{"version":"1.0","provider_name":"Recetas deliciosas","provider_url":"https:\/\/www.gzrecipes.com\/es","author_name":"atavolacontea","author_url":"https:\/\/www.gzrecipes.com\/es\/author\/atavolacontea\/","title":"SABAY\u00d3N AL PASSITO AROM\u00c1TICO - Recetas deliciosas","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"bh206MsyQt\"><a href=\"https:\/\/www.gzrecipes.com\/es\/atavolacontea\/sabayon-al-passito-aromatico\/\">SABAY\u00d3N AL PASSITO AROM\u00c1TICO<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/es\/atavolacontea\/sabayon-al-passito-aromatico\/embed\/#?secret=bh206MsyQt\" width=\"600\" height=\"338\" title=\"\u00abSABAY\u00d3N AL PASSITO AROM\u00c1TICO\u00bb \u2014 Recetas deliciosas\" data-secret=\"bh206MsyQt\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/5\/2026\/04\/IMG_3181-copia-fb-6-69d25ea67033d3-77087966.jpg","thumbnail_width":640,"thumbnail_height":485,"description":"SABAY\u00d3N PERFECTO CON PASSITO: El truco de la temperatura para un aroma intenso (Espumoso y R\u00e1pido) \u00bfTU SABAY\u00d3N TIENE SABOR A HUEVO O SE COAGULA AL COCINARLO? EL SECRETO ES EL BA\u00d1O MAR\u00cdA \"NO TOCAR\" Y LA TEMPERATURA M\u00c1XIMA. El sabay\u00f3n es una crema delicada, pero si usas un vino arom\u00e1tico como el Passito (con notas intensas de uva pasa y miel), obtendr\u00e1s un sabor mucho m\u00e1s rico y menos alcoh\u00f3lico que con Marsala. El principal problema es, como siempre, el calor: si la temperatura supera los 75\u00b0C, el sabay\u00f3n se coagula."}