{"id":4820,"date":"2015-03-11T15:00:56","date_gmt":"2015-03-11T14:00:56","guid":{"rendered":"https:\/\/www.estudiahosteleria.com\/blog\/?p=4820"},"modified":"2017-10-24T14:59:39","modified_gmt":"2017-10-24T12:59:39","slug":"receta-del-postre-arroz-emperatriz","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/receta-del-postre-arroz-emperatriz","title":{"rendered":"Receta del postre Arroz Emperatriz"},"content":{"rendered":"<p style=\"text-align: justify;\">Hoy queremos\u00a0recuperar para todos vosotros un postre relegado al olvido, un postre que anta\u00f1o formaba parte de la carta de postres de grandes restaurantes y que era muy apreciado, siendo de hecho uno de los<strong> favoritos del Rey Alfonso XII<\/strong>. Se trata de uno de esos postres que no se sabe bien por qu\u00e9 de repente desaparecen y son borrados incluso del recuerdo, hablamos del <strong>Arroz Emperatriz<\/strong>.<\/p>\n<p style=\"text-align: justify;\">El arroz emperatriz es un cl\u00e1sico de la cocina francesa. Parece ser que fue elaborado en el siglo XIX por el chef personal de Eugenia de Montijo emperatriz de Francia, casada con Napole\u00f3n III.<\/p>\n<p style=\"text-align: justify;\">Se trata de un postre cuya base es el arroz con leche al que se le a\u00f1ade nata, gelatina, frutas y opcionalmente yemas.<\/p>\n<p style=\"text-align: justify;\">Pasamos a detallar la receta:<\/p>\n<p style=\"text-align: justify;\"><strong>INGREDIENTES<\/strong><\/p>\n<ul>\n<li>Arroz con leche (la cantidad obtenida para 1 l de leche)<\/li>\n<li>3 yemas (opcional)<\/li>\n<li>3 hojas gelatina<\/li>\n<li>150 g fruta confitada<\/li>\n<li>500 ml de nata para montar<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>ELABORACI\u00d3N<\/strong><\/p>\n<ol>\n<li style=\"text-align: justify;\">Preparar un arroz con leche con vuestra receta tradicional.<\/li>\n<li style=\"text-align: justify;\">Hidratar las hojas de gelatina en agua fr\u00eda.<\/li>\n<li style=\"text-align: justify;\">Una Vez hecho el arroz con leche y una vez retirado del fuego, incorporar las yemas (si decidimos ponerlas) y las hojas de gelatina bien escurridas. Mezclar cuidadosamente hasta que se haya incorporado todo. Dejar enfriar removiendo de vez en cuando.<\/li>\n<li style=\"text-align: justify;\">Montar la nata.<\/li>\n<li style=\"text-align: justify;\">Antes de que se haya enfriado del todo incorporar las frutas en trocitos y la nata montada.<\/li>\n<li style=\"text-align: justify;\">Introducir en moldes del tama\u00f1o deseado, tradicionalmente sol\u00eda hacerse en moldes con forma de corona, dejar cuajar en fr\u00edo y desmoldar.<\/li>\n<li style=\"text-align: justify;\">Decorar al gusto, con frutas, chantilly &#8230;<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/03\/IMG_0402.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone wp-image-4822\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/03\/IMG_0402.jpg\" alt=\"receta postre arroz\" width=\"400\" height=\"398\" srcset=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/03\/IMG_0402.jpg 1935w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/03\/IMG_0402-150x150.jpg 150w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/03\/IMG_0402-300x298.jpg 300w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/03\/IMG_0402-1024x1019.jpg 1024w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/03\/IMG_0402-125x125.jpg 125w, https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2015\/03\/IMG_0402-65x65.jpg 65w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recuperamos una antigua receta del postre Arroz Emperatriz, el preferido del Rey Alfonso XII.<\/p>\n","protected":false},"author":17,"featured_media":4821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[695],"tags":[697,755,691],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receta del postre Arroz Emperatriz | ESAH<\/title>\n<meta name=\"description\" content=\"Recuperamos una antigua receta del postre Arroz Emperatriz, el preferido del Rey Alfonso XII.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.estudiahosteleria.com\/blog\/pasteleria-reposteria\/receta-del-postre-arroz-emperatriz\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta del postre Arroz Emperatriz | ESAH\" \/>\n<meta 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