{"id":197110,"title":"Bezlepkov\u00fd vegansk\u00fd mousse dort","modified":"2026-10-31T17:12:47+01:00","plain":"Chcete dort, kter\u00fd bude m\u00edt na \u0159ezu kr\u00e1sn\u011b \u010dist\u00e9 vrstvy: lehkou p\u011bnu, ovocn\u00fd st\u0159ed a lesklou polevu, kter\u00e1 dr\u017e\u00ed? P\u011bnov\u00fd dort se skl\u00e1d\u00e1 z vrstev, z nich\u017e ka\u017ed\u00e1 m\u00e1 svou p\u0159esnou \u00falohu. Bor\u016fvky dod\u00e1vaj\u00ed kyselost, maliny chu\u0165 zakulacuj\u00ed, ho\u0159k\u00e1 \u010dokol\u00e1da tvo\u0159\u00ed z\u00e1klad a p\u011bna z b\u00edl\u00e9 \u010dokol\u00e1dy s vanilkou v\u0161e propojuje.\n\n\n\nJde o cukr\u00e1\u0159skou skl\u00e1danou tvorbu, ale se spr\u00e1vn\u00fdmi pokyny jsou jednotliv\u00e9 kroky jednoduch\u00e9. Tento recept dopl\u0148uje s\u00e9rii bezlepkov\u00fdch dort\u016f.\n\n\n\nDal\u0161\u00ed slavnostn\u00ed dort bez lepku, bezlepkov\u00fd jahodov\u00fd dort.\n\n\n\nCo je vegansk\u00fd p\u011bnov\u00fd dort bez lepku?\n\n\n\nP\u011bnov\u00fd dort se skl\u00e1d\u00e1 z n\u011bkolika \u010d\u00e1st\u00ed: ovocn\u00e9ho rozvaru, p\u011bn, korpusu, n\u011bkdy ganache a nakonec leskl\u00e9 polevy na povrchu. Tento je zcela bezlepkov\u00fd a vegansk\u00fd, s bor\u016fvkov\u00fdm rozvarem, malinov\u00fdm kr\u00e9mem, tenk\u00fdm \u010dokol\u00e1dov\u00fdm korpusem, p\u011bnou z b\u00edl\u00e9 \u010dokol\u00e1dy s vanilkou a zrcadlovou polevou z \u010dern\u00e9ho ryb\u00edzu.\n\n\n\nU tohoto typu dortu jde o rovnov\u00e1hu mezi r\u016fzn\u00fdmi konzistencemi a chut\u011bmi. Najdete v n\u011bm jemn\u00e9 slo\u017eky rozpl\u00fdvaj\u00edc\u00ed se na jazyku, kr\u00e9mov\u00e9 vrstvy, k\u0159upavou vrstvu, sv\u011b\u017e\u00ed ovocnou \u010d\u00e1st a korpus, kter\u00fd p\u0159i kr\u00e1jen\u00ed dr\u017e\u00ed tvar. V tomto p\u011bnov\u00e9m dortu vlo\u017eka zahrnuje v\u0161e, co se vkl\u00e1d\u00e1 dovnit\u0159: bor\u016fvkov\u00fd rozvar, malinov\u00fd kr\u00e9m a vrstvu rozdroben\u00fdch su\u0161enek.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nV\u0161e va\u017ete v gramech, pr\u00e1v\u011b to rozhoduje, zda bude p\u011bnov\u00fd dort \u00fahledn\u00fd, nebo se nepovede. Recept je takto sestaven\u00fd kv\u016fli p\u0159esnosti, zejm\u00e9na pokud jde o pektin, agar-agar, teploty p\u0159i va\u0159en\u00ed a tlou\u0161\u0165ku vrstev.\n\n\n\nDo kr\u00e9mu je ur\u010den\u00e9 ovesn\u00e9 ml\u00e9ko ve variant\u011b barista, proto\u017ee je tu\u010dn\u011bj\u0161\u00ed ne\u017e b\u011b\u017en\u00e9 ovesn\u00e9 ml\u00e9ko. Na \u010dokol\u00e1dov\u00fd korpus se hod\u00ed jak\u00e1koli kvalitn\u00ed bezlepkov\u00e1 mou\u010dn\u00e1 sm\u011bs. Z vegansk\u00fdch b\u00edl\u00fdch \u010dokol\u00e1d se dob\u0159e osv\u011bd\u010duje zna\u010dka Pascha.\n\n\n\nZ ovoce pou\u017eijte bor\u016fvkov\u00e9 a \u010dernoryb\u00edzov\u00e9 pyr\u00e9 ur\u010den\u00e9 pro cukr\u00e1\u0159stv\u00ed, nejl\u00e9pe mra\u017een\u00e9 a se 100 % ovoce. Tak\u00e9 rostlinn\u00e1 smetana ke \u0161leh\u00e1n\u00ed mus\u00ed b\u00fdt bez lepku a bez lakt\u00f3zy, nap\u0159\u00edklad od zna\u010dky Silk.\n\n\n\nPoleva z \u010dern\u00e9ho ryb\u00edzu je zalo\u017een\u00e1 na pektinu NH, nikoli na \u017eelatin\u011b, proto\u017ee dort je vegansk\u00fd. Zdoben\u00ed z\u016fst\u00e1v\u00e1 jednoduch\u00e9: \u010derstv\u00e9 bor\u016fvky, rozkrojen\u00e9 maliny a m\u00e1ta, uspo\u0159\u00e1dan\u00e9 do vzoru, v n\u011bm\u017e vynikne barevn\u00fd kontrast.\n\n\n\nM\u00e1te chu\u0165 na ovoce a sn\u011bhov\u00e9 pe\u010divo? Makronkov\u00fd dort s mangem a malinami.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nP\u011bnov\u00fd dort vy\u017eaduje p\u0159edev\u0161\u00edm spr\u00e1vn\u00e9 po\u0159ad\u00ed. Nejprve p\u0159iprav\u00edte vlo\u017eku, potom p\u011bnu, pak polevu a v\u0161e sestav\u00edte d\u016fkladn\u011b vychlazen\u00e9. Z\u00e1le\u017e\u00ed i na vybaven\u00ed: na vlo\u017eku pot\u0159ebujete cukr\u00e1\u0159sk\u00fd r\u00e1fek o n\u011bco men\u0161\u00ed ne\u017e v\u00fdsledn\u00e1 forma a na sestaven\u00ed silikonovou formu ve tvaru kopule hlubokou alespo\u0148 4 cm.\n\n\n\nBor\u016fvkov\u00fd rozvar\n\n\n\nPektin NH v\u017edy sm\u00edchejte s cukrem, ne\u017e ho p\u0159id\u00e1te k ovoci. Bor\u016fvkov\u00e9 pyr\u00e9 s citronovou \u0161\u0165\u00e1vou zah\u0159ejte p\u0159ibli\u017en\u011b na 40\u00b0C, v t\u00e9to f\u00e1zi ne v\u00edce, a pot\u00e9 p\u0159idejte sm\u011bs cukru a pektinu. N\u00e1sledn\u011b p\u0159ive\u010fte k varu a za nep\u0159etr\u017eit\u00e9ho m\u00edch\u00e1n\u00ed metli\u010dkou va\u0159te p\u0159ibli\u017en\u011b 3 minuty.\n\n\n\nRozvar nalijte p\u0159\u00edmo do r\u00e1fku, dokud je je\u0161t\u011b hork\u00fd. Ne\u017e ho vlo\u017e\u00edte do mraz\u00e1ku, nechte ho vychladnout na pokojovou teplotu. P\u0159\u00edli\u0161 brzk\u00fdm zmrazen\u00edm jen zt\u00ed\u017e\u00edte rovnom\u011brn\u00e9 tuhnut\u00ed vlo\u017eky.\n\n\n\nMalinov\u00fd kr\u00e9m a k\u0159upav\u00e1 vrstva\n\n\n\n\u0160krob mus\u00ed b\u00fdt v rendl\u00edku p\u0159ed va\u0159en\u00edm zcela rozm\u00edchan\u00fd. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed metli\u010dkou zah\u0159\u00edvejte na st\u0159edn\u00edm plameni do zhoustnut\u00ed, jen dokud nevznikne hladk\u00fd kr\u00e9m bez hrudek. Rostlinn\u00e9 m\u00e1slo p\u0159id\u00e1vejte studen\u00e9, a pokud v kr\u00e9mu z\u016fstanou hrudky, m\u016f\u017eete ho propas\u00edrovat p\u0159es s\u00edto.\n\n\n\nPot\u00e9 vm\u00edchejte d\u017eem tak, aby byl kr\u00e9m dokonale hladk\u00fd. Pokud ho nepou\u017eijete hned, zakryjte ho potravin\u00e1\u0159skou f\u00f3li\u00ed a ulo\u017ete do lednice. P\u0159i sestavov\u00e1n\u00ed vlo\u017eky rozet\u0159ete tento kr\u00e9m rovnom\u011brn\u011b na ji\u017e zmrazen\u00fd bor\u016fvkov\u00fd rozvar a pot\u00e9 po n\u011bm stejnom\u011brn\u011b rozprost\u0159ete rozdroben\u00e9 su\u0161enky, aby vytvo\u0159ily souvislou vrstvu.\n\n\n\nVlo\u017eku pak vra\u0165te do mraz\u00e1ku alespo\u0148 na 2 hodiny, nebo dokud nebude dostate\u010dn\u011b pevn\u00e1 na sestaven\u00ed dortu. P\u0159i manipulaci mus\u00ed dr\u017eet tvar a nesm\u00ed se proh\u00fdbat.\n\n\n\nKorpus a p\u011bna\n\n\n\nZ \u010dokol\u00e1dov\u00e9ho korpusu pou\u017eijete pouze pl\u00e1t siln\u00fd 1 cm. Proto je lep\u0161\u00ed p\u0159ipravovan\u00e9 mno\u017estv\u00ed odpov\u00eddaj\u00edc\u00edm zp\u016fsobem upravit, jinak v\u00e1m na tento dort zbude p\u0159\u00edli\u0161 mnoho korpusu.\n\n\n\nP\u011bna se p\u0159ipravuje ve dvou kroc\u00edch: rozpus\u0165te b\u00edlou \u010dokol\u00e1du s 50 g rostlinn\u00e9 smetany a pot\u00e9 do je\u0161t\u011b tepl\u00e9 sm\u011bsi zapracujte vy\u0161lehanou smetanu. Na tento bod je d\u016fle\u017eit\u00e9 pamatovat: pokud \u010dokol\u00e1da p\u0159\u00edli\u0161 vychladne, smetana se do n\u00ed h\u016f\u0159e zapracov\u00e1v\u00e1.\n\n\n\nZrcadlov\u00e1 poleva z \u010dern\u00e9ho ryb\u00edzu\n\n\n\nI zde nejprve sm\u00edchejte pektin NH s cukrem. Gluk\u00f3zu, \u010dernoryb\u00edzov\u00e9 pyr\u00e9, vodu a smetanu zah\u0159ejte p\u0159ibli\u017en\u011b na 40\u00b0C a pot\u00e9 p\u0159idejte cukr s pektinem. P\u0159i va\u0159en\u00ed mus\u00ed sm\u011bs dos\u00e1hnout 102\u00b0C.\n\n\n\nPot\u00e9 ji p\u0159elijte do n\u00e1doby a p\u0159\u00edmo na povrch p\u0159ilo\u017ete potravin\u00e1\u0159skou f\u00f3lii, ne\u017e ji ulo\u017e\u00edte do lednice. Tento detail zabr\u00e1n\u00ed tomu, aby se p\u0159i odle\u017een\u00ed vytvo\u0159il \u0161kraloup.\n\n\n\nSestaven\u00ed a pol\u00e9v\u00e1n\u00ed dortu\n\n\n\nP\u011bnu nalijte do silikonov\u00e9 formy a rozet\u0159ete ji i po st\u011bn\u00e1ch, aby pokr\u00fdvala cel\u00fd vnit\u0159n\u00ed povrch. Vtla\u010dte do n\u00ed zmrazenou vlo\u017eku bor\u016fvkov\u00fdm rozvarem dol\u016f, ale nenechte ji dotknout se dna formy. Mus\u00ed z\u016fstat obalen\u00e1 p\u011bnou, nikoli le\u017eet p\u0159\u00edmo na dn\u011b.\n\n\n\nNahoru pak polo\u017ete \u010dokol\u00e1dov\u00fd korpus, kter\u00fdm dort uzav\u0159ete. Pro zmrazen\u00ed se uv\u00e1d\u011bj\u00ed dva \u010dasov\u00e9 \u00fadaje: alespo\u0148 12 hodin nebo p\u0159es noc, p\u0159\u00edpadn\u011b alespo\u0148 6 hodin nebo p\u0159es noc. Dr\u017ete se 12 hodin nebo cel\u00e9 noci, pro vyjmut\u00ed z formy a pol\u00e9v\u00e1n\u00ed je to jist\u011bj\u0161\u00ed.\n\n\n\nPolevu z \u010dern\u00e9ho ryb\u00edzu p\u0159ed pou\u017eit\u00edm zah\u0159ejte p\u0159ibli\u017en\u011b na 50\u00b0C. Je\u0161t\u011b zmrazen\u00fd dort vyjm\u011bte z formy, polo\u017ete na m\u0159\u00ed\u017eku a p\u0159elijte polevou. Povrch zarovnejte cukr\u00e1\u0159skou \u0161pachtl\u00ed a nezapome\u0148te pod m\u0159\u00ed\u017eku zasunout plech nebo tal\u00ed\u0159, kter\u00fd zachyt\u00ed st\u00e9kaj\u00edc\u00ed polevu.\n\n\n\nUchov\u00e1v\u00e1n\u00ed\n\n\n\nPo polit\u00ed a ozdoben\u00ed nechte dort 3 a\u017e 5 hodin odle\u017eet v lednici. P\u0159ed pod\u00e1v\u00e1n\u00edm mus\u00ed b\u00fdt zcela rozmrazen\u00fd, aby p\u011bna i vlo\u017eka znovu z\u00edskaly svou obvyklou konzistenci.\n\n\n\nMalinov\u00fd kr\u00e9m m\u016f\u017ee po\u010dkat v lednici, pokud ho zakryjete potravin\u00e1\u0159skou f\u00f3li\u00ed a nepou\u017eijete hned. Tak\u00e9 polevu uchov\u00e1vejte po uva\u0159en\u00ed v chladu, s f\u00f3li\u00ed p\u0159ilo\u017eenou p\u0159\u00edmo na povrch. P\u0159i dokon\u010dov\u00e1n\u00ed dort ozdobte \u010derstv\u00fdmi bor\u016fvkami, rozkrojen\u00fdmi malinami a m\u00e1tou uspo\u0159\u00e1dan\u00fdmi do pravideln\u00e9ho vzoru.\n\n\n\nZ kr\u00e9mov\u00fdch \u010dokol\u00e1dov\u00fdch dezert\u016f tu m\u00e1me baskick\u00fd \u010dokol\u00e1dov\u00fd cheesecake.\n\n\n\nDal\u0161\u00ed vegansk\u00e9 recepty bez lepku najdete ve stejn\u00e9 rubrice.\n\n\n\nRecept vytvo\u0159il \u0161\u00e9fkucha\u0159 Rommel Reyes. Jeho tvorbu najdete na Instagramu, v jeho zpravodaji na Substacku a na jeho kan\u00e1lu na YouTube.\n\n\n\n\n\n\tVegansk\u00fd bezlepkov\u00fd entremets\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g bor\u016fvkov\u00e9ho pyr\u00e9 (nejl\u00e9pe zna\u010dky Boiron)30 g citronov\u00e9 \u0161\u0165\u00e1vy3 g pektinu NH60 g cukru250 g ovesn\u00e9ho ml\u00e9ka barista (bez lepku)50 g cukru33 g kuku\u0159i\u010dn\u00e9ho \u0161krobu1 g agar-agaru v pr\u00e1\u0161ku2 g mlet\u00e9 vanilky (nebo vanilkov\u00e9ho extraktu)20 g vegansk\u00e9ho m\u00e1sla Violife70 g malinov\u00e9ho d\u017eemu (vegansk\u00e9ho, bez lepku)100 g grahamov\u00fdch su\u0161enek (bezlepkov\u00fdch, vegansk\u00fdch)30 g vegansk\u00e9ho m\u00e1sla Violife (rozpu\u0161t\u011bn\u00e9ho)50 g smetany ke \u0161leh\u00e1n\u00ed (bezlepkov\u00e9, vegansk\u00e9)400 g b\u00edl\u00e9 \u010dokol\u00e1dy (bezlepkov\u00e9, vegansk\u00e9)150 g smetany ke \u0161leh\u00e1n\u00ed (vy\u0161lehan\u00e9, bezlepkov\u00e9, vegansk\u00e9)420 g univerz\u00e1ln\u00ed bezlepkov\u00e9 mouky75 g bio kakaov\u00e9ho pr\u00e1\u0161ku Navitas270 g cukru (nebo hn\u011bd\u00e9ho cukru)22 g kyp\u0159ic\u00edho pr\u00e1\u0161ku do pe\u010diva12 g jedl\u00e9 sody600 g ovesn\u00e9ho ml\u00e9ka barista (bez lepku)25 g jable\u010dn\u00e9ho octa (nebo b\u00edl\u00e9ho octa)170 g olivov\u00e9ho oleje350 g pyr\u00e9 z \u010dern\u00e9ho ryb\u00edzu110 g gluk\u00f3zy150 g vody20 g smetany100 g cukru8 g pektinu NH\t\n\t\n\t\tBor\u016fvkov\u00fd rozvarSm\u00edchejte pektin NH s cukrem.Zah\u0159ejte bor\u016fvkov\u00e9 pyr\u00e9 s citronovou \u0161\u0165\u00e1vou p\u0159ibli\u017en\u011b na 40\u00b0C. P\u0159idejte sm\u011bs pektinu a cukru, p\u0159ive\u010fte k varu a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed metli\u010dkou va\u0159te p\u0159ibli\u017en\u011b 3 minuty.Je\u0161t\u011b horkou sm\u011bs nalijte p\u0159\u00edmo do dortov\u00e9ho r\u00e1fku. Pou\u017eijte r\u00e1fek o n\u011bco men\u0161\u00ed ne\u017e formu, ve kter\u00e9 budete dort sestavovat. Nechte vychladnout p\u0159i pokojov\u00e9 teplot\u011b a pot\u00e9 zmrazte.Malinov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9mDo rendl\u00edku dejte ovesn\u00e9 ml\u00e9ko, cukr, mletou vanilku a kuku\u0159i\u010dn\u00fd \u0161krob a d\u016fkladn\u011b prom\u00edchejte, aby se \u0161krob zcela rozpustil.Va\u0159te na st\u0159edn\u00edm plameni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed metli\u010dkou do zhoustnut\u00ed. Odstavte.Vm\u00edchejte studen\u00e9 m\u00e1slo a pot\u00e9 propas\u00edrujte p\u0159es s\u00edto, abyste odstranili hrudky. P\u0159idejte jahodov\u00fd d\u017eem a d\u016fkladn\u011b prom\u00edchejte dohladka. Pokud kr\u00e9m je\u0161t\u011b nebudete pou\u017e\u00edvat, zakryjte ho a ulo\u017ete do lednice.P\u0159\u00edprava vlo\u017eky p\u0159edemNa zmrazen\u00fd bor\u016fvkov\u00fd rozvar rovnom\u011brn\u011b rozet\u0159ete malinov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m a navrch rozprost\u0159ete rozdrcen\u00e9 grahamov\u00e9 su\u0161enky tak, aby vytvo\u0159ily souvislou vrstvu.Dejte zmrazit alespo\u0148 na 2 hodiny nebo dokud nebude vlo\u017eka dostate\u010dn\u011b pevn\u00e1 pro sestaven\u00ed dortu.\u010cokol\u00e1dov\u00fd korpusKompletn\u00ed recept na vegansk\u00fd bezlepkov\u00fd \u010dokol\u00e1dov\u00fd korpus najdete zde.Pou\u017eijte pouze jeden pl\u00e1t korpusu o tlou\u0161\u0165ce 1 cm, proto tomu p\u0159izp\u016fsobte mno\u017estv\u00ed.P\u011bna z b\u00edl\u00e9 \u010dokol\u00e1dyRozpus\u0165te b\u00edlou \u010dokol\u00e1du s veganskou smetanou (50 g).Vy\u0161lehejte smetanu ke \u0161leh\u00e1n\u00ed (150 g) a vm\u00edchejte ji do je\u0161t\u011b tepl\u00e9 rozpu\u0161t\u011bn\u00e9 b\u00edl\u00e9 \u010dokol\u00e1dy.Zrcadlov\u00e1 poleva z \u010dern\u00e9ho ryb\u00edzuSm\u00edchejte pektin NH s cukrem.V rendl\u00edku zah\u0159ejte gluk\u00f3zu, \u010dern\u00fd ryb\u00edz, vodu a smetanu p\u0159ibli\u017en\u011b na 40\u00b0C.P\u0159idejte sm\u011bs pektinu a cukru a zah\u0159ejte na 102\u00b0C.P\u0159elijte do n\u00e1doby a povrch zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed. Ulo\u017ete do lednice.Sestaven\u00ed a zdoben\u00ed dortuP\u0159ipravte si silikonovou formu ve tvaru kopule hlubokou alespo\u0148 4 cm. Nalijte do n\u00ed p\u011bnu z b\u00edl\u00e9 \u010dokol\u00e1dy a rozet\u0159ete ji i po stran\u00e1ch, aby pokryla vnit\u0159n\u00ed povrch formy.Zatla\u010dte do p\u011bny zmrazenou vlo\u017eku bor\u016fvkov\u00fdm rozvarem dol\u016f. Dbejte na to, aby se vlo\u017eka nedot\u00fdkala dna silikonov\u00e9 formy.Navrch polo\u017ete \u010dokol\u00e1dov\u00fd korpus, kter\u00fdm entremets uzav\u0159ete. Dejte zmrazit alespo\u0148 na 12 hodin nebo p\u0159es noc.Zah\u0159ejte ovocnou polevu z \u010dern\u00e9ho ryb\u00edzu p\u0159ibli\u017en\u011b na 50\u00b0C. Zmrazen\u00fd entremets vyjm\u011bte z formy a polo\u017ete na m\u0159\u00ed\u017eku. Rozet\u0159ete na n\u011bj teplou ovocnou polevu a povrch uhla\u010fte st\u011brkou. Pod m\u0159\u00ed\u017eku nezapome\u0148te d\u00e1t t\u00e1c nebo tal\u00ed\u0159, kter\u00fd zachyt\u00ed st\u00e9kaj\u00edc\u00ed polevu.P\u0159eneste entremets na dortovou podlo\u017eku. Ozdobte nakr\u00e1jen\u00fdm bobulov\u00fdm ovocem a m\u00e1tou uspo\u0159\u00e1dan\u00fdmi do vzoru. Podrobnosti najdete ve videu.Nechte entremets v lednici 3-5 hodin ust\u00e1lit a p\u0159ed pod\u00e1v\u00e1n\u00edm se ujist\u011bte, \u017ee je dort zcela rozmrazen\u00fd.\t\n\t\n\t\t\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197110"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197110\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164506"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}