{"id":695,"date":"2020-02-06T20:20:00","date_gmt":"2020-02-06T20:20:00","guid":{"rendered":"http:\/\/www.restaurantscadaques.com\/?p=695"},"modified":"2020-02-06T20:20:00","modified_gmt":"2020-02-06T20:20:00","slug":"el-pijama-un-classic-i-alhora-delicios","status":"publish","type":"post","link":"https:\/\/www.restaurantscadaques.com\/ca\/el-pijama-un-classic-i-alhora-delicios\/","title":{"rendered":"El pijama: Un cl\u00e0ssic i alhora delici\u00f3s"},"content":{"rendered":"<p>Aquest popular postres catal\u00e0 nascut de l&#8217;enginy de Paco Parellada, qui en l&#8217;any de 1951 treballava al restaurant 7 Portes de Barcelona, segons el relat de el mateix Paco, uns oficials de la marina nord-americana que es trobaven a la ciutat li van sol\u00b7licitar un P\u00eache Melba i ell va elaborar la seva pr\u00f2pia versi\u00f3 de les postres a partir de les indicacions dels oficials, el que va donar origen a aquest delici\u00f3s postres.<\/p>\n<p>El nom de les postres es va anar formant a poc a poc a causa de la deformaci\u00f3 de l&#8217;vocable P\u00eache Melba, aquestes postres \u00e9s tot un cl\u00e0ssic, que a m\u00e9s \u00e9s molt sabor\u00f3s i nutritiu, seguidament deixem la recepta tradicional perqu\u00e8 poden fer el seu propi pijama a casa i delectar als seus \u00e9ssers estimats o amics que els visiten.<\/p>\n<p>Ingredients (postres per a 4 persones)<\/p>\n<p>Per al flam:<\/p>\n<ul>\n<li>2 rovells d&#8217;ou.<\/li>\n<li>2 ous.<\/li>\n<li>100 gr de sucre.<\/li>\n<li>\u00bd litre de llet.<\/li>\n<li>Caramel l\u00edquid a l&#8217;gust.<\/li>\n<\/ul>\n<p>Per servir el pijama:<\/p>\n<ul>\n<li>Pr\u00e9ssecs en alm\u00edvar.<\/li>\n<li>Pinya en alm\u00edvar.<\/li>\n<li>200 gr de gelat de vainilla.<\/li>\n<li>200 ml de nata l\u00edquida per muntar<\/li>\n<li>50 gr de sucre.<\/li>\n<li>12 guindes confitades.<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3<\/strong><\/p>\n<p>El pijama requereix de cert temps per a la seva preparaci\u00f3, ja que cal fer primer els flams i deixar-los reposar en el frigor\u00edfic; per preparar el flam es pren un env\u00e0s, preferiblement una gerra alta, s&#8217;agrega la llet, els ous, els rovells i el sucre i es barreja b\u00e9 amb l&#8217;ajuda de la batedora; es col\u00b7loca caramel l\u00edquid a l&#8217;gust a les flameres i s&#8217;agrega la barreja obtinguda en elles, tenint cura no es vessi.<\/p>\n<p>Es tapen amb paper d&#8217;alumini i es duen a el forn a bany de maria per uns 50 minuts, quan estiguin llestos, es retiren les flameres de l&#8217;bany de maria i es deixen reposar fins que arribin a la temperatura ambient; despr\u00e9s es porten a la nevera i es deixen reposar per espai de 8 hores. Es bat la nata ben freda amb el sucre i es col\u00b7loca en una m\u00e0nega de pastisseria amb filtre arrissat i es reserva a la nevera.<\/p>\n<p>Per preparar les postres es desemmotlla i col\u00b7loquen en un plat o copa ben ampla, al voltant es col\u00b7loquen els trossos de pr\u00e9ssec i de pinya, les guindes confitades i el gelat de vainilla en boles; s&#8217;orna amb unes rosetes de nata muntada, el pijama s&#8217;ha de servir ben fred.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aquest popular postres catal\u00e0 nascut de l&#8217;enginy de Paco Parellada, qui en l&#8217;any de 1951 treballava al restaurant 7 Portes de Barcelona, segons el relat de el mateix Paco, uns oficials de la marina nord-americana que es trobaven a la ciutat li van sol\u00b7licitar un P\u00eache Melba i ell va elaborar la seva pr\u00f2pia versi\u00f3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":692,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[156],"tags":[],"class_list":["post-695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dulces-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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