{"id":200855,"title":"Mra\u017een\u00e9 ban\u00e1ny v \u010dokol\u00e1d\u011b","modified":"2026-10-31T18:16:34+01:00","plain":"Ban\u00e1nov\u00e9 nanuky v \u010dokol\u00e1d\u011b bez zmrzlinova\u010de: mra\u017een\u00fd ban\u00e1n, vrstva mandlov\u00e9ho m\u00e1sla a poleva z ho\u0159k\u00e9 \u010dokol\u00e1dy se solen\u00fdmi pekanov\u00fdmi o\u0159echy.\n\n\n\nMra\u017een\u00fd ban\u00e1n, tenk\u00e1 vrstva mandlov\u00e9ho m\u00e1sla a nakonec poleva z ho\u0159k\u00e9 \u010dokol\u00e1dy se solen\u00fdmi pekanov\u00fdmi o\u0159echy: dezert v jednotliv\u00fdch porc\u00edch, kter\u00fd snadno p\u0159iprav\u00edte. Z jedin\u00e9ho ban\u00e1nu z\u00edsk\u00e1te dva nanuky do ruky, bez zmrzlinova\u010de, s v\u00fdrazn\u00fdm kontrastem mezi studen\u00fdm ovocem, kr\u00e9movou vrstvou a k\u0159upavou \u010dokol\u00e1dou. Po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 5 minutami samotn\u00e9 p\u0159\u00edpravy a celkem o n\u011bco v\u00edce ne\u017e 4 hodinami mra\u017een\u00ed. Pat\u0159\u00ed mezi m\u00e9 keto dezerty.\n\n\n\nCo jsou ban\u00e1nov\u00e9 nanuky v \u010dokol\u00e1d\u011b?\n\n\n\n\u201eZmrzlina\u201c je tu jednodu\u0161e dom\u00e1c\u00ed sladkost, kterou d\u00e1te do mraz\u00e1ku a pod\u00e1v\u00e1te po\u0159\u00e1dn\u011b vychlazenou. Ban\u00e1n tvo\u0159\u00ed ovocn\u00fd z\u00e1klad: rozkrojen\u00edm nap\u016fl z\u00edsk\u00e1te dv\u011b porce, ka\u017edou pot\u0159ete mandlov\u00fdm m\u00e1slem a pak obal\u00edte v \u010dokol\u00e1d\u011b. Zmrazen\u00e1 p\u016flka ban\u00e1nu tvo\u0159\u00ed ovocn\u00fd a p\u0159irozen\u011b sladk\u00fd st\u0159ed, mandlov\u00e9 m\u00e1slo vl\u00e1\u010dnou vrstvu, na kter\u00e9 \u010dokol\u00e1da l\u00e9pe dr\u017e\u00ed, a rozpu\u0161t\u011bn\u00e1 ho\u0159k\u00e1 \u010dokol\u00e1da v chladu ztuhne spolu se solen\u00fdmi pekanov\u00fdmi o\u0159echy, kter\u00e9 dodaj\u00ed k\u0159upavost.\n\n\n\nP\u0159\u00edprava je jednoduch\u00e1. P\u016flky ban\u00e1n\u016f nejprve dejte do mraz\u00e1ku na pe\u010dic\u00edm pap\u00edru v podlouhl\u00e9 n\u00e1dob\u011b, nap\u0159\u00edklad ve form\u011b na chleb\u00ed\u010dek; pot\u00e9 je namo\u010dte do rozpu\u0161t\u011bn\u00e9 \u010dokol\u00e1dy sm\u00edchan\u00e9 s pekanov\u00fdmi o\u0159echy ve vysok\u00e9 \u00fazk\u00e9 n\u00e1dob\u011b a nakonec je je\u0161t\u011b jednou zmrazte. Na prvn\u00ed chlazen\u00ed si vyhra\u010fte alespo\u0148 1 hodinu a na z\u00e1v\u011bre\u010dn\u00e9 mra\u017een\u00ed 3 hodiny.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Keto mrkvov\u00fd dort.\n\n\n\nN\u00e1pad za receptem a spojen\u00ed ban\u00e1nu s \u010dokol\u00e1dou\n\n\n\nSpojen\u00ed ban\u00e1nu s \u010dokol\u00e1dou p\u0159ipom\u00edn\u00e1 jednoduch\u00e9 dezerty a dom\u00e1c\u00ed sva\u010diny: ovoce s polevou, pala\u010dinky, kol\u00e1\u010de nebo mra\u017een\u00e9 jednohubky. Tato verze ho prom\u011b\u0148uje v nanuk, kter\u00fd pat\u0159\u00ed mezi drobn\u00e9 sladkosti k zakousnut\u00ed pod\u00e1van\u00e9 po\u0159\u00e1dn\u011b vychlazen\u00e9.\n\n\n\nOsobitost receptu dod\u00e1v\u00e1 mandlov\u00e9 m\u00e1slo: mezivrstva, kter\u00e1 obohacuje ka\u017ed\u00e9 sousto a pom\u00e1h\u00e1 vytvo\u0159it rovnom\u011brnou polevu. Solen\u00e9 pekanov\u00e9 o\u0159echy kontrastuj\u00ed se sladkost\u00ed ban\u00e1nu a zv\u00fdraz\u0148uj\u00ed chu\u0165 ho\u0159k\u00e9 \u010dokol\u00e1dy. Nanuky pod\u00e1vejte ke sva\u010din\u011b i na z\u00e1v\u011br j\u00eddla, zejm\u00e9na kdy\u017e chcete osv\u011b\u017euj\u00edc\u00ed dezert p\u0159ipraven\u00fd p\u0159edem.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nBan\u00e1n tvo\u0159\u00ed ovocn\u00fd st\u0159ed: po zmrazen\u00ed jeho du\u017eina ztuhne a po chv\u00edli p\u0159i pokojov\u00e9 teplot\u011b zase trochu povol\u00ed. Z jednoho ban\u00e1nu z\u00edsk\u00e1te dva nanuky. Jedna vrchovat\u00e1 l\u017e\u00edce mandlov\u00e9ho m\u00e1sla vytvo\u0159\u00ed mezi ovocem a \u010dokol\u00e1dou jemnou kr\u00e9movou vrstvu s lehce o\u0159\u00ed\u0161kovou chut\u00ed; nahradit ho m\u016f\u017eete jin\u00fdm o\u0159echov\u00fdm nebo ara\u0161\u00eddov\u00fdm m\u00e1slem.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Keto trifle.\n\n\n\nPolevu tvo\u0159\u00ed 100 g ho\u0159k\u00e9 \u010dokol\u00e1dy: rozpus\u0165te ji ve vodn\u00ed l\u00e1zni tak, aby z\u016fstala hladk\u00e1 a tekut\u00e1 a dob\u0159e pokryla p\u016flky ban\u00e1n\u016f. Jej\u00ed intenzita z\u00e1vis\u00ed na pod\u00edlu kakaa a mno\u017estv\u00ed cukru. Hrst pekanov\u00fdch o\u0159ech\u016f, nahrubo nasekan\u00fdch a pot\u00e9 opra\u017een\u00fdch se sol\u00ed, dod\u00e1 pra\u017een\u00e9 t\u00f3ny a k\u0159upavost. Stejn\u011b jako u l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f pra\u017een\u00fdch v horkovzdu\u0161n\u00e9 frit\u00e9ze zv\u00fdrazn\u00ed spr\u00e1vn\u011b zvolen\u00e1 teplota jejich v\u016fni, ani\u017e by se p\u0159ip\u00e1lily. Dv\u011b po\u0159\u00e1dn\u00e9 \u0161petky soli o\u0159echy p\u0159i pra\u017een\u00ed ochut\u00ed a zd\u016frazn\u00ed kontrast se sladkost\u00ed ban\u00e1nu a \u010dokol\u00e1dy.\n\n\n\nRady k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch z\u00e1vis\u00ed na spr\u00e1vn\u00e9m chlazen\u00ed a rovnom\u011brn\u00fdch vrstv\u00e1ch. P\u0159ed prvn\u00edm vlo\u017een\u00edm do mraz\u00e1ku rozet\u0159ete mandlov\u00e9 m\u00e1slo rovnom\u011brn\u011b, abyste z\u00edskali hladk\u00fd povrch, na kter\u00e9m \u010dokol\u00e1da l\u00e9pe dr\u017e\u00ed. Pracujte s d\u016fkladn\u011b promra\u017een\u00fdm ban\u00e1nem, aby poleva rychle tuhla. Vysok\u00e1 a \u00fazk\u00e1 n\u00e1doba, sklenice nebo mal\u00e1 hlub\u0161\u00ed zava\u0159ovac\u00ed skleni\u010dka, usnadn\u00ed obalov\u00e1n\u00ed p\u016flek ban\u00e1n\u016f; do \u010dokol\u00e1dy se nesm\u00ed dostat voda, proto\u017ee i sebemen\u0161\u00ed kapka ji r\u00e1zem zahust\u00ed a zp\u016fsob\u00ed zrnitou strukturu.\n\n\n\nPro obm\u011bnu: Keto chleb\u00ed\u010dek s rebarborou.\n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed poleva v\u00fdrazn\u011b k\u0159upne, zat\u00edmco ban\u00e1nov\u00fd st\u0159ed z\u016fst\u00e1v\u00e1 pevn\u00fd; pokud je nanuk p\u0159\u00edli\u0161 tvrd\u00fd, nechte ho chvilku p\u0159i pokojov\u00e9 teplot\u011b, du\u017eina povol\u00ed, ani\u017e by se rozpustila. \u0160pejle usnadn\u00ed dr\u017een\u00ed a mal\u00fd tal\u00ed\u0159ek nebo \u010dtvere\u010dek pe\u010dic\u00edho pap\u00edru zabr\u00e1n\u00ed umaz\u00e1n\u00ed. Po ztuhnut\u00ed uchov\u00e1vejte nanuky v mraz\u00e1ku v dob\u0159e uzav\u0159en\u00e9 krabi\u010dce, odd\u011blen\u00e9 pe\u010dic\u00edm pap\u00edrem. Po rozmrazen\u00ed je znovu nezmrazujte. Na jeden nanuk p\u0159ipad\u00e1 p\u0159ibli\u017en\u011b 13 g vyu\u017eiteln\u00fdch sacharid\u016f.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tBan\u00e1nov\u00e1 zmrzlina v \u010dokol\u00e1d\u011b\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 ban\u00e1n1 vrchovat\u00e1 l\u017e\u00edce mandlov\u00e9ho m\u00e1sla (nebo jin\u00e9ho o\u0159echov\u00e9ho m\u00e1sla \u010di ara\u0161\u00eddov\u00e9ho m\u00e1sla)100 g ho\u0159k\u00e9 \u010dokol\u00e1dy1 hrst pekanov\u00fdch o\u0159ech\u016f2 po\u0159\u00e1dn\u00e9 \u0161petky soli (keltsk\u00e9 mo\u0159sk\u00e9)\t\n\t\n\t\tBan\u00e1n oloupejte a rozkrojte nap\u016fl.Pot\u0159ete mandlov\u00fdm m\u00e1slem.Polo\u017ete na pe\u010dic\u00ed pap\u00edr do podlouhl\u00e9 n\u00e1doby, nap\u0159\u00edklad formy na chleb\u00ed\u010dek. Formu dejte do mraz\u00e1ku. Nechte d\u016fkladn\u011b vychladit alespo\u0148 hodinu, nejl\u00e9pe v\u0161ak \u00fapln\u011b zmrazit.Pekanov\u00e9 o\u0159echy rozdr\u0165te. Opra\u017ete je na p\u00e1nvi se sol\u00ed.\u010cokol\u00e1du rozpus\u0165te ve vodn\u00ed l\u00e1zni. P\u0159idejte o\u0159echy. Nalijte do vysok\u00e9 \u00fazk\u00e9 sklenice nebo kel\u00edmku.Ban\u00e1n vyndejte z mraz\u00e1ku a p\u016flky jednu po druh\u00e9 namo\u010dte do \u010dokol\u00e1dy. Znovu je polo\u017ete na \u010dist\u00fd kus pe\u010dic\u00edho pap\u00edru a vra\u0165te do mraz\u00e1ku. Nechte \u00fapln\u011b zmrazit.\t\n\t\n\t\tVybaven\u00ed: dlouh\u00e9 \u0161pejle na \u0161p\u00edzy s ploch\u00fdm spodn\u00edm koncem, mraz\u00e1k, forma na chleb\u00ed\u010dek, pe\u010dic\u00ed pap\u00edr, hmo\u017ed\u00ed\u0159, p\u00e1nev, hrnec s miskou na vodn\u00ed l\u00e1ze\u0148, vysok\u00e1 sklenice (na nam\u00e1\u010den\u00ed, nap\u0159\u00edklad fl\u00e9tna na \u0161ampa\u0148sk\u00e9), n\u016f\u017e nebo l\u017ei\u010dka.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200855","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=200855"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200855\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184889"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}