teneur en solides et le pH<\/em>. Dans des \u00e9laborations comme celle-ci, contr\u00f4ler le pH est essentiel<\/strong> : un niveau l\u00e9g\u00e8rement acide (entre 3,1 et 3,5) permet \u00e0 la pectine de former un r\u00e9seau stable, ce qui permet d’obtenir ce brillant soyeux et une texture douce mais consistante. Si le pH n’est pas correctement ajust\u00e9, le gla\u00e7age peut \u00eatre trop liquide ou, au contraire, trop g\u00e9lifi\u00e9. <\/p>\n\n

Le r\u00e9sultat final est un gla\u00e7age \u00e0 la framboise intense en saveur<\/strong>, avec une texture velout\u00e9e qui enveloppe les desserts, les tartes ou les semifroids avec une finition professionnelle.<\/p>\n","protected":false},"featured_media":55548,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"receta-categorias":[263,281],"especialidad":[284],"tecnica-y-aplicacion":[757],"class_list":["post-55561","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-colorants","receta-categorias-texturants","especialidad-doux","tecnica-y-aplicacion-glacages"],"acf":[],"yoast_head":"\nGla\u00e7age \u00e0 la framboise - Sosa<\/title>\n<meta name=\"description\" content=\"Dans cette recette de gla\u00e7age, le protagoniste technique est la Pectine Fruit NH, un agent g\u00e9lifiant d'origine naturelle obtenu \u00e0 partir de fruits.\" \/>\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\/glaseado-de-frambuesa\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gla\u00e7age \u00e0 la framboise - 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