{"id":72043,"date":"2013-12-21T23:07:11","date_gmt":"2013-12-21T22:07:11","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/torro-nata-nous"},"modified":"2013-12-21T23:07:11","modified_gmt":"2013-12-21T22:07:11","slug":"torro-nata-nous","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/en\/recepta\/torro-nata-nous","title":{"rendered":"Torr\u00f3 de nata amb nous"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n435 g d&#8217;ametlla m\u00f2lta fina<br \/>\n375 g sucre glac\u00e9<br \/>\n310 g nous trossejades<br \/>\n185 g sucre<br \/>\n100 cl aigua<br \/>\n100 cl nata l\u00edquida<br \/>\nCobertura de xocolata<br \/>\nUn trosset de mantega pomada<\/p>\n<p>Nota: amb aquestes quantitats surten 4 barres de torr\u00f3 d&#8217;uns 350-400 g cadascuna.<br \/>\n<strong><\/strong><\/p>\n<p><strong>Elaboraci\u00f3<\/strong><br \/>\nBarrejar l&#8217;ametlla m\u00f2lta amb el sucre glac\u00e9 .<\/p>\n<p>Preparar un alm\u00edvar a punt de fil fort o 150\u00ba (per aix\u00f2 heu d&#8217;utilitzar un term\u00f2metre de rebosteria) amb l&#8217;aigua i el sucre. Quan estigui al punt, hi afegim la nata i immediatament ho retirem del foc i ho remenem .<\/p>\n<p>Ajuntar les dues barreges anteriors i hi afegim les nous. Barrejar-ho b\u00e9 amb les mans fins que lligui. Deixar refredar la massa .<\/p>\n<p>Formar les barres i deixar-les assecar. Jo utilitzo unes capsetes de fusta que va fer mon pare per fer els torrons, per\u00f2 podeu emprar carmanyoles, motlles, etc. Jo folro les capses amb paper de cuina perqu\u00e8 despr\u00e9s sigui m\u00e9s f\u00e0cil treure-les.<br \/>\nDeixar les barres en el motlle durant un o dos dies amb un pes a sobre.<\/p>\n<p>Fondre la xocolata amb la mantega al bany maria, setinar les barres de torr\u00f3 i deixar-lo assecar entre 5-8 dies. Es pot menjar el mateix dia, per\u00f2 si es deixa reposar s&#8217;assenta i compacta millor i aix\u00ed el sucre s&#8217;integra millor .<\/p>\n<p>Si \u00a0l&#8217;emboliques amb cel\u00b7lofana, les barres duren un mes i mig o dos en perfecte estat a temperatura ambient, ja que el sucre actua com a conservant.<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Barrejar l&#8217;ametlla m\u00f2lta amb el sucre glac\u00e9 . Preparar un alm\u00edvar a punt de fil fort&hellip;<\/p>\n","protected":false},"author":35,"featured_media":50657,"menu_order":0,"comment_status":"open","ping_status":"closed","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":[1499],"concurs-mossegades":[782],"dificultat":[1530],"ingredient":[1716,1706],"plat":[1502],"preu-per-racio":[],"receptes-tematiques":[1506],"temps-de-preparacio":[1505],"coauthors":[],"class_list":["post-72043","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes-en","concurs_receptes_mossegades-concurs-receptes-desembre-2013","dificultat-mitjana-en","ingredient-torro-en","ingredient-xocolata-en","plat-postres-en","tematica-nadal-i-cap-dany-en","temps_de_preparacio-entre-1-i-2-hores-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- 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