{"id":351847,"date":"2024-05-14T00:22:02","date_gmt":"2024-05-14T00:22:02","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351847"},"modified":"2024-05-19T18:35:00","modified_gmt":"2024-05-19T18:35:00","slug":"milky-mousse-cu-jeleu-de-zmeura","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/milky-mousse-cu-jeleu-de-zmeura\/","title":{"rendered":"Milky mousse cu jeleu de zmeur\u0103"},"content":{"rendered":"
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Preparare foaie pr\u0103jitur\u0103<\/h2>\n

Credi\u00ae<\/sup>Cake Multicake Plus<\/strong> 200 g
\nOu\u0103<\/strong> 200 g
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\nTotal<\/strong> 400 g<\/p>\n

\u2022 Se pun \u00een cuva mixerului ingredientele. Se spumeaz\u0103 cu telul 1 min. lent, 9 min. rapid, apoi \u00eenc\u0103 1 min. lent.
\n\u2022 Compozi\u021bia se toarn\u0103 \u00eentr-o tav\u0103 cu dimensiunea 30×40 cm.
\n\u2022 Coacere: 220\u00b0C\/ 3-5 min.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare mousse lapte<\/h2>\n

Lapte<\/strong> 375 g
\nG\u0103lbenu\u0219<\/strong> 90 g
\nZah\u0103r<\/strong> 75 g
\nCredi Milk Chocolate<\/strong> 540 g
\nFri\u0219c\u0103<\/strong> 540 g
\nGelatin\u0103<\/strong> 20 g
\n______________________
\nTotal<\/strong> 1640 g<\/p>\n

Se fierbe laptele, se adaug\u0103 g\u0103lbenu\u0219ul b\u0103tut cu zah\u0103rul \u0219i se continu\u0103 \u00eencalzirea p\u00e2n\u0103 la 85\u00b0C. Temperare 5-10 min. Apoi se adaug\u0103 pe r\u00e2nd: gelatina \u00eenc\u0103lzit\u0103, ciocolata topit\u0103 \u0219i fri\u0219ca semi-b\u0103tut\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare jeleu de zmeur\u0103<\/h2>\n

Zmeur\u0103 congelat\u0103<\/strong> 440 g
\nCredi\u00ae<\/sup>Shineglaze Strawberry<\/strong> 200 g
\nZeama de la o l\u0103m\u00e2ie<\/strong> 10 g
\nGelatin\u0103<\/strong> 28 g
\nAp\u0103<\/strong> 140 g
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\nTotal<\/strong> 818 g<\/p>\n

\u2022 Se hidrateaz\u0103 gelatina cu apa rece.
\n\u2022 Se pun pe foc zmeura, glazura de c\u0103p\u0219uni \u0219i zeama de l\u0103m\u00e2ie. Amestecare. La primul clocot se ia de pe foc compozi\u021bia \u0219i se adaug\u0103 gelatina.
\n\u2022 Se toarn\u0103 compozi\u021bia rezultat\u0103 \u00eentr-o t\u0103vi\u021b\u0103 dreapt\u0103 \u0219i se bag\u0103 la rece. Grosimea jeleului s\u0103 fie de 3-4 mm.<\/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 pt. gelatin\u0103<\/strong> 50 g
\nCredi Milk Chocolate<\/strong> 175 g
\nLapte condensat<\/strong> 100 g
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\nTotal<\/strong> 560 g<\/p>\n

\u2022 Hidratare \u0219i topire gelatin\u0103.
\n\u2022 Se fierbe apa cu zah\u0103rul p\u00e2n\u0103 la 107\u00b0C, se ia de pe foc \u0219i seadaug\u0103 ciocolata \u0219i laptelecondensat. Omogenizare. Se adaug\u0103 gelatina hidratat\u0103 \u0219i topit\u0103 \u00een prealabil. Glazurarea se realizeaz\u0103 doar c\u00e2nd glazura are temperatura \u00eentre 33-35\u00b0C.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Finisare pr\u0103jitur\u0103<\/h2>\n

\u2022 Pe o t\u0103vi\u021b\u0103 \u00eentindem \u00een strat sub\u021bire de 2mm 300 g Credi\u00ae<\/sup>Filling Nocciola White Crunchy. Congelare.
\n\u2022 Se toarn\u0103 o parte din mousse p\u00e2n\u0103 la 1\/3 din \u00een\u0103l\u021bimea formei de silicon rotund. Se pune c\u00e2te un disc de jeleu peste mousse. Peste acesta punem un disc de foaie de rulad\u0103.
\n\u2022 Peste foaia de rulad\u0103 punem un disc de crem\u0103 crunchy decupat dup\u0103 congelare la dimensiune egal\u0103 cu cea a siliconului \u00een care s-a turnat pr\u0103jitura.
\n\u2022 Se completeaz\u0103 cu mousse, apoi se \u00eenchide cu capacul de foaie de rulad\u0103.
\n\u2022 Se congeleaz\u0103, apoi se glazureaz\u0103. Decorul se realizeaz\u0103 dup\u0103 fantezia cofetarului.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>