{"id":206388,"date":"2017-08-25T17:50:28","date_gmt":"2017-08-25T17:50:28","guid":{"rendered":"http:\/\/disteco.com\/pastel-de-queso-con-combinado-de-helados\/"},"modified":"2022-11-25T12:50:28","modified_gmt":"2022-11-25T12:50:28","slug":"pastis-de-formatge-amb-combinat-de-gelats","status":"publish","type":"page","link":"https:\/\/disteco.com\/ca\/pastis-de-formatge-amb-combinat-de-gelats\/","title":{"rendered":"Past\u00eds de formatge amb combinat de gelats"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.22&#8243; background_color=&#8221;rgba(255,255,255,0.02)&#8221; background_image=&#8221;https:\/\/disteco.com\/wp-content\/uploads\/2017\/08\/Pastel-de-queso-con-combinado-de-helados.jpg&#8221; parallax=&#8221;on&#8221; parallax_method=&#8221;off&#8221; custom_padding=&#8221;||0px|&#8221; custom_padding_tablet=&#8221;||0px|&#8221; padding_mobile=&#8221;on&#8221;][et_pb_row padding_mobile=&#8221;on&#8221; column_padding_mobile=&#8221;on&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_padding=&#8221;||0px|&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_divider show_divider=&#8221;off&#8221; disabled_on=&#8221;on|on|off&#8221; admin_label=&#8221;Divider&#8221; _builder_version=&#8221;3.23.4&#8243; height=&#8221;110px&#8221;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;Section&#8221; _builder_version=&#8221;3.22&#8243; background_color=&#8221;#f7f7f4&#8243; custom_padding=&#8221;0px||0px|&#8221;][et_pb_row column_padding_mobile=&#8221;on&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;620px&#8221; custom_padding=&#8221;0px||0px|&#8221; use_custom_width=&#8221;on&#8221; custom_width_px=&#8221;620px&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_image src=&#8221;https:\/\/disteco.com\/wp-content\/uploads\/2017\/03\/gad-grup-alimentari-disteco.png&#8221; show_bottom_space=&#8221;off&#8221; align=&#8221;center&#8221; align_tablet=&#8221;center&#8221; align_last_edited=&#8221;on|desktop&#8221; admin_label=&#8221;logo GAD&#8221; _builder_version=&#8221;3.23&#8243; custom_margin=&#8221;-48px|||&#8221; animation=&#8221;off&#8221; sticky=&#8221;on&#8221;][\/et_pb_image][et_pb_text admin_label=&#8221;Familia de recetas&#8221; _builder_version=&#8221;3.27.4&#8243; text_font=&#8221;PT Sans|on|||&#8221; text_text_color=&#8221;#bcbcbc&#8221; text_letter_spacing=&#8221;2px&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;center&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;||0px|&#8221; custom_padding=&#8221;||0px|&#8221; inline_fonts=&#8221;Montserrat&#8221;]<\/p>\n<p class=\"\" style=\"text-align: center;\"><span style=\"font-family: Montserrat; font-weight: normal; font-size: large;\">\u00a0<\/span><\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;T\u00edtulo&#8221; _builder_version=&#8221;3.27.4&#8243; text_font=&#8221;PT Sans||||&#8221; text_text_color=&#8221;#1d1d1d&#8221; text_font_size=&#8221;72&#8243; text_line_height=&#8221;1.1em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;center&#8221; max_width=&#8221;660px&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;18px||80px|&#8221; text_font_size_tablet=&#8221;52&#8243; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h1 class=\"entry-title\"><span style=\"color: #000000;\"><strong>Past\u00eds de formatge amb combinat de gelats<\/strong><\/span><\/h1>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;Fila&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_padding=&#8221;0px|0px|0px|0px&#8221; column_structure=&#8221;1_4,3_4&#8243;][et_pb_column type=&#8221;1_4&#8243; _builder_version=&#8221;3.25&#8243; background_position=&#8221;top_left&#8221; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text admin_label=&#8221;Autor receta&#8221; _builder_version=&#8221;4.9.4&#8243; hover_enabled=&#8221;0&#8243; border_style=&#8221;solid&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p><span style=\"color: #000000;\"><strong>Autor:<\/strong> ALUMNES DEL SEGON CICLE FORMATIU DE CUINA DE L&#8217;\u00a0INS CAVALL BERNAT DE TERRASSA.\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Tipus de plat:<\/strong>\u00a0POSTRE<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Tipus de cuina:<\/strong>\u00a0SANA<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Temps de preparaci\u00f3: <\/strong>1 hora (preparaci\u00f3) + 24 hores (rep\u00f2s).<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Dificultat:<\/strong>\u00a0MITJA<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;3_4&#8243; _builder_version=&#8221;3.25&#8243; background_position=&#8221;top_left&#8221; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_image src=&#8221;https:\/\/disteco.com\/wp-content\/uploads\/2017\/08\/Pastel-de-queso-con-combinado-de-helados.jpg&#8221; show_bottom_space=&#8221;off&#8221; align_tablet=&#8221;center&#8221; align_last_edited=&#8221;on|desktop&#8221; admin_label=&#8221;Image&#8221; _builder_version=&#8221;3.23&#8243; animation_style=&#8221;fade&#8221; animation_duration=&#8221;500ms&#8221; animation=&#8221;fade_in&#8221; sticky=&#8221;on&#8221;][\/et_pb_image][et_pb_text admin_label=&#8221;T\u00edtulo imagen&#8221; _builder_version=&#8221;3.27.4&#8243; text_font=&#8221;PT Serif||on||&#8221; text_text_color=&#8221;#363636&#8243; text_font_size=&#8221;12&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;400px&#8221; custom_margin=&#8221;6px|||&#8221; border_style=&#8221;solid&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<span style=\"color: #e02b20; font-family: Comfortaa;\">Past\u00eds de formatge amb combinat de gelats<\/span><br \/>\n[\/et_pb_text][et_pb_divider color=&#8221;#aeaeac&#8221; admin_label=&#8221;Separador&#8221; _builder_version=&#8221;3.2&#8243; custom_css_main_element=&#8221;width:130px;&#8221; hide_on_mobile=&#8221;off&#8221;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;Section&#8221; _builder_version=&#8221;3.22&#8243; background_color=&#8221;#f7f7f4&#8243; custom_padding=&#8221;0px|||&#8221; custom_padding_tablet=&#8221;0px|||&#8221; padding_mobile=&#8221;on&#8221;][et_pb_row admin_label=&#8221;Fila&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_padding=&#8221;0px|0px|55px|0px&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; background_position=&#8221;top_left&#8221; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text admin_label=&#8221;Titulo Ingredientes&#8221; _builder_version=&#8221;3.27.4&#8243; text_text_color=&#8221;#363636&#8243; text_line_height=&#8221;1.5em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;800px&#8221; custom_margin=&#8221;30px||0px|&#8221; text_font_size_tablet=&#8221;&#8221; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; border_style=&#8221;solid&#8221; saved_tabs=&#8221;all&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h2><strong>Ingredients<\/strong><\/h2>\n<p>Per preparar past\u00eds de formatge amb combinat de gelats es necessiten els seg\u00fcents ingredients:<br \/>\n[\/et_pb_text][et_pb_text admin_label=&#8221;Ingredientes&#8221; _builder_version=&#8221;4.9.4&#8243; text_text_color=&#8221;#363636&#8243; text_line_height=&#8221;1.5em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;800px&#8221; custom_margin=&#8221;30px||0px|&#8221; hover_enabled=&#8221;0&#8243; text_font_size_tablet=&#8221;&#8221; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; border_style=&#8221;solid&#8221; inline_fonts=&#8221;Comfortaa&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h3><strong>Ingredients per al past\u00eds de formatge<\/strong><\/h3>\n<ul>\n<li>Ou l\u00edquid, 250 grams.<\/li>\n<li>Iogurt artesanal a l&#8217;estil Grec,\u00a0250 grams.<\/li>\n<li>Formatge fresc batut,\u00a0400 grams.<\/li>\n<li>Sucre, 150 grams.<\/li>\n<li>Baguet crua, 150 grams.<\/li>\n<li>Llet, 125 grams.<\/li>\n<\/ul>\n<h3><strong>Ingredients per el gelat de panses i rom<\/strong><\/h3>\n<ul>\n<li>Nata, 100 grams.<\/li>\n<li>Llet fresca, 400 grams.<\/li>\n<li>Sucre, 60 grams.<\/li>\n<li>Rovells, 100 grams.<\/li>\n<li>Glucosa, 25 grams.<\/li>\n<li>Ron negre, 50 grams.<\/li>\n<li>Estabilitzant per a gelats, 5 grams.<\/li>\n<li>Passes al rom, 50 grams.<\/li>\n<\/ul>\n<h3><strong>Ingredients per el gelat de parmes\u00e0<\/strong><\/h3>\n<ul>\n<li>Llet fresca, 350 grams.<\/li>\n<li>Nata, 150 grams.<\/li>\n<li>Sucre, 50 grams.<\/li>\n<li>Glucosa, 25 grams.<\/li>\n<li>Parmes\u00e0 ratllat, 165 grams.<\/li>\n<li>Estabilitzant, 20 grams.<\/li>\n<\/ul>\n<h3><strong>Ingredients per a la reducci\u00f3 del Porto<\/strong><\/h3>\n<ul>\n<li>Porto, 500 grams.<\/li>\n<li>Glucosa, 50 grams.<\/li>\n<\/ul>\n<h3><strong>Ingredients per a la gelatina de violeta<\/strong><\/h3>\n<ul>\n<li>Gelatina neutra.<\/li>\n<li>Caramel de violeta.<\/li>\n<\/ul>\n<h3><strong>Altres ingredients<\/strong><\/h3>\n<ul>\n<li>Grans de fruita de la passi\u00f3 natural.<\/li>\n<li>Grills de taronja sanguina.<\/li>\n<li>Fulls de maix\u00e9.<\/li>\n<li><em>Griottes.<\/em><\/li>\n<\/ul>\n<div class=\"ERSIngredients\"><\/div>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Titulo receta&#8221; _builder_version=&#8221;3.27.4&#8243; text_text_color=&#8221;#363636&#8243; text_line_height=&#8221;1.5em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;1400px&#8221; custom_margin=&#8221;30px||0px|&#8221; text_font_size_tablet=&#8221;&#8221; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; border_style=&#8221;solid&#8221; saved_tabs=&#8221;all&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h2><strong>Recepta del past\u00eds de formatge amb combinat de gelats<\/strong><\/h2>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Receta&#8221; _builder_version=&#8221;3.27.4&#8243; text_text_color=&#8221;#363636&#8243; text_line_height=&#8221;1.5em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;1400px&#8221; custom_margin=&#8221;30px||0px|&#8221; text_font_size_tablet=&#8221;&#8221; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; border_style=&#8221;solid&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h3><strong>Elaboraci\u00f3 del past\u00eds de formatge<\/strong><\/h3>\n<ul>\n<li>Barrejarem tots els ingredients i triturarem.<\/li>\n<li>Colarem i el resultat el posarem en dos motlles de pa de pessic pr\u00e8viament pintats amb mantega i farina.<\/li>\n<li>Els taparem amb paper de plata i ho courem amb al forn a 175\u00baC fins que estiguin cuits.<\/li>\n<li>I reservarem a la nevera.<\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3 del gelat de panses i rom<\/strong><\/h3>\n<ul>\n<li>Posarem les panses en remull dins del rom tebi.<\/li>\n<li>Per fer el gelat, escalfarem la llet fresca, la nata i la glucosa.<\/li>\n<li>En un bol a part, barrejarem, sense emulsionar, rovells i sucre.<\/li>\n<li>Farem una crema anglesa.<\/li>\n<li>Un cop fora del foc, afegirem el rom i deixarem refredar.<\/li>\n<li>Hi afegirem l&#8217;estabilitzant i envasaremos al buit.<\/li>\n<li>Ho haurem de posar a la nevera i deixarem reposar fins al dia seg\u00fcent.<\/li>\n<li>L&#8217;endem\u00e0, colarem les panses i barrejarem amb una barreja de gelat i <em>turbinaremos.<\/em><\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3 del gelat de parmes\u00e0<\/strong><\/h3>\n<ul>\n<li>Bullirem la llet, la nata, el suc i la glucosa.<\/li>\n<li>Fora del foc afegirem el parmes\u00e0 i deixarem refredar.<\/li>\n<li>Hi afegirem l&#8217;estabilitzant, envasaremos i deixarem reposar a la nevera fins al dia seg\u00fcent.<\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3 de la gelatina de violeta<\/strong><\/h3>\n<ul>\n<li>Hidrataremos la gelatina.<\/li>\n<li>Desfarem el caramel amb una mica d&#8217;aigua.<\/li>\n<li>Hi afegirem la gelatina.<\/li>\n<li>Colarem i deixarem refredar en un petit motlle.<\/li>\n<\/ul>\n<h3><strong>Elaboraci\u00f3 de la reducci\u00f3 de Porto<\/strong><\/h3>\n<ul>\n<li>Reduirem el Porto i la glucosa fins a una textura desitjada, la proporci\u00f3 hauria de ser de 500 grams de Porto i 50 grams de glucosa.<\/li>\n<\/ul>\n<h3><strong>Per emplatar<\/strong><\/h3>\n<ul>\n<li>Amb l&#8217;ajuda d&#8217;un motlle quadrat disposarem de dues o tres porcions de past\u00eds de formatge.<\/li>\n<li>Decorarem amb una reducci\u00f3 de vi de Porto.<\/li>\n<li>Acabarem amb les canelles del gelat tebi.<\/li>\n<li>Decorarem amb fruites del temps tallades.<\/li>\n<li>I finalment afegirem la gelatina de violeta.<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Acceso al v\u00eddeo de la receta&#8221; _builder_version=&#8221;3.27.4&#8243; text_text_color=&#8221;#363636&#8243; text_line_height=&#8221;1.5em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; max_width=&#8221;1400px&#8221; custom_margin=&#8221;30px||30px|&#8221; text_font_size_tablet=&#8221;&#8221; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; border_style=&#8221;solid&#8221; saved_tabs=&#8221;all&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h2><strong>Acc\u00e9s al v\u00eddeo de la recepta:<\/strong><\/h2>\n<p>[\/et_pb_text][et_pb_video src=&#8221;https:\/\/youtu.be\/fd9hdo7EhsM&#8221; image_src=&#8221;https:\/\/disteco.com\/wp-content\/uploads\/2017\/08\/Pastel-de-queso-con-combinado-de-helados.jpg&#8221; admin_label=&#8221;V\u00eddeo&#8221; _builder_version=&#8221;3.0.51&#8243;][\/et_pb_video][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;Section&#8221; _builder_version=&#8221;3.22&#8243; background_color=&#8221;rgba(255,255,255,0)&#8221; custom_padding=&#8221;0px|||&#8221; custom_padding_tablet=&#8221;0px|||&#8221; transparent_background=&#8221;on&#8221; padding_mobile=&#8221;on&#8221;][et_pb_row admin_label=&#8221;Fila&#8221; _builder_version=&#8221;3.25&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; custom_padding=&#8221;0px|0px|55px|0px&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; background_position=&#8221;top_left&#8221; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text admin_label=&#8221;Comentaris IES Cavall Bernat&#8221; _builder_version=&#8221;4.9.4&#8243; text_text_color=&#8221;#363636&#8243; text_line_height=&#8221;1.5em&#8221; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221; max_width=&#8221;1400px&#8221; custom_margin=&#8221;30px||0px|&#8221; text_font_size_tablet=&#8221;&#8221; text_font_size_phone=&#8221;&#8221; text_font_size_last_edited=&#8221;on|desktop&#8221; border_style=&#8221;solid&#8221; inline_fonts=&#8221;Comfortaa&#8221;]<\/p>\n<h2><\/h2>\n<h2><\/h2>\n<div class=\"ERSNotesDiv\">\n<hr \/>\n<h3 style=\"text-align: center;\"><strong>Especial agra\u00efment a tots els alumnes de Segon de cicle formatiu de cuina de l&#8217;INS Cavall Bernat <\/strong><strong>per la creaci\u00f3 de la recepta.<\/strong><\/h3>\n<hr \/>\n<p style=\"text-align: center;\"><strong>Aquesta recepta \u00e9s resultat de la col\u00b7laboraci\u00f3 de l&#8217;\u00a0ESCOLA D&#8217;HOSTALERIA MOSS\u00c8N HOMS\u00a0amb\u00a0<a href=\"https:\/\/disteco.com\/ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">GRUP ALIMENTARI DISTECO<\/a> amb el suport de<\/strong><strong>\u00a0<a href=\"https:\/\/baraka-technology.es\/\" target=\"_blank\" rel=\"noopener noreferrer\">BARAKA TECHNOLOGY<\/a><\/strong><\/p>\n<h4 style=\"text-align: center;\"><strong>en el\u00a0<\/strong><strong>&#8220;PROJECTE PER FOMENTAR JOVES CUINERS&#8221;,<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\">els principis s\u00f3n<strong> la innovaci\u00f3, la qualitat del producte <\/strong>i<strong> la professionalitat.\u00a0<\/strong><\/h4>\n<\/div>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 Past\u00eds de formatge amb combinat de gelats Autor: ALUMNES DEL SEGON CICLE FORMATIU DE CUINA DE L&#8217;\u00a0INS CAVALL BERNAT DE TERRASSA.\u00a0 Tipus de plat:\u00a0POSTRE Tipus de cuina:\u00a0SANA Temps de preparaci\u00f3: 1 hora (preparaci\u00f3) + 24 hores (rep\u00f2s). Dificultat:\u00a0MITJAPast\u00eds de formatge amb combinat de gelats Ingredients Per preparar past\u00eds de formatge amb combinat de gelats [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":205788,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-206388","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Past\u00eds de formatge amb combinat de gelats<\/title>\n<meta name=\"description\" content=\"Past\u00eds de formatge amb combinat de gelats. 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