{"id":9668,"date":"2017-09-27T21:40:58","date_gmt":"2017-09-28T02:40:58","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=9668"},"modified":"2022-01-05T10:04:18","modified_gmt":"2022-01-05T15:04:18","slug":"gomitas","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/gomitas\/","title":{"rendered":"Gomitas"},"content":{"rendered":"<p>Nos encantan las gomitas. Aqu\u00ed en Le-Fort.org estamos siempre estudiando, tanto Rodrigo como Marell. En esta ocasi\u00f3n, al cursar un muy interesante curso (MOOC) gratuito de MiriadaX y la Universidad Complutense de Madrid sobre Sistemas Coloidales en Alimentos\u00a0nos encontramos con el primer ejercicio del \u00a0cap\u00edtulo de gelificaci\u00f3n en fr\u00edo, que es \u2013acertadamente\u2013 preparar gomitas (o gominolas como les dicen en Espa\u00f1a).<!--more--><\/p>\n<p>Como buenos alumnos nos pusimos manos a la obra, siguiendo la receta del curso.<\/p>\n<h2>Ingredientes de las gomitas<\/h2>\n<ul>\n<li>100gr de agua<\/li>\n<li>100gr de az\u00facar granulada<\/li>\n<li>6 hojas de colapez o en su defecto 12gr de gelatina sin sabor<\/li>\n<li>50gr de jarabe de frutilla u otro sabor<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<p>Lo primero que haremos ser\u00e1 preparar la gelatina. Dependiendo de la gelatina que utilicemos, el procedimiento var\u00eda. La gelatina primero necesita hidratarse adecuadamente para funcionar bien.<\/p>\n<h3>Gelatina en polvo<\/h3>\n<p>Si utilizamos gelatina en polvo, a\u00f1adimos la gelatina en forma de lluvia sobre los 100ml de agua fr\u00eda y dejamos reposar 10 minutos,<\/p>\n<figure id=\"attachment_9672\" aria-describedby=\"caption-attachment-9672\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9672\" data-permalink=\"https:\/\/le-fort.org\/cocina\/gomitas\/hidratada\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/hidratada.jpg?fit=1280%2C800&amp;ssl=1\" data-orig-size=\"1280,800\" 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=\"hidratada\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Gelatina hidratada para hacer gomitas&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/hidratada.jpg?fit=1200%2C750&amp;ssl=1\" class=\"size-full wp-image-9672\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2017\/09\/hidratada.jpg?resize=1200%2C750\" alt=\"Gelatina hidratada para hacer gomitas\" width=\"1200\" height=\"750\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/hidratada.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/hidratada.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-9672\" class=\"wp-caption-text\">Gelatina hidratada para hacer gomitas<\/figcaption><\/figure>\n<p>Una vez hidratada la gelatina, a\u00f1adimos el az\u00facar y el sirope a la mezcla en una olla peque\u00f1a y calentamos <strong>sin que llegue a hervir<\/strong> hasta que el az\u00facar se haya disuelto completamente. Revolvamos con cuidado. Ya est\u00e1 lista para verter en los moldes.<\/p>\n<h3>Gelatina en hoja (colapez)<\/h3>\n<p>Si utilizamos colapez, debemos hidratar las hojas por 5 a 10 minutos en agua fr\u00eda.<\/p>\n<figure id=\"attachment_9673\" aria-describedby=\"caption-attachment-9673\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9673\" data-permalink=\"https:\/\/le-fort.org\/cocina\/gomitas\/colapez\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/colapez.jpg?fit=1280%2C800&amp;ssl=1\" data-orig-size=\"1280,800\" 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=\"colapez\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Hidratando colapez para hacer gomitas&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/colapez.jpg?fit=1200%2C750&amp;ssl=1\" class=\"size-full wp-image-9673\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2017\/09\/colapez.jpg?resize=1200%2C750\" alt=\"Hidratando colapez para hacer gomitas\" width=\"1200\" height=\"750\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/colapez.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/colapez.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-9673\" class=\"wp-caption-text\">Hidratando colapez para hacer gomitas<\/figcaption><\/figure>\n<p>Disolvemos el az\u00facar y el sirope en los 100ml de agua, calentando <strong>sin que hierva<\/strong>, y cuando est\u00e9 todo bien disuelto agregamos el colapez a la mezcla y revolvemos hasta disolver. Ya estamos listos para verter la mezcla en los moldes.<\/p>\n<h2>Los Moldes<\/h2>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9675\" data-permalink=\"https:\/\/le-fort.org\/cocina\/gomitas\/moldes-antes-de\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/moldes-antes-de.jpg?fit=720%2C1280&amp;ssl=1\" data-orig-size=\"720,1280\" 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=\"moldes-antes-de\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/moldes-antes-de.jpg?fit=540%2C960&amp;ssl=1\" class=\"aligncenter size-large wp-image-9675\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2017\/09\/moldes-antes-de-540x960.jpg?resize=540%2C960\" alt=\"Moldes para gomitas\" width=\"540\" height=\"960\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/moldes-antes-de.jpg?resize=540%2C960&amp;ssl=1 540w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/moldes-antes-de.jpg?resize=338%2C600&amp;ssl=1 338w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/moldes-antes-de.jpg?w=720&amp;ssl=1 720w\" sizes=\"auto, (max-width: 540px) 100vw, 540px\" \/><\/p>\n<p>Utilizamos moldes de colores para no perdernos con qu\u00e9 gomita es cu\u00e1l, ya que no s\u00f3lo usamos dos variedades de gelatina sino que separamos por el m\u00e9todo de enfriamiento. Tenemos cuatro combinaciones: polvo\/congelador; polvo\/refrigerador; colapez\/congelador; colapez\/refrigerador.<\/p>\n<p>Llenamos los moldes con cuidado. Recomendamos poner una peque\u00f1a bandeja bajo el molde si utilizamos moldes de silicona, y llevamos a enfriar. Las gomitas estuvieron listas en menos de dos horas.<\/p>\n<figure id=\"attachment_9679\" aria-describedby=\"caption-attachment-9679\" style=\"width: 874px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9679\" data-permalink=\"https:\/\/le-fort.org\/cocina\/gomitas\/moldes-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/moldes-1.jpg?fit=1280%2C800&amp;ssl=1\" data-orig-size=\"1280,800\" 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=\"moldes\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/moldes-1.jpg?fit=1200%2C750&amp;ssl=1\" class=\"wp-image-9679 size-large\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2017\/09\/moldes-1-1280x800.jpg?resize=874%2C546\" alt=\"Moldes de gomitas\" width=\"874\" height=\"546\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/moldes-1.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/moldes-1.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 874px) 100vw, 874px\" \/><figcaption id=\"caption-attachment-9679\" class=\"wp-caption-text\">Les pusimos aceite a los moldes para que no se peguen las gomitas. Funciona bien, pero no se ve muy lindo.<\/figcaption><\/figure>\n<p>Desmoldarlas fue simple, y quedaron muy bien. El color se debe a que utilizamos un jarabe de frutilla natural hecho en casa, sin colorantes.<\/p>\n<p>Preferimos la gelatina en hoja. Es m\u00e1s s\u00f3lida y la gelatina en polvo, si bien es perfectamente adecuada, qued\u00f3 levemente pegajosa.<\/p>\n<p>Nos vemos en el pr\u00f3ximo experimento del curso.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ejercicio de preparaci\u00f3n de gomitas (gominolas) de un MOOC que estamos tomando<\/p>\n","protected":false},"author":1,"featured_media":9669,"comment_status":"closed","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":[1,25],"tags":[648,703,707,706],"class_list":["post-9668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-reposteria","tag-gelatina","tag-hidrocoloides","tag-miriadax","tag-sistemas-coloidales-en-alimentos","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/sghKer-gomitas","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":9159,"url":"https:\/\/le-fort.org\/cocina\/pie-de-yogurt-sin-horno\/","url_meta":{"origin":9668,"position":0},"title":"Pie de Yogurt Sin Horno","author":"Le-Fort.org","date":"2 de Febrero, 2017","format":false,"excerpt":"Esta receta de pie de yogurt\u00a0lleg\u00f3 hace a\u00f1os, v\u00eda madre\/suegra. A poco andar se convirti\u00f3 en un cl\u00e1sico, y ha sido una de nuestras recetas m\u00e1s populares desde entonces. Aqu\u00ed est\u00e1 con una capa superior de Agar agar. Es una receta simple, y la parte m\u00e1s dif\u00edcil es esperar toda\u2026","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\/2017\/02\/pie-yogurt-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\/2017\/02\/pie-yogurt-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/pie-yogurt-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/pie-yogurt-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/02\/pie-yogurt-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16059,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-banana\/","url_meta":{"origin":9668,"position":1},"title":"Cremoso de Banana","author":"Marell Rojas","date":"17 de Junio, 2020","format":false,"excerpt":"Receta de cremoso de banana","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/gastrofisica.jpg?fit=337%2C500&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":16817,"url":"https:\/\/le-fort.org\/cocina\/pannacotta\/","url_meta":{"origin":9668,"position":2},"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":14443,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-chocolate\/","url_meta":{"origin":9668,"position":3},"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. 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