{"id":72556,"date":"2013-08-21T10:56:10","date_gmt":"2013-08-21T08:56:10","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/gelat-de-tomaquet"},"modified":"2022-04-09T11:54:41","modified_gmt":"2022-04-09T09:54:41","slug":"gelat-de-tomaquet","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/en\/recepta\/gelat-de-tomaquet","title":{"rendered":"Gelat de tom\u00e0quet"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>200 ml de nata 35% MG<\/li>\n<li>50 ml de llet<\/li>\n<li>90 g de sucre invertit*<\/li>\n<li>60 gr de pur\u00e9 concentrat de tom\u00e0quet.<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3<\/strong><br \/>\nEn un bol preparem el mix per a gelats, per aix\u00f2 posem tots els ingredients en un bol i basta que els barregeu amb unes varetes de m\u00e0, No cal muntar-ho. Repeteixo, feu el sucre invertit, val la pena. tindreu un abans i un despr\u00e9s en els gelats casolans.<\/p>\n<p>Portem la barreja a la nevera, almenys, durant 4 hores i quan aquest llista la posem a la gelatera el\u00e8ctrica durant 20-25 minuts fins que veieu que ha espessit. Despr\u00e9s la posem en un recipient i la deixam al congelador.<\/p>\n<p><em>Nota<\/em>: Si no teniu gelatera, tot el proc\u00e9s \u00e9s similar nom\u00e9s que haureu de muntar la nata i despr\u00e9s barrejar-ho tot i al congelador. Cada 2-3 hores, amb una cullera haureu de fer unes voltes a la barreja per evitar l&#8217;exc\u00e9s de cristal\u00b7litzaci\u00f3.<\/p>\n<p>* <em>Aclariments sobre el sucre invertit<\/em><\/p>\n<p>Qu\u00e8 \u00e9s el sucre invertit?<br \/>\nEl sucre invertit \u00e9s un tipus de edulcorant l\u00edquid que s&#8217;obt\u00e9 per la hidr\u00f2lisi de la fructosa i la glucosa. \u00c9s m\u00e9s dol\u00e7 que el sucre simple i s&#8217;usa principalment en bescuits i gelats ja que t\u00e9 una s\u00e8rie de propietats: no es cristal\u00b7litza (ideal per a gelats), t\u00e9 un major poder edulcorant (per la qual cosa se&#8217;n necessita menys quantitat), mant\u00e9 la humitat a la massa (aix\u00ed queda m\u00e9s sucosa), etc.<\/p>\n<p>El resultat \u00e9s un sucre l\u00edquid, de color transparent \u00a0molt f\u00e0cil de manejar. Amb Thermomix \u00e9s molt f\u00e0cil de fer i, si us s\u00f3c sincer, em vaig sentir un aut\u00e8ntic alquimista quan en feia (hahaha).<\/p>\n<p>Com i on es fa servir?<br \/>\nGELATS: se substitueix un 30% de sucre blanc per l&#8217;invertit (alguns cuiners de la xarxa, usen fins al 80% de sucre invertit). El sucre invertit no es cristal\u00b7litza, per la qual cosa els gelats quedaran m\u00e9s cremosos i ser\u00e0 m\u00e9s senzill donar-los forma.<br \/>\nBESCUITS: en aquest cas se substitueix un 20% de sucre blanc per l&#8217;invertit. Aquest sucre ajuda que els pastissos es mantinguin m\u00e9s temps tous, els aporta una altra humitat, n&#8217;accelera el llevat de la massa i a m\u00e9s es pot fer servir per donar m\u00e9s color a l&#8217;acabat final de l&#8217;enfornat i per donar-hi lluentor.<br \/>\nMASSES FERMENTADES: se n&#8217;ha de substituir un 10% i ajuda a fer que la pasta fermenti m\u00e9s r\u00e0pidament sense aportar un exc\u00e9s d&#8217;humitat que dificulti la fermentaci\u00f3.<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En un bol preparem el mix per gelats, per aix\u00f2 posem tots els ingredients en un&hellip;<\/p>\n","protected":false},"author":62,"featured_media":49995,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1499],"concurs-mossegades":[766],"dificultat":[1503],"ingredient":[1929],"plat":[1502],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1550],"coauthors":[],"class_list":["post-72556","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","concurs_receptes_mossegades-concurs-receptes-agost-2013","dificultat-baixa-en","ingredient-gelats-en","plat-postres-en","temps_de_preparacio-menys-de-30-minuts-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is 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