{"id":437164,"date":"2022-12-27T23:31:40","date_gmt":"2022-12-27T22:31:40","guid":{"rendered":"https:\/\/funzine.hu\/?p=437164"},"modified":"2022-12-27T23:53:59","modified_gmt":"2022-12-27T22:53:59","slug":"vecna-klasika-v-sezonski-razlicici-ribez-z-medeno-kremo-recept","status":"publish","type":"post","link":"https:\/\/funzine.hu\/sl\/2022\/12\/27\/gastronomija\/vecna-klasika-v-sezonski-razlicici-ribez-z-medeno-kremo-recept\/","title":{"rendered":"Ve\u010dna klasika v sezonski razli\u010dici: Ribez z medeno kremo (recept)"},"content":{"rendered":"<p>Marsikdo si ne bi niti pomislil, kako dobro bi bilo eno izmed ve\u010dnih klasik poletne poro\u010dne sezone pretentati z dodatno plastjo, za to pa sredi sezone ribeza ne bi mogli izbrati bolj\u0161e sestavine od rahlo kislo, rde\u010de jagodi\u010dasto sadje.<\/p>\n<figure id=\"attachment_437165\" aria-describedby=\"caption-attachment-437165\" style=\"width: 850px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-funzine-large wp-image-437165\" src=\"https:\/\/funzine.hu\/wp-content\/uploads\/2022\/12\/cakes-2459944_1920-850x567.jpg\" alt=\"\" width=\"850\" height=\"567\" srcset=\"https:\/\/funzine.hu\/wp-content\/uploads\/2022\/12\/cakes-2459944_1920-850x567.jpg 850w, https:\/\/funzine.hu\/wp-content\/uploads\/2022\/12\/cakes-2459944_1920-300x200.jpg 300w, https:\/\/funzine.hu\/wp-content\/uploads\/2022\/12\/cakes-2459944_1920-1024x683.jpg 1024w, https:\/\/funzine.hu\/wp-content\/uploads\/2022\/12\/cakes-2459944_1920-768x512.jpg 768w, https:\/\/funzine.hu\/wp-content\/uploads\/2022\/12\/cakes-2459944_1920-1536x1024.jpg 1536w, https:\/\/funzine.hu\/wp-content\/uploads\/2022\/12\/cakes-2459944_1920-360x240.jpg 360w, https:\/\/funzine.hu\/wp-content\/uploads\/2022\/12\/cakes-2459944_1920-272x182.jpg 272w, https:\/\/funzine.hu\/wp-content\/uploads\/2022\/12\/cakes-2459944_1920.jpg 1920w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><figcaption id=\"caption-attachment-437165\" class=\"wp-caption-text\">ilustracija &#8211; pixabay.com<\/figcaption><\/figure>\n<p>Sestavine (za pribli\u017eno 20 kosov)<\/p>\n<p>&nbsp;<\/p>\n<p>Za testenine<\/p>\n<p>300 g moke<\/p>\n<p>50 g masla ali margarine<\/p>\n<p>90 g sladkorja v prahu<\/p>\n<p>12 g sode bikarbone<\/p>\n<p>2 merici kakava v prahu<\/p>\n<p>2 \u017elici medu<\/p>\n<p>1 veliko jajce<\/p>\n<p>80 ml mleka<\/p>\n<p>&nbsp;<\/p>\n<p>Za ribezov \u017eele<\/p>\n<p>400 g ribeza<\/p>\n<p>270 ml vode<\/p>\n<p>150 g sladkorja<\/p>\n<p>55 g pra\u0161ka za vanilijev puding<\/p>\n<p>&nbsp;<\/p>\n<p>Za vanilijevo kremo<\/p>\n<p>350 ml mleka<\/p>\n<p>1 rumenjak<\/p>\n<p>50 g sladkorja v prahu<\/p>\n<p>40 g pra\u0161ka za vanilijev puding<\/p>\n<p>125 g masla + 75 g sladkorja v prahu<\/p>\n<p>&nbsp;<\/p>\n<p>Priprava ribezove medene kreme<\/p>\n<p>Pe\u010dico segrejte na 170 stopinj, nato pripravite medene listi\u010de. Maslo raztopimo in v skledo presejemo suhe sestavine. Zme\u0161amo z ostalimi sestavinami in jih zgnetemo v homogeno testo. Testo razdelimo na pet enakih delov.<\/p>\n<p>Pribl. Dno peka\u010da 28&#215;19 cm naoljimo, testo razvaljamo na velikost peka\u010da, prebodemo z vilicami in pe\u010demo cca. Enega za drugim jih pe\u010demo v 7-8 minutah. Pomembno je, da peka\u010d pred peko vsakega lista naoljite.<\/p>\n<p>Kuhane testenine odstavimo in pripravimo ribezov \u017eele. V ponev stresite ribez in ga zavrite s 150 ml vode in sladkorjem. Od izvira pribl. Kuhajte 5 minut, nato odstavite z ognja in pretla\u010dite skozi sito. Nato pra\u0161ek za puding zme\u0161amo s preostalimi 120 ml vode, dokler ni grudic, dodamo ribezu in na ognju zgostimo ter odstavimo, da se ohladi.<\/p>\n<p>Po nekaj minutah z \u017eelejem napolnimo 2 medeni listi, nato ju odstavimo in pripravimo vanilijevo kremo. Prilijemo 250 ml mleka, da se segreje, medtem pa zme\u0161amo rumenjake, sladkor v prahu, pra\u0161ek za puding in preostalo mleko, da ni grudic. Ko se mleko segreje, vme\u0161amo rumenjakovo zmes in kuhamo do gostega.<\/p>\n<p>Ko se zgosti, odstavimo in ohladimo na sobno temperaturo, nato pa maslo sobne temperature penasto ume\u0161amo s sladkorjem v prahu in v 3-4 porcijah dodamo ohlajenemu pudingu.<\/p>\n<p>Potem smo prispeli do kompilacije. Vanilijevo kremo razdelite na 2 enaka dela in eno polovico nama\u017eite na peti medeni list brez nadeva. Kot je prikazano na sliki, na vrh polo\u017eimo del polnjenega ribezovega \u017eeleja, nato nama\u017eemo drugo polovico vaniljeve kreme in na koncu polo\u017eimo drugo plast medu, napolnjeno z ribezovim \u017eelejem.<\/p>\n<p>Torto pokrijemo s plasti\u010dno folijo in postavimo \u010dez no\u010d v hladilnik, na vrh damo nekaj te\u017ekega, da bo lepo enakomerno. Naslednji dan torti na tanko pore\u017eemo robove, nato jo nare\u017eemo na pravokotnik in postre\u017eemo posuto s sladkorjem v prahu.<\/p>\n<p>Hvala Melaniji G\u00e1l za recept!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marsikdo si ne bi niti pomislil, kako dobro bi bilo eno izmed ve\u010dnih klasik poletne poro\u010dne sezone<\/p>\n","protected":false},"author":391,"featured_media":437165,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[14344],"tags":[],"post_places":[],"class_list":["post-437164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomija"],"acf":{"connected_places":null,"del_image":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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