{"id":3676,"date":"2013-05-22T19:36:35","date_gmt":"2013-05-22T19:36:35","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=3676"},"modified":"2013-06-09T03:32:10","modified_gmt":"2013-06-09T03:32:10","slug":"panna-cotta-vegetariana","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/","title":{"rendered":"Panna Cotta Vegetariana"},"content":{"rendered":"<p>Nuestros amigos de <a title=\"Consultores de cultivo de algas marinas\" href=\"http:\/\/www.seaweedconsulting.com\">seaweedconsulting.com<\/a> nos regalaron una muestra de gel de algas, rico en carragenina. Pensemos en una gelatina instant\u00e1nea de origen vegetal.<\/p>\n<p>Como nos pican las manos por jugar con ingredientes nuevos, decidimos preparar <em>Panna Cotta<\/em>, postre de origen italiano cuyo nombre quiere decir &#8220;crema cocida&#8221;. La receta cl\u00e1sica utiliza gelatina como gelificante, y decidimos reemplazarla por este gel para ver qu\u00e9 suced\u00eda.<\/p>\n<p>Sucedi\u00f3 lo siguiente:<!--more--><\/p>\n<p>Tomamos media taza de crema de leche y media taza de leche entera.<\/p>\n<figure id=\"attachment_3681\" aria-describedby=\"caption-attachment-3681\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/05\/crema.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3681\" data-permalink=\"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/crema\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/crema.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"crema\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Media taza de crema&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/crema.jpg?fit=600%2C450&amp;ssl=1\" class=\"size-full wp-image-3681\" alt=\"Media taza de crema\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/crema.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><figcaption id=\"caption-attachment-3681\" class=\"wp-caption-text\">Media taza de crema<\/figcaption><\/figure>\n<p>Le a\u00f1adimos 15 cucharadas soperas de gel de algas, 4 cucharadas de az\u00facar y 1 cucharadita de esencia de vainilla.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/05\/crema-gel.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3680\" data-permalink=\"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/crema-gel\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/crema-gel.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"crema-gel\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/crema-gel.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-3680\" alt=\"crema-gel\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/crema-gel.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Le dimos un hervor y vertimos en moldes individuales.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/05\/molde.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3684\" data-permalink=\"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/molde\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/molde.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"molde\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/molde.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-3684\" alt=\"molde\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/molde.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Lo dejamos enfriar (esta es siempre la parte m\u00e1s dif\u00edcil).<\/p>\n<p>Luego lo desmoldamos.<\/p>\n<p>El resultado es este.<\/p>\n<figure id=\"attachment_3682\" aria-describedby=\"caption-attachment-3682\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3682\" data-permalink=\"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/desmoldado\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/desmoldado.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"desmoldado\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Panna Cotta desmoldada&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/desmoldado.jpg?fit=600%2C450&amp;ssl=1\" class=\"size-full wp-image-3682\" alt=\"Panna Cotta desmoldada\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/desmoldado.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><figcaption id=\"caption-attachment-3682\" class=\"wp-caption-text\">Panna Cotta desmoldada<\/figcaption><\/figure>\n<p>Ahora necesitamos ponerle la salsa.<\/p>\n<p>Pulpa de mora+az\u00facar+m\u00e1s gel de algas.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/05\/salsa-en-proceso.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3685\" data-permalink=\"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/salsa-en-proceso\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/salsa-en-proceso.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"salsa-en-proceso\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/salsa-en-proceso.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-3685\" alt=\"salsa-en-proceso\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/salsa-en-proceso.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/05\/salsa.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3686\" data-permalink=\"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/salsa\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/salsa.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"salsa\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/salsa.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-3686\" alt=\"salsa\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/salsa.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a>Ahora estamos listos para armar\u2026 y comer.<a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2013\/05\/lista.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3683\" data-permalink=\"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/lista\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/lista.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"lista\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/lista.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-3683\" alt=\"lista\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/lista.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Qued\u00f3 excelente, y es mucho m\u00e1s r\u00e1pido que con gelatina.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de Panna Cotta reemplazando la gelatina por carragenina, presente en un gel de algas. Esto hace que la panna cotta sea vegetariana.<\/p>\n","protected":false},"author":1,"featured_media":3679,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2,25],"tags":[56],"class_list":["post-3676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","category-reposteria","tag-vegetariano","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-Xi","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14844,"url":"https:\/\/le-fort.org\/cocina\/crema-namelaka\/","url_meta":{"origin":3676,"position":0},"title":"Crema Namelaka","author":"Le-Fort.org","date":"25 de Marzo, 2020","format":false,"excerpt":"Receta de crema Namelaka, descrita como una combinaci\u00f3n entre ganache y Panna Cotta. Desarrollada por Valrhona, se comporta como un gel fluido. Muy vers\u00e1til.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5210,"url":"https:\/\/le-fort.org\/cocina\/el-manjar-blanco-y-su-larga-historia\/","url_meta":{"origin":3676,"position":1},"title":"El Manjar Blanco y su Larga Historia","author":"Le-Fort.org","date":"5 de Febrero, 2014","format":false,"excerpt":"El manjar blanco tiene una historia muy antigua, remont\u00e1ndose al menos a la Edad Media, donde era un plato totalmente distinto a lo que creemos que es el manjar blanco. Aqu\u00ed te contamos un poco de su historia y te damos una receta muy simple de un manjar blanco que\u2026","rel":"","context":"En &quot;Disquisiciones&quot;","block_context":{"text":"Disquisiciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/disquisiciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/blancmange-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/blancmange-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/blancmange-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/blancmange-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/blancmange-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14443,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-chocolate\/","url_meta":{"origin":3676,"position":2},"title":"Cremoso de Chocolate","author":"Marell Rojas","date":"16 de Septiembre, 2019","format":false,"excerpt":"Receta de cremoso de chocolate que es, con ligeras modificaciones, de Callebaut. Realmente excelente. F\u00e1cil y delicioso.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/09\/cremoso-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5630,"url":"https:\/\/le-fort.org\/cocina\/aloo-palak-una-receta-india-vegetariana-de-espinaca-papas-y-crema\/","url_meta":{"origin":3676,"position":3},"title":"Aloo Palak: Una Receta India Vegetariana de Espinaca, Papas y Crema","author":"Le-Fort.org","date":"24 de Agosto, 2014","format":false,"excerpt":"Receta de Aloo Palak, un plato indio vegetariano de espinacas, papas y crema.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/08\/aloopalak-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16817,"url":"https:\/\/le-fort.org\/cocina\/pannacotta\/","url_meta":{"origin":3676,"position":4},"title":"Pannacotta","author":"Le-Fort.org","date":"8 de Febrero, 2023","format":false,"excerpt":"La cl\u00e1sica pannacotta","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":3122,"url":"https:\/\/le-fort.org\/cocina\/berlines-con-crema-pastelera\/","url_meta":{"origin":3676,"position":5},"title":"Berlines. Fritos, por supuesto","author":"Le-Fort.org","date":"7 de Febrero, 2013","format":false,"excerpt":"Receta de Berlines fritos f\u00e1ciles, rellenos con Crema Pastelera. Se puede modificar el relleno para que sea mermelada, manjar blanco o dulce de membrillo tambi\u00e9n.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/02\/P1280023-001.jpg?fit=960%2C413&ssl=1&resize=700%2C400 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/3676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=3676"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/3676\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/3679"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=3676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=3676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=3676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}