{"id":373,"date":"2011-10-26T11:53:28","date_gmt":"2011-10-26T09:53:28","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=373"},"modified":"2011-10-26T11:53:28","modified_gmt":"2011-10-26T09:53:28","slug":"bavaroise-de-queso-de-cabra","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/10\/26\/bavaroise-de-queso-de-cabra\/","title":{"rendered":"Bavaroise de queso de cabra"},"content":{"rendered":"<p><a href=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/10\/FOTO-BAVAROISE-QUESO-OCTUBRE-CANALES.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-374\" title=\"FOTO BAVAROISE QUESO OCTUBRE CANALES\" src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/2011\/10\/FOTO-BAVAROISE-QUESO-OCTUBRE-CANALES.jpg\" alt=\"\" width=\"600\" height=\"448\" \/><\/a><\/p>\n<p><strong>Ingredientes:<\/strong><br \/>\n1 kilo de queso de cabra tipo rulo.<br \/>\n1 clara de huevo.<br \/>\nSal.<br \/>\n400 gr\u00a0 leche fresca.<br \/>\n60 gr az\u00facar glas.<br \/>\n4 colas de pescado.<\/p>\n<p>Diluir la gelatina primero en agua fr\u00eda y luego en un poco de leche\u00a0 precalentada. Triturar el queso y mezclarlo con la leche. Levantar las claras de huevo y montarlas con el az\u00facar glas. Mezclar seguidamente\u00a0 la leche con las gelatinas diluidas, y a\u00f1adirlas a la mezcla de leche y queso de cabra. Incorporar luego la clara de huevo montada con el az\u00facar glas, y colocar la mezcla resultante en copas de c\u00f3ctel que se dejan reposar y enfriar en la nevera durante dos horas. Antes de servir, decorar con galletas.<\/p>\n<p><object id=\"flashObj\" width=\"640\" height=\"360\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\"><param name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" \/><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"flashVars\" value=\"@videoPlayer=1234552151001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"base\" value=\"http:\/\/admin.brightcove.com\" \/><param name=\"seamlesstabbing\" value=\"false\" \/><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"swLiveConnect\" value=\"true\" \/><param name=\"allowScriptAccess\" value=\"always\" \/><embed src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" bgcolor=\"#FFFFFF\" flashVars=\"@videoPlayer=1234552151001&#038;playerID=684823691001&#038;playerKey=AQ~~,AAAAE_NrkqE~,SbMUPN6XNFvKjKYwQWvBZq4-QWpox7Bu&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" width=\"640\" height=\"360\" 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\"><\/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: 1 kilo de queso de cabra tipo rulo. 1 clara de huevo. Sal. 400 gr\u00a0 leche fresca. 60 gr az\u00facar glas. 4 colas de pescado. Diluir la gelatina primero en agua fr\u00eda y luego en un poco de leche\u00a0 precalentada. Triturar el queso y mezclarlo con la leche. Levantar las claras de huevo y [&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":[127,611,740,1049,1140],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/373"}],"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=373"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/373\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}