{"id":199331,"title":"Pandanov\u00e9 cr\u00e8me br\u00fbl\u00e9e bez lepku a lakt\u00f3zy","modified":"2026-10-31T17:54:00+01:00","plain":"M\u00e1te chu\u0165 na cr\u00e8me br\u00fbl\u00e9e, jeho\u017e krusti\u010dka pod l\u017ei\u010dkou kr\u00e1sn\u011b praskne a odhal\u00ed hladk\u00fd kr\u00e9m s jemnou bylinnou v\u016fn\u00ed? Pandan se k n\u011bmu skv\u011ble hod\u00ed.\n\n\n\nPod karamelovou krusti\u010dkou dod\u00e1v\u00e1 sv\u011b\u017e\u00ed, t\u00e9m\u011b\u0159 vanilkov\u00fd t\u00f3n, kter\u00fd z\u016fst\u00e1v\u00e1 z\u0159eteln\u00fd, ani\u017e by dezert p\u016fsobil t\u011b\u017ece. Tato verze je bez lepku a lakt\u00f3zy, p\u0159esto si zachov\u00e1v\u00e1 charakter klasick\u00e9ho cr\u00e8me br\u00fbl\u00e9e. Pot\u00e9 m\u016f\u017eete vyzkou\u0161et i dal\u0161\u00ed bezlepkov\u00e9 dezerty na webu.\n\n\n\nDal\u0161\u00ed vo\u0148av\u00fd pe\u010den\u00fd kr\u00e9m, pist\u00e1ciov\u00fd flan bez lepku.\n\n\n\nCo je cr\u00e8me br\u00fbl\u00e9e s pandanem bez lepku a lakt\u00f3zy?\n\n\n\nJde o cr\u00e8me br\u00fbl\u00e9e provon\u011bn\u00e9 pandanov\u00fdmi listy, p\u0159ipraven\u00e9 z rostlinn\u00e9 smetany a rostlinn\u00e9ho ml\u00e9ka. Nechyb\u00ed mu dva typick\u00e9 znaky tohoto dezertu: zpevn\u011bn\u00fd, dokonale hladk\u00fd kr\u00e9m a tenk\u00e1 vrstva cukru zkaramelizovan\u00e9ho t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm.\n\n\n\nPandan se zvl\u00e1\u0161\u0165 dob\u0159e hod\u00ed do kr\u00e9mov\u00fdch dezert\u016f a sm\u011bs\u00ed na pe\u010den\u00e9 kr\u00e9my. Jeho jemn\u00e1, lehce kv\u011btinov\u00e1 v\u016fn\u011b s n\u00e1dechem l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f se v kr\u00e9mu kr\u00e1sn\u011b rozvine a v\u00fdborn\u011b lad\u00ed s v\u016fn\u00ed karamelizovan\u00e9ho cukru. Pr\u00e1v\u011b tento kontrast dod\u00e1v\u00e1 dezertu v\u00fdraz.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nVe\u0161kerou v\u016fni dod\u00e1vaj\u00ed pandanov\u00e9 listy. M\u016f\u017eete pou\u017e\u00edt \u010derstv\u00e9 i su\u0161en\u00e9, oboje maj\u00ed stejn\u00fd aromatick\u00fd profil.\n\n\n\nPokud s\u00e1hnete po \u010derstv\u00fdch pandanov\u00fdch listech, opl\u00e1chn\u011bte je a nakr\u00e1jejte, aby se z nich l\u00e9pe uvolnily silice. U su\u0161en\u00e9ho nebo mlet\u00e9ho pandanu kr\u00e1jen\u00ed nen\u00ed pot\u0159eba.\n\n\n\nZ\u00e1klad tvo\u0159\u00ed rostlinn\u00e1 smetana a rostlinn\u00e9 ml\u00e9ko. Dob\u0159e se zde osv\u011bd\u010duje ovesn\u00e9 ml\u00e9ko ur\u010den\u00e9 pro baristy, proto\u017ee dod\u00e1 plnost, ani\u017e by p\u0159ehlu\u0161ilo pandan.\n\n\n\nHod\u00ed se tak\u00e9 s\u00f3jov\u00e9 ml\u00e9ko nebo ml\u00e9ko z ke\u0161u o\u0159ech\u016f. U rostlinn\u00e9 smetany vyb\u00edrejte v\u00fdrobek s obsahem tuku kolem 30 %, kter\u00fd je vhodn\u011bj\u0161\u00ed na va\u0159en\u00ed a pe\u010den\u00ed.\n\n\n\n\u017dloutky zajist\u00ed zpevn\u011bn\u00ed kr\u00e9mu, cukr pat\u0159\u00ed jak do samotn\u00e9 sm\u011bsi, tak na karamelovou krusti\u010dku a vanilka podpo\u0159\u00ed v\u016fni pandanu. Na povrch se hod\u00ed jemn\u00fd b\u00edl\u00fd cukr, ale stejn\u011b dob\u0159e poslou\u017e\u00ed i jemn\u00fd hn\u011bd\u00fd cukr.\n\n\n\nPro p\u0159esn\u00fd v\u00fdsledek jsou suroviny v receptu uvedeny podle hmotnosti, v metrick\u00fdch jednotk\u00e1ch. Zde je lep\u0161\u00ed dodr\u017eet uveden\u00e9 gramy ne\u017e mno\u017estv\u00ed p\u0159ev\u00e1d\u011bt od oka.\n\n\n\nZ kr\u00e9mov\u00fdch dezert\u016f bez lakt\u00f3zy vyzkou\u0161ejte d\u00fd\u0148ov\u00fd cheesecake.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nNejd\u016fle\u017eit\u011bj\u0161\u00ed je louhov\u00e1n\u00ed, mixov\u00e1n\u00ed a \u0161etrn\u00e9 pe\u010den\u00ed. Tento dezert nen\u00ed slo\u017eit\u00fd, ale pr\u00e1v\u011b u t\u011bchto t\u0159\u00ed krok\u016f se nevypl\u00e1c\u00ed postupovat od oka.\n\n\n\nSpr\u00e1vn\u00e9 louhov\u00e1n\u00ed pandanu\n\n\n\nPandanov\u00e9 listy vlo\u017ete do rostlinn\u00e9 smetany a ovesn\u00e9ho ml\u00e9ka a rychle p\u0159ive\u010fte k varu, aby se za\u010dala uvol\u0148ovat v\u016fn\u011b. Pot\u00e9 st\u00e1hn\u011bte na m\u00edrn\u00fd ohe\u0148, p\u0159iklopte a nechte louhovat 10 a\u017e 15 minut, aby v\u016fn\u011b dob\u0159e prostoupila cel\u00fdm z\u00e1kladem.\n\n\n\nPokud pou\u017e\u00edv\u00e1te su\u0161en\u00fd pandan, nechte ho p\u0159ed p\u0159iveden\u00edm k varu nejprve 5 minut namo\u010den\u00fd ve smetan\u011b a ml\u00e9ce. Tento krok nahrazuje p\u0159\u00edpravu \u010derstv\u00fdch list\u016f a pom\u00e1h\u00e1 rovnom\u011brn\u011bj\u0161\u00edmu uvoln\u011bn\u00ed v\u016fn\u011b.\n\n\n\nRozmixov\u00e1n\u00ed, cezen\u00ed a vyma\u010dk\u00e1n\u00ed\n\n\n\nPo vylouhov\u00e1n\u00ed sm\u011bs rozmixujte ve stoln\u00edm mix\u00e9ru nebo kuchy\u0148sk\u00e9m robotu, aby se listy rozm\u011blnily na mal\u00e9 kousky. Pot\u00e9 ji p\u0159ece\u010fte, abyste odd\u011blili pevn\u00e9 \u010d\u00e1sti od tekutiny a z\u00edskali hladk\u00fd z\u00e1klad. Zbytky list\u016f hned nevyhazujte, vyma\u010dkejte z nich co nejv\u00edce vo\u0148av\u00e9 tekutiny.\n\n\n\n\u0160etrn\u00e9 prom\u00edch\u00e1n\u00ed\n\n\n\nDo vylouhovan\u00e9 sm\u011bsi p\u0159idejte \u017eloutky, vanilku a cukr a metlou pe\u010dliv\u011b prom\u00edchejte dohladka. Pokud chcete je\u0161t\u011b hlad\u0161\u00ed konzistenci, pou\u017eijte m\u00edsto metly ty\u010dov\u00fd mix\u00e9r.\n\n\n\nPe\u010dte \u0161etrn\u011b, jinak se kr\u00e9m sraz\u00ed\n\n\n\nSm\u011bs nalijte do zap\u00e9kac\u00edch misti\u010dek t\u011bsn\u011b pod okraj. Pe\u010dte 60 a\u017e 65 minut p\u0159i n\u00edzk\u00e9 teplot\u011b, p\u0159ibli\u017en\u011b 105 a\u017e 110\u00b0C, a teplotu nezvy\u0161ujte.\n\n\n\nD\u00edky n\u00edzk\u00e9 teplot\u011b se kr\u00e9m nesraz\u00ed ani nez\u00edsk\u00e1 zrnitou konzistenci. Pomal\u00e9 pe\u010den\u00ed tak\u00e9 zabra\u0148uje p\u0159\u00edli\u0161 rychl\u00e9mu sr\u00e1\u017een\u00ed b\u00edlkovin v rostlinn\u00e9 smetan\u011b a ml\u00e9ce, tak\u017ee kr\u00e9m z\u016fstane hladk\u00fd, podobn\u011b jako klasick\u00e9 cr\u00e8me br\u00fbl\u00e9e. Pokud m\u00edsto misti\u010dek pou\u017eijete v\u011bt\u0161\u00ed zap\u00e9kac\u00ed n\u00e1dobu, je nutn\u00e9 upravit dobu pe\u010den\u00ed.\n\n\n\nDokon\u010den\u00ed a pod\u00e1v\u00e1n\u00ed\n\n\n\nUpe\u010den\u00e9 kr\u00e9my nechte vychladnout a pot\u00e9 je dejte alespo\u0148 na 2 hodiny do lednice. Cukrem je posypte a\u017e t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm a zkaramelizujte ho kuchy\u0148skou flambovac\u00ed pistol\u00ed. Pr\u00e1v\u011b d\u00edky tomuto na\u010dasov\u00e1n\u00ed z\u016fstane krusti\u010dka pevn\u00e1 a k\u0159ehk\u00e1.\n\n\n\nUchov\u00e1v\u00e1n\u00ed\n\n\n\nPo upe\u010den\u00ed po\u010d\u00edtejte p\u0159edev\u0161\u00edm s alespo\u0148 2 hodinami odpo\u010dinku v lednici, ne\u017e kr\u00e9my dokon\u010d\u00edte. Karamelizaci proto nechte a\u017e na posledn\u00ed chv\u00edli p\u0159ed pod\u00e1v\u00e1n\u00edm, aby povrch z\u016fstal such\u00fd a k\u0159upav\u00fd.\n\n\n\nPro lehk\u00fd ovocn\u00fd n\u00e1dech vyzkou\u0161ejte makronkov\u00fd dort s mangem a malinami.\n\n\n\nPokud ka\u017ed\u00fd den va\u0159\u00edte bez lepku, zde najdete v\u0161e 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\tCr\u00e8me br\u00fbl\u00e9e s pandanem bez lepku a lakt\u00f3zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t9 \u017eloutk\u016f (z velk\u00fdch vajec)150 g cukru5 list\u016f pandanu (\u010derstv\u00fdch)1 lusk vanilky500 g plnotu\u010dn\u00e9 smetany Flora (bez lakt\u00f3zy\/bez lepku)500 g ovesn\u00e9ho ml\u00e9ka (baristick\u00e9ho)cukr (nav\u00edc na karamelovou krustu)\t\n\t\n\t\tLouhov\u00e1n\u00ed pandanov\u00fdch list\u016fOmyjte pandanov\u00e9 listy a nakr\u00e1jejte je na kousky o velikosti 1 cm.V hrnci kr\u00e1tce pova\u0159te pandanov\u00e9 listy s plnotu\u010dnou smetanou bez lakt\u00f3zy a ovesn\u00fdm ml\u00e9kem.Ztlumte plamen, p\u0159ikryjte hrnec pokli\u010dkou a nechte alespo\u0148 10 minut m\u00edrn\u011b probubl\u00e1vat a louhovat.Rozmixujte ve stoln\u00edm mix\u00e9ru nebo kuchy\u0148sk\u00e9m robotu, dokud se pandan nerozm\u011bln\u00ed na drobn\u00e9 kousky. P\u0159ece\u010fte p\u0159es s\u00edto, abyste odd\u011blili listy od tekutiny. Zbytky pandanu vyma\u010dkejte, abyste z\u00edskali co nejv\u00edce tekutiny.M\u00edch\u00e1n\u00ed a pe\u010den\u00ed pandanov\u00e9ho kr\u00e9muDo m\u00edsy se smetanovou sm\u011bs\u00ed provon\u011bnou pandanem p\u0159idejte \u017eloutky, vanilku a cukr.Suroviny d\u016fkladn\u011b prom\u00edchejte metlou. Pro je\u0161t\u011b hlad\u0161\u00ed kr\u00e9m pou\u017eijte ty\u010dov\u00fd mix\u00e9r.Napl\u0148te zap\u00e9kac\u00ed misti\u010dky t\u011bsn\u011b pod okraj a pe\u010dte v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 110\u00b0C po dobu 60-65 minut. N\u00edzk\u00e1 teplota zabr\u00e1n\u00ed sra\u017een\u00ed sm\u011bsi nebo vzniku zrnit\u00e9 struktury, tak\u017ee kr\u00e9m bude hladk\u00fd a bude se rozpl\u00fdvat na jazyku. Pokud pou\u017eijete v\u011bt\u0161\u00ed zap\u00e9kac\u00ed n\u00e1dobu, p\u0159izp\u016fsobte tomu dobu pe\u010den\u00ed.Po upe\u010den\u00ed nechte cr\u00e8me br\u00fbl\u00e9e alespo\u0148 dv\u011b hodiny chladit v lednici. T\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm posypte povrch vrstvou cukru a zkaramelizujte ho kuchy\u0148sk\u00fdm ho\u0159\u00e1kem.\t\n\t\n\t\t\t\n\t\n\t\tDessertAsiatique","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199331","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=199331"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199331\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164735"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}