{"id":351723,"date":"2024-05-13T11:23:48","date_gmt":"2024-05-13T11:23:48","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351723"},"modified":"2024-05-19T17:58:55","modified_gmt":"2024-05-19T17:58:55","slug":"mousse-alb-cu-zmeura","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/mousse-alb-cu-zmeura\/","title":{"rendered":"Mousse alb cu zmeura"},"content":{"rendered":"
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Preparare blat tip cookie<\/h2>\n

Credi\u00ae<\/sup><\/sup>Cookie Homemade<\/strong> 250 g
\nPaticrem<\/strong> 50 g
\nOu\u0103<\/strong> 50 g
\nAp\u0103<\/strong> 50 g
\nZah\u0103r<\/strong> 70 g
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\nTotal<\/strong> 470 g<\/p>\n

\u2022 Se spumeaz\u0103 margarina cu zah\u0103rul p\u00e2n\u0103 cap\u0103t\u0103 volum.
\n\u2022 Se \u00eencorporeaz\u0103 treptat ou\u0103le \u0219i apa. La final se adaug\u0103 \u0219i mixul de cookies. Se omogenizeaz\u0103,
\napoi se \u00eentinde compozi\u021bia \u00eentr-o tav\u0103 de 30×40 cm.
\n\u2022 Coacerea se face la 170\u00b0C\/ aprox. 14 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare mousse alb<\/h2>\n

F\u0103in\u0103<\/strong> 100 g
\nMargarin\u0103\/ unt<\/strong> 100 g
\nZah\u0103r brun<\/strong> 100 g
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\nTotal<\/strong> 300 g<\/p>\n

\u2022 Se \u00eenc\u0103lze\u0219te laptele p\u00e2n\u0103 la 85\u00b0C. Se ia de pe foc \u0219i se adaug\u0103 g\u0103lbenu\u0219urile spumate \u00een prealabil cu zah\u0103rul. Se omogenizeaz\u0103, apoi se adaug\u0103 \u0219i gelatina hidratat\u0103 cu ap\u0103 rece.
\nCompozi\u021bia rezultat\u0103 se amestec\u0103 cu ciocolata alb\u0103.
\n\u2022 Dupa omogenizarea cremei se adaug\u0103 \u0219i fri\u0219ca semi-b\u0103tut\u0103. Dup\u0103 \u00eencorporarea complet\u0103 se poate turna \u00een formele de silicon.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare glazur\u0103<\/h2>\n

Zah\u0103r<\/strong> 150 g
\nAp\u0103<\/strong> 75 g
\nGelatin\u0103<\/strong> 10 g
\nAp\u0103<\/strong> 50 g
\nCiocolat\u0103 alb\u0103<\/strong> 175 g
\nLapte condensat<\/strong> 100 g
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\nTotal<\/strong> 560 g<\/p>\n

\u2022 Se hidrateaz\u0103 gelatina cu cele 50 g ap\u0103 rece.
\n\u2022 Se fierbe apa cu zah\u0103rul, se iau de pe foc \u0219i se adaug\u0103 ciocolata \u0219i laptele condensat. Se
\nomogenizeaz\u0103 compozi\u021bia, apoi se adaug\u0103 \u0219i gelatina hidratat\u0103 \u0219i topit\u0103 \u00een prealabil.
\n\u2022 Glazurarea se realizeaz\u0103 doar c\u00e2nd glazura are temperatura cuprins\u0103 \u00eentre 33-35\u00b0C.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Finisare mousse<\/h2>\n

\u2022 Se toarn\u0103 mousse-ul alb \u00een interiorul formelor de silicon p\u00e2n\u0103 la jum\u0103tatea acestora.
\n\u2022 Se introduce \u00een fiecare alveol\u0103 de silicon c\u00e2te o zmeur\u0103. Se completeaz\u0103 cu mousse alb.
\n\u2022 Se poche-eaz\u0103 5 g de Cremento Caramel Gold
\npe fundul fiec\u0103rei pr\u0103jituri. Se bag\u0103 \u00een congelator min. 30 min.
\n\u2022 Scoatere din forme \u0219i glazurare pr\u0103jituri pe un gr\u0103tar.
\n\u2022 Se a\u0219eaz\u0103 pr\u0103jiturelele pe c\u00e2te un cookies\u00e2 decupat cu diametrul mai mare dec\u00e2t forma de silicon cu o jum\u0103tate de cm. Se decoreaz\u0103.<\/p>\n

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