{"id":3119,"date":"2014-12-20T07:35:23","date_gmt":"2014-12-20T06:35:23","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/jorbasmar\/?p=3119"},"modified":"2014-12-20T07:35:23","modified_gmt":"2014-12-20T06:35:23","slug":"persimon-con-yogurt","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/jorbasmar\/2014\/12\/20\/persimon-con-yogurt\/","title":{"rendered":"Persimon con yogurt"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone\" src=\"\/\/i.imgur.com\/QbRgY1B.jpg\" alt=\"\" width=\"224\" height=\"300\" \/><\/p>\n<p>En esta ocasi\u00f3n, os traigo un postre muy sencillo, rico y con una estupenda presencia.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredientes (2 personas):<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>1 palo santo Persimon (si, de esos que son duros)<\/strong><\/p>\n<p><strong>1 yogurt natural<\/strong><\/p>\n<p><strong>2 cerezas confitadas<\/strong><\/p>\n<p><strong>2 cucharadas soperas de az\u00facar<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Pelamos y troceamos el Persimon, aunque personalmente prefiero los palo santo de toda la vida, la mujer se encapricho de comprar de este tipo.<\/p>\n<p>Repartimos los trozos de la fruta, en dos recipientes, los cuales soporten la temperatura del soplete de cocina.<\/p>\n<p>Repartimos el yogurt entre ambos recipientes.<\/p>\n<p>En el centro colocamos una cereza.<\/p>\n<p>Colocamos una cucharada sopera de az\u00facar bien colmada.<\/p>\n<p>Fundimos al az\u00facar con el soplete de cocina.<\/p>\n<p>Guardamos en el frigor\u00edfico, hasta el momento de com\u00e9rnoslo.<\/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>En esta ocasi\u00f3n, os traigo un postre muy sencillo, rico y con una estupenda presencia. &nbsp; Ingredientes (2 personas): \u00a0 1 palo santo Persimon (si, de esos que son duros) 1 yogurt natural 2 cerezas confitadas 2 cucharadas soperas de az\u00facar \u00a0 Preparaci\u00f3n: &nbsp; Pelamos y troceamos el Persimon, aunque personalmente prefiero los palo santo [&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":40311,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/jorbasmar\/wp-json\/wp\/v2\/posts\/3119"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/jorbasmar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/jorbasmar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/jorbasmar\/wp-json\/wp\/v2\/users\/40311"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/jorbasmar\/wp-json\/wp\/v2\/comments?post=3119"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/jorbasmar\/wp-json\/wp\/v2\/posts\/3119\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/jorbasmar\/wp-json\/wp\/v2\/media?parent=3119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/jorbasmar\/wp-json\/wp\/v2\/categories?post=3119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/jorbasmar\/wp-json\/wp\/v2\/tags?post=3119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}