{"id":15263,"date":"2011-05-15T13:13:49","date_gmt":"2011-05-15T16:13:49","guid":{"rendered":"http:\/\/www.r2cpress.com.br\/v1\/?p=15263"},"modified":"2011-05-15T13:13:49","modified_gmt":"2011-05-15T16:13:49","slug":"receita-de-domingo-sorbet-de-melao-e-granita-de-limao-siciliano","status":"publish","type":"post","link":"https:\/\/www.r2cpress.com.br\/v1\/2011\/05\/15\/receita-de-domingo-sorbet-de-melao-e-granita-de-limao-siciliano\/","title":{"rendered":"RECEITA DE DOMINGO: SORBET DE MEL\u00c3O E GRANITA DE LIM\u00c3O SICILIANO"},"content":{"rendered":"

\"\"<\/p>\n

 <\/p>\n

SORBET DE MEL\u00c3O<\/strong><\/p>\n

\n\n\n\n
 <\/td>\n\"\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Ingredientes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quantidade <\/strong>
\nMel\u00e3o doce (cantaloup, de prefer\u00eancia)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1un
\nA\u00e7\u00facar de confeiteiro\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100g
\nSuco de lim\u00e3o\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd un<\/p>\n

 
\nModo de preparo:<\/strong><\/p>\n


\n<\/strong><\/p>\n

1. Corte o mel\u00e3o em cubos e prepare um pur\u00ea no liquidificador.<\/p>\n

2. Acrescente o a\u00e7\u00facar de confeiteiro e um pouco de suco de lim\u00e3o.<\/p>\n

3. Logo em seguida, leve para o congelador ou ao freezer. Durante esse processo, mexa algumas vezes para congelar de maneira uniforme.<\/p>\n

<\/strong><\/p>\n

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<\/strong><\/p>\n

<\/strong><\/p>\n

<\/strong><\/p>\n

<\/strong><\/p>\n

GRANITA DE LIM\u00c3O SICILIANO <\/strong><\/p>\n\n\n\n\n
<\/td>\n<\/tr>\n
\"\"<\/a><\/td>\n<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/strong><\/p>\n

<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

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Ingredientes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quantidade <\/strong><\/p>\n

\u00c1gua\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 125 Mililitros<\/p>\n

A\u00e7\u00facar refinado\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 35 Gramas<\/p>\n

Suco de lim\u00e3o siciliano\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 55 Mililitros<\/p>\n

Suco de lim\u00e3o tahiti\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10 Mililitros<\/p>\n

Folhas de capim lim\u00e3o\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Q.B.<\/p>\n

 <\/p>\n

Modo de preparo:<\/strong><\/p>\n

<\/strong><\/p>\n

1. Levar ao fogo a \u00e1gua com o a\u00e7\u00facar, ferver por alguns minutos para dissolver o a\u00e7\u00facar e resfriar.<\/p>\n

2. Acrescentar o suco dos lim\u00f5es batidos com o capim lim\u00e3o.<\/p>\n

3. Levar para o freezer e raspar no momento de servir. <\/strong><\/p>\n

<\/strong><\/p>\n

<\/strong><\/p>\n

HARMONIZA\u00c7\u00c3O:<\/strong><\/p>\n

<\/strong><\/p>\n

O Vinho italiano de sobremesa pruduzido na regi\u00e3o de Asti, o Moscato D\u00b4Asti, apesar de o vinho ser doce a gradua\u00e7\u00e3o alco\u00f3lica n\u00e3o \u00e9 t\u00e3o alta, por isso a combina\u00e7\u00e3o \u00e9 perfeita!<\/p>\n

Para os f\u00e3s de champagne, as do estilo D\u00e9mi-Sec (Meio-Seco), que tamb\u00e9m s\u00e3o doces, v\u00e3o muito bem com sorvetes frutados!<\/p>\n

Para os sorvetes mais pesados, vamos assim dizer, como os de chocolate, um vinho do Porto Tawny \u00e9 a combina\u00e7\u00e3o perfeita!<\/p>\n

\n\n\n\n\n
<\/a>\"\"<\/a><\/td>\n<\/tr>\n
Offley Porto Tawny<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

E para quem acha que n\u00e3o existe sorvete de vinho, olha esses aqui criados pela Wine Cellar Sorbets<\/em>:<\/p>\n

<\/a>\"\"<\/a><\/p>\n

 <\/p>\n

<\/strong><\/p>\n

Fonte da mat\u00e9ria: <\/strong><\/p>\n

M\u00f3dulo de Confeitaria Cl\u00e1ssica da Universidade Anhembi Morumbi.<\/em><\/p>\n

 <\/p>\n

At\u00e9 l\u00e1! Au revoir!<\/p>\n

<\/strong><\/p>\n

\"\"Aline Fidelman <\/strong><\/p>\n

34 anos, Ilh\u00e9us-Ba.<\/p>\n

Gastr\u00f4noma diplomada pela Universidade Anhembi Morumbi \u2013 S\u00e3o Paulo<\/p>\n

Especializada em doc\u00eancia pela Leiths School of Food & Wine \u2013 Londres<\/p>\n

Perfil Profissional: 3 anos de experi\u00eancia de em Buffet e Catering e 6 meses como assistente de chef de cozinha, \u00e1rea de Garde Manger, na empresa KUDOS Hospitality, Londres.<\/p>\n

Contato: fidelman.a@gmail.com<\/strong><\/p>\n


\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

  SORBET DE MEL\u00c3O   Ingredientes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Quantidade Mel\u00e3o doce (cantaloup, de prefer\u00eancia)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1un A\u00e7\u00facar de confeiteiro\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100g Suco de lim\u00e3o\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd un   Modo de preparo:<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[30],"tags":[],"_links":{"self":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/15263"}],"collection":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/comments?post=15263"}],"version-history":[{"count":13,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/15263\/revisions"}],"predecessor-version":[{"id":15280,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/posts\/15263\/revisions\/15280"}],"wp:attachment":[{"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/media?parent=15263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/categories?post=15263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.r2cpress.com.br\/v1\/wp-json\/wp\/v2\/tags?post=15263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}