{"id":73670,"date":"2012-09-26T22:33:05","date_gmt":"2012-09-26T22:33:05","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/recepta-de-puding-de-mascarpone-amb-salsa-de-magranes"},"modified":"2012-09-26T22:33:05","modified_gmt":"2012-09-26T22:33:05","slug":"recepta-de-puding-de-mascarpone-amb-salsa-de-magranes","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/en\/recepta\/recepta-de-puding-de-mascarpone-amb-salsa-de-magranes","title":{"rendered":"P\u00fading de mascarpone amb salsa de magrana"},"content":{"rendered":"

Ingredients<\/strong><\/p>\n

Per a 8-10 persones<\/em><\/p>\n

Del p\u00fading:<\/p>\n

– \u00bd quilo de formatge mascarpone
\n– 150 g de sucre
\n– 3 ous
\n– 160 g de farina de for\u00e7a
\n– La pell de \u00bd llimona ratllada
\n– 60 g de suc de llimona<\/p>\n

De la salsa de magrana:<\/p>\n

– 400 g de grans de magrana
\n– 100 g de sucre
\n– 30 g de suc de llimona<\/p>\n

Preparaci\u00f3<\/strong>:<\/p>\n

Feis primer la salsa de magrana: posau tots els ingredients dins una cassola alta i feis bullir el conjunt fins que vegeu que s\u2019ha evaporat molt de l\u00edquid i la mescla t\u00e9 una consist\u00e8ncia com la de la mel (haur\u00e0 de bullir almenys \u00bd hora, potser m\u00e9s temps). Passau-la ara pel passapur\u00e9s i reservau-la. Quan es refredi s\u2019espessir\u00e0 m\u00e9s.<\/p>\n

Enceneu el forn a 180\u00ba.<\/p>\n

Untau un motlle de p\u00fading amb mantega. Folrau el fons i les parets amb paper sulfuritzat.<\/p>\n

Bateu el mascarpone amb el sucre. Podeu fer-ho amb la batedora manual de barnilles o amb el robot de cuina. Incorporau-hi els vermells dels ous i bateu la mescla. Afegiu-hi la pell de llimona ratllada i el suc. Ara, la farina tamisada. Finalment, els blancs d\u2019ou pujats a punt de neu. Mesclau-ho tot b\u00e9 amb una cullera de fusta, amb moviments suaus de dalt a baix que permetin l\u2019entrada d\u2019aire.<\/p>\n

Abocau la preparaci\u00f3 dins el motlle. Premeu un poc amb una esp\u00e0tula i allisau b\u00e9 la superf\u00edcie.<\/p>\n

Quan el forn sigui calent, enfornau el p\u00fading. Coeu-lo durant \u00bd hora a aquesta temperatura. Despr\u00e9s, abaixau-la a 160\u00ba i acabau-lo de coure (20 minuts m\u00e9s, aproximadament), fins que punxant-ne el centre amb un escuradents, en surti quasi eixut (per\u00f2 no del tot; ha de quedar una mica humit).<\/p>\n

Deixau refredar el p\u00fading completament i serviu-lo acompanyat de la salsa de magrana.<\/p>\n","protected":false},"excerpt":{"rendered":"

Feis primer la salsa de magrana: posau tots els ingredients dins una cassola alta i 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