{"id":21890,"date":"2014-12-10T00:00:00","date_gmt":"2014-12-10T00:00:00","guid":{"rendered":"https:\/\/www.azureazure.com\/sin-categorizar\/sorbete-de-matrimonio-fresa-y-frambuesa"},"modified":"2019-11-12T08:48:47","modified_gmt":"2019-11-12T13:48:47","slug":"receta-sorbete-de-matrimonio-fresa-frambuesa","status":"publish","type":"post","link":"https:\/\/www.azureazure.com\/es\/gastronomia\/consejos-recetas-gastronomia\/receta-sorbete-de-matrimonio-fresa-frambuesa\/","title":{"rendered":"Sorbete de matrimonio fresa y frambuesa"},"content":{"rendered":"<div id=\"Body_MasterContent_element_2608_BodyFieldHolder\">\n<article>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.azureazure.com\/wp-content\/uploads\/2019\/09\/Gastronomy-Strawberry-and-Raspberry-Sorbet-Article01.jpg\" title=\"Sorbete de matrimonio fresa y frambuesa\" alt='Sorbete de matrimonio fresa y frambuesa' width=\"750\" height=\"500\" class=\"aligncenter size-full wp-image-42215 img-responsive\" srcset=\"https:\/\/www.azureazure.com\/wp-content\/uploads\/2019\/09\/Gastronomy-Strawberry-and-Raspberry-Sorbet-Article01.jpg 750w, https:\/\/www.azureazure.com\/wp-content\/uploads\/2019\/09\/Gastronomy-Strawberry-and-Raspberry-Sorbet-Article01-300x200.jpg 300w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"width: 750px; color: #000000; font-size: 13px; float: left;\"><b>Origen<\/b>:Fabio Morisi<br \/><b>Dificultad<\/b>: F\u00e1cil<br \/><b>Temperatura de servicio<\/b>: &#8211; 18\u00ba C (-0,40 F)<br \/><b>Tiempo<\/b>: 45 minutos<\/span><br \/>\n&nbsp;<br \/>\n<span style=\"margin: 0px 0px 20px; padding: 0px 0px 4px; width: 100%; color: #000000; font-size: 17px; font-weight: bold; border-bottom-color: #999999; border-bottom-width: 1px; border-bottom-style: dotted; float: left;\">Sorbete de matrimonio fresa y frambuesa<\/span><\/p>\n<p><b>Ingredientes (6 personas)<\/b><br \/>\nFresas frescas: 250 gr.<br \/>\nFrambuesas frescas: 250 gr.<br \/>\nAgua: 540 gr.<br \/>\nAz\u00facar dextrosa: 62 gr.<br \/>\nAz\u00facar: 440 gr.<br \/>\nEstabilizante: 3 gr.<\/span><\/p>\n<p><b>Elaboraci\u00f3n<\/b><br \/>\nEn una olla de buen fondo mezclamos el agua, la dextrosa, y el az\u00facar. Calentamos la mezcla a 45\u00ba C (113\u00ba F). A\u00f1adimos el estabilizante y terminamos de pasterizar. Enfriamos lo antes posible hasta 4\u00ba C (19\u00ba F). A\u00f1adimos la fresa y frambuesa trituradas. Dejamos madurar la mezcla durante 6 horas. Pasamos a helar en la sorbetera. Servir despu\u00e9s de una hora.  Cuidado porque crea adicci\u00f3n.<\/p>\n<p><b>Ocurri\u00f3<\/b><br \/>\nDesde el a\u00f1o 2003 al 2007 tuve una peque\u00f1a helader\u00eda en Madrid, un capricho dulce a lo largo de mi recorrido gastron\u00f3mico. Tengo que reconocer que este sorbete era uno de mis preferidos.<span style=\"color: #00aeef; font-size: 17px;\">&nbsp;&nbsp;\u25a0<\/span><br \/>\n<\/article>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Aprenda a preparar un refrescante sorbete en su casa y con productos naturales de la mano de Fabio Morisi, el chef de azureazure.com.<\/p>\n","protected":false},"author":59,"featured_media":16333,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6075,6024],"tags":[],"class_list":["post-21890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos-recetas-gastronomia","category-gastronomia","category-6075","category-6024","description-off"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.6) - 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