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[title] => Iskoristite ih dok im je još sezona: dobro rashlađenoj torti od jagoda teško će tko odoljeti, a što je najbolje, ova je bez brašna, šećera i jaja i ne peče se
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Sezona jagoda polako se primiče kraju pa vam predlažemo recept dostojan oproštaja s ovim sočnim i mirisnim, mnogima najdražim voćem. Ova verzija popularnog cheesecakea je bez jaja, brašna i šećera, a za njenu pripremu ne trebaju vam ni pećnica ni puno posuđa. Prije nego se bacite na pripremu, lagano popecite orašaste plodove za koje ste se odlučili i pustite ih da se malo ohlade jer bi se u protivnom, dok ih usitnjavate, mogli pretvoriti u nešto nalik maslacu od kikirikija i, ako koristite datulje koje nisu jako mekane i sočne, potopite ih u toplu vodu ili voćni sok..
Osvježavajući cheesecake od jagoda
sastojci za koru:
300 g orašastih plodova po izboru
7-8 datulja
malo maslaca (možete preskočiti ili zamijeniti kokosovim uljem)
sastojci za kremu:
500 ml jogurta (želite li kremastiju verziju koristite kremasti sir)
500 ml milerama (za laganiju verziju neka sve bude jogurt)
sok i korica od pola limuna
10-ak žlica ksilitola (brezin šećer; najbolje je staviti 2/3 količine pa probati je li dovoljno slatko; ako ga ne volite ili ga ne možete nabaviti, koristite bilo koji drugi zaslađivač u kristalima)
1 vrećica želatine
za ukrašavanje:
oko kilogram jagoda
po želji: listići metvice
Postupak:
Popečene orašaste plodove izblendajte s datuljama. Ako zapinje, dodajte malo masla ili, za laganiju verziju, soka od jabuke, kokosovog mlijeka ili neke druge tekućine. Dobijenu pastu stavite na dno kalupa za kolač.
Izmiksajte sve sastojke osim želatinu, a nju dodajte na kraju prema uputama na pakiranju. Kremu možete ulitijte u u kalup kako vam drago: sve odjednom ( u tom slučaju voće će ići samo na vrh) ili dio kreme pa sloj voća i onda ostatak kreme (u tom slučaju možete malo pričekati nakon što ulijete prvi dio kreme, kako bi se želatina stisnula - no ako vam se žuri, nema veze, posljedica će biti samo ta da će voće donekle potonuti u kremu.
Stavite kolač u hladnjak dva-tri sata da se lijepo rashladi. Kad se površina stisnula, po vrhu posložite voće. Dodatno ga možete ukrasiti listićima metvice ili trakicama limunove kore.
Ekstra savjet: 2/3 količine jagoda možete smiksati pa dodati kremi prije nego je ulijete u kalup. U tom slučaju možda ćete morati dodati još koju žlicu zaslađivača.
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[cleanTitle] => Iskoristite ih dok im je još sezona: dobro rashlađenoj torti od jagoda teško će tko odoljeti, a što je najbolje, ova je bez brašna, šećera i jaja i ne peče se
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Sezona jagoda polako se primiče kraju pa vam predlažemo recept dostojan oproštaja s ovim sočnim i mirisnim, mnogima najdražim voćem. Ova verzija popularnog cheesecakea je bez jaja, brašna i šećera, a za njenu pripremu ne trebaju vam ni pećnica ni puno posuđa. Prije nego se bacite na pripremu, lagano popecite orašaste plodove za koje ste se odlučili i pustite ih da se malo ohlade jer bi se u protivnom, dok ih usitnjavate, mogli pretvoriti u nešto nalik maslacu od kikirikija i, ako koristite datulje koje nisu jako mekane i sočne, potopite ih u toplu vodu ili voćni sok..
Osvježavajući cheesecake od jagoda
sastojci za koru:
300 g orašastih plodova po izboru
7-8 datulja
malo maslaca (možete preskočiti ili zamijeniti kokosovim uljem)
sastojci za kremu:
500 ml jogurta (želite li kremastiju verziju koristite kremasti sir)
500 ml milerama (za laganiju verziju neka sve bude jogurt)
sok i korica od pola limuna
10-ak žlica ksilitola (brezin šećer; najbolje je staviti 2/3 količine pa probati je li dovoljno slatko; ako ga ne volite ili ga ne možete nabaviti, koristite bilo koji drugi zaslađivač u kristalima)
1 vrećica želatine
za ukrašavanje:
oko kilogram jagoda
po želji: listići metvice
Postupak:
Popečene orašaste plodove izblendajte s datuljama. Ako zapinje, dodajte malo masla ili, za laganiju verziju, soka od jabuke, kokosovog mlijeka ili neke druge tekućine. Dobijenu pastu stavite na dno kalupa za kolač.
Izmiksajte sve sastojke osim želatinu, a nju dodajte na kraju prema uputama na pakiranju. Kremu možete ulitijte u u kalup kako vam drago: sve odjednom ( u tom slučaju voće će ići samo na vrh) ili dio kreme pa sloj voća i onda ostatak kreme (u tom slučaju možete malo pričekati nakon što ulijete prvi dio kreme, kako bi se želatina stisnula - no ako vam se žuri, nema veze, posljedica će biti samo ta da će voće donekle potonuti u kremu.
Stavite kolač u hladnjak dva-tri sata da se lijepo rashladi. Kad se površina stisnula, po vrhu posložite voće. Dodatno ga možete ukrasiti listićima metvice ili trakicama limunove kore.
Ekstra savjet: 2/3 količine jagoda možete smiksati pa dodati kremi prije nego je ulijete u kalup. U tom slučaju možda ćete morati dodati još koju žlicu zaslađivača.
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17. svibanj 2024 12:17
