{"id":175,"date":"2011-02-09T10:30:00","date_gmt":"2011-02-09T10:30:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=175"},"modified":"2011-02-09T10:30:00","modified_gmt":"2011-02-09T10:30:00","slug":"copa-rosas-y-licor-cerezas","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/02\/09\/copa-rosas-y-licor-cerezas\/","title":{"rendered":"Copa de rosas y licor de cerezas"},"content":{"rendered":"<p> <IMG src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\" id=\"img_0\" class=\"imgcen\"><\/p>\n<p><strong>Ingredientes: <\/strong><br \/>\n100 gr licor de guinda.<br \/>\n60 gr az\u00facar.<br \/>\n1 naranja.<br \/>\n1 sobado pasiego.<br \/>\nCon?tura de rosas.<br \/>\n100 gr nata.<\/p>\n<p>    Crema inglesa:<br \/>\n4 huevos.<br \/>\n300 gr leche.<br \/>\n40 gr az\u00facar.<br \/>\n15 gr maizena. <\/p>\n<p>Para hacer la crema inglesa, mezclamos los ingredientes indicados, los hervimos y dejamos enfriar. Mientras tanto, preparamos la copa, colocando en su parte inferior 1\/4 de sobado desmenuzado, que emborrachamos con la mitad del macerado -que habremos preparado la noche anterior, con el licor de guindas, el zumo de naranja y su c\u00e1scara cortada en tiras, y el az\u00facar-. Encima del bizcocho emborrachado, colocamos confitura de rosas y, sobre ella, una capa de crema inglesa fr\u00eda. Luego unimos el macerado que nos queda con la nata, y semimontamos la mezcla, coloc\u00e1ndola sobre la capa de crema inglesa. Antes de servir, frotar el pie de la copa con un p\u00e9talo de rosa para aromatizar el postre.<\/p>\n<p><object style=\"border: 0pt none; background: none repeat scroll 0% 0% transparent; margin: 0pt;\" id=\"flashObj\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\" width=\"640\" height=\"360\"><param  name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\"><\/param><param  name=\"bgcolor\" value=\"#FFFFFF\"><\/param><param  name=\"flashVars\" value=\"web=externos&#038;videoId=781874884001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\"><\/param><param  name=\"base\" value=\"http:\/\/admin.brightcove.com\"><\/param><param  name=\"wmode\" value=\"transparent\"><\/param><param  name=\"seamlesstabbing\" value=\"false\"><\/param><param  name=\"allowFullScreen\" value=\"true\"><\/param><param  name=\"swLiveConnect\" value=\"true\"><\/param><param  name=\"allowScriptAccess\" value=\"always\"><\/param><embed  src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" wmode=\"transparent\" bgcolor=\"#FFFFFF\" flashvars=\"web=externos&#038;videoId=781874884001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" seamlesstabbing=\"false\" type=\"application\/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\" width=\"640\" height=\"360\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 100 gr licor de guinda. 60 gr az\u00facar. 1 naranja. 1 sobado pasiego. Con?tura de rosas. 100 gr nata. Crema inglesa: 4 huevos. 300 gr leche. 40 gr az\u00facar. 15 gr maizena. Para hacer la crema inglesa, mezclamos los ingredientes indicados, los hervimos y dejamos enfriar. Mientras tanto, preparamos la copa, colocando en su [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[401,427,762,1231],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/175"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=175"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/175\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}