{"id":168554,"title":"Pr\u0103jitur\u0103 cu dovleac f\u0103r\u0103 gluten \u00een 3 straturi","modified":"2026-08-28T15:35:57+02:00","plain":"\u00ce\u021bi dore\u0219ti un desert care \u00eembin\u0103 armonios ciocolata, cafeaua \u0219i dovleacul f\u0103r\u0103 a deveni greoi sau prea dulce? Aceast\u0103 pr\u0103jitur\u0103 este structurat\u0103 \u00een trei straturi distincte, fiecare cu textura sa proprie, \u0219i se feliaz\u0103 impecabil odat\u0103 ce s-a fixat la rece.\n\n\n\nLa baz\u0103 se afl\u0103 un blat fin \u0219i fraged de ciocolat\u0103, la mijloc o crem\u0103 m\u0103t\u0103soas\u0103 de dovleac \u0219i ciocolat\u0103 alb\u0103, iar deasupra un mousse aerat de cafea \u0219i ciocolat\u0103. Te invit\u0103m s\u0103 descoperi \u0219i alte pr\u0103jituri f\u0103r\u0103 gluten de pe site.\n\n\n\n\u00ce\u021bi dore\u0219ti aceea\u0219i combina\u021bie rafinat\u0103 sub form\u0103 de rulad\u0103? \u00cencearc\u0103 rulada f\u0103r\u0103 gluten cu ciocolat\u0103 \u0219i castane.\n\n\n\nCe este pr\u0103jitura cu dovleac f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103?\n\n\n\nEste un desert montat \u00eentr-un inel de patiserie, compus din trei straturi: blat de ciocolat\u0103 f\u0103r\u0103 gluten, crem\u0103 fin\u0103 de dovleac cu ciocolat\u0103 alb\u0103 \u0219i mousse de cafea cu ciocolat\u0103. Versiunea creat\u0103 de chef Rommel Reyes este 100% vegan\u0103 \u0219i f\u0103r\u0103 lactoz\u0103, cu un nivel de dulcea\u021b\u0103 perfect controlat, mai ales la nivelul mousse-ului, care nu con\u021bine zah\u0103r ad\u0103ugat. Structura impecabil\u0103 provine de la un blat conceput s\u0103 r\u0103m\u00e2n\u0103 fraged, dar suficient de ferm pentru a sus\u021bine cremele f\u0103r\u0103 s\u0103 se f\u0103r\u00e2mi\u021beze, precum \u0219i dintr-un montaj cu folie de acetat, care garanteaz\u0103 margini perfect definite.\n\n\n\nIngredientele principale\n\n\n\nBlatul porne\u0219te de la un amestec de f\u0103in\u0103 f\u0103r\u0103 gluten, pudr\u0103 de cacao, praf de copt \u0219i bicarbonat de sodiu, cernute cu grij\u0103 pentru a evita cocoloa\u0219ele. Laptele vegetal (de ov\u0103z sau de orez, varianta barista f\u0103r\u0103 gluten) este acidulat cu 18 g de suc de l\u0103m\u00e2ie sau o\u021bet alb pentru a ob\u021bine un lapte b\u0103tut vegan (buttermilk), dup\u0103 care se adaug\u0103 uleiul de m\u0103sline, ales ca surs\u0103 de gr\u0103sime de calitate \u00een locul margarinei sau al unui ulei neutru. Pentru \u00eendulcire, re\u021beta prevede 130 g de zah\u0103r Demerara sau zah\u0103r brun.\n\n\n\nStratul de dovleac este o crem\u0103 fin\u0103 \u0219i m\u0103t\u0103soas\u0103, preparat\u0103 din 300 g de piure de dovleac (copt \u00een cas\u0103 sau din conserv\u0103), ciocolat\u0103 alb\u0103 f\u0103r\u0103 lactoz\u0103, pu\u021bin sirop de ar\u021bar (sau de agave) \u0219i agar-agar. Siropul de ar\u021bar este dozat discret, doar pentru a pune \u00een valoare aroma cald\u0103 a dovleacului, f\u0103r\u0103 a acoperi restul gusturilor. Mousse-ul superior combin\u0103 fri\u0219c\u0103 vegetal\u0103 lichid\u0103 infuzat\u0103 cu cafea solubil\u0103 \u0219i ciocolat\u0103 neagr\u0103 80%, peste care se \u00eencorporeaz\u0103 fri\u0219c\u0103 b\u0103tut\u0103 spum\u0103, f\u0103r\u0103 adaos de zah\u0103r, \u00eentruc\u00e2t baza vegetal\u0103 \u0219i ciocolata ofer\u0103 deja dulcea\u021ba necesar\u0103.\n\n\n\nO alt\u0103 op\u021biune delicioas\u0103 de desert vegan \u00een straturi este aceast\u0103 pr\u0103jitur\u0103 cu banane \u0219i matcha, cu glazur\u0103 verde.\n\n\n\nRepere tehnice \u0219i capcane de evitat\n\n\n\nBlatul de ciocolat\u0103: uniformitatea este cheia\n\n\n\n\u00cencepe cu laptele b\u0103tut vegan: amestec\u0103 laptele de ov\u0103z sau de orez cu sucul de l\u0103m\u00e2ie (sau o\u021betul alb) \u0219i las\u0103-l s\u0103 stea 10 minute, p\u00e2n\u0103 c\u00e2nd se \u00eengroa\u0219\u0103 u\u0219or. Cerne toate ingredientele uscate, cu excep\u021bia zah\u0103rului, pentru a porni de la o baz\u0103 perfect omogen\u0103. Adaug\u0103 apoi laptele b\u0103tut vegetal \u0219i uleiul de m\u0103sline, urmate de zah\u0103r, \u0219i mixeaz\u0103 cu mixerul electric p\u00e2n\u0103 c\u00e2nd ob\u021bii un aluat neted \u0219i uniform, f\u0103r\u0103 cocoloa\u0219e.\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 170 \u00b0C \u0219i tapeteaz\u0103 o tav\u0103 \u00eentins\u0103 cu h\u00e2rtie de copt. \u00centinde aluatul \u00eentr-un strat uniform, de aproximativ 1 cm grosime, altfel vei ob\u021bine por\u021biuni uscate \u0219i altele insuficient coapte. Coace timp de 15 p\u00e2n\u0103 la 17 minute. Las\u0103 blatul s\u0103 se r\u0103ceasc\u0103 complet pe un gr\u0103tar \u00eenainte de a-l t\u0103ia, pentru a ob\u021bine discuri cu margini curate, f\u0103r\u0103 riscul de a se rupe.\n\n\n\nCrema de dovleac \u0219i ciocolat\u0103 alb\u0103: agar-agarul nu a\u0219teapt\u0103\n\n\n\nAgar-agarul se gelific\u0103 rapid la r\u0103cire, a\u0219a c\u0103 trebuie lucrat cu promptitudine. \u00centr-o cr\u0103ticioar\u0103, toarn\u0103 fri\u0219ca lichid\u0103, siropul de ar\u021bar (sau de agave) \u0219i agar-agarul, apoi amestec\u0103 ne\u00eentrerupt cu un tel p\u00e2n\u0103 la primul clocot. Agar-agarul se leag\u0103 repede \u0219i poate tinde s\u0103 granuleze crema; dac\u0103 se separ\u0103, paseaz\u0103 compozi\u021bia scurt cu un blender vertical pentru a o reomogeniza \u0219i men\u021bine amestecul c\u0103ldu\u021b pentru a r\u0103m\u00e2ne maleabil.\n\n\n\nTope\u0219te ciocolata alb\u0103 la foc mic, pe baie de aburi sau la microunde, apoi p\u0103streaz-o c\u0103ldu\u021b\u0103. Bate fri\u0219ca vegetal\u0103 p\u00e2n\u0103 ob\u021bii v\u00e2rfuri moi \u2013 nu mai mult \u2013 \u0219i las-o la temperatura camerei.\n\n\n\n\u00cenc\u0103lze\u0219te u\u0219or piureul de dovleac la microunde, c\u00e2t s\u0103 fie c\u0103ldu\u021b, dar nu fierbinte, apoi combin\u0103-l imediat cu ciocolata alb\u0103 topit\u0103 \u0219i crema fierbinte cu agar-agar, \u00eenainte ca aceasta s\u0103 \u00eenceap\u0103 s\u0103 se \u00eenchege. La final, \u00eencorporeaz\u0103 fri\u0219ca b\u0103tut\u0103 cu o spatul\u0103, prin mi\u0219c\u0103ri delicate de jos \u00een sus, pentru a p\u0103stra o textur\u0103 aerat\u0103 \u0219i fin\u0103, apoi p\u0103streaz\u0103 crema la c\u0103ldur\u0103 moderat\u0103 p\u00e2n\u0103 la montare.\n\n\n\nMousse de cafea \u0219i ciocolat\u0103: c\u0103ldu\u021b \u0219i fluid\n\n\n\nDizolv\u0103 mai \u00eent\u00e2i granulele de cafea \u00een fri\u0219ca lichid\u0103, pentru a distribui aroma uniform \u00eenainte de \u00eenc\u0103lzire. D\u0103 scurt \u00een clocot, apoi ia imediat vasul de pe foc. Tope\u0219te ciocolata neagr\u0103 pe baie de aburi, apoi toarn\u0103 fri\u0219ca cald\u0103 cu cafea peste ciocolata topit\u0103 c\u00e2t timp ambele sunt c\u0103ldu\u021be, amestec\u00e2nd p\u00e2n\u0103 ob\u021bii o compozi\u021bie fin\u0103 \u0219i lucioas\u0103.\n\n\n\nBate restul de fri\u0219c\u0103 vegetal\u0103 p\u00e2n\u0103 la stadiul de v\u00e2rfuri moi \u0219i p\u0103streaz-o la temperatura camerei. \u00cencorporeaz-o delicat \u00een compozi\u021bia de ciocolat\u0103, prin mi\u0219c\u0103ri lejere de \u00eemp\u0103turire, \u0219i opre\u0219te-te c\u00e2nd mousse-ul este \u00eenc\u0103 u\u0219or lichid \u2013 aceasta este consisten\u021ba ideal\u0103. Mousse-ul trebuie s\u0103 r\u0103m\u00e2n\u0103 c\u0103ldu\u021b \u0219i fluid p\u00e2n\u0103 la asamblare, altfel nu se va a\u0219eza uniform \u00een form\u0103.\n\n\n\nMontaj: folia de acetat face toat\u0103 treaba, cu condi\u021bia respect\u0103rii temperaturilor\n\n\n\nPreg\u0103te\u0219te un cilindru din folie de acetat cu diametrul de 18 cm \u0219i \u00een\u0103l\u021bimea de 12 cm, bine fixat cu band\u0103 adeziv\u0103. Decupeaz\u0103 dou\u0103 discuri de blat, folosind un inel sau un cu\u021bit bine ascu\u021bit: primul la diametrul formei (18 cm), iar al doilea pu\u021bin mai mic, pentru a l\u0103sa un spa\u021biu liber circular \u00eentre blat \u0219i margine. Preg\u0103te\u0219te din timp \u0219i siropul de cafea \u2013 fie dizolv\u00e2nd cafea solubil\u0103 \u00een ap\u0103 cald\u0103, fie folosind un espresso proasp\u0103t preparat \u2013 apoi las\u0103-l s\u0103 se r\u0103ceasc\u0103.\n\n\n\nA\u0219az\u0103 primul disc la baza formei \u0219i \u00eensiropeaz\u0103-l generos cu cafea. Toarn\u0103 crema de dovleac \u0219i ciocolat\u0103 alb\u0103, apoi niveleaz\u0103 u\u0219or cu o spatul\u0103 dac\u0103 este cazul. A\u0219az\u0103 al doilea disc \u00een centru, \u00eensiropeaz\u0103-l \u0219i pe acesta, apoi toarn\u0103 deasupra mousse-ul de cafea \u0219i ciocolat\u0103: acesta trebuie s\u0103 fie u\u0219or c\u0103ldu\u021b \u0219i suficient de fluid pentru a umple spa\u021biul dintre blat \u0219i folia de acetat. D\u0103 desertul la frigider pentru cel pu\u021bin 3 p\u00e2n\u0103 la 5 ore (ideal peste noapte), pentru ca toate straturile s\u0103 se stabilizeze impecabil.\n\n\n\nP\u0103strare\n\n\n\nPentru o organizare f\u0103r\u0103 stres, po\u021bi preg\u0103ti blatul de ciocolat\u0103 cu o zi \u00eenainte \u0219i \u00eel po\u021bi congela, l\u0103s\u00e2ndu-l s\u0103 se decongeleze lent \u00een frigider \u00een ziua mont\u0103rii. Odat\u0103 asamblat\u0103, pr\u0103jitura trebuie s\u0103 stea la rece cel pu\u021bin 3 p\u00e2n\u0103 la 5 ore, ideal peste noapte. \u00cenainte de servire, pudreaz\u0103 suprafa\u021ba cu cacao de calitate \u00eenainte de a \u00eendep\u0103rta folia de acetat. Pentru un plus de textur\u0103 \u0219i contrast, decoreaz\u0103 cu fulgi de ciocolat\u0103 neagr\u0103 sau semin\u021be crocante de dovleac rumenite u\u0219or.\n\n\n\n\u00cen categoria deserturilor vegane festive, po\u021bi \u00eencerca \u0219i aceast\u0103 pr\u0103jitur\u0103 cu mango \u0219i fructul pasiunii.\n\n\n\nDescoper\u0103 \u00eentreaga mea colec\u021bie de deserturi vegane adunate \u00eentr-un singur loc.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 activitatea lui pe Instagram, \u00een newsletterul s\u0103u pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tTort cu dovleac f\u0103r\u0103 gluten \u00een 3 straturi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t210 g f\u0103in\u0103 universal\u0103 f\u0103r\u0103 gluten38 g pudr\u0103 de cacao bio (de preferat pudr\u0103 de cacao Navitas)130 g zah\u0103r Demerara sau zah\u0103r brun12 g praf de copt6 g bicarbonat de sodiu70 g ulei de m\u0103sline300 g lapte de ov\u0103z sau de orez barista (f\u0103r\u0103 gluten)18 g suc de l\u0103m\u00e2ie sau o\u021bet alb100 ml ap\u0103 cald\u0103 amestecat\u0103 cu cafea pudr\u01038 g cafea solubil\u0103sau 100 ml de cafea espresso proasp\u0103t preparat\u0103150 g sm\u00e2nt\u00e2n\u0103 lichid\u0103 cu con\u021binut ridicat de gr\u0103sime (f\u0103r\u0103 lactoz\u0103\/f\u0103r\u0103 gluten)6 g pudr\u0103 de agar-agar25 g sirop de ar\u021bar sau de agave150 g ciocolat\u0103 alb\u0103 Pascha (f\u0103r\u0103 lactoz\u0103\/f\u0103r\u0103 gluten)300 g piure de dovleac (din conserv\u0103 sau de cas\u0103)100 g fri\u0219c\u0103 b\u0103tut\u0103 (f\u0103r\u0103 lactoz\u0103\/f\u0103r\u0103 gluten)125 g sm\u00e2nt\u00e2n\u0103 lichid\u0103 cu con\u021binut ridicat de gr\u0103sime (f\u0103r\u0103 lactoz\u0103\/f\u0103r\u0103 gluten)125 g ciocolat\u0103 neagr\u0103 Guanaja 80%5 g cafea solubil\u0103 Segafredo125 g fri\u0219c\u0103 b\u0103tut\u0103 (f\u0103r\u0103 lactoz\u0103\/f\u0103r\u0103 gluten)\t\n\t\n\t\tBlat de ciocolat\u0103 f\u0103r\u0103 gluten\u00cencepe prin a prepara laptele b\u0103tut vegan: amestec\u0103 laptele de ov\u0103z cu sucul de l\u0103m\u00e2ie. Las\u0103 amestecul deoparte timp de 10 minute pentru a se prinde \u0219i a se \u00eengro\u0219a.Cerne \u0219i amestec\u0103 \u00eentr-un bol toate ingredientele uscate, cu excep\u021bia zah\u0103rului.Toarn\u0103 laptele b\u0103tut vegan \u0219i uleiul de m\u0103sline peste ingredientele uscate, adaug\u0103 zah\u0103rul, apoi mixeaz\u0103 p\u00e2n\u0103 ob\u021bii un aluat fin \u0219i omogen, f\u0103r\u0103 cocoloa\u0219e.Pre\u00eenc\u0103lze\u0219te cuptorul la 170\u00b0C \u0219i tapeteaz\u0103 o tav\u0103 \u00eentins\u0103 de copt cu h\u00e2rtie de copt.\u00centinde aluatul \u00eentr-un strat uniform, de aproximativ 1 cm grosime, pe tava tapetat\u0103 \u0219i coace-l timp de 15-17 minute.Las\u0103 blatul s\u0103 se r\u0103ceasc\u0103 complet \u00een tav\u0103 \u00eenainte de a-l decupa.Crem\u0103 de dovleac \u0219i ciocolat\u0103 alb\u0103Fierbe rapid agar-agarul cu sm\u00e2nt\u00e2na: \u00eentr-o cr\u0103ticioar\u0103, amestec\u0103 sm\u00e2nt\u00e2na lichid\u0103, siropul de ar\u021bar \u0219i pudra de agar-agar. Pune pe foc amestec\u00e2nd continuu cu telul p\u00e2n\u0103 d\u0103 \u00een clocot. Not\u0103: agar-agarul se leag\u0103 repede \u0219i poate face compozi\u021bia s\u0103 par\u0103 t\u0103iat\u0103; folose\u0219te un blender vertical pentru a omogeniza crema \u0219i p\u0103streaz-o c\u0103ldu\u021b\u0103. D\u0103 deoparte.Tope\u0219te ciocolata alb\u0103: \u00eentr-un bol, tope\u0219te ciocolata alb\u0103 vegan\u0103 pe baie de aburi (bain-marie) sau la microunde. Las-o deoparte, p\u0103str\u00e2nd-o la cald.Bate sm\u00e2nt\u00e2na f\u0103r\u0103 lactoz\u0103: \u00eentr-un bol, bate sm\u00e2nt\u00e2na rece p\u00e2n\u0103 c\u00e2nd cap\u0103t\u0103 o consisten\u021b\u0103 aerat\u0103, cu v\u00e2rfuri moi. P\u0103streaz-o la temperatura camerei.Amestec\u0103 \u0219i \u00eencorporeaz\u0103: \u00eenc\u0103lze\u0219te u\u0219or piureul de dovleac la microunde (f\u0103r\u0103 s\u0103 fie fierbinte). Adaug\u0103 ciocolata alb\u0103 topit\u0103 c\u0103ldu\u021b\u0103 \u0219i amestecul c\u0103ldu\u021b de sm\u00e2nt\u00e2n\u0103 cu agar-agar, apoi omogenizeaz\u0103 bine. \u00cencorporeaz\u0103 delicat fri\u0219ca b\u0103tut\u0103 p\u00e2n\u0103 ob\u021bii o textur\u0103 fin\u0103 \u0219i catifelat\u0103. P\u0103streaz\u0103 compozi\u021bia \u00eentr-un loc c\u0103ldu\u021b pentru asamblare.Mousse de cafea \u0219i ciocolat\u0103Preg\u0103te\u0219te infuzia de cafea: dizolv\u0103 granulele de cafea \u00een sm\u00e2nt\u00e2na lichid\u0103. D\u0103 amestecul rapid \u00een clocot, apoi ia-l imediat de pe foc.Tope\u0219te ciocolata neagr\u0103: \u00eentr-un bol rezistent la c\u0103ldur\u0103, tope\u0219te ciocolata pe baie de aburi (bain-marie).Bate sm\u00e2nt\u00e2na f\u0103r\u0103 lactoz\u0103: \u00eentr-un bol, bate sm\u00e2nt\u00e2na rece p\u00e2n\u0103 ob\u021bii v\u00e2rfuri moi. P\u0103streaz-o la temperatura camerei.Omogenizeaz\u0103: combin\u0103 amestecul c\u0103ldu\u021b de cafea \u0219i sm\u00e2nt\u00e2n\u0103 cu ciocolata topit\u0103 c\u0103ldu\u021b\u0103. \u00cencorporeaz\u0103 delicat fri\u0219ca b\u0103tut\u0103 p\u00e2n\u0103 ob\u021bii un mousse lejer, cu o textur\u0103 u\u0219or fluid\u0103. P\u0103streaz\u0103-l \u00eentr-un loc c\u0103ldu\u021b p\u00e2n\u0103 la asamblare.Asamblarea tortuluiMonteaz\u0103 un cilindru din folie de acetat pentru pr\u0103jituri cu diametrul de 18 cm \u0219i \u00een\u0103l\u021bimea de 12 cm. Asigur\u0103-te c\u0103 fixezi \u0219i lipe\u0219ti foarte bine capetele cu band\u0103 adeziv\u0103.Decupeaz\u0103 dou\u0103 discuri din blat: unul cu diametrul egal cu cel al cilindrului de acetat (18 cm), iar al doilea pu\u021bin mai mic, astfel \u00eenc\u00e2t s\u0103 r\u0103m\u00e2n\u0103 un spa\u021biu liber \u00eentre marginea blatului \u0219i inelul de acetat.Baza de ciocolat\u0103: a\u0219az\u0103 discul mai mare de blat la baza inelului de acetat, apoi \u00eensiropeaz\u0103-l uniform cu cafea.Stratul de crem\u0103 de dovleac: toarn\u0103 crema de dovleac \u0219i ciocolat\u0103 alb\u0103 peste blat. Niveleaz\u0103 uniform cu o spatul\u0103 dac\u0103 este nevoie.Stratul de mousse de cafea \u0219i ciocolat\u0103: a\u0219az\u0103 al doilea disc de blat \u00een centru, peste crema de dovleac, \u0219i \u00eensiropeaz\u0103-l cu cafea. Toarn\u0103 deasupra mousse-ul de cafea \u0219i ciocolat\u0103. Mousse-ul trebuie s\u0103 fie c\u0103ldu\u021b \u0219i fluid pentru a umple spa\u021biul dintre blat \u0219i marginea foliei de acetat.Las\u0103 tortul asamblat la frigider timp de cel pu\u021bin 3-5 ore (ideal peste noapte), pentru ca toate straturile s\u0103 se stabilizeze perfect.\u00cenainte de servire, pudreaz\u0103 generos suprafa\u021ba cu cacao, apoi \u00eendep\u0103rteaz\u0103 cu grij\u0103 folia de acetat. Decoreaz\u0103 op\u021bional cu ciocolat\u0103 neagr\u0103 ras\u0103 sau semin\u021be crocante de dovleac coapte.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168554","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=168554"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168554\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164268"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}