{"id":275,"date":"2010-10-10T19:12:28","date_gmt":"2010-10-10T16:12:28","guid":{"rendered":"http:\/\/www.suivil.ro\/?p=275"},"modified":"2010-10-10T19:12:28","modified_gmt":"2010-10-10T16:12:28","slug":"tort-o-jumatate-de-an","status":"publish","type":"post","link":"http:\/\/www.suivil.ro\/?p=275","title":{"rendered":"Tort „O jum\u0103tate de An”*"},"content":{"rendered":"

(* defini\u0163ie rebusistic\u0103 \ud83d\ude09 )<\/p>\n

\"poza<\/a><\/p>\n

Am avut pu\u0163in timp la dispozi\u0163ie a\u015fa c\u0103 am apelat la varianta cump\u0103r\u0103rii blaturilor.
\nAm ales blaturi dreptunghiulare tip pandi\u015fpan.
\nLe-am umplut cu dou\u0103 creme delicioase, una de ciocolat\u0103 \u015fi una de caise astfel:
\nblat-crem\u0103 de ciocolat\u0103-blat-crem\u0103 caise-blat-crem\u0103 ciocolat\u0103-blat<\/p>\n

\"explicativa\"<\/a><\/p>\n

Crema de ciocolat\u0103 (e un „ganache” de ciocolat\u0103)
\nIngrediente:
\n300 ml fri\u015fc\u0103 lichid\u0103 sau sm\u00eent\u00een\u0103 pentru fri\u015fc\u0103
\n250 g ciocolat\u0103 (alege\u0163i tipul de ciocolat\u0103 care v\u0103 place, am\u0103ruie sau cu lapte)
\ngelatin\u0103 – 3 foi<\/p>\n

Se rupe ciocolata \u00een buc\u0103\u0163ele mici. Se \u00eenc\u0103lzesc 150 ml de fri\u015fc\u0103 lichid\u0103 \u015fi se r\u0103stoarn\u0103 peste ciocolata rupt\u0103. Se las\u0103 pu\u0163in s\u0103 se acomodeze ciocolata cu fri\u015fca \u015fi apoi se omogenizeaz\u0103 bine amestecul.
\nFoile de gelatin\u0103 se \u00eenmoaie \u00een pu\u0163in\u0103 ap\u0103 rece (cam 10 minute, dar verifica\u0163i instruc\u0163iunile de pe plicul cu gelatin\u0103) \u015fi dup\u0103 ce s-au \u00eenmuiat se adaug\u0103 \u00een amestecul cald de ciocolat\u0103 \u015fi fri\u015fc\u0103.
\nSe amestec\u0103 bine s\u0103 se dizolve gelatina.
\nCei 150 ml de fri\u015fc\u0103 r\u0103mas\u0103 se bat pentru a se \u00eent\u0103ri fri\u015fca, apoi se amestec\u0103 cu crema de ciocolat\u0103.<\/p>\n

\u00centr-o tav\u0103 dreptunghiular\u0103 acoperit\u0103 cu folie se pune prima foaie de blat \u015fi se \u00eensiropeaz\u0103 (eu am \u00eensiropat cu sucul de la un compot de caise).
\nSe pune jum\u0103tate din cantitatea de crem\u0103 de ciocolat\u0103, se acoper\u0103 cu un al doilea blat \u015fi se d\u0103 la rece pentru a se \u00eent\u0103ri crema.<\/p>\n

Se preg\u0103te\u015fte apoi crema de caise.
\nIngrediente:
\n10 caise din compot
\n250 ml fri\u015fc\u0103 lichid\u0103 + un plic \u00eent\u0103ritor de fri\u015fc\u0103
\n40 g zah\u0103r pudr\u0103
\n250 g br\u00eenz\u0103 mascarpone
\n30 g zah\u0103r tos
\n4 foi de gelatin\u0103
\n40 ml suc din compotul de caise<\/p>\n

Fri\u015fca se bate cu zah\u0103rul pudr\u0103 \u015fi cu \u00eent\u0103ritorul de fri\u015fc\u0103. Br\u00eenza mascarpone se amestec\u0103 cu zah\u0103rul tos p\u00een\u0103 ce acesta se tope\u015fte \u015fi apoi se amestec\u0103 cu fri\u015fca.
\n\u00cen aceast\u0103 compozi\u0163ie se pun caisele t\u0103iate m\u0103runt.
\nFoile de gelatin\u0103 se \u00eenmoaie \u00een ap\u0103 rece. Sucul de la compotul de caise se \u00eenc\u0103lze\u015fte. Foile de gelatin\u0103 \u00eenmuiate se dizolv\u0103 \u00een sucul cald. Acest amestec se las\u0103 s\u0103 se r\u0103ceasc\u0103 dup\u0103 care se toarn\u0103 pu\u0163in c\u00eete pu\u0163in \u00een amestecul de br\u00eenz\u0103 mascarpone, fri\u015fc\u0103 \u015fi caise.<\/p>\n

Se scoate tava cu primele 2 blaturi de la rece, se \u00eensiropeaz\u0103 cel de-al doilea blat, se toarn\u0103 peste el toat\u0103 crema de caise.
\nSe acoper\u0103 cu blatul al treilea, se \u00eensiropeaz\u0103 \u015fi peste blat se pune crema de ciocolat\u0103 ramas\u0103. Se pune ultimul blat \u015fi se \u00eensiropeaz\u0103 u\u015for \u015fi acesta.
\n\u00cen total s\u00eent necesare 4 blaturi de tort.<\/p>\n

Se pune tortul la rece pentru c\u00eeteva ore \u015fi se orneaz\u0103 cum se dore\u015fte.<\/p>\n

Eu am realizat forma de mai sus \u015fi am ornat cu un strat sub\u0163ire de fri\u015fc\u0103 (cam 100 ml de fri\u015fc\u0103 b\u0103tut\u0103 bine), \u015fi dac\u0103 e fri\u015fc\u0103 s\u00eent \u015fi cire\u015fe. \ud83d\ude42<\/p>\n

Cei care l-au gustat au spus c\u0103 a fost bun.
\nMai am o feliu\u0163\u0103 !<\/p>\n

\"feliuta\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

(* defini\u0163ie rebusistic\u0103 \ud83d\ude09 ) Am avut pu\u0163in timp la dispozi\u0163ie a\u015fa c\u0103 am apelat la varianta cump\u0103r\u0103rii blaturilor. Am ales blaturi dreptunghiulare tip pandi\u015fpan. Le-am umplut cu dou\u0103 creme delicioase, una de ciocolat\u0103 \u015fi una de caise astfel: blat-crem\u0103 … Continu\u0103 s\u0103 cite\u0219ti →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"_links":{"self":[{"href":"http:\/\/www.suivil.ro\/index.php?rest_route=\/wp\/v2\/posts\/275"}],"collection":[{"href":"http:\/\/www.suivil.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.suivil.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.suivil.ro\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.suivil.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=275"}],"version-history":[{"count":4,"href":"http:\/\/www.suivil.ro\/index.php?rest_route=\/wp\/v2\/posts\/275\/revisions"}],"predecessor-version":[{"id":282,"href":"http:\/\/www.suivil.ro\/index.php?rest_route=\/wp\/v2\/posts\/275\/revisions\/282"}],"wp:attachment":[{"href":"http:\/\/www.suivil.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.suivil.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=275"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.suivil.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}