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{"id":1105,"date":"2020-10-30T18:15:06","date_gmt":"2020-10-30T18:15:06","guid":{"rendered":"http:\/\/cocinamundial.es\/?p=1105"},"modified":"2020-12-08T18:05:54","modified_gmt":"2020-12-08T18:05:54","slug":"huesos-de-santo-receta-de-convento","status":"publish","type":"post","link":"http:\/\/cocinamundial.es\/2020\/10\/huesos-de-santo-receta-de-convento.html","title":{"rendered":"HUESOS DE SANTO RECETA DE CONVENTO."},"content":{"rendered":"<div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n<p>Hoy nuestro Zorrococinero visita un convento muy especial, y no lo hace para dar culto, no, lo hace para pedirle prestado a Las Clarisas su maravillosa receta de Huesos De Santo. Se emociona uno cuando entra y recibe el olor a paz y fogones de azucares varios, el ruido de un silencio Dulce que te envuelve para para pensar s\u00f3lo en dejar de pensar, eso es lo que sientes cuando te rodeas de este convento de Las Clarisas de Alcal\u00e1 de Guadaira, y a\u00fan m\u00e1s, ellas viven de sus dulces, se mantienen y ayudan a los pobres cuando venden sus elaboraciones en su humilde despacho.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p>El amor no puede permanecer en s\u00ed mismo. No tiene sentido. El amor tiene que ponerse en acci\u00f3n. Esa actividad nos llevar\u00e1 al servicio.<\/p><cite>&#8230;..Mar\u00eda Teresa De Calcuta.<\/cite><\/blockquote>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"736\" height=\"1024\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?resize=736%2C1024\" alt=\"\" class=\"wp-image-1094\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?resize=736%2C1024 736w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?resize=216%2C300 216w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?resize=768%2C1069 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?resize=1103%2C1536 1103w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?resize=750%2C1044 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?resize=17%2C24 17w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?resize=26%2C36 26w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?resize=34%2C48 34w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1714.jpg?w=1242 1242w\" sizes=\"(max-width: 736px) 100vw, 736px\" data-recalc-dims=\"1\" \/><figcaption>DESPACHO DE DULCES ARTESANOS<\/figcaption><\/figure>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p> El convento se fund\u00f3 en 1597,  las primeras actividades de este convento se remontan al siglo XVI y est\u00e1n a cargo de la Orden de los Hermanas pobres de Santa Clara, popularmente conocidas como Clarisas, y fue una de sus hermanas (que nos pidi\u00f3 no poner su nombre en el Blog) quien amorosamente nos indic\u00f3 los ingredientes y la forma de hacerlos&#8230;.\u00bflo hacemos?<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1715-1024x565.jpg?resize=750%2C414\" alt=\"\" class=\"wp-image-1096\" data-recalc-dims=\"1\"\/><figcaption>FANT\u00c1STICOS HUESOS DE SANTO.<\/figcaption><\/figure>\n\n\n\n<p>La historia de este maravilloso dulce deba su <strong>origen<\/strong>  en Valencia (aparecen citados ya en el Arte de cocina de Francisco Mart\u00ednez Monti\u00f1o, de 1611). Se elaboran principalmente para la celebraci\u00f3n del d\u00eda de Todos los <strong>Santos<\/strong> y Difuntos, coincidiendo con la recolecci\u00f3n de la almendra.<\/p>\n\n\n\n<p>Los Huesos de Santo cruzan el charco y viajan a pa\u00edses Sudamericanos como M\u00e9xico llam\u00e1ndose all\u00ed las calavereara de Dulce y\/o el pan de muerto, aqu\u00ed en nuestro blog publicamos un postre Mexicano de <a rel=\"noreferrer noopener\" href=\"http:\/\/cocinamundial.es\/2020\/10\/jericalla-mexicana-de-chocolate.html\" target=\"_blank\">JERICALLA<\/a> igualmente t\u00edpicos del d\u00eda De los Difuntos, a los que err\u00f3neamente se atribuye or\u00edgenes prehisp\u00e1nicos.<\/p>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>INGREDIENTES<\/strong> <\/h2>\n\n\n\n<p> PARA 6\/8 PERSONAS<\/p><div class=\"08de79d43218dc76aca8a48b1a8541dd\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n\n\n\n<ul><li>2 yemas de huevo<\/li><li>2 cdas de anis <\/li><li>150 gramos de almendra molida<\/li><li>220 gramos de az\u00facar blanca<\/li><li>150 ml de agua<\/li><li>Az\u00facar glass <\/li><li>PARA DULCE DE YEMA:<\/li><li>4\/5 yemas de huevo<\/li><li>110 gramos de az\u00facar blanca<\/li><li>50 ml de agua.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"275\" height=\"183\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2019\/01\/images-2B-252829-2529.jpg?resize=275%2C183\" alt=\"\" class=\"wp-image-101\" data-recalc-dims=\"1\"\/><\/figure>\n\n\n <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Vertical -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-4203919049575693\"\r\n     data-ad-slot=\"8892158409\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>ELABORACI\u00d3N<\/strong> <\/h2>\n\n\n\n<p>Empezaremos haciendo  el alm\u00edbar del dulce de yema poniendo en un cazo el az\u00facar con el agua y llev\u00e1ndolo a hervir hasta que coja consistencia. Batimos las yemas en un recipiente y vamos a\u00f1adiendo el alm\u00edbar  poco a poco mientras seguimos batiendo con fuerza hasta que quede espesa Y la dejamos que se  enfr\u00ede .<\/p>\n\n\n\n<p>Haremos el alm\u00edbar del mazap\u00e1n poniendo  en una sart\u00e9n  el az\u00facar con el agua y llev\u00e1ndolo a ebullici\u00f3n hasta  que espese.  La almendra la colocamos en un recipiente mientras a\u00f1adimos el alm\u00edbar despacio y vamos mezclando hasta que se enfr\u00ede quedando una masa consistente.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"493\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?resize=750%2C493\" alt=\"\" class=\"wp-image-1100\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?resize=1024%2C673 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?resize=300%2C197 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?resize=768%2C505 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?resize=750%2C493 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?resize=75%2C50 75w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?resize=24%2C16 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?resize=36%2C24 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?resize=48%2C32 48w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1718.jpg?w=1242 1242w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Empezaremos ahora a amasar  el mazap\u00e1n con las dos manos estirando la masa con un rodillo sobre una superficie limpia cubierta con az\u00facar glass y una pizca de harina,Pon en uno de los bordes el dulce de yema lo enrollamos hasta cubrir la crema de y quede un cilindro y lo  cortaremos en trozos de unos 5 cm. Repite la operaci\u00f3n hasta terminar con toda la masa. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"750\" height=\"246\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1719.jpg?resize=750%2C246\" alt=\"\" class=\"wp-image-1101\" srcset=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1719.jpg?resize=1024%2C336 1024w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1719.jpg?resize=300%2C99 300w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1719.jpg?resize=768%2C252 768w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1719.jpg?resize=750%2C246 750w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1719.jpg?resize=24%2C8 24w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1719.jpg?resize=36%2C12 36w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1719.jpg?resize=48%2C16 48w, https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1719.jpg?w=1242 1242w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<p>Para terminar mojamos los huesos de santo que hayamos conseguido con un poco de an\u00eds y los pintaremos con la brocha mojada  con yema de huevo batida. Horneamos en el grill durante 1-2 minutos m\u00e1ximo  hasta que cojan color dorado.<\/p>\n\n\n\n<p>Espolvorear az\u00facar glass sobre ellos y manjar de los Dioses!!!!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/i0.wp.com\/cocinamundial.es\/wp-content\/uploads\/2020\/10\/img_1715-1-1024x565.jpg?resize=750%2C414\" alt=\"\" class=\"wp-image-1102\" data-recalc-dims=\"1\"\/><figcaption>Exquisitos!!!<\/figcaption><\/figure>\n\n\n\n<p><\/p>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Hoy nuestro Zorrococinero visita un convento muy especial, y no lo hace para dar culto, no, lo hace para pedirle prestado a Las Clarisas su maravillosa receta de Huesos De Santo. Se emociona uno cuando entra y recibe el olor a paz y fogones de azucares varios, el ruido de un silencio Dulce que te [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":1095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49,33,10,4,8],"tags":[127,58,120,110],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>HUESOS DE SANTO RECETA DE CONVENTO.<\/title>\n<meta name=\"description\" content=\"Aprende con cocina mundial la elaboraci\u00f3n de este maravilloso postre de convento conocid\u00edmo como los Huesos de Santo.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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