{"id":1655,"date":"2016-05-22T07:06:32","date_gmt":"2016-05-22T07:06:32","guid":{"rendered":"http:\/\/www.food-4jazz.cz\/?p=1655"},"modified":"2016-06-03T08:02:34","modified_gmt":"2016-06-03T08:02:34","slug":"meringue-s-rebarborou-a-jedlymi-kvety","status":"publish","type":"post","link":"http:\/\/www.food-4jazz.cz\/index.php\/2016\/05\/22\/meringue-s-rebarborou-a-jedlymi-kvety\/","title":{"rendered":"Meringue s rebarborou a jedl\u00fdmi kv\u011bty"},"content":{"rendered":"
\"Meringue<\/a>
Meringue s rebarborou a jedl\u00fdmi kv\u011bty<\/figcaption><\/figure>\n
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<\/div>\t
Meringue s rebarborou a jedl\u00fdmi kv\u011bty<\/div>\t
2016-05-22 09:04:01<\/div>\t\t
Porce 6<\/span><\/div>
Luxusn\u00ed letn\u00ed dezert po kter\u00e9m se jen zapr\u00e1\u0161\u00ed. Meringue nebo Pavlova jsou obl\u00edben\u00fdmi fotogenick\u00fdmi dezerty a to pr\u00e1vem. A\u017e polo\u017e\u00edte tuhle laskominu p\u0159ed sv\u00e9 hosty, spadne jim brada \u00fa\u017easem.\nZdobit m\u016f\u017eete sez\u00f3n\u00edm ovocem. Proto\u017ee u\u017e n\u00e1m na zahrad\u011b za\u010dala r\u016fst rebarbora, a j\u00e1 jej\u00ed chu\u0165 prost\u011b miluji, tak se nedalo odolat t\u00e9to kombinaci.\n<\/div>\t
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Napsat hodnocen\u00ed<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit Recept<\/a><\/div>\t\t
Tisk<\/div>\t<\/div>\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
1 hr <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
1 hr 10 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
1 hr <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
1 hr 10 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t
Ingredience<\/div>\t\t\t
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  1. 4 b\u00edlky z dobr\u00fdch vajec ( 100 ml)<\/li>\t\t\t\t
  2. 100 g cukru krupice<\/li>\t\t\t\t
  3. 100 g cukru mou\u010dka<\/li>\t\t\t\t
  4. \u0161petka soli<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
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    Kr\u00e9m<\/div>\t\t\t
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    1. 250 ml \u0161leha\u010dky ke \u0161leh\u00e1n\u00ed<\/li>\t\t\t\t
    2. 250 g \u0159eck\u00e9ho jogurtu<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
      \t\t\t
      Rebarborov\u00fd topping<\/div>\t\t\t
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      1. 800 g rebarbory oloupan\u00e9 a nakr\u00e1jen\u00e9 na 2 cm kousky<\/li>\t\t\t\t
      2. \u0161\u0165\u00e1va z 1\/2 pomeran\u010de<\/li>\t\t\t\t
      3. 300 g hn\u011bd\u00e9ho cukru<\/li>\t\t\t\t
      4. 1 vanilkov\u00fd lusk (rozp\u016flen\u00fd a vydlaban\u00fd)<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
        \t\t\t
        Karamelizovan\u00e9 jahody<\/div>\t\t\t
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        1. 2 l\u017e\u00edce m\u00e1sla<\/li>\t\t\t\t
        2. 2 l\u017e\u00edce hn\u011bd\u00e9ho cukru<\/li>\t\t\t\t
        3. 250 g jahod<\/li>\t\t\t\t
        4. kv\u011bty levandule, bor\u016fvky, ostru\u017einy apod. na fin\u00e1ln\u00ed ozdobu<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
          \t\t\t
          Je\u0161t\u011b pot\u0159ebujete<\/div>\t\t\t
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          1. pe\u010d\u00edc\u00ed pap\u00edr<\/li>\t\t\t\t
          2. hrst jedl\u00fdch kv\u011bt\u016f na ozdobu (prod\u00e1v\u00e1 Makro)<\/li>\t\t\t\t
          3. mou\u010dkov\u00fd cukr na fin\u00e1ln\u00ed pocukrov\u00e1n\u00ed<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
            \t\t\t
            Instrukce<\/div>\t\t\t
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            1. P\u0159edeh\u0159ejte si troubu na 120\u00b0C. Nejl\u00e9pe re\u017eim horkovzdu\u0161n\u00e1 plus.<\/li>\t\t\t\t
            2. P\u0159ipravte si hrnec a m\u00edsu na vodn\u00ed l\u00e1ze\u0148. Dno m\u00edsy se nesm\u00ed dot\u00fdkat vody. Vodu udr\u017eujte na m\u00edrn\u00e9m plameni tak, aby vznikla p\u00e1ra. Do m\u00edsy si dejte 4 b\u00edlky. Pozor na kousky \u017eloutku a sko\u0159\u00e1pky, to by v\u00e1m meringue nemusel vyj\u00edt. P\u0159idejte \u0161petku soli a cukr krupice.<\/li>\t\t\t\t
            3. Te\u010f je dobr\u00e9 m\u00edt po ruce kuchy\u0148skou minutku a nastavit si 5 minut, po kter\u00fdch budeme elektrick\u00fdm \u0161leha\u010dem b\u00edlky prom\u011b\u0148ovat ve sn\u011bhovou hmotu.<\/li>\t\t\t\t
            4. Po 5 minut\u00e1ch odstavte m\u00edsu z p\u00e1ry a elektrick\u00fdm \u0161leha\u010dem zapracujte cukr mou\u010dka, co\u017e je b\u011bhem chvilky.<\/li>\t\t\t\t
            5. Ud\u011blejte je\u0161t\u011b rychl\u00fd test. Vemte sn\u00edh mezi dva prsty a vyzkou\u0161ejte, jestli je \u00fapln\u011b hladk\u00fd. Pokud ne, je\u0161t\u011b \u0161lehejte, dokud se cukr \u00fapln\u011b nerozpust\u00ed.<\/li>\t\t\t\t
            6. P\u0159ipravte si pe\u010d\u00edc\u00ed pap\u00edr a ze sn\u011bhu na n\u011bm zformujte tvar ve velikosti A 4 tak, aby v\u00e1m vznikly okraje a pomysln\u00e1 miska, kterou pak budete plnit kr\u00e9mem.<\/li>\t\t\t\t
            7. Sn\u00edh moc neuhlazujte, vypad\u00e1 efektn\u011bji, kdy\u017e je rozet\u0159en ledabyle.<\/li>\t\t\t\t
            8. Vlo\u017ete do p\u0159edeh\u0159\u00e1t\u00e9 horkovzdu\u0161n\u00e9 trouby na 120\u00b0C na cca 60 minut. Meringue se v\u00edcem\u00e9n\u011b v troub\u011b su\u0161\u00ed.<\/li>\t\t\t\t
            9. Po uplynut\u00ed doby, nechte meringue zcela vychladnout ve vypnut\u00e9 a zav\u0159en\u00e9 troub\u011b a to nejl\u00e9pe p\u0159es noc. Proces chladnut\u00ed neurychlujte, p\u0159ipravili byste se tak o n\u00e1dhernou strukturu sn\u011bhu.<\/li>\t\t\t\t
            10. Rebarborov\u00fd topping si m\u016f\u017eete p\u0159ipravit dop\u0159edu. Oloupanou a nakr\u00e1jenou rebarboru vlo\u017e\u00edme do p\u00e1nve spolu s hn\u011bd\u00fdm cukrem, vanilkov\u00fdm luskem a \u0161\u0165\u00e1vou z pomeran\u010de. Nechte p\u0159iklopen\u00e9 a duste na m\u00edrn\u00e9m ohni 10 minut pod pokli\u010dkou. Rebarbora v pr\u016fb\u011bhu pust\u00ed vlastn\u00ed \u0161\u0165\u00e1vu.<\/li>\t\t\t\t
            11. Kr\u00e9movou n\u00e1pl\u0148 p\u0159ipravte t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm. Vy\u0161lehejte jednu smetanu do tuha a vm\u00edchejte \u0159eck\u00fd jogurt.<\/li>\t\t\t\t
            12. Vychladl\u00fd meringu si p\u0159esu\u0148te na hezkou serv\u00edrovac\u00ed m\u00edsu a fin\u00e1ln\u011b nazdobte a\u017e t\u011b\u0161n\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm, tak aby z\u016fstal meringue kr\u00e1sn\u011b nad\u00fdchan\u00fd a k\u0159upav\u00fd.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
              \t\t\t
              Pozn\u00e1mky<\/div>\t\t\t
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              1. Meringue nebo tak\u00e9 Pavlova je skv\u011blou volbou pro netradi\u010dn\u00ed narozeninov\u00fd dort.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
                Publikoval Jazz Queen<\/div>
                Kitchen Table http:\/\/www.food-4jazz.cz\/<\/div>\t\t<\/div>\r\n\t<\/div>\n

                 <\/p>\n

                \"DSC_0846\"<\/a> \"DSC_0842\"<\/a> \"DSC_0841\"<\/a> \"DSC_0839\"<\/a><\/p>\n

                \"Meringue<\/a>
                Meringue s rebarborou a jedl\u00fdmi kv\u011bty<\/figcaption><\/figure>\n
                \"Meringue<\/a>
                Meringue s karamelizovan\u00fdmi jahodami a levandulov\u00fdmi kv\u011bty<\/figcaption><\/figure>\n

                \"DSC_0875\"<\/a> \"DSC_0872\"<\/a> \"DSC_0871\"<\/a> \"DSC_0864\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

                   <\/p>\n","protected":false},"author":4,"featured_media":1644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1655","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dezerty"],"_links":{"self":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/1655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/comments?post=1655"}],"version-history":[{"count":4,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/1655\/revisions"}],"predecessor-version":[{"id":1675,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/1655\/revisions\/1675"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media\/1644"}],"wp:attachment":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media?parent=1655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/categories?post=1655"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/tags?post=1655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}