{"id":168490,"title":"Pavlova vegan\u0103","modified":"2026-08-28T15:35:24+02:00","plain":"\u00ce\u021bi dore\u0219ti o pavlova irezistibil\u0103, care s\u0103 crape crocant sub linguri\u021b\u0103 \u0219i s\u0103 dezv\u0103luie o crem\u0103 fin\u0103 de vanilie al\u0103turi de fructe proaspete? \u00cen aceast\u0103 re\u021bet\u0103, bezeaua este preparat\u0103 f\u0103r\u0103 ou\u0103, exclusiv pe baz\u0103 vegetal\u0103, \u0219i este completat\u0103 cu mango aromat, ananas zemos, fructul pasiunii, busuioc proasp\u0103t \u0219i coaj\u0103 ras\u0103 de limet\u0103.\n\n\n\nRezultatul este proasp\u0103t \u0219i deosebit de fructat, cu un contrast spectaculos \u00eentre textura crocant\u0103 a crustei \u0219i suculen\u021ba fructelor. C\u00e2nt\u0103re\u0219te toate ingredientele cu aten\u021bie, deoarece la o bezea fiecare gram conteaz\u0103 la copt. Aceast\u0103 re\u021bet\u0103 completeaz\u0103 colec\u021bia mea de torturi \u0219i pr\u0103jituri f\u0103r\u0103 gluten.\n\n\n\nAcela\u0219i duo \u00eenc\u00e2nt\u0103tor de bezea \u0219i fructe: pr\u0103jitura macaron cu mango \u0219i zmeur\u0103.\n\n\n\nCe este mai exact o pavlova vegan\u0103 f\u0103r\u0103 gluten?\n\n\n\nEste o reinterpretare a clasicului desert: o bezea vegan\u0103 aerat\u0103, garnisit\u0103 cu fri\u0219c\u0103 vegetal\u0103 \u0219i fructe tropicale din bel\u0219ug. Varianta de fa\u021b\u0103 este complet lipsit\u0103 de gluten, folosind o crem\u0103 vegetal\u0103 delicat\u0103 \u0219i o combina\u021bie simpl\u0103, dar de efect: mango copt, ananas zemos, fructul pasiunii, busuioc \u0219i limet\u0103. Profilul este revigorant \u0219i pl\u0103cut acidulat, cu o not\u0103 proasp\u0103t\u0103 adus\u0103 de busuioc \u0219i o textur\u0103 crocant\u0103 dac\u0103 adaugi fulgi de cocos cop\u021bi.\n\n\n\nBaza nu con\u021bine albu\u0219 de ou, ci protein\u0103 de cartof, un \u00eenlocuitor vegetal remarcabil. Guma xantan ac\u021bioneaz\u0103 ca stabilizator, \u00een timp ce zah\u0103rul pudr\u0103 \u0219i amidonul de porumb consolideaz\u0103 structura \u00een timpul coacerii. La final, un strat sub\u021bire de unt de cacao topit izoleaz\u0103 crusta de umiditatea cremei \u0219i a fructelor.\n\n\n\nIngredientele principale\n\n\n\nProteina de cartof st\u0103 la baza acestei bezele vegane. Mixat\u0103 cu ap\u0103 \u0219i pu\u021bin\u0103 gum\u0103 xantan, aceasta se spumeaz\u0103 spectaculos, exact ca albu\u0219ul de ou. Guma xantan \u00eei ofer\u0103 consisten\u021b\u0103 \u0219i sus\u021binere.\n\n\n\nAmestecul de zah\u0103r pudr\u0103 \u0219i amidon de porumb stabilizeaz\u0103 bezeaua la copt. Cerne neap\u0103rat ambele ingrediente \u00eenainte de \u00eencorporare. Pentru topping, alege un mango bine copt, ananas dulce \u0219i fructul pasiunii proasp\u0103t; acestea vor aduce suculen\u021b\u0103, aciditate vibrant\u0103 \u0219i o explozie de arome.\n\n\n\nBusuiocul \u0219i coaja ras\u0103 de limet\u0103 fac o echip\u0103 excelent\u0103, pun\u00e2nd perfect \u00een valoare fructele exotice. Fulgii de cocos pr\u0103ji\u021bi sunt op\u021bionali, dar adaug\u0103 o not\u0103 uscat\u0103 \u0219i crocant\u0103 foarte pl\u0103cut\u0103. Pentru crem\u0103, alege o sm\u00e2nt\u00e2n\u0103 vegetal\u0103 pentru fri\u0219c\u0103, f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, cu minimum 30% gr\u0103sime. Vanilia este op\u021bional\u0103, \u00eens\u0103 aduce o arom\u0103 cald\u0103 \u0219i rotund\u0103.\n\n\n\nUntul de cacao topit joac\u0103 un rol esen\u021bial: creeaz\u0103 o barier\u0103 impermeabil\u0103. Aplicat cu pensula pe bezea, ajut\u0103 la p\u0103strarea crustei crocante pentru mult mai mult timp.\n\n\n\nPentru o alt\u0103 tart\u0103 delicioas\u0103 cu fructe, \u00eencearc\u0103 tarta frangipane cu fistic, migdale \u0219i zmeur\u0103.\n\n\n\nRecomand\u0103ri tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\n\u00cencepe prin a mixa cu un blender vertical proteina de cartof, guma xantan \u0219i apa rece, p\u00e2n\u0103 c\u00e2nd pulberea se dizolv\u0103 complet. Acoper\u0103 vasul \u0219i pune amestecul la frigider timp de 15\u201330 de minute \u00eenainte de spumare. Aceast\u0103 etap\u0103 la rece este esen\u021bial\u0103, nu o s\u0103ri.\n\n\n\nSpumarea bezelei\n\n\n\nBate compozi\u021bia la mixer p\u00e2n\u0103 ob\u021bii v\u00e2rfuri moi, apoi adaug\u0103 zah\u0103rul tos \u00een trei tran\u0219e. Dup\u0103 \u00eencorporarea treptat\u0103 a zah\u0103rului, m\u0103re\u0219te viteza \u0219i continu\u0103 s\u0103 ba\u021bi timp de 8\u201310 minute. Vei ob\u021bine o bezea dens\u0103, lucioas\u0103 \u0219i foarte ferm\u0103, care \u00ee\u0219i p\u0103streaz\u0103 perfect forma.\n\n\n\nAdaug\u0103 apoi zah\u0103rul pudr\u0103 \u0219i amidonul de porumb cernute, tot \u00een trei reprize. \u00cencorporeaz\u0103-le delicat, cu mi\u0219c\u0103ri largi de jos \u00een sus, pentru a nu scoate aerul din compozi\u021bie. Dac\u0103 pierzi volumul \u00een acest moment, crusta nu va mai avea \u021binut\u0103.\n\n\n\nFormarea \u0219i coacerea crustelor\n\n\n\n\u0218pri\u021beaz\u0103 bezeaua \u00een discuri de aproximativ 7 cm pe o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt. Cu dosul unei linguri sau cu o lingur\u0103 dozatoare, ad\u00e2nce\u0219te u\u0219or centrul pentru a crea un cuib. Aceast\u0103 cavitate trebuie s\u0103 fie bine conturat\u0103 pentru a g\u0103zdui crema \u0219i fructele f\u0103r\u0103 s\u0103 se reverse.\n\n\n\nCoace \u00een cuptorul pre\u00eenc\u0103lzit la 105\u00b0C timp de 60\u201390 de minute. Intervalul depinde de cuptor, a\u0219a c\u0103 urm\u0103re\u0219te textura: bezeaua trebuie s\u0103 se usuce complet la suprafa\u021b\u0103, f\u0103r\u0103 s\u0103 se rumeneasc\u0103.\n\n\n\nPreg\u0103tirea fructelor\n\n\n\nTaie ananasul \u0219i mango separat, \u00een cubule\u021be mici. Scurge-le bine pentru a \u00eendep\u0103rta excesul de suc, prevenind umezirea prematur\u0103 a bezelei. Toac\u0103 m\u0103runt busuiocul proasp\u0103t \u0219i amestec\u0103-l doar cu buc\u0103\u021bile de ananas.\n\n\n\nD\u0103 fructele la rece pentru cel pu\u021bin 10 minute \u00eenainte de asamblare. Acest scurt timp de marinare este suficient pentru ca busuiocul s\u0103 parfumeze pl\u0103cut ananasul, f\u0103r\u0103 a-i \u00eenmuia textura.\n\n\n\nAsamblarea pavlovei\n\n\n\nBate sm\u00e2nt\u00e2na vegetal\u0103 p\u00e2n\u0103 devine ferm\u0103, u\u0219oar\u0103 \u0219i aerat\u0103. Dac\u0103 folose\u0219ti vanilie, \u00eencorporeaz-o acum. Folose\u0219te un po\u0219 cu dui stelat pentru a distribui crema pe margine, l\u0103s\u00e2nd centrul liber.\n\n\n\n\u00cenainte de montare, pensuleaz\u0103 discurile de bezea r\u0103cite cu unt de cacao topit, at\u00e2t deasupra, c\u00e2t \u0219i dedesubt. Acesta sigileaz\u0103 bezeaua \u0219i o protejeaz\u0103 de umiditate, prevenind \u00eenmuierea la contactul cu umplutura.\n\n\n\nPentru asamblare, a\u0219az\u0103 \u00een centru ananasul marinat cu busuioc, apoi adaug\u0103 cuburile de mango. Picur\u0103 de jur \u00eemprejur pulp\u0103 proasp\u0103t\u0103 de fructul pasiunii cu tot cu semin\u021be. Decoreaz\u0103 cu fulgi de cocos pr\u0103ji\u021bi \u0219i finalizeaz\u0103 cu coaj\u0103 proasp\u0103t ras\u0103 de limet\u0103.\n\n\n\nPentru o alt\u0103 combina\u021bie exotic\u0103 delicioas\u0103, \u00eencearc\u0103 tortul de ciocolat\u0103 vegan cu mango.\n\n\n\nDescoper\u0103 \u00eentreaga mea colec\u021bie de re\u021bete pentru deserturi vegane.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 proiectele sale pe Instagram, aboneaz\u0103-te la newsletterul s\u0103u pe Substack \u0219i urm\u0103re\u0219te-i canalul de YouTube.\n\n\n\n\n\n\tPavlova vegan\u0103 (f\u0103r\u0103 gluten)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t10 g pudr\u0103 de proteine din cartofi150 g ap\u0103 rece0.3 g gum\u0103 xantan120 g zah\u0103r1 praf gum\u0103 xantan (de ad\u0103ugat \u00eenainte de batere)40 g zah\u0103r pudr\u010310 g amidon de porumb100 g mango (copt \u0219i dulce)100 g ananas (copt)1 fructul pasiunii (mare)10 frunze busuioc (proasp\u0103t)coaj\u0103 ras\u0103 de la 1 l\u0103m\u00e2ie verde (mare)200 g sm\u00e2nt\u00e2n\u0103 vegetal\u0103 pentru fri\u0219c\u0103 (f\u0103r\u0103 gluten, f\u0103r\u0103 soia)1 g pudr\u0103 de vanilie (sau 10 g de extract de vanilie)\t\n\t\n\t\tBaz\u0103 de bezea vegan\u0103Amestec\u0103 pudra de proteine din cartofi, guma xantan \u0219i apa.Mixeaz\u0103 cu un blender vertical pentru a dizolva complet pudra. Acoper\u0103 bolul \u0219i las\u0103-l la frigider timp de 15\u201330 de minute.Bate amestecul de proteine din cartofi p\u00e2n\u0103 c\u00e2nd ob\u021bii v\u00e2rfuri moi, apoi \u00eencorporeaz\u0103 zah\u0103rul \u00een trei tran\u0219e. M\u0103re\u0219te viteza mixerului \u0219i bate timp de 8\u201310 minute, p\u00e2n\u0103 c\u00e2nd bezeaua devine ferm\u0103 \u0219i lucioas\u0103.\u00cencorporeaz\u0103 delicat, \u00een trei tran\u0219e, zah\u0103rul pudr\u0103 cernut \u0219i amidonul de porumb. Amestec\u0103 u\u0219or, cu mi\u0219c\u0103ri ample, pentru a nu l\u0103sa bezeaua s\u0103 se lase.Pocheaz\u0103 bezeaua sub form\u0103 de discuri cu diametrul de 7 cm. Creeaz\u0103 o ad\u00e2ncitur\u0103 \u00een mijlocul fiec\u0103rui disc cu ajutorul spatelui unei linguri rotunjite sau al unei linguri dozatoare.Coace timp de 60\u201390 de minute \u00een cuptorul pre\u00eenc\u0103lzit la 105\u00b0C.Urm\u0103re\u0219te videoclipul dedicat bezelei vegane pentru instruc\u021biuni detaliate pas cu pas.Preg\u0103tirea umpluturii de fructeTaie separat ananasul \u0219i mango \u00een cubule\u021be mici. Scurge-le bine pentru a \u00eendep\u0103rta excesul de suc. Toac\u0103 m\u0103runt frunzele de busuioc \u0219i amestec\u0103-le cu ananasul t\u0103iat.D\u0103 fructele la frigider timp de cel pu\u021bin 10 minute pentru a se r\u0103ci \u0219i a se \u00eentrep\u0103trunde aromele.Asamblarea pavloveiBate sm\u00e2nt\u00e2na vegetal\u0103 \u00eentr-un bol p\u00e2n\u0103 devine ferm\u0103, u\u0219oar\u0103 \u0219i aerat\u0103. \u00cencorporeaz\u0103 vanilia pentru un plus de arom\u0103.Pensuleaz\u0103 discurile de bezea cu unt de cacao topit, at\u00e2t deasupra, c\u00e2t \u0219i dedesubt. Acest pas va sigila bezeaua \u0219i o va \u00eempiedica s\u0103 se \u00eenmoaie.Pocheaz\u0103 fri\u0219ca vegetal\u0103 pe marginile fiec\u0103rei bezele, folosind un po\u0219 cu dui stelat \u0219i l\u0103s\u00e2nd centrul liber.Garnise\u0219te mijlocul fiec\u0103rei pavlova mai \u00eent\u00e2i cu ananasul marinat cu busuioc, apoi cu cubule\u021bele de mango.Picur\u0103 deasupra pu\u021bin suc proasp\u0103t de fructul pasiunii, cu tot cu semin\u021be.Presar\u0103 c\u00e2\u021biva fulgi de nuc\u0103 de cocos pr\u0103jit\u0103 \u0219i finalizeaz\u0103 cu coaj\u0103 proasp\u0103t ras\u0103 de l\u0103m\u00e2ie verde.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168490","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168490"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168490\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/165056"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}