{"id":118,"date":"2024-09-18T16:42:00","date_gmt":"2024-09-18T19:42:00","guid":{"rendered":"https:\/\/gastronomiamundo.online\/?p=118"},"modified":"2024-09-18T16:42:00","modified_gmt":"2024-09-18T19:42:00","slug":"sobremesa-pave-de-maracuja","status":"publish","type":"post","link":"https:\/\/gastronomiamundo.online\/index.php\/2024\/09\/18\/sobremesa-pave-de-maracuja\/","title":{"rendered":"Sobremesa Pav\u00ea de Maracuj\u00e1"},"content":{"rendered":"\n<p><strong>Ingredientes para fazer seu Pav\u00ea<\/strong><\/p>\n\n\n\n<div class=\"wp-block-group is-vertical is-layout-flex wp-container-core-group-layout-1 wp-block-group-is-layout-flex\">\n<p>1 lata de leite condensado<\/p>\n\n\n\n<p>1 lata de creme de leite<\/p>\n\n\n\n<p>1\/2 x\u00edcara de suco de maracuj\u00e1<\/p>\n\n\n\n<p>1 pacote de biscoito champagne<\/p>\n\n\n\n<p>Polpa de maracuj\u00e1 para decorar (opcional)<\/p>\n\n\n\n<p>Raspas de chocolate (opcional)<\/p>\n<\/div>\n\n\n\n<p><strong>Modo de Preparo para fazer sua receita<\/strong><\/p>\n\n\n\n<ol>\n<li><strong>Prepare o Creme:<\/strong> Em uma tigela, misture o leite condensado, o creme de leite e o suco de maracuj\u00e1. Mexa bem at\u00e9 ficar homog\u00eaneo.<\/li>\n\n\n\n<li><strong>Montagem:<\/strong> Em um refrat\u00e1rio, coloque uma camada de biscoitos champagne. Em seguida, despeje uma camada do creme de maracuj\u00e1.<\/li>\n\n\n\n<li><strong>Repita as Camadas:<\/strong> Continue alternando camadas de biscoitos e creme at\u00e9 terminar os ingredientes. Finalize com o creme.<\/li>\n\n\n\n<li><strong>Refrigere:<\/strong> Leve \u00e0 geladeira por pelo menos 4 horas.<\/li>\n\n\n\n<li><strong>Decore:<\/strong> Antes de servir, decore com a polpa de maracuj\u00e1 e raspas de chocolate, se desejar.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para fazer seu Pav\u00ea 1 lata de leite condensado 1 lata de creme de leite 1\/2 x\u00edcara de suco de maracuj\u00e1 1 pacote de<\/p>\n","protected":false},"author":1,"featured_media":119,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[69,68,67],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/118"}],"collection":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/comments?post=118"}],"version-history":[{"count":1,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/118\/revisions"}],"predecessor-version":[{"id":120,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/posts\/118\/revisions\/120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/media\/119"}],"wp:attachment":[{"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/media?parent=118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/categories?post=118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomiamundo.online\/index.php\/wp-json\/wp\/v2\/tags?post=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}