{"id":38688,"date":"2020-08-06T08:12:37","date_gmt":"2020-08-06T06:12:37","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=38688"},"modified":"2023-02-06T13:38:02","modified_gmt":"2023-02-06T12:38:02","slug":"recepta-gelat-avellanes","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2020\/08\/06\/recepta-gelat-avellanes\/","title":{"rendered":"Recepta: Gelat veg\u00e0 d&#8217;avellanes"},"content":{"rendered":"<p>Hi ha res m\u00e9s agradable i refrescant a l&#8217;estiu que un bon gelat quan fa molta calor? \u00c9s un dol\u00e7 ric en sucre i greix, per aix\u00f2 et proposem fer <strong>gelat veg\u00e0 d&#8217;avellanes<\/strong>.<\/p>\n<p><!--more--><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-38684\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/Helado-de-avellanas.jpg\" alt=\"Receta: Helado de avellanas\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/Helado-de-avellanas.jpg 1200w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/Helado-de-avellanas-768x512.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/Helado-de-avellanas-696x464.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/Helado-de-avellanas-1068x712.jpg 1068w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/08\/Helado-de-avellanas-630x420.jpg 630w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>El gelat veg\u00e0<\/h2>\n<p>Encara que fer un gelat crem\u00f3s no sempre \u00e9s f\u00e0cil. El m\u00e9s probable, si ho has intentat alguna vegada, \u00e9s que hagis aconseguit un polo ple de petits cristalls de gel, molt lluny d&#8217;aquesta consist\u00e8ncia suau que buscaves.<\/p>\n<p>Per fer un bon gelat cal tenir en compte que <strong>el greix \u00e9s la clau<\/strong>. \u00c9s el responsable de la cremositat t\u00edpica del gelat. Pots utilitzar anacards o un altre fruit sec, llet de coco o fins i tot pl\u00e0tan congelat per a una opci\u00f3 m\u00e9s saludable.<\/p>\n<p>Utilitzar aigua o suc de fruita ens garantir\u00e0 una <strong>base cristal\u00b7litzada<\/strong> i no \u00e9s el que busquem. Per evitar aquest problema, sempre que fem gelat haurem, en cas de no utilitzar una gelatera, triturar la crema base una vegada l&#8217;haguem ficat a congelar, cada 45 minuts. Aix\u00ed trencarem aquests vidres i la consist\u00e8ncia ser\u00e0 m\u00e9s fina.<\/p>\n<p>Si fas servir motlles per gelat i una base com la que et proposem en aquesta recepta, el resultat ser\u00e0 espectacular.<\/p>\n<ul>\n<li>Dificultat: Mitjana.<\/li>\n<li>Temps de preparaci\u00f3: 20 minuts.<\/li>\n<li>Temps de rep\u00f2s en congelador: 6 hores.<\/li>\n<\/ul>\n<h3>Ingredients per al gelat veg\u00e0:<\/h3>\n<ul>\n<li>130 gr. d&#8217;anacards crus.<\/li>\n<li>300 gr. de llet de coco.<\/li>\n<li>200 gr. de crema d&#8217;avellanes AMAND\u00cdN.<\/li>\n<li>30 gr. de xilitol.<\/li>\n<li>300 gr. de xocolata negra 72% cacau.<\/li>\n<li>100 gr. de llet de coco.<\/li>\n<li>20 gr. d&#8217;oli de coco fos.<\/li>\n<li>50 gr. d&#8217;avellanes torrades.<\/li>\n<\/ul>\n<h3>Elaboraci\u00f3:<\/h3>\n<ol>\n<li>Remullar els anacards durant 4 hores com a m\u00ednim.<\/li>\n<li>Esc\u00f3rrer i triturar juntament amb els 300 gr. de llet de coco, el xilitol i la crema d&#8217;avellanes AMAND\u00cdN. L&#8217;objectiu \u00e9s aconseguir una crema molt fina i espessa.<\/li>\n<li>Posar la crema en motlles de gelat tipus bomb\u00f3 o magnum amb un pal i deixar reposar al congelador, al menys, durant 4 o 6 hores.<\/li>\n<li>Preparar la cobertura fonent la xocolata al bany maria o al microones. Incorporar l&#8217;oli de coco fos i quan s&#8217;hagi integrat afegir la llet de coco. Barrejar fins que quedi una crema homog\u00e8nia. Si es desitja m\u00e9s dol\u00e7, afegir l&#8217;edulcorant preferit al gust.<\/li>\n<li>Picar les avellanes amb el ganivet per aconseguir trossos petits i afegir a la xocolata.<\/li>\n<li>Col\u00b7locar la crema de xocolata de la cobertura en un got alt i estret perqu\u00e8 pugui cobrir sense problema els gelats.<\/li>\n<li>Desemmotllar els gelats un cop estiguin completament congelats i submergir en la crema de xocolata i avellanes.<\/li>\n<li>Deixar esc\u00f3rrer perqu\u00e8 quedi una capa fina i esperar que es solidifiqui la cobertura abans de deixar-lo.<\/li>\n<li>Conservar en una safata amb paper de forn o un tupper ben tapat fins consumir-los.<\/li>\n<\/ol>\n<p style=\"text-align: center;\">ESPAI PATROCINAT PER<strong><br \/>\nAmand\u00edn. La opci\u00f3n m\u00e1s saludable<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-15904 size-full td-animation-stack-type0-2 aligncenter\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/03\/amandin-logo-1.jpg\" alt=\"\" width=\"240\" height=\"56\" \/><\/p>\n<p><strong>Autors:<\/strong>\u00a0<a href=\"http:\/\/www.nutricionesencial.es\/\" target=\"_blank\" rel=\"noopener noreferrer\">Iv\u00e1n Iglesias<\/a>, Expert universitari en Nutrici\u00f3 i Diet\u00e8tica i\u00a0<a href=\"http:\/\/www.nutricionesencial.es\/\" target=\"_blank\" rel=\"noopener noreferrer\">Estela Nieto<\/a>, Psic\u00f2loga, M\u00e0ster en psicopatologia i salut, i especialista en psiconutrici\u00f3.<\/p>\n<p><strong><a href=\"https:\/\/www.bioecoactual.com\/ca\/subscripcio\/\" target=\"_blank\" rel=\"noopener noreferrer\">Subscriu-te<\/a> a la Newsletter i rep cada mes Bio Eco Actual gratis al teu correu<\/strong><\/p>\n<p><strong><em>Bio Eco Actual<\/em>, <em>el teu mensual 100% ecol\u00f2gic<\/em><br \/>\nLlegir <\/strong><a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2020\/10\/BioEcoActual_Novembre_2020.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Bio Eco Actual Novembre 2020<\/strong><\/a><\/p>\n<p><iframe style=\"border: none; width: 100%; height: 520px;\" src=\"\/\/e.issuu.com\/embed.html?d=bioecoactual_novembre_2020&amp;hideIssuuLogo=true&amp;showOtherPublicationsAsSuggestions=true&amp;u=bioecoactual\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hi ha res m&eacute;s agradable i refrescant a l&rsquo;estiu que un bon gelat quan fa molta calor? &Eacute;s un dol&ccedil; ric en sucre i greix, per aix&ograve; et proposem fer gelat veg&agrave; d&rsquo;avellanes.<\/p>\n","protected":false},"author":419,"featured_media":38685,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7161],"tags":[],"class_list":["post-38688","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Recepta: Gelat veg\u00e0 d&#039;avellanes - Receptes - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"Hi ha res m\u00e9s agradable i refrescant a l&#039;estiu que un bon gelat? \u00c9s un dol\u00e7 ric en sucre i greix, per aix\u00f2 et proposem fer gelat veg\u00e0 d&#039;avellanes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/ca\/2020\/08\/06\/recepta-gelat-avellanes\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recepta: Gelat veg\u00e0 d&#039;avellanes\" \/>\n<meta property=\"og:description\" content=\"Hi ha res m\u00e9s agradable i refrescant a l&#039;estiu que un bon gelat? 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