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[title] => Domaći vam sladoled nikad nije kremast kao kupovni? Slavni chef otkriva trikove koji jamče vrhunske ledene poslastice, a baš danas je pravi trenutak da ih isprobate
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Danas je Dan sladoleda i zato ćemo vam otkriti nekoliko trikova koji moraju biti poznati svim obožavateljima ove hladne poslastice. Vrhunski chef i gastro blogger David Lebovitz svojim je pratiteljima podijelio par zlata vrijednih savjeta za izradu najfinijeg domaćeg sladoleda. Isprobajte ih sve, ali primijenite jedan po jedan i rezultat će biti 'slajić' jednako kremast i bogat kao kupovni - samo bolji!
1. dodajte alkohol - s obzirom da se ne smrzava, spriječit će nastajanje velikih kristala i zrnate teksture. Za neutralan okus dodajte vodku (do 3 žlice na 1 litru smjese), a ako želite da se ćuti fina kapljica, posegnite za Gran Marinerom ili Armagnacom (do jedne žlice). U voćni sladoled, osobito ako se radi o breskvama, nektarinama, trešnjama ili šumskom voću, dodajte kirsch (ne možemo odoljti da ne dodamo: ili Maraschino), a u sorbete ulijte malo šampanjca, bijelog vina ili roséa (125 mililitara na litru smjese za sorbet).
2. ne smanjujte udio šećera - zato što bijeli šećer, koliko god nezdrav bio, utječe na smrzavanje sladoleda na sličan način kao alkohol. Možete dio pokušati zamijeniti medom (ali imajte na umu da on mijenja ukus deserta i možda se neće slagati s dodatcima) ili kukuruznim sirupom (ali on je, prema nutricionistima, još nezdraviji od šećera). Odlučite li se na to smanjite dozu jer su tekući zaslađivači slađi: dakle, šalicu šećera zamijenite s 3/4 šalice meda.
3. koristite želatinu - ovo vrijedi za sorbete, napominje David. Dodajte 1 žličicu želatine na litru smjese (rastoite prema uputama na pakiranju)
4. dodajte žumanjke - ovo vrijedi za sladolede kojima je baza kuhana krema (custard): ako recept zahtijeva 4-5 žumanjaka, David preporučuje da dodate do 10 komada na litru smjese.
5. ne zamjenjujte mliječne proizvode 'low fat' inačicama - i masnoća smanjuje smrzavanje, stoga, ako u receptu stoji punomasno vrhnje ili mlijeko ne mijenjajte ga onim s manjim udjelom masti.
6. pustite aparat za sladoled da odradi svoje - što duže je aparat za sladoled u funkciji, smjesa će primiti više zraka i biti mekša. Ne budite nestrpljivi!
7. podignite temperaturu - čak i kupovni sladoled je tvrđi ako se čuva u kućnom zamrzivaču. Razlog je u tome što je temperatura u rashladnim vitrinama u slastičarnicama znatno viša nego u zamrzivačima čija j svrha duboko zamrznuti hranu kako se ne bi pokvarila. Ako u zamrzivaču nemate neki sočni komad koji bi se mogao pokvariti i koristite ga samo za skladištenje sladoleda, vodke i kockica leda, slobodno podignite temperaturu.
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[cleanTitle] => Domaći vam sladoled nikad nije kremast kao kupovni? Slavni chef otkriva trikove koji jamče vrhunske ledene poslastice, a baš danas je pravi trenutak da ih isprobate
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Danas je Dan sladoleda i zato ćemo vam otkriti nekoliko trikova koji moraju biti poznati svim obožavateljima ove hladne poslastice. Vrhunski chef i gastro blogger David Lebovitz svojim je pratiteljima podijelio par zlata vrijednih savjeta za izradu najfinijeg domaćeg sladoleda. Isprobajte ih sve, ali primijenite jedan po jedan i rezultat će biti 'slajić' jednako kremast i bogat kao kupovni - samo bolji!
1. dodajte alkohol - s obzirom da se ne smrzava, spriječit će nastajanje velikih kristala i zrnate teksture. Za neutralan okus dodajte vodku (do 3 žlice na 1 litru smjese), a ako želite da se ćuti fina kapljica, posegnite za Gran Marinerom ili Armagnacom (do jedne žlice). U voćni sladoled, osobito ako se radi o breskvama, nektarinama, trešnjama ili šumskom voću, dodajte kirsch (ne možemo odoljti da ne dodamo: ili Maraschino), a u sorbete ulijte malo šampanjca, bijelog vina ili roséa (125 mililitara na litru smjese za sorbet).
2. ne smanjujte udio šećera - zato što bijeli šećer, koliko god nezdrav bio, utječe na smrzavanje sladoleda na sličan način kao alkohol. Možete dio pokušati zamijeniti medom (ali imajte na umu da on mijenja ukus deserta i možda se neće slagati s dodatcima) ili kukuruznim sirupom (ali on je, prema nutricionistima, još nezdraviji od šećera). Odlučite li se na to smanjite dozu jer su tekući zaslađivači slađi: dakle, šalicu šećera zamijenite s 3/4 šalice meda.
3. koristite želatinu - ovo vrijedi za sorbete, napominje David. Dodajte 1 žličicu želatine na litru smjese (rastoite prema uputama na pakiranju)
4. dodajte žumanjke - ovo vrijedi za sladolede kojima je baza kuhana krema (custard): ako recept zahtijeva 4-5 žumanjaka, David preporučuje da dodate do 10 komada na litru smjese.
5. ne zamjenjujte mliječne proizvode 'low fat' inačicama - i masnoća smanjuje smrzavanje, stoga, ako u receptu stoji punomasno vrhnje ili mlijeko ne mijenjajte ga onim s manjim udjelom masti.
6. pustite aparat za sladoled da odradi svoje - što duže je aparat za sladoled u funkciji, smjesa će primiti više zraka i biti mekša. Ne budite nestrpljivi!
7. podignite temperaturu - čak i kupovni sladoled je tvrđi ako se čuva u kućnom zamrzivaču. Razlog je u tome što je temperatura u rashladnim vitrinama u slastičarnicama znatno viša nego u zamrzivačima čija j svrha duboko zamrznuti hranu kako se ne bi pokvarila. Ako u zamrzivaču nemate neki sočni komad koji bi se mogao pokvariti i koristite ga samo za skladištenje sladoleda, vodke i kockica leda, slobodno podignite temperaturu.
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14. svibanj 2024 10:04
