{"id":72691,"date":"2013-07-21T01:01:11","date_gmt":"2013-07-20T23:01:11","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/xarlota-de-vainilla"},"modified":"2022-04-09T11:56:00","modified_gmt":"2022-04-09T09:56:00","slug":"xarlota-de-vainilla","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/es\/recepta\/xarlota-de-vainilla","title":{"rendered":"Xarlota de vainilla"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p><em>Qu\u00e8 necessitam<\/em>:<\/p>\n<ul>\n<li>\u00a0la placa del forn de 30x40cm<\/li>\n<li>un recipient rod\u00f3 de 1,5L de capacitat<\/li>\n<\/ul>\n<p><em>Pa de pessic enrotllat (bescuit)<\/em>:<\/p>\n<ul>\n<li>\u00a0 4 ous grans + 1 rovell (2 clares + 3 rovells + 2 ous)<\/li>\n<li>115gr de sucre blanc (100+15)<\/li>\n<li>1 culleradeta d&#8217;extracte de vainilla<\/li>\n<li>\u00a056 g farina blanca de blat<\/li>\n<\/ul>\n<p><em>Bavaresa de vainilla<\/em>:<\/p>\n<ul>\n<li>402 ml de llet<\/li>\n<li>1 vaina de vainilla<\/li>\n<li>5 g d&#8217;agar agar (aqu\u00ed hi trobareu equival\u00e8ncies amb la gelatina)<\/li>\n<li>5 rovells d&#8217;ou grans<\/li>\n<li>66 g de sucre blanc<\/li>\n<li>1 punta de sal<\/li>\n<li>232 g de nata per muntar<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3<\/strong><\/p>\n<p><em>Per al bescuit:<\/em><br \/>\nPrimer de tot cal reserveu 2 clares (o blanc d&#8217;ou).<br \/>\nA part, bateu els 3 rovells amb els 2 ous sensers restants i 100 g de sucre fins que doblin o tripliquin el seu volum i quedin ben escumosos.<br \/>\nAfegiu-hi la vainilla.<br \/>\nDesp\u00e9s tamiseu la farina pel damunt, en tres tandes, i mescleu-la amb l&#8217;ajuda d&#8217;una escumadora.<br \/>\nA continuaci\u00f3, bateu les clares fins que formin pics suaus, i afegiu-hi els 15 g de sucre restants fins que quedi una mescla blanquinosa.<br \/>\nSeguidament, incorporeu a la barreja dels ous i la farina, tamb\u00e9 amb l&#8217;escumadora.<br \/>\nUnteu la safata del forn amb oli i folreu-la amb paper de forn (el que veieu a la foto, de color negre, \u00e9s reutilitzable!). Torneua untar d&#8217;oli el paper de forn i enfarineu-lo i elimineu-ne l&#8217;exc\u00e9s.<br \/>\nAboque la massa pel damunt i escampeu-la amb una esp\u00e0tula.<br \/>\nEnforneu a 230\u00ba uns 5 o 7 minuts, o fins que quan la punxeu amb un escuradents aquest surti net i sec.<br \/>\nQuan el bescuit encara estigui calent, marque un cercle amb el bol que farem servir com a motlle (d&#8217;1&#8217;5L de capacitat), i enrotlleu-ne l&#8217;altra meitat amb el mateix paper de forn. Deixeu-ho refredar del tot.<\/p>\n<p><em>Per la bavaresa:<\/em><br \/>\nPoseu la llet, les vaines de vainilla i l&#8217;agar agar al foc; deixeu-ho bullir 30 segons (si utilitzeu gelatina, afegiu-la als rovells).<br \/>\nA part, barregeu lleugerament els rovells, el sucre i la sal. Aboqueu-hi la llet pel damunt, molt de mica en mica, i torneu-ho al foc.<br \/>\nEscalfeu-ho fins que espesseixi lleugerament.<br \/>\nAboque sobre un recipient a trav\u00e9s d&#8217;un colador. Recupereu les vaines de vainilla, partiu-les per la meitat, i rasque les llavors per incorporar-les a la crema.<br \/>\nDeixeu-ho refredar a la nevera 1 hora i mitja (barrejau-ho de tant en tant perqu\u00e8 no quedi quallada del tot).<br \/>\nPassat aquest temps, munteu la nata i afegiu-la a la crema amb moviments suaus. Utilitzeu-ho immediatament per farcir la xarlota.<\/p>\n<p><em>Muntatge:<\/em><br \/>\nUn cop el bescuit estigui ben fred, desenrotlleu i unteu amb una capa fina de melmelada de fruita vermella. Torneu-lo a enrotllar.<br \/>\nFolreu el motlle rod\u00f3 d&#8217;1&#8217;5 l de capacitat amb paper film.<br \/>\nTalleu el bescuit enrotllat a rodanxes de 0&#8217;5 cm i cobriu tot el bol.<br \/>\nOmpliu amb la bavaresa acabada de fer.<br \/>\nFinalment tapeu la xarlota amb la base de bescuit i deixeu refredar a la nevera fins al moment de servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Primer de tot cal reserveu 2 clares (o blanc d&#8217;ou). A part, bateu els 3 rovells&hellip;<\/p>\n","protected":false},"author":64,"featured_media":36931,"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":[1006],"concurs-mossegades":[764],"dificultat":[1008],"ingredient":[],"plat":[1007],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1523],"coauthors":[],"class_list":["post-72691","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-es","concurs_receptes_mossegades-concurs-mossegades-juny-2013-concurs-receptes-mossegades","dificultat-mitjana-es","plat-postres-es","temps_de_preparacio-mes-de-2-hores-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is 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