{"id":194,"date":"2011-05-04T10:09:00","date_gmt":"2011-05-04T10:09:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=194"},"modified":"2011-05-04T10:09:00","modified_gmt":"2011-05-04T10:09:00","slug":"helado-fresa-casero","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/05\/04\/helado-fresa-casero\/","title":{"rendered":"Helado de fresa casero"},"content":{"rendered":"<p> <IMG style=\"width: 590px; height: 392px;\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\" id=\"img_0\" class=\"imgcen\"><\/p>\n<p>300 gr de fresas.<br \/>\n125 gr de frambuesas.<br \/>\n125 gr de moras.<br \/>\n1 huevo.<br \/>\n1 vaso de vino tinto.<br \/>\n2,15 cucharadas de gelatina en polvo.<br \/>\n50 gr de azucar.<\/p>\n<p>Comenzamos  lavando las fresas, que trituramos luego con el az\u00facar y la yema de huevo, y reservamos.  Reducimos despu\u00e9s el vino hasta que pierda el alcohol y le incorporamos la gelatina, disolvi\u00e9ndola y dejando enfriar la mezcla. Montar luego la clara de huevo a punto de nieve, incorporar las mezclas anteriores, revolver y meter al congelador en moldes. Dos horas despu\u00e9s, los sacamos, decoramos con frambuesas y moras y servimos.<\/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=\"590\" height=\"332\"><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=929515995001&#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=929515995001&#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=\"590\" height=\"332\"><\/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>300 gr de fresas. 125 gr de frambuesas. 125 gr de moras. 1 huevo. 1 vaso de vino tinto. 2,15 cucharadas de gelatina en polvo. 50 gr de azucar. Comenzamos lavando las fresas, que trituramos luego con el az\u00facar y la yema de huevo, y reservamos. Reducimos despu\u00e9s el vino hasta que pierda el alcohol [&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":[568,610,870,877,1049],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/194"}],"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=194"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/194\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}