{"id":197602,"title":"Bezlepkov\u00fd citrusov\u00fd flan","modified":"2026-10-31T17:22:56+01:00","plain":"P\u0159edstavte si kol\u00e1\u010d s cukr\u00e1\u0159sk\u00fdm kr\u00e9mem, ale p\u0159ikryt\u00fd t\u011bstem, se zlatavou k\u016frkou a piniov\u00fdmi o\u0159\u00ed\u0161ky, kter\u00e9 se na povrchu op\u00e9kaj\u00ed. Vanilka tu m\u00e1 kr\u00e1sn\u011b plnou chu\u0165 a citron se hl\u00e1s\u00ed v\u00fdrazn\u011b, a\u017e sv\u011b\u017ee ost\u0159e. Za n\u00edm p\u0159ich\u00e1z\u00ed jemn\u011bj\u0161\u00ed pomeran\u010d, d\u00edky kter\u00e9mu v\u00fdsledek nep\u016fsob\u00ed tak p\u0159\u00edmo\u010da\u0159e jako \u201ecitronov\u00fd kol\u00e1\u010d\u201c. Nech\u00e1te ho vychladnout, pocukrujete a ukrojen\u00fd kousek p\u011bkn\u011b dr\u017e\u00ed tvar, ani\u017e by se bortil. Tento recept najdete mezi m\u00fdmi bezlepkov\u00fdmi dezerty.\n\n\n\nStejn\u00fd kr\u00e9m, jin\u00e9 sestaven\u00ed: bezlepkov\u00fd framboisier.\n\n\n\nCo je torta della nonna?\n\n\n\nTorta della nonna je italsk\u00fd kol\u00e1\u010d s kr\u00e9mem, provon\u011bn\u00fd citronovou k\u016frou a posypan\u00fd piniov\u00fdmi o\u0159\u00ed\u0161ky. Na rozd\u00edl od klasick\u00e9ho kol\u00e1\u010de s cukr\u00e1\u0159sk\u00fdm kr\u00e9mem tvo\u0159\u00ed n\u00e1pl\u0148 vanilkov\u00fd kr\u00e9m s vylouhovanou citronovou k\u016frou a kol\u00e1\u010d je uzav\u0159en\u00fd mezi dv\u011bma pl\u00e1ty t\u011bsta. V t\u00e9to verzi je t\u011bsto bezlepkov\u00e9 a jako tuk se pou\u017e\u00edv\u00e1 vegansk\u00fd margar\u00edn, z\u00e1klad ale z\u016fst\u00e1v\u00e1 stejn\u00fd: k\u0159ehk\u00e9 t\u011bsto, hladk\u00fd kr\u00e9m a citrusov\u00e1 chu\u0165, kter\u00e1 prostupuje cel\u00fdm kol\u00e1\u010dem.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nNa bezlepkov\u00e9 mouce z\u00e1le\u017e\u00ed v\u00edc ne\u017e obvykle: t\u011bsto je k\u0159ehk\u00e9 a pot\u0159ebuje sm\u011bs, kter\u00e1 dob\u0159e dr\u017e\u00ed pohromad\u011b, nap\u0159\u00edklad bezlepkovou chlebovou mouku Sch\u00e4r nebo Caputo, aby se s n\u00edm dalo pracovat a spr\u00e1vn\u011b se upeklo.\n\n\n\nVegansk\u00fd margar\u00edn nahrazuje m\u00e1slo: dobrou volbou je slan\u00fd Violife, ale pokud se nemus\u00edte vyh\u00fdbat s\u00f3je nebo sko\u0159\u00e1pkov\u00fdm plod\u016fm, poslou\u017e\u00ed i jin\u00e9 bezlepkov\u00e9 zna\u010dky. Z ml\u00e9k se p\u0159i va\u0159en\u00ed kr\u00e9mu nejl\u00e9pe osv\u011bd\u010duje ovesn\u00e9 ml\u00e9ko \u201ebarista\u201c.\n\n\n\nCel\u00fdm receptem se prol\u00edn\u00e1 citrusov\u00e1 k\u016fra. Rommel Reyes do kr\u00e9mu kombinuje citronovou a pomeran\u010dovou, proto\u017ee spole\u010dn\u011b dod\u00e1vaj\u00ed zaj\u00edmav\u011bj\u0161\u00ed chu\u0165 a dob\u0159e lad\u00ed s vanilkou. Citronovou k\u016fru p\u0159id\u00e1v\u00e1 i do t\u011bsta, aby citrusov\u00e1 v\u016fn\u011b nez\u016fstala jen uprost\u0159ed: uc\u00edt\u00edte ji u\u017e p\u0159i prvn\u00edm soustu v k\u0159ehk\u00e9m t\u011bst\u011b. Piniov\u00e9 o\u0159\u00ed\u0161ky pak dod\u00e1vaj\u00ed povrchu charakteristick\u00fd vzhled i chu\u0165.\n\n\n\nPomeran\u010dovou k\u016fru najdete tak\u00e9 v t\u011bchto bezlepkov\u00fdch boch\u00e1nc\u00edch s pomeran\u010dovou k\u016frou.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a \u010demu se vyhnout\n\n\n\nRecept je sestaven\u00fd podle hmotnosti v metrick\u00fdch jednotk\u00e1ch, aby ka\u017ed\u00e9 pe\u010den\u00ed dopadlo stejn\u011b. Pokud pot\u0159ebujete jednotky p\u0159ev\u00e1d\u011bt, ud\u011blejte to pe\u010dliv\u011b je\u0161t\u011b p\u0159ed za\u010d\u00e1tkem, proto\u017ee u bezlepkov\u00e9ho t\u011bsta se rychle projev\u00ed i rozd\u00edl 10 g.\n\n\n\nT\u011bsto: zpracovat na drobenku a v\u010das p\u0159estat\n\n\n\nNejprve prom\u00edchejte such\u00e9 suroviny a ud\u011blejte v nich d\u016flek, zbytek pak sn\u00e1ze zapracujete bez zbyte\u010dn\u00e9ho hn\u011bten\u00ed. P\u0159idejte studen\u00fd margar\u00edn nakr\u00e1jen\u00fd na kosti\u010dky, citronovou k\u016fru a vejce a kone\u010dky prst\u016f zpracujte na hrubou drobenku. Pr\u00e1v\u011b to je chv\u00edle, kdy p\u0159estat: jakmile sm\u011bs p\u0159ipom\u00edn\u00e1 \u201ehrub\u00e9 drobky\u201c, nesna\u017ete se ji uhladit.\n\n\n\nPotom t\u011bsto jen kr\u00e1tce prohn\u011b\u0165te, pouze tak, aby dr\u017eelo pohromad\u011b. Vytvarujte kouli, pevn\u011b ji zabalte do potravin\u00e1\u0159sk\u00e9 f\u00f3lie a dejte alespo\u0148 na 1 h do lednice, aby p\u0159ed v\u00e1len\u00edm zpevnila. Pokud nechcete nad\u011blat nepo\u0159\u00e1dek, m\u016f\u017eete tento krok prov\u00e9st i v kuchy\u0148sk\u00e9m robotu s ploch\u00fdm m\u00edchac\u00edm n\u00e1stavcem.\n\n\n\nKr\u00e9m: tepl\u00e9 ml\u00e9ko, st\u00e1l\u00e9 \u0161leh\u00e1n\u00ed a nakonec p\u0159ecedit\n\n\n\nV rendl\u00edku zah\u0159ejte ovesn\u00e9 ml\u00e9ko. Vedle sm\u00edchejte \u2153 tepl\u00e9ho, ale ne hork\u00e9ho ml\u00e9ka se \u017eloutky, cukrem, vanilkou a kuku\u0159i\u010dn\u00fdm \u0161krobem a opravdu d\u016fkladn\u011b m\u00edchejte, dokud se \u0161krob \u00fapln\u011b nerozpt\u00fdl\u00ed, jinak se budete pot\u00fdkat s hrudkami. Sm\u011bs vlijte do zbyl\u00e9ho vla\u017en\u00e9ho ml\u00e9ka a za nep\u0159etr\u017eit\u00e9ho \u0161leh\u00e1n\u00ed metli\u010dkou va\u0159te na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni, dokud kr\u00e9m nezhoustne.\n\n\n\nOdstavte a propas\u00edrujte kr\u00e9m p\u0159es s\u00edto, abyste odstranili p\u0159\u00edpadn\u00e9 hrudky. Teprve potom p\u0159idejte citrusovou k\u016fru a studen\u00fd margar\u00edn. Rommel Reyes uv\u00e1d\u00ed, \u017ee k\u016fru lze nechat louhovat dv\u011bma zp\u016fsoby, b\u011bhem va\u0159en\u00ed nebo po n\u011bm: tady ji p\u0159id\u00e1v\u00e1me a\u017e po uva\u0159en\u00ed, proto\u017ee se kr\u00e9m bude je\u0161t\u011b p\u00e9ct v kol\u00e1\u010di a citrusov\u00e1 chu\u0165 tak v\u00edce vynikne. P\u0159ikryjte potravin\u00e1\u0159skou f\u00f3li\u00ed p\u0159\u00edmo na povrchu a p\u0159ed sestavov\u00e1n\u00edm kol\u00e1\u010de nechte vychladnout v lednici.\n\n\n\nSestaven\u00ed: chlad, pe\u010dic\u00ed pap\u00edr a odpo\u010dinek\n\n\n\nP\u0159i v\u00e1len\u00ed mus\u00ed b\u00fdt t\u011bsto studen\u00e9. V\u00e1lejte ho mezi dv\u011bma archy pe\u010dic\u00edho pap\u00edru, m\u00e9n\u011b se tak lep\u00ed a s bezlepkov\u00fdm t\u011bstem se sn\u00e1ze manipuluje. Sna\u017ete se o rovnom\u011brnou tlou\u0161\u0165ku 3-4 mm, aby se rovnom\u011brn\u011b propeklo, a pokud m\u00e1te vyvalovac\u00ed li\u0161ty, pou\u017eijte je, aby bylo v\u0161ude stejn\u011b siln\u00e9.\n\n\n\nVyv\u00e1len\u00fd pl\u00e1t zvedn\u011bte pomoc\u00ed v\u00e1le\u010dku, p\u0159eneste do formy nebo r\u00e1fku a t\u011bsto dob\u0159e p\u0159itiskn\u011bte ke st\u011bn\u00e1m. Dno prop\u00edchejte vidli\u010dkou a p\u0159e\u010dn\u00edvaj\u00edc\u00ed okraje \u00fahledn\u011b se\u0159\u00edzn\u011bte. Formu vylo\u017eenou t\u011bstem vra\u0165te na 20 minut do lednice, aby t\u011bsto znovu zpevnilo.\n\n\n\nZakryt\u00ed, piniov\u00e9 o\u0159\u00ed\u0161ky a pe\u010den\u00ed ve dvou f\u00e1z\u00edch\n\n\n\nNapl\u0148te studen\u00fdm kr\u00e9mem, ne vla\u017en\u00fdm. Ze zbytku t\u011bsta vyv\u00e1lejte vrchn\u00ed pl\u00e1t, polo\u017ete ho na n\u00e1pl\u0148 a prsty stiskn\u011bte okraje k sob\u011b, aby se spojily. Pot\u0159ete vejcem, rovnom\u011brn\u011b posypte piniov\u00fdmi o\u0159\u00ed\u0161ky a povrch na n\u011bkolika m\u00edstech prop\u00edchn\u011bte vidli\u010dkou, aby mohla unikat p\u00e1ra.\n\n\n\nPe\u010dte ve dvou f\u00e1z\u00edch: nejprve 55 minut v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 160\u00b0C, potom zvy\u0161te teplotu na 180\u00b0C a pe\u010dte dal\u0161\u00edch 8 a\u017e 10 minut. Po vyta\u017een\u00ed nechte \u00fapln\u011b vychladnout, pot\u00e9 posypte mou\u010dkov\u00fdm cukrem a teprve pak kr\u00e1jejte.\n\n\n\nDal\u0161\u00ed t\u011bsto, se kter\u00fdm se dob\u0159e pracuje za studena, je t\u011bsto na bezlepkov\u00e9 k\u0159ehk\u00e9 su\u0161enky pln\u011bn\u00e9 ganache.\n\n\n\nPro dal\u0161\u00ed inspiraci se pod\u00edvejte na m\u00e9 bezlepkov\u00e9 recepty.\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\tBezlepkov\u00fd flan s citrusy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g bezlepkov\u00e9 mouky Schar Bread GF Bread Flour100 g solen\u00e9ho vegansk\u00e9ho m\u00e1sla Violife Salted (ide\u00e1ln\u011b studen\u00e9ho a nakr\u00e1jen\u00e9ho na kostky)100 g cukru1 \u0161petka soli120 g vajec (2 velk\u00e1 vejce)k\u016fra z 1 citronu500 g bezlepkov\u00e9ho ovesn\u00e9ho ml\u00e9ka pro baristy120 g \u017eloutk\u016f90 g cukru50 g kuku\u0159i\u010dn\u00e9ho \u0161krobu1 lusk vanilky (nebo 1\/2 l\u017ei\u010dky mlet\u00e9 vanilky nebo 1 l\u017e\u00edce vanilkov\u00e9ho extraktu)50 g vegansk\u00e9ho m\u00e1sla (nejl\u00e9pe Miyokos, zm\u011bkl\u00e9ho)k\u016fra ze 2 citron\u016f a 1 pomeran\u010de60 g piniov\u00fdch o\u0159\u00ed\u0161k\u016f\t\n\t\n\t\tK\u0159ehk\u00e9 t\u011bstoSm\u00edchejte v\u0161echny such\u00e9 suroviny, nasypte je na pracovn\u00ed plochu nebo do velk\u00e9 m\u00edsy a uprost\u0159ed ud\u011blejte d\u016flek.P\u0159idejte kostky vegansk\u00e9ho m\u00e1sla, citronovou k\u016fru a vejce.Prsty zpracujte na sm\u011bs p\u0159ipom\u00ednaj\u00edc\u00ed hrub\u00fd p\u00edsek.T\u011bsto kr\u00e1tce prohn\u011b\u0165te, dokud se nespoj\u00ed, zabalte ho do potravin\u00e1\u0159sk\u00e9 f\u00f3lie, vytvarujte kouli a dejte alespo\u0148 na 1 h do lednice.Pokud si nechcete u\u0161pinit ruce, pou\u017eijte kuchy\u0148sk\u00fd robot s ploch\u00fdm m\u00edchac\u00edm n\u00e1stavcem.Cukr\u00e1\u0159sk\u00fd kr\u00e9mV rendl\u00edku zah\u0159ejte ovesn\u00e9 ml\u00e9ko, aby bylo vla\u017en\u00e9.V misce sm\u00edchejte 1\/3 vla\u017en\u00e9ho (ne hork\u00e9ho) ovesn\u00e9ho ml\u00e9ka, \u017eloutky, cukr, vanilku a kuku\u0159i\u010dn\u00fd \u0161krob.D\u016fkladn\u011b prom\u00edchejte, dokud se kuku\u0159i\u010dn\u00fd \u0161krob zcela nerozpust\u00ed.Sm\u011bs na cukr\u00e1\u0159sk\u00fd kr\u00e9m vlijte do zbyl\u00e9ho vla\u017en\u00e9ho ml\u00e9ka.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed metli\u010dkou va\u0159te na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni do zhoustnut\u00ed.Cukr\u00e1\u0159sk\u00fd kr\u00e9m odstavte z ohn\u011b.Propas\u00edrujte ho p\u0159es s\u00edto, abyste odstranili hrudky.P\u0159idejte citrusovou k\u016fru a studen\u00e9 vegansk\u00e9 m\u00e1slo.Dejte vychladit do lednice.Pe\u010den\u00ed kol\u00e1\u010deVychlazen\u00e9 t\u011bsto rozv\u00e1lejte mezi dv\u011bma archy pe\u010dic\u00edho pap\u00edru na tlou\u0161\u0165ku 3-4 mm.Pro stejnom\u011brnou tlou\u0161\u0165ku pou\u017eijte vyvalovac\u00ed li\u0161ty.Pomoc\u00ed v\u00e1le\u010dku p\u0159eneste t\u011bsto do kol\u00e1\u010dov\u00e9 formy nebo r\u00e1fku na kol\u00e1\u010d.T\u011bsto dob\u0159e p\u0159itiskn\u011bte ke st\u011bn\u00e1m a dno prop\u00edchejte vidli\u010dkou.Odkrojte p\u0159e\u010dn\u00edvaj\u00edc\u00ed okraje.Nechte t\u011bsto 20 minut odpo\u010d\u00edvat v lednici.Na p\u0159ipraven\u00e9 t\u011bsto nalijte vychlazen\u00fd citronov\u00fd cukr\u00e1\u0159sk\u00fd kr\u00e9m.Rozv\u00e1lejte zbytek k\u0159ehk\u00e9ho t\u011bsta a polo\u017ete ho navrch.Okraje prsty p\u0159im\u00e1\u010dkn\u011bte k sob\u011b, aby byl kol\u00e1\u010d uzav\u0159en\u00fd.Pot\u0159ete roz\u0161lehan\u00fdm vejcem, povrch rovnom\u011brn\u011b posypte piniov\u00fdmi o\u0159\u00ed\u0161ky a vidli\u010dkou ud\u011blejte do t\u011bsta n\u011bkolik otvor\u016f.Pe\u010dte v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 160\u00b0C po dobu 55 minut.Zvy\u0161te teplotu na 180\u00b0C a pe\u010dte dal\u0161\u00edch 8 a\u017e 10 minut.Nechte kol\u00e1\u010d \u00fapln\u011b vychladnout a pot\u00e9 ho posypte mou\u010dkov\u00fdm cukrem.Kol\u00e1\u010d je p\u0159ipraven\u00fd k nakr\u00e1jen\u00ed a pod\u00e1v\u00e1n\u00ed.\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\/197602","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=197602"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197602\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/163883"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}