Ingrediente:
\nAluat:
\n4 ou\u0103
\n4 linguri de zah\u0103r
\n6 linguri cu v\u00e2rf de f\u0103in\u0103 alb\u0103
\n50 ml ulei
\nun praf de sare
\nCrem\u0103 de vanilie:<\/p>\n
3 g\u0103lbenu\u0219uri de ou
\n500 ml lapte
\n1\/2 p\u0103staie de vanilie
\n2 linguri de amidon
\n4 linguri de zah\u0103r
\n1 plic de gelatin\u0103
\n200 ml fri\u0219c\u0103
\nDescoper\u0103 mai multe
\nProduse de patiserie
\nBuc\u0103t\u0103rie est-european\u0103
\nlapte<\/p>\n
Pentru decor: Biscui\u021bi pentru pr\u0103jituri<\/p>\n
1 pahar de compot de piersici (300 ml suc + 200 ml ap\u0103)
\n2 plicuri de jeleu pentru pr\u0103jituri (1 transparent + 1 ro\u0219u)
\n200 g zmeur\u0103
\n200 g afine
\nProcedura de preparare:<\/p>\n
Procedura de preparare:
\n1. Preg\u0103ti\u021bi aluatul.<\/p>\n
Bate\u021bi ou\u0103le cu zah\u0103rul \u0219i un praf de sare p\u00e2n\u0103 se formeaz\u0103 o spum\u0103 groas\u0103, p\u00e2n\u0103 c\u00e2nd volumul lor cre\u0219te semnificativ (aproximativ triplu).<\/p>\n
Ad\u0103uga\u021bi uleiul \u0219i amesteca\u021bi scurt pentru a combina.<\/p>\n
Apoi, \u00eencorpora\u021bi u\u0219or f\u0103ina cu o spatul\u0103 \u2013 amesteca\u021bi u\u0219or de jos \u00een sus pentru a men\u021bine aluatul pufos. Fructe \u0219i legume<\/p>\n
Turna\u021bi aluatul \u00eentr-o tav\u0103 de copt de aproximativ 20 \u00d7 30 cm, tapetat\u0103 cu h\u00e2rtie de copt.<\/p>\n
Coace\u021bi \u00een cuptorul pre\u00eenc\u0103lzit la 180 \u00b0C timp de aproximativ 35-40 de minute. Verifica\u021bi coacerea cu o scobitoare \u2013 trebuie s\u0103 r\u0103m\u00e2n\u0103 uscat\u0103 la scoatere.<\/p>\n
2. Crem\u0103 de vanilie.<\/p>\n
Aduce\u021bi laptele la fierbere \u00eempreun\u0103 cu semin\u021bele de la p\u0103staia de vanilie.<\/p>\n
Amesteca\u021bi g\u0103lbenu\u0219urile cu zah\u0103rul \u0219i amidonul p\u00e2n\u0103 se omogenizeaz\u0103.<\/p>\n
Turna\u021bi treptat laptele fierbinte \u00een amestecul de g\u0103lbenu\u0219uri \u0219i amesteca\u021bi bine.<\/p>\n
Pune\u021bi amestecul \u00eenapoi \u00een crati\u021b\u0103 \u0219i g\u0103ti\u021bi la foc mic, amestec\u00e2nd constant, p\u00e2n\u0103 se \u00eengroa\u0219\u0103 (aproximativ 5-10 minute).<\/p>\n
L\u0103sa\u021bi crema s\u0103 se r\u0103ceasc\u0103 pu\u021bin, apoi \u00eencorpora\u021bi gelatina preparat\u0103 conform instruc\u021biunilor de pe ambalaj. Amesteca\u021bi p\u00e2n\u0103 se dizolv\u0103 complet. Sfaturi de g\u0103tit<\/p>\n
Bate\u021bi crema p\u00e2n\u0103 se \u00eent\u0103re\u0219te \u0219i \u00eencorpora\u021bi-o cu grij\u0103 \u00een crem\u0103. Pute\u021bi ad\u0103uga pu\u021bin mai mult zah\u0103r, dac\u0103 dori\u021bi.<\/p>\n
\u00centinde\u021bi crema uniform pe blatul copt \u0219i da\u021bi-l la frigider pentru aproximativ 2 ore pentru a se \u00eent\u0103ri.<\/p>\n
3. Finisarea pr\u0103jiturii.<\/p>\n
T\u0103ia\u021bi piersicile din compot \u00een buc\u0103\u021bi \u0219i \u00eentinde\u021bi-le uniform peste crema \u00eent\u0103rit\u0103, \u00eempreun\u0103 cu zmeura \u0219i afinele.<\/p>\n
Preg\u0103ti\u021bi jeleul din sucul de compot (cu ap\u0103, dac\u0103 este necesar) \u0219i jeleul de pr\u0103jitur\u0103 conform instruc\u021biunilor.<\/p>\n
Toarna\u021bi-l cu grij\u0103 peste fructe.<\/p>\n
Pune\u021bi pr\u0103jitura \u00eenapoi \u00een frigider pentru cel pu\u021bin 2 ore pentru a permite jeleului s\u0103 se \u00eent\u0103reasc\u0103 bine.<\/p>\n
Servire:<\/p>\n
T\u0103ia\u021bi pr\u0103jitura \u00een por\u021bii \u0219i servi\u021bi-o rece. Coacerea aluatului<\/p>\n
Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingrediente: Aluat: 4 ou\u0103 4 linguri de zah\u0103r 6 linguri cu v\u00e2rf de f\u0103in\u0103 alb\u0103 50 ml ulei un praf…<\/p>\n","protected":false},"author":1,"featured_media":2863,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=2862"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2862\/revisions"}],"predecessor-version":[{"id":2864,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2862\/revisions\/2864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2863"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}