{"id":201253,"title":"Ka\u0161tanov\u00e1 p\u011bna s mascarpone, hru\u0161kou a sko\u0159ic\u00ed","modified":"2026-10-31T18:23:47+01:00","plain":"Va\u0159en\u00e9 jedl\u00e9 ka\u0161tany rozmixovan\u00e9 s mascarpone a medem, pod\u00e1van\u00e9 ve skleni\u010dk\u00e1ch s hru\u0161kou ope\u010denou na p\u00e1nvi se sko\u0159ic\u00ed.\n\n\n\nTato ka\u0161tanov\u00e1 p\u011bna je dezert z hust\u00e9ho, sametov\u011b jemn\u00e9ho dom\u00e1c\u00edho ka\u0161tanov\u00e9ho kr\u00e9mu, ozdoben\u00fd kousky hru\u0161ky ope\u010den\u00fdmi dozlatova na m\u00e1sle se sko\u0159ic\u00ed. Z\u00e1klad tvo\u0159\u00ed uva\u0159en\u00e9 a rozmixovan\u00e9 jedl\u00e9 ka\u0161tany, mascarpone a med, bez kupovan\u00e9ho ka\u0161tanov\u00e9ho kr\u00e9mu. Na dv\u011b skleni\u010dky po\u010d\u00edtejte s p\u016flhodinou va\u0159en\u00ed ka\u0161tan\u016f a p\u0159ibli\u017en\u011b deseti minutami na p\u0159\u00edpravu hru\u0161ky, nav\u00edc s \u010dasem na oschnut\u00ed a vychladnut\u00ed.\n\n\n\nCo je ka\u0161tanov\u00e1 p\u011bna?\n\n\n\nPou\u017e\u00edvaj\u00ed se zde jedl\u00e9 ka\u0161tany, kter\u00e9 si nesm\u00edte spl\u00e9st s jedovat\u00fdmi plody j\u00edrovce ma\u010falu. Ka\u0161tany uva\u0159en\u00e9 ve vod\u011b se rozmixuj\u00ed najemno a pot\u00e9 sm\u00edchaj\u00ed s mascarpone, medem a \u010dtvrtinou ope\u010den\u00e9 hru\u0161ky: v\u00fdsledn\u00fd kr\u00e9m je hust\u00fd, hladk\u00fd a dr\u017e\u00ed na l\u017e\u00edci.\n\n\n\nJe sp\u00ed\u0161e kr\u00e9mov\u00fd ne\u017e nad\u00fdchan\u00fd, bez sn\u011bhu z b\u00edlk\u016f i bez \u0161leha\u010dky. Trocha espressa nebo vody z va\u0159en\u00ed ka\u0161tan\u016f ho zjemn\u00ed a zbytek hru\u0161ky ho p\u0159i pod\u00e1v\u00e1n\u00ed ozdob\u00ed.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Malinovo-rebarborov\u00e1 p\u011bna.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nJedl\u00e9 ka\u0161tany pat\u0159\u00ed do podzimn\u00edch dezert\u016f: jejich nasl\u00e1dl\u00e1, mou\u010dnat\u00e1 du\u017eina s lehce d\u0159evitou chut\u00ed se hod\u00ed do pyr\u00e9, sladk\u00fdch dezert\u016f i kr\u00e9m\u016f. Z\u00e1kladem t\u00e9to p\u011bny jsou uva\u0159en\u00e9 a rozmixovan\u00e9 ka\u0161tany, kter\u00e9 jsou m\u00e9n\u011b sladk\u00e9 ne\u017e kupovan\u00fd ka\u0161tanov\u00fd kr\u00e9m a doslazuj\u00ed se jen st\u0159\u00eddm\u00fdm mno\u017estv\u00edm medu.\n\n\n\nJej\u00ed osobit\u00e1 chu\u0165 vych\u00e1z\u00ed z mascarpone, hru\u0161ky v z\u00e1kladu i navrchu, kapky espressa a sko\u0159ice. Pod\u00e1van\u00e1 ve skleni\u010dk\u00e1ch se hod\u00ed k podzimn\u00edmu menu i na slavnostn\u00ed st\u016fl.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nPo\u010d\u00edtejte se 75 g jedl\u00fdch ka\u0161tan\u016f, v\u00e1\u017een\u00fdch za syrova a oloupan\u00fdch, tedy p\u0159ibli\u017en\u011b s tuctem podle velikosti, a se 75 g mascarpone, kter\u00e9 dod\u00e1 plnou chu\u0165 a kr\u00e9movou konzistenci. Jedna velk\u00e1 hru\u0161ka nebo dv\u011b mal\u00e9, zral\u00e9, ale st\u00e1le pevn\u00e9, provon\u00ed z\u00e1klad a poslou\u017e\u00ed i jako dozlatova ope\u010den\u00e1 ozdoba.\n\n\n\nNa stejn\u00e9 t\u00e9ma: Kade\u0159\u00e1vek restovan\u00fd s jedl\u00fdmi ka\u0161tany.\n\n\n\n2 l\u017ei\u010dky medu kr\u00e9m oslad\u00ed a pomohou ho spojit; pokud chcete m\u00e9n\u011b p\u0159idan\u00e9ho cukru, m\u016f\u017eete je nahradit tekut\u00fdm sladidlem s medovou p\u0159\u00edchut\u00ed. S t\u00edmto sladidlem m\u00e1 jedna porce p\u0159ibli\u017en\u011b 283 kcal. L\u017ei\u010dka sko\u0159ice, dv\u011b po\u0159\u00e1dn\u00e9 \u0161petky soli a trocha m\u00e1sla nebo oleje jsou ur\u010den\u00e9 na hru\u0161ku.\n\n\n\nNa z\u0159ed\u011bn\u00ed kr\u00e9mu si p\u0159ipravte 1 a\u017e 2 l\u017e\u00edce espressa nebo vody z va\u0159en\u00ed ka\u0161tan\u016f. Voliteln\u011b m\u016f\u017eete p\u0159idat p\u016fl a\u017e jednu l\u017e\u00edci amaretta, kter\u00e9 dod\u00e1 mandlov\u00fd t\u00f3n, a o stejn\u00e9 mno\u017estv\u00ed ubrat espresso.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nSyrov\u00e9 ka\u0161tany oloupejte tak, \u017ee od\u0159\u00edznete \u0161pi\u010dku a slupku st\u00e1hnete sm\u011brem dol\u016f. Odstra\u0148te i tenkou vnit\u0159n\u00ed slupku, pot\u00e9 je zalijte vodou tak, aby byly pr\u00e1v\u011b pono\u0159en\u00e9, a va\u0159te alespo\u0148 p\u016fl hodiny. P\u0159\u00edpadn\u011b je nechte je\u0161t\u011b necelou hodinu m\u00e1\u010det a pot\u00e9 asi \u010dtvrt hodiny oschnout. Mezit\u00edm oloupanou hru\u0161ku nakr\u00e1jenou na kousky op\u00e9kejte 5 minut na tro\u0161e m\u00e1sla nebo oleje, p\u0159idejte po\u0159\u00e1dnou \u0161petku soli a sko\u0159ici, op\u00e9kejte je\u0161t\u011b 2 minuty dozlatova a nechte vychladnout.\n\n\n\nPro obm\u011bnu: M\u00e1slov\u00e1 d\u00fdn\u011b pln\u011bn\u00e1 koz\u00edm s\u00fdrem.\n\n\n\nNejprve rozmixujte samotn\u00e9 ka\u0161tany, potom p\u0159idejte mascarpone, med a \u010dtvrtinu hru\u0161ky a mixujte do hust\u00e9 pasty. Z\u0159e\u010fte l\u017e\u00edc\u00ed espressa, vody z va\u0159en\u00ed nebo amaretta, ru\u010dn\u011b prom\u00edchejte a podle pot\u0159eby upravte konzistenci. P\u011bnu rozd\u011blte do p\u011bkn\u00fdch mal\u00fdch skleni\u010dek, p\u0159i p\u0159\u00edprav\u011b p\u0159edem ji p\u0159ikrytou ulo\u017ete do lednice a navrch rozlo\u017ete zbytek hru\u0161ky, studen\u00e9 nebo kr\u00e1tce proh\u0159\u00e1t\u00e9. Jako dal\u0161\u00ed ka\u0161tanov\u00fd dezert vyzkou\u0161ejte bezlepkov\u00e9 v\u00e1no\u010dn\u00ed poleno s \u010dokol\u00e1dou a jedl\u00fdmi ka\u0161tany.\n\n\n\n\n\n\tKa\u0161tanov\u00e1 p\u011bna s mascarpone, hru\u0161kou a sko\u0159ic\u00ed\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t75 g jedl\u00fdch ka\u0161tan\u016f (v\u00e1\u017een\u00fdch po oloup\u00e1n\u00ed)75 g mascarpone1 hru\u0161ka (velk\u00e1, nebo 2 mal\u00e9)2 l\u017ei\u010dky medu ((nebo tekut\u00e9ho sladidla s medovou p\u0159\u00edchut\u00ed))1 l\u017ei\u010dka mlet\u00e9 sko\u0159ice2 \u0161petky soli (po\u0159\u00e1dn\u00e9)tro\u0161ka m\u00e1sla nebo oleje1 \u00e0 2 l\u017e\u00edce espressa (nebo vody z va\u0159en\u00ed ka\u0161tan\u016f)Voliteln\u00e90.5 \u00e0 1 l\u017e\u00edce amaretta (a m\u00e9n\u011b espressa)\t\n\t\n\t\tSyrov\u00e9 ka\u0161tany oloupejte. Zva\u017ete je syrov\u00e9 a oloupan\u00e9. P\u0159ipravte si jich p\u0159ibli\u017en\u011b 12. Od\u0159\u00edzn\u011bte \u0161pi\u010dku ka\u0161tanu a st\u00e1hn\u011bte slupku sm\u011brem dol\u016f.Zalijte je vodou tak, aby byly pr\u00e1v\u011b pono\u0159en\u00e9, a va\u0159te alespo\u0148 p\u016fl hodiny. P\u0159\u00edpadn\u011b je nechte ve vod\u011b je\u0161t\u011b necelou hodinu. Pot\u00e9 je nechte odpa\u0159it a oschnout po dobu necel\u00e9 \u010dtvrthodiny.Hru\u0161ku oloupejte, odstra\u0148te j\u00e1d\u0159inec a nakr\u00e1jejte ji na kousky. Kousky op\u00e9kejte 5 minut na tro\u0161ce m\u00e1sla nebo oleje. P\u0159idejte po\u0159\u00e1dnou \u0161petku soli a sko\u0159ici. Pot\u00e9 op\u00e9kejte je\u0161t\u011b 2 minuty, a\u017e budou ze v\u0161ech stran zlatav\u00e9. Nechte vychladnout.Ka\u0161tany rozmixujte najemno v kuchy\u0148sk\u00e9m robotu. P\u0159idejte mascarpone a med (nebo sladidlo s medovou p\u0159\u00edchut\u00ed). P\u0159idejte \u010dtvrtinu hru\u0161ky. Mixujte, dokud nevznikne hust\u00e1 pasta.Na\u0159e\u010fte espressem, trochou vody z va\u0159en\u00ed ka\u0161tan\u016f nebo trochou amaretta. Nejprve p\u0159idejte jednu l\u017e\u00edci, ru\u010dn\u011b prom\u00edchejte a zkontrolujte konzistenci. Podle pot\u0159eby pak p\u0159idejte dal\u0161\u00ed.P\u011bnu a hru\u0161ku m\u016f\u017eete odlo\u017eit a\u017e do pod\u00e1v\u00e1n\u00ed. V takov\u00e9m p\u0159\u00edpad\u011b p\u011bnu zakryjte a dejte do lednice.P\u011bnu rozd\u011blte do p\u011bkn\u00fdch mal\u00fdch skleni\u010dek. Zbytek hru\u0161ky m\u016f\u017eete kr\u00e1tce proh\u0159\u00e1t. Pot\u00e9 ji rozd\u011blte do skleni\u010dek.\t\n\t\n\t\tVybaven\u00ed: mal\u00fd rendl\u00edk, (mal\u00fd) kuchy\u0148sk\u00fd robot nebo ty\u010dov\u00fd mix\u00e9r, mal\u00e1 p\u00e1nev bez PFAS.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201253","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=201253"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201253\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/194243"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}