SD Dojavi
OSMRTNICE
PRETPLATA
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Zahuktavaju se pripreme za izradu blagdanskih slastica, a neki su se u njih već upustili punom parom. Društvene mreže pršte od primamljivih objava s tortama, keksima, kolačima i rolatima u glavnoj ulozi pa vam je bolje ne otvarati ih kad ste gladni. Među onima koji su se proteklog vikenda pohvalili slastičarskim umijećem bila je i Splićanka Irena Pecotić, koju smo vam prije nekih godinu i pol predstavili kao influencericu zanimljvog modnog stila, a sad ćemo vam otkriti da je podjednako kao u kombiniranju kul komada odjeće vješta i u pripremi kolača. Pa pogledajte samo kakvu je tortu ispekla.

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image
Irena Pecotić
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Zamolili smo je da nam otkrije po kojem ju je receptu radila pa smo dobili odgovor. Prenosimo vam recept za koru, a Irena poručuje kako je za nadjev koristila običnu slastičarsku kremu pomiješanu sa slatkim vrhnjem. Da ne bude zabune, na dnu ćemo navesti i recept za spomenutu kremu.

Pavlova

Sastojci:

5 bjelanjaka
250 g šećera u prahu
10 g kukuruznog škroba
1 žlica limunovog soka ili octa

Priprema:

Odvojite bjelanjke od žumanjaka pa bjelanjke ostavite na sobnoj temperaturi oko pola sata. Istucite ih lagano pa im počnite dodavati žlicu po žlicu šećera uz miksanje, dok se ne dobijete potpuno glatku i čvrstu masu.

Nakon što ste dodali sav šećer, možete povećati brzinu mućenja i dodati 1 žlicu limunovog soka ili octa.

U smjesu oprezno prosijte kukuruzni škrob i kratko promiješajte.

Posudu za pečenje obložite papirom, zalijepite ga za podlogu uz pomoć malo smjese s bjelanjcima. Uz pomoć špatule prebacite smjesu od bjelanjaka na papir za pečenje. Oblikujte je kao tortu i napravite udubljenje, a zatim uz pomoć špatule ukrasno oblikujte rub, povlačeći ukoso od dna prema vrhu torte.

Koru pecite ili sušite dva sata na 100 stupnjeva Celzija. Koru ostavite u pećnici oko četiri sata da se potpuno ohladi nakon što isključite grijanje. Ako nakon sušenja otvorite pećnicu i do kore dopre hladniji zrak, mogla bi popucati.

Ohlađenu koru nadjenite i ukrasite po želji.

Slastičarska krema

Sastojci:

500 ml mlijeka
150 g šećera
50 g brašna ili gustina
4 žumanjka
1 vanilin šećer

Priprema:

Stavite mlijeko da se grije.

Istucite žumanjke sa šećerom i vanilin šećerom pa im dodajte brašno ili gustin te dobro izmiješati da nema grudica. Mješavini dodajte malo uzavrelog mlijeka, dobro promiješajte pa dodajte ostatak mlijeka. Smjesu vratite u posudu u kojoj se mlijeko kuhalo pa kuhajte na laganoj vatri dok se krema ne zgusne.

Makinte s vatre i pustite da se hladi. Povremeno promiješajte da se ne bi stvorila kožica ili kremu prekrijte prozirnom folijom pa ju pritisnite uz površinu kreme.

U ohlađenu kremu dodajte istučeni šlag (bit će dosta oko 250 ml) i promiješajte pa nadjenite tortu i ukrasite je svježim voćem.

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Zahuktavaju se pripreme za izradu blagdanskih slastica, a neki su se u njih već upustili punom parom. Društvene mreže pršte od primamljivih objava s tortama, keksima, kolačima i rolatima u glavnoj ulozi pa vam je bolje ne otvarati ih kad ste gladni. Među onima koji su se proteklog vikenda pohvalili slastičarskim umijećem bila je i Splićanka Irena Pecotić, koju smo vam prije nekih godinu i pol predstavili kao influencericu zanimljvog modnog stila, a sad ćemo vam otkriti da je podjednako kao u kombiniranju kul komada odjeće vješta i u pripremi kolača. Pa pogledajte samo kakvu je tortu ispekla.

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image
Irena Pecotić
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Zamolili smo je da nam otkrije po kojem ju je receptu radila pa smo dobili odgovor. Prenosimo vam recept za koru, a Irena poručuje kako je za nadjev koristila običnu slastičarsku kremu pomiješanu sa slatkim vrhnjem. Da ne bude zabune, na dnu ćemo navesti i recept za spomenutu kremu.

Pavlova

Sastojci:

5 bjelanjaka
250 g šećera u prahu
10 g kukuruznog škroba
1 žlica limunovog soka ili octa

Priprema:

Odvojite bjelanjke od žumanjaka pa bjelanjke ostavite na sobnoj temperaturi oko pola sata. Istucite ih lagano pa im počnite dodavati žlicu po žlicu šećera uz miksanje, dok se ne dobijete potpuno glatku i čvrstu masu.

Nakon što ste dodali sav šećer, možete povećati brzinu mućenja i dodati 1 žlicu limunovog soka ili octa.

U smjesu oprezno prosijte kukuruzni škrob i kratko promiješajte.

Posudu za pečenje obložite papirom, zalijepite ga za podlogu uz pomoć malo smjese s bjelanjcima. Uz pomoć špatule prebacite smjesu od bjelanjaka na papir za pečenje. Oblikujte je kao tortu i napravite udubljenje, a zatim uz pomoć špatule ukrasno oblikujte rub, povlačeći ukoso od dna prema vrhu torte.

Koru pecite ili sušite dva sata na 100 stupnjeva Celzija. Koru ostavite u pećnici oko četiri sata da se potpuno ohladi nakon što isključite grijanje. Ako nakon sušenja otvorite pećnicu i do kore dopre hladniji zrak, mogla bi popucati.

Ohlađenu koru nadjenite i ukrasite po želji.

Slastičarska krema

Sastojci:

500 ml mlijeka
150 g šećera
50 g brašna ili gustina
4 žumanjka
1 vanilin šećer

Priprema:

Stavite mlijeko da se grije.

Istucite žumanjke sa šećerom i vanilin šećerom pa im dodajte brašno ili gustin te dobro izmiješati da nema grudica. Mješavini dodajte malo uzavrelog mlijeka, dobro promiješajte pa dodajte ostatak mlijeka. Smjesu vratite u posudu u kojoj se mlijeko kuhalo pa kuhajte na laganoj vatri dok se krema ne zgusne.

Makinte s vatre i pustite da se hladi. Povremeno promiješajte da se ne bi stvorila kožica ili kremu prekrijte prozirnom folijom pa ju pritisnite uz površinu kreme.

U ohlađenu kremu dodajte istučeni šlag (bit će dosta oko 250 ml) i promiješajte pa nadjenite tortu i ukrasite je svježim voćem.

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Irena Pecotić Irena Pecotić
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Slanotko bi joj odolio

Zgodna Splićanka je prava meštrovica za slatko! Dala nam je recept za obožavanu tortu, okušajte se i vi u njenoj izradi

Piše T.S.M.
4. prosinca 2023. - 19:15
26162754
Irena Pecotić

Zahuktavaju se pripreme za izradu blagdanskih slastica, a neki su se u njih već upustili punom parom. Društvene mreže pršte od primamljivih objava s tortama, keksima, kolačima i rolatima u glavnoj ulozi pa vam je bolje ne otvarati ih kad ste gladni. Među onima koji su se proteklog vikenda pohvalili slastičarskim umijećem bila je i Splićanka Irena Pecotić, koju smo vam prije nekih godinu i pol predstavili kao influencericu zanimljvog modnog stila, a sad ćemo vam otkriti da je podjednako kao u kombiniranju kul komada odjeće vješta i u pripremi kolača. Pa pogledajte samo kakvu je tortu ispekla.

image
Irena Pecotić

Zamolili smo je da nam otkrije po kojem ju je receptu radila pa smo dobili odgovor. Prenosimo vam recept za koru, a Irena poručuje kako je za nadjev koristila običnu slastičarsku kremu pomiješanu sa slatkim vrhnjem. Da ne bude zabune, na dnu ćemo navesti i recept za spomenutu kremu.

Pavlova

Sastojci:

5 bjelanjaka
250 g šećera u prahu
10 g kukuruznog škroba
1 žlica limunovog soka ili octa

Priprema:

Odvojite bjelanjke od žumanjaka pa bjelanjke ostavite na sobnoj temperaturi oko pola sata. Istucite ih lagano pa im počnite dodavati žlicu po žlicu šećera uz miksanje, dok se ne dobijete potpuno glatku i čvrstu masu.

Nakon što ste dodali sav šećer, možete povećati brzinu mućenja i dodati 1 žlicu limunovog soka ili octa.

U smjesu oprezno prosijte kukuruzni škrob i kratko promiješajte.

Posudu za pečenje obložite papirom, zalijepite ga za podlogu uz pomoć malo smjese s bjelanjcima. Uz pomoć špatule prebacite smjesu od bjelanjaka na papir za pečenje. Oblikujte je kao tortu i napravite udubljenje, a zatim uz pomoć špatule ukrasno oblikujte rub, povlačeći ukoso od dna prema vrhu torte.

Koru pecite ili sušite dva sata na 100 stupnjeva Celzija. Koru ostavite u pećnici oko četiri sata da se potpuno ohladi nakon što isključite grijanje. Ako nakon sušenja otvorite pećnicu i do kore dopre hladniji zrak, mogla bi popucati.

Ohlađenu koru nadjenite i ukrasite po želji.

Slastičarska krema

Sastojci:

500 ml mlijeka
150 g šećera
50 g brašna ili gustina
4 žumanjka
1 vanilin šećer

Priprema:

Stavite mlijeko da se grije.

Istucite žumanjke sa šećerom i vanilin šećerom pa im dodajte brašno ili gustin te dobro izmiješati da nema grudica. Mješavini dodajte malo uzavrelog mlijeka, dobro promiješajte pa dodajte ostatak mlijeka. Smjesu vratite u posudu u kojoj se mlijeko kuhalo pa kuhajte na laganoj vatri dok se krema ne zgusne.

Makinte s vatre i pustite da se hladi. Povremeno promiješajte da se ne bi stvorila kožica ili kremu prekrijte prozirnom folijom pa ju pritisnite uz površinu kreme.

U ohlađenu kremu dodajte istučeni šlag (bit će dosta oko 250 ml) i promiješajte pa nadjenite tortu i ukrasite je svježim voćem.

#IRENA PECOTIĆ#PAVLOVA
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20. svibanj 2024 17:54