{"id":198102,"title":"Vegansk\u00e1 pavlova","modified":"2026-10-31T17:32:12+01:00","plain":"Chcete pavlovu, kter\u00e1 pod l\u017ei\u010dkou kr\u00e1sn\u011b k\u0159upne a odhal\u00ed lehk\u00fd vanilkov\u00fd kr\u00e9m a \u010derstv\u00e9 ovoce? Tady se sn\u011bhov\u00fd korpus p\u0159ipravuje bez vajec, z rostlinn\u00e9ho z\u00e1kladu, a zdob\u00ed se mangem, ananasem, marakujou, bazalkou a limetkovou k\u016frou.\n\n\n\nV\u00fdsledn\u00e1 chu\u0165 je \u010dist\u00e1, v\u00fdrazn\u011b ovocn\u00e1, s jasn\u00fdm kontrastem mezi such\u00fdm k\u0159upav\u00fdm korpusem a \u0161\u0165avnat\u00fdm ovocem. Pro st\u00e1l\u00e9 v\u00fdsledky va\u017ete v\u0161e v metrick\u00fdch jednotk\u00e1ch, proto\u017ee u sn\u011bhov\u00e9ho korpusu se p\u0159esnost na gram projev\u00ed p\u0159i pe\u010den\u00ed. Tento recept dopl\u0148uje s\u00e9rii bezlepkov\u00fdch dort\u016f a dezert\u016f.\n\n\n\nStejn\u00e9 spojen\u00ed sn\u011bhov\u00e9ho korpusu a ovoce, makronkov\u00fd dort s mangem a malinami.\n\n\n\nCo je bezlepkov\u00e1 vegansk\u00e1 pavlova?\n\n\n\nJe to pavlova s vegansk\u00fdm sn\u011bhov\u00fdm korpusem, zdoben\u00e1 rostlinnou \u0161leha\u010dkou a tropick\u00fdm ovocem. Tato verze je z\u00e1rove\u0148 bezlepkov\u00e1, s vhodnou rostlinnou smetanou a velmi jednoduchou oblohou ze zral\u00e9ho manga, zral\u00e9ho ananasu, marakuji, bazalky a limetky. Chu\u0165 je sv\u011b\u017e\u00ed, m\u00edsty nakysl\u00e1, s v\u00fdrazn\u00fdm bylinn\u00fdm t\u00f3nem bazalky a trochou k\u0159upavosti, pokud p\u0159id\u00e1te opra\u017een\u00fd kokos.\n\n\n\nZ\u00e1kladem sn\u011bhov\u00e9 hmoty nejsou vaje\u010dn\u00e9 b\u00edlky, ale bramborov\u00e1 b\u00edlkovina, kter\u00e1 je zde jejich hlavn\u00ed n\u00e1hradou. Xanthanov\u00e1 guma slou\u017e\u00ed jako zahu\u0161\u0165ovadlo a mou\u010dkov\u00fd cukr s kuku\u0159i\u010dn\u00fdm \u0161krobem pom\u00e1haj\u00ed udr\u017eet strukturu p\u0159i pe\u010den\u00ed. Nakonec tenk\u00e1 vrstva rozpu\u0161t\u011bn\u00e9ho kakaov\u00e9ho m\u00e1sla chr\u00e1n\u00ed korpus p\u0159ed vlhkost\u00ed kr\u00e9mu a ovoce.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nBramborov\u00e1 b\u00edlkovina tvo\u0159\u00ed z\u00e1klad vegansk\u00e9 sn\u011bhov\u00e9 hmoty. Po sm\u00edch\u00e1n\u00ed s vodou a trochou xanthanov\u00e9 gumy se vy\u0161leh\u00e1 do nad\u00fdchan\u00e9 p\u011bny. Xanthanov\u00e1 guma p\u0159itom p\u016fsob\u00ed jako zahu\u0161\u0165ovadlo.\n\n\n\nSm\u011bs mou\u010dkov\u00e9ho cukru a kuku\u0159i\u010dn\u00e9ho \u0161krobu slou\u017e\u00ed ke stabilizaci sn\u011bhov\u00e9 hmoty b\u011bhem pe\u010den\u00ed. Ob\u011b sypk\u00e9 suroviny je pot\u0159eba p\u0159ed zapracov\u00e1n\u00edm pros\u00edt. Z ovoce vyberte dob\u0159e zral\u00e9 mango, dob\u0159e zral\u00fd ananas a \u010derstvou marakuju, pr\u00e1v\u011b ty dodaj\u00ed \u0161\u0165\u00e1vu, kyselost a hlavn\u00ed v\u016fni.\n\n\n\nBazalka a limetkov\u00e1 k\u016fra se k sob\u011b hod\u00ed, zvl\u00e1\u0161\u0165 v kombinaci s tropick\u00fdm ovocem. Opra\u017een\u00fd kokos je voliteln\u00fd, ale dod\u00e1 su\u0161\u0161\u00ed t\u00f3n a trochu k\u0159upavosti. Na kr\u00e9m vyberte rostlinnou smetanu ke \u0161leh\u00e1n\u00ed bez lepku a lakt\u00f3zy, s obsahem tuku alespo\u0148 30 %. Vanilka je voliteln\u00e1, m\u016f\u017eete ji do kr\u00e9mu p\u0159idat, pokud chcete jemn\u011bj\u0161\u00ed, zakulacenou chu\u0165.\n\n\n\nRozpu\u0161t\u011bn\u00e9 kakaov\u00e9 m\u00e1slo m\u00e1 p\u0159esn\u00fd \u00fakol: vytv\u00e1\u0159\u00ed bari\u00e9ru proti vlhkosti. Kdy\u017e j\u00edm pot\u0159ete sn\u011bhov\u00fd korpus, pom\u016f\u017ee mu z\u016fstat d\u00e9le such\u00fd.\n\n\n\nZ ovocn\u00fdch kol\u00e1\u010d\u016f je tu kol\u00e1\u010d s pist\u00e1ciovo-mandlov\u00fdm kr\u00e9mem frangipane a malinami.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nNejprve ty\u010dov\u00fdm mix\u00e9rem rozmixujte bramborovou b\u00edlkovinu, xanthanovou gumu a studenou vodu, aby se pr\u00e1\u0161ek zcela rozpustil. P\u0159ikryjte a p\u0159ed \u0161leh\u00e1n\u00edm dejte sm\u011bs na 15 a\u017e 30 minut do lednice. Toto vychlazen\u00ed je d\u016fle\u017eit\u00e9, nevynech\u00e1vejte ho.\n\n\n\n\u0160leh\u00e1n\u00ed sn\u011bhov\u00e9 hmoty\n\n\n\nNejprve \u0161lehejte jen do m\u011bkk\u00fdch \u0161pi\u010dek, ne d\u00e9le, a pot\u00e9 p\u0159idejte cukr ve t\u0159ech d\u00e1vk\u00e1ch. Jakmile postupn\u011b zapracujete v\u0161echen cukr, zvy\u0161te rychlost a \u0161lehejte dal\u0161\u00edch 8 a\u017e 10 minut. C\u00edlem je leskl\u00fd, pevn\u00fd sn\u00edh, kter\u00fd dr\u017e\u00ed ostr\u00e9 \u0161pi\u010dky.\n\n\n\nPot\u00e9 p\u0159idejte pros\u00e1t\u00fd mou\u010dkov\u00fd cukr a pros\u00e1t\u00fd kuku\u0159i\u010dn\u00fd \u0161krob, tak\u00e9 ve t\u0159ech d\u00e1vk\u00e1ch. Zapracov\u00e1vejte je jemn\u011b, aby hmota nespadla. Pokud v tuto chv\u00edli p\u011bnu sraz\u00edte, korpus bude h\u016f\u0159e dr\u017eet tvar.\n\n\n\nTvarov\u00e1n\u00ed a pe\u010den\u00ed korpus\u016f\n\n\n\nCukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem nast\u0159\u00edkejte ze sn\u011bhov\u00e9 hmoty kole\u010dka o pr\u016fm\u011bru 7 cm. Zaoblenou spodn\u00ed stranou l\u017e\u00edce nebo odm\u011brnou l\u017e\u00edc\u00ed vytvo\u0159te uprost\u0159ed d\u016flek na n\u00e1pl\u0148. D\u016flek by m\u011bl m\u00edt jasn\u00fd tvar, aby se do n\u011bj ve\u0161el kr\u00e9m a ovoce bez p\u0159et\u00e9k\u00e1n\u00ed.\n\n\n\nPe\u010dte v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 105\u00b0C po dobu 60 a\u017e 90 minut. Rozmez\u00ed je \u0161irok\u00e9, proto sledujte hlavn\u011b stav korpusu, kter\u00fd m\u00e1 vyschnout, ale nem\u00e1 zhn\u011bdnout.\n\n\n\nP\u0159\u00edprava ovoce\n\n\n\nAnanas a mango nakr\u00e1jejte odd\u011blen\u011b na mal\u00e9 kosti\u010dky. Nechte je okapat, abyste odstranili p\u0159ebyte\u010dnou \u0161\u0165\u00e1vu, jinak sn\u011bhov\u00fd korpus rychle zvlhne. Bazalku nasekejte najemno a prom\u00edchejte ji pouze s ananasem.\n\n\n\nNakr\u00e1jen\u00e9 ovoce pot\u00e9 dejte do lednice, aby se p\u0159ed sestaven\u00edm dezertu alespo\u0148 10 minut chladilo a marinovalo. Tato doba sta\u010d\u00ed k tomu, aby bazalka provon\u011bla ananas, ani\u017e by ovoce zm\u011bklo.\n\n\n\nJak sestavit pavlovu, aby se nerozmo\u010dila\n\n\n\nRostlinnou smetanu vy\u0161lehejte do lehk\u00e9, nad\u00fdchan\u00e9 konzistence. Pokud pou\u017e\u00edv\u00e1te vanilku, p\u0159idejte ji v tuto chv\u00edli. Ke zdoben\u00ed pou\u017eijte \u0159ezanou cukr\u00e1\u0159skou \u0161pi\u010dku a kr\u00e9m nast\u0159\u00edkejte po obvodu, st\u0159ed nechte voln\u00fd.\n\n\n\nJe\u0161t\u011b p\u0159edt\u00edm pot\u0159ete sn\u011bhov\u00e1 kole\u010dka rozpu\u0161t\u011bn\u00fdm kakaov\u00fdm m\u00e1slem shora i zespodu. Uzav\u0159e povrch korpusu a omez\u00ed pronik\u00e1n\u00ed vlhkosti. Je to d\u016fle\u017eit\u00e9, aby korpus p\u0159i kontaktu s n\u00e1pln\u00ed nezm\u011bkl, nenas\u00e1kl vlhkost ani se nerozmo\u010dil.\n\n\n\nP\u0159i pln\u011bn\u00ed za\u010dn\u011bte ananasem marinovan\u00fdm s bazalkou a pot\u00e9 p\u0159idejte mango. Kolem n\u00e1pln\u011b pak nalijte trochu \u010derstv\u00e9 \u0161\u0165\u00e1vy z marakuji i se sem\u00ednky. Nakonec p\u0159idejte n\u011bkolik kousk\u016f opra\u017een\u00e9ho kokosu, pokud ho pou\u017e\u00edv\u00e1te, a \u010derstvou limetkovou k\u016fru.\n\n\n\nPokud chcete pokra\u010dovat s tropick\u00fdm ovocem, je tu vegansk\u00fd \u010dokol\u00e1dov\u00fd dort s mangem.\n\n\n\nOstatn\u00ed moje vegansk\u00e9 dezerty najdete pohromad\u011b na jednom m\u00edst\u011b.\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\u00e1 Pavlova (bez lepku)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t10 g bramborov\u00e9ho proteinu150 g vody (studen\u00e9)0.3 g xanthanov\u00e9 gumy120 g cukru1 \u0161petka xanthanov\u00e9 gumy (p\u0159idejte p\u0159ed \u0161leh\u00e1n\u00edm)40 g mou\u010dkov\u00e9ho cukru10 g kuku\u0159i\u010dn\u00e9ho \u0161krobu100 g manga (zral\u00e9ho a sladk\u00e9ho)100 g ananasu (zral\u00e9ho)1 marakuja (velk\u00e1)10 l\u00edstk\u016f bazalky (\u010derstv\u00e9)k\u016fra z 1 limetky (velk\u00e9)200 g rostlinn\u00e9 smetany ke \u0161leh\u00e1n\u00ed (bez lepku, bez s\u00f3ji)1 g mlet\u00e9 vanilky (nebo 10 g vanilkov\u00e9ho extraktu)\t\n\t\n\t\tVegansk\u00fd sn\u011bhov\u00fd z\u00e1kladSm\u00edchejte bramborov\u00fd protein v pr\u00e1\u0161ku, xanthanovou gumu a vodu.Ty\u010dov\u00fdm mix\u00e9rem sm\u011bs rozmixujte, aby se pr\u00e1\u0161ek zcela rozpustil. Zakryjte a dejte na 15 a\u017e 30 minut do lednice.Sm\u011bs s bramborov\u00fdm proteinem \u0161lehejte, dokud se neza\u010dnou tvo\u0159it m\u011bkk\u00e9 \u0161pi\u010dky; ve t\u0159ech d\u00e1vk\u00e1ch p\u0159idejte cukr. Zvy\u0161te rychlost a \u0161lehejte 8 a\u017e 10 minut, dokud nevzniknou pevn\u00e9 a leskl\u00e9 \u0161pi\u010dky.Ve t\u0159ech d\u00e1vk\u00e1ch opatrn\u011b vm\u00edchejte pros\u00e1t\u00fd mou\u010dkov\u00fd cukr a kuku\u0159i\u010dn\u00fd \u0161krob. D\u00e1vejte pozor, aby sn\u00edh nespadl.Cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem nast\u0159\u00edkejte ze sn\u011bhu kole\u010dka o pr\u016fm\u011bru 7 cm. Pomoc\u00ed zaoblen\u00e9 l\u017e\u00edce nebo odm\u011brn\u00e9 l\u017ei\u010dky vytvo\u0159te uprost\u0159ed d\u016flek.Pe\u010dte 60-90 minut v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 105\u00b0C.Podrobn\u00fd postup najdete ve videu o p\u0159\u00edprav\u011b vegansk\u00e9ho sn\u011bhu.P\u0159\u00edprava ovocn\u00e9 n\u00e1pln\u011bAnanas a mango nakr\u00e1jejte zvl\u00e1\u0161\u0165 na mal\u00e9 kosti\u010dky. Nechte okapat, abyste odstranili p\u0159ebyte\u010dnou \u0161\u0165\u00e1vu. Bazalku nasekejte nadrobno a sm\u00edchejte s nakr\u00e1jen\u00fdm ananasem.Nakr\u00e1jen\u00e9 ovoce dejte alespo\u0148 na 10 minut do lednice, aby se vychladilo a marinovalo.Sestaven\u00ed PavlovyV m\u00edse vy\u0161lehejte rostlinnou smetanu do lehk\u00e9 a nad\u00fdchan\u00e9 konzistence. Pro dal\u0161\u00ed chu\u0165ov\u00fd t\u00f3n p\u0159idejte vanilku.Sn\u011bhov\u00e9 korpusy pot\u0159ete shora i zespodu rozpu\u0161t\u011bn\u00fdm kakaov\u00fdm m\u00e1slem. T\u00edm se na povrchu vytvo\u0159\u00ed ochrann\u00e1 vrstva, kter\u00e1 zabr\u00e1n\u00ed zm\u011bknut\u00ed.Cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem s hv\u011bzdicovou \u0161pi\u010dkou nast\u0159\u00edkejte \u0161leha\u010dku po cel\u00e9m obvodu sn\u011bhov\u00e9ho korpusu a st\u0159ed nechte pr\u00e1zdn\u00fd.Pavlovu napl\u0148te nejprve ananasem marinovan\u00fdm s bazalkou a pot\u00e9 mangem.Kolem n\u00e1pln\u011b nalijte trochu \u010derstv\u00e9 marakujov\u00e9 \u0161\u0165\u00e1vy i se sem\u00ednky.P\u0159idejte n\u011bkolik kousk\u016f opra\u017een\u00e9ho kokosu a nakonec posypte \u010derstv\u011b nastrouhanou limetkovou k\u016frou.\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\/198102","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=198102"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198102\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165056"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}