{"id":351868,"date":"2024-05-14T06:34:07","date_gmt":"2024-05-14T06:34:07","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351868"},"modified":"2024-05-19T18:41:02","modified_gmt":"2024-05-19T18:41:02","slug":"mousse-fistichiu","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/mousse-fistichiu\/","title":{"rendered":"Mousse fistichiu"},"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> 50 g
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\nTotal<\/strong> 250 g<\/p>\n

\u2022 Spumare cu telul 1 min. lent, 9 min. rapid, apoi \u00eenc\u0103 1 min. lent. Compozi\u021bia se toarn\u0103 \u00eentr-o tav\u0103 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 cu fistic<\/h2>\n

Lapte<\/strong> 120 g
\nG\u0103lbenu\u0219<\/strong> 30 g
\nZah\u0103r<\/strong> 25 g
\nCremento Pistachio<\/strong> 170 g
\nFri\u0219c\u0103<\/strong> 170 g
\nGelatin\u0103<\/strong> 10 g
\nAp\u0103<\/strong> 50 g
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\nTotal<\/strong> 575 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 adaug\u0103 gelatina hidratat\u0103, apoi crema cu fistic.
\n\u2022 Adaug\u0103m fri\u0219ca semi-spumat\u0103 \u00een compozi\u021bie. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare glazur\u0103 fistic<\/h2>\n

Zah\u0103r<\/strong> 150 g
\nAp\u0103<\/strong> 75 g
\nGelatin\u0103<\/strong> 10 g
\nCiocolat\u0103 alb\u0103<\/strong> 150 g
\nCremento Pistachio<\/strong> 75 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. Se fierbe apa cu zah\u0103rul p\u00e2n\u0103 la 107\u00b0C, se ia de pe foc \u0219i se adaug\u0103 crema de fistic, ciocolata alb\u0103 \u0219i laptele condensat. Omogenizare.
\n\u2022 Se adaug\u0103 \u0219i gelatina hidratat\u0103 \u0219i topit\u0103. Se poate pune \u0219i colorant dac\u0103 se dore\u0219te.
\n\u2022 Glazurarea se face 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 Se pun \u00een interiorul formelor rotunde de policarbonat, pe pere\u021bii acestora, folii de acetofan.
\n\u2022 Pe fundul formelor se a\u0219eaz\u0103 foaie de rulad\u0103 decupat\u0103 la dimensiunea formei. Se umplu formele \u00be cu mousse de fistic. Se poche-eaz\u0103 c\u00e2te 5 g de Cremento Pistachio \u00een mijlocul pr\u0103jiturelelor \u0219i se completeaz\u0103 formele cu mousse p\u00e2n\u0103 la marginea de sus. Se \u00eendreapt\u0103 perfect. Congelare.
\n\u2022 Extragere din forme, glazurare \u0219i decorare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>