{"id":100318,"date":"2025-02-13T09:09:40","date_gmt":"2025-02-13T08:09:40","guid":{"rendered":"https:\/\/web2025.gastronomicament.cat\/recepta\/pastis-de-tres-llets"},"modified":"2026-04-11T19:28:40","modified_gmt":"2026-04-11T17:28:40","slug":"pastis-de-tres-llets","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/de\/recepta\/pastis-de-tres-llets","title":{"rendered":"Past\u00eds de tres llets"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p>Per al pa de pessic:<\/p>\n<p>5 ous<\/p>\n<p>200 g de sucre<\/p>\n<p>200 g de farina de rebosteria<\/p>\n<p>1 culleradeta de llevat qu\u00edmic o pols de coure<\/p>\n<p>1 culleradeta d\u2019extracte de vainilla<\/p>\n<p>Per a la mescla de tres llets:<\/p>\n<p>400 ml de llet evaporada<\/p>\n<p>400 ml de llet condensada<\/p>\n<p>200 ml de nata per muntar<\/p>\n<p>Per a la cobertura:<\/p>\n<p>200 ml de nata per muntar (ben freda)<\/p>\n<p>2 cullerades de sucre gla\u00e7<\/p>\n<p>Canyella en pols (opcional)<\/p>\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n<p><strong>1. Preescalfau el forn i preparau el motlle<br \/>\n<\/strong>Preescalfau el forn a 180 \u00b0C. Engreixau un motlle rectangular o rod\u00f3 amb mantega i enfarinau-lo lleugerament.<\/p>\n<p><strong>2. Preparar el pa de pessic<br \/>\n<\/strong>Separau els rovells del blanc d&#8217;ou. Muntau les clares a punt de neu i reservau-les.<\/p>\n<p>En un bol gros, bateu els rovells amb el sucre fins que aconseguiu una mescla cremosa i blanquinosa. Afegiu l&#8217;extracte de vainilla.<\/p>\n<p>Per evitar grums, posau la farina amb un tamissador i, despr\u00e9s, el llevat qu\u00edmic, seguiu remenant amb suavitat .<\/p>\n<p>Finalment, afegiu els blancs d&#8217;ou muntats a la mescla, integrau-los amb moviments envoltants per mantenir l&#8217;aire.<\/p>\n<p><strong>3. Coure el pa de pessic<br \/>\n<\/strong>Abocau la pasta al motlle preparat i coeu-la al forn durant 25-30 minuts, o fins que un escuradents surti net. Quan estigui fet, deixau-la refredar completament.<\/p>\n<p><strong>4. Preparar la mescla de tres llets<br \/>\n<\/strong>En un bol, barrejau la llet evaporada, la llet condensada i la nata per muntar fins que estiguin ben integrades.<\/p>\n<p><strong>5. Impregnau el pa de pessic<br \/>\n<\/strong>Quan el pa de pessic estigui fred, punxau-lo suaument amb una forqueta o un escuradents per tota la superf\u00edcie. Abocau la mescla de tres llets a poc a poc, assegurau que s&#8217;impregni b\u00e9. Deixau reposar el past\u00eds a la gelera durant almenys 2 hores.<\/p>\n<p><strong>6. Preparaci\u00f3 la cobertura<br \/>\n<\/strong>Muntau la nata amb el sucre glas fins a obtenir una textura ferma. Esteneu-la sobre el past\u00eds fred i, si voleu, empolvorau-lo amb canyella en pols per donar-li un toc arom\u00e0tic.<\/p>\n<pre>Imatge: <a href=\"https:\/\/www.gettyimages.es\/\" target=\"_blank\" rel=\"noopener\">Getty Images<\/a><\/pre>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Per al pa de pessic: 5 ous 200 g de sucre 200 g de farina de rebosteria 1 culleradeta de llevat qu\u00edmic o pols de coure 1 culleradeta d\u2019extracte de vainilla Per a la mescla de tres llets: 400 ml de llet evaporada 400 ml de llet condensada 200 ml de nata per muntar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":100320,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[12],"concurs-mossegades":[],"dificultat":[686],"ingredient":[2274,738,961],"plat":[687],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[683],"coauthors":[2053],"class_list":["post-100318","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","dificultat-baixa","ingredient-llet","ingredient-ous","ingredient-pa","plat-postres","temps_de_preparacio-mes-de-2-hores"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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