{"id":7248,"date":"2021-06-03T10:12:48","date_gmt":"2021-06-03T10:12:48","guid":{"rendered":"https:\/\/fjarno.org\/crema-pastissera\/"},"modified":"2021-06-03T10:12:48","modified_gmt":"2021-06-03T10:12:48","slug":"crema-pastissera","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/crema-pastissera\/","title":{"rendered":"Crema Pastissera"},"content":{"rendered":"

\"\"Ingredients<\/h3>\n

2 rovells d’ou + 2 clares
\n50 g de maizena
\n500 ml de beguda d’arr\u00f2s
\nBranca de canyella
\nClosca de llimona
\nEndolcidor al gust (sucre, stevia, mel…).<\/p>\n

Preparaci\u00f3<\/h3>\n

Apartem un got (200 ml) de la beguda d’arr\u00f2s per diluir-hi la maizena.
\nElaboraci\u00f3<\/p>\n

En un cass\u00f3, afegim la beguda d’arr\u00f2s (apartem un got per poder dissoldre la maizena), la closca de llimona, la branca de canyella. Portem a ebullici\u00f3, apaguem el foc i deixem reposar.
\nQuan s’hagi refredat, colem la llet i retirem la llimona i la canyella.
\nEn un bol barregem els rovells d’ou, les clares i l’endolcidor.
\nDissolem la farina fina de blat de moro en el got que hav\u00edem apartat pr\u00e8viament. (Comprova que s’hagi dissolt del tot, per evitar que a la crema li quedin grumolls). I anem incorporant al bol sense deixar de remenar.<\/x>Passem la barreja a un cass\u00f3. Anem remenant, a foc lent, perqu\u00e8 no s’enganxi i esperem que espesseixi. <\/p>\n

\nVALORACI\u00d3 NUTRICIONAL<\/h3>\n

Valoraci\u00f3 nutricional: 400 kcal; 36 g Hidrats de carboni; 21 g Prote\u00efna; 9 g Greixos; 2 g Fibra; 198 mg sodi; 56 mg Ca; 219 mg F\u00f2sfor; 247 mg Potassi.
\nPer a un major control del f\u00f2sfor, s’ha substitu\u00eft la llet sencera per beguda d’arr\u00f2s i els 4 rovells d’ou per 2 rovells i dues clares.<\/p>\n

Ingredients\"\"<\/strong><\/h3>\n

2 rovells d’ou + 2 clares
\n50 g de maizena
\n500 ml de beguda d’arr\u00f2s
\nBranca de canyella
\nClosca de llimona
\nEndolcidor al gust (sucre, stevia, mel…).<\/p>\n

Preparaci\u00f3<\/strong><\/h3>\n

Apartem un got (200 ml) de la beguda d’arr\u00f2s per diluir-hi la maizena.
\nElaboraci\u00f3: En un pot, hi afegim la beguda d’arr\u00f2s (apartem un got per poder dissoldre la maizena), la pela de llimona, la branca de canyella. Portem a ebullici\u00f3, apaguem el foc i deixem reposar.
\nQuan s’hagi refredat, colem la llet i retirem la llimona i la canyella.
\nEn un bol barregem els rovells d’ou, les clares i l’endolcidor.
\nDissolem la farina fina de blat de moro en el got que hav\u00edem apartat pr\u00e8viament. (Comprova que s’hagi dissolt del tot, per evitar que a la crema li quedin grumolls). I anem incorporant al bol sense deixar de remenar.<\/x>Passem la barreja a un cass\u00f3. Anem remenant, a foc lent, perqu\u00e8 no s’enganxi i esperem que espesseixi. <\/p>\n

VALORACI\u00d3 NUTRICIONAL<\/h3>\n

Valoraci\u00f3 nutricional: 400 kcal; 36 g Hidrats de carboni; 21 g Prote\u00efna; 9 g Greixos; 2 g Fibra; 198 mg sodi; 56 mg Ca; 219 mg F\u00f2sfor; 247 mg Potassi.
\nPer a un major control del f\u00f2sfor, s’ha substitu\u00eft la llet sencera per beguda d’arr\u00f2s i els 4 rovells d’ou per 2 rovells i dues clares.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 2 rovells d’ou + 2 clares 50 g de maizena 500 ml de beguda d’arr\u00f2s Branca de canyella Closca de llimona Endolcidor al gust (sucre, stevia, mel…). Preparaci\u00f3 Apartem un got (200 ml) de la beguda d’arr\u00f2s per diluir-hi la maizena. Elaboraci\u00f3 En un cass\u00f3, afegim la beguda d’arr\u00f2s (apartem un got per poder […]<\/p>\n","protected":false},"author":1,"featured_media":7249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[152,144,145],"class_list":["post-7248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-dieta-renal","tag-malaltia-renal","tag-receptes","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/comments?post=7248"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7248\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7249"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}