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{"id":80,"date":"2016-09-15T17:24:52","date_gmt":"2016-09-15T17:24:52","guid":{"rendered":"http:\/\/www.gelatinasarisbey.com\/?page_id=80"},"modified":"2022-10-04T17:38:15","modified_gmt":"2022-10-04T17:38:15","slug":"gelatina-de-guayaba-y-nuez","status":"publish","type":"page","link":"https:\/\/www.gelatinasarisbey.com\/gelatina-de-guayaba-y-nuez\/","title":{"rendered":"Gelatina de Guayaba y Nuez"},"content":{"rendered":"

Rinde 12 porciones<\/span><\/b><\/span><\/p>\n

Ingredientes:<\/span><\/b><\/span>
\nPara la gelatina de agua:<\/strong><\/em>
\n\u2022 40 gr o 4 cucharadas o 5 sobres
\nde grenetina Duch\u00e9
\n\u2022 1 taza de agua fr\u00eda
\n\u2022 1 litro de agua
\n\u2022 300 gr de az\u00facar refinada
\n\u2022 1\/8 de cucharada de \u00e1cido c\u00edtrico
\n\u2022 10 ml de esencia de guayaba
\n\u2022 1\u20442 kg de guayabas en cuartos
\n\u2022 Cerezas en alm\u00edbar (grandes)
\n\u2022 100 gr de nueces en mitades
\nPara la gelatina de leche:<\/strong><\/em>
\n\u2022 20 gr o 2 cucharadas o 3 sobres
\nde grenetina Duch\u00e9
\n\u2022 1\u20442 taza de agua fr\u00eda
\n\u2022 1\u20442 litro de leche sabor fresa
\n\u2022 150 gr de az\u00facar
\n\u2022 4 guayabas hervidas y molidas<\/span><\/p>\n

Utensilio<\/span><\/b><\/span>s:<\/span><\/b><\/span>
\n\u2022 1 molde redondo previamente engrasado<\/span><\/p>\n

Manera de Preparar :<\/span><\/strong><\/span><\/p>\n

Para la gelatina de agua, hidrata la grenetina Duch\u00e9 en el agua fr\u00eda. Calienta el resto del agua con el az\u00facar sin que llegue a hervir, retira y disuelve ah\u00ed la grenetina hidratada; deja tibiar e integra el \u00e1cido c\u00edtrico y la esencia. Vierte 1 cm de gelatina, espera a que tenga punto pegajoso, acomoda la fruta en forma decorativa, sella con m\u00e1s gelatina, espera a que semicuaje y cubre con el resto de gelatina. Refrigera a punto firme. Para la gelatina de leche, hidrata la grenetina Duch\u00e9 en el agua. Calienta la leche con el az\u00facar, cuida que no hierva; retira y diluye la grenetina hidratada. Espera a que tibie, a\u00f1ade las guayabas molidas; mezcla y vierte sobre la gelatina con fruta, refrigera hasta que cuaje a punto firme. Desmolda sobre un plato h\u00famedo.<\/p>\n

\u2022TIP: A la gelatina de leche se le puede agregar un poco de colorante vegetal para cambiar el fondo.<\/p>\n

<\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rinde 12 porciones Ingredientes: Para la gelatina de agua: \u2022 40 gr o 4 cucharadas o 5 sobres de grenetina Duch\u00e9 \u2022 1 taza de agua fr\u00eda \u2022 1 litro de agua \u2022 300 gr de az\u00facar refinada \u2022 1\/8 de cucharada de \u00e1cido c\u00edtrico \u2022 10 ml de esencia de guayaba \u2022 1\u20442 kg […]<\/p>\n","protected":false},"author":2,"featured_media":1571,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"two_page_speed":[],"footnotes":""},"class_list":["post-80","page","type-page","status-publish","has-post-thumbnail","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.gelatinasarisbey.com\/wp-json\/wp\/v2\/pages\/80","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gelatinasarisbey.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gelatinasarisbey.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gelatinasarisbey.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gelatinasarisbey.com\/wp-json\/wp\/v2\/comments?post=80"}],"version-history":[{"count":5,"href":"https:\/\/www.gelatinasarisbey.com\/wp-json\/wp\/v2\/pages\/80\/revisions"}],"predecessor-version":[{"id":1574,"href":"https:\/\/www.gelatinasarisbey.com\/wp-json\/wp\/v2\/pages\/80\/revisions\/1574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gelatinasarisbey.com\/wp-json\/wp\/v2\/media\/1571"}],"wp:attachment":[{"href":"https:\/\/www.gelatinasarisbey.com\/wp-json\/wp\/v2\/media?parent=80"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}