{"id":351878,"date":"2024-05-16T15:39:53","date_gmt":"2024-05-16T15:39:53","guid":{"rendered":"https:\/\/orkla.ro\/orklab2b\/?page_id=351878"},"modified":"2024-05-19T18:42:43","modified_gmt":"2024-05-19T18:42:43","slug":"mousse-fructat-asortat-cu-crema-de-lamaie","status":"publish","type":"page","link":"https:\/\/orkla.ro\/b2b\/index.php\/evenimente-speciale-cake-bar\/mousse-fructat-asortat-cu-crema-de-lamaie\/","title":{"rendered":"Mousse fructat asortat cu crem\u0103 de l\u0103m\u00e2ie"},"content":{"rendered":"
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Preparare blat ciocolat\u0103<\/h2>\n

Credi\u00ae<\/sup>Softcake Chocolada<\/strong> 200 g
\nOu\u0103<\/strong> 50 g
\nUlei<\/strong> 120 g
\nAp\u0103<\/strong> 90 g
\n____________________<\/p>\n

\u2022 Se omogenizeaz\u0103 toate ingredientele 3 min. la vitez\u0103 medie, cu paleta mixerului.
\n\u2022 Compozi\u021bia ob\u021binut\u0103 se \u00eentinde pe tav\u0103 60×40 cm tapetat\u0103 cu h\u00e2rtie, la o grosime de 3-4 mm.
\n\u2022 Coacere: 170-180\u00b0C\/ ~12 minute.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare mousse fructe de p\u0103dure<\/h2>\n

Lapte<\/strong> 125 g
\nG\u0103lbenu\u0219<\/strong> 45 g
\nZah\u0103r<\/strong> 25 g
\nCiocolat\u0103 alb\u0103<\/strong> 180 g
\nFri\u0219c\u0103<\/strong> 180 g
\nAp\u0103 pentru gelatin\u0103<\/strong> 110 g
\nGelatin\u0103<\/strong> 22 g
\n______________________
\nTotal<\/strong> 687 g<\/p>\n

\u2022 Se fierbe laptele, se ia de pe foc, se adaug\u0103 g\u0103lbenu\u0219ul b\u0103tut cu zah\u0103rul \u0219i gelatina hidratat\u0103. Se \u00eencorporeaz\u0103 ciocolata alb\u0103, concentratul
\nde fructe, iar la final fri\u0219ca semi-spumat\u0103.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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Preparare crem\u0103 l\u0103m\u00e2ie<\/h2>\n

Fri\u0219c\u0103<\/strong> 150 g
\nCredi\u00ae<\/sup>Crem Lemon<\/strong> 150 g
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\nTotal<\/strong> 300 g<\/p>\n

Se spumeaz\u0103 fri\u0219ca la consisten\u021ba obi\u0219nuit\u0103, apoi se adaug\u0103 crema de l\u0103m\u00e2ie. Omogenizare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div>

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

Zah\u0103r<\/strong> 150 g
\nAp\u0103<\/strong> 75 g
\nGelatin\u0103<\/strong> 10 g
\nCiocolat\u0103 alb\u0103<\/strong> 175 g
\nLapte condensat<\/strong> 100 g
\nColorant ro\u0219u<\/strong>
\n____________________
\nTotal<\/strong> 510 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, apoise ia de pe foc \u0219i se adaug\u0103 ciocolata \u0219i laptele condensat. Se omogenizeaz\u0103 compozi\u021bia, apoi se adaug\u0103 \u0219i gelatina hidratat\u0103 \u0219i topit\u0103 \u00een prealabil. Se adaug\u0103 colorant ro\u0219u, at\u00e2t c\u00e2t dorim s\u0103 fie de intens\u0103 culoarea.
\n\u2022 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

Crema de l\u0103m\u00e2ie se pune \u00een formesemisfer\u0103 cu diametrul la jum\u0103tatefa\u021b\u0103 de cel \u00een care mont\u0103m pr\u0103jitura final\u0103.
\nCongelare.<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div>