{"id":168574,"title":"Framboisier f\u0103r\u0103 gluten","modified":"2026-08-28T15:36:07+02:00","plain":"\u00ce\u021bi dore\u0219ti un tort parfumat cu vanilie, decorat de jur \u00eemprejur cu zmeur\u0103 proasp\u0103t\u0103 \u0219i cu o inser\u021bie intens\u0103 de fructe la mijloc? Framboisier-ul are acel aspect elegant de pr\u0103jitur\u0103 fran\u021buzeasc\u0103 de vitrin\u0103, dar se asambleaz\u0103 surprinz\u0103tor de u\u0219or, pas cu pas. \u00cen aceast\u0103 variant\u0103 f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, desertul p\u0103streaz\u0103 intact contrastul vibrant dintre aciditatea zmeurei \u0219i fine\u021bea cremei. Re\u021beta este calculat\u0103 la gramaj pentru o precizie optim\u0103 \u00een buc\u0103t\u0103rie. Vei g\u0103si \u0219i alte torturi \u0219i entremet-uri f\u0103r\u0103 gluten \u00een aceea\u0219i categorie.\n\n\n\nUn alt entremet spectaculos \u00een straturi, cu arom\u0103 de cafea \u0219i ciocolat\u0103: op\u00e9ra vegan \u00een 7 straturi.\n\n\n\nCe este, mai exact, un Framboisier?\n\n\n\nNumele provine din limba francez\u0103, de la \u201eframboise\u201d (zmeur\u0103), iar \u00een cofet\u0103riile fran\u021buze\u0219ti \u00eel recuno\u0219ti dintr-o privire: un entremet montat \u00een inel, cu zmeur\u0103 proasp\u0103t\u0103 aliniat\u0103 impecabil pe margine, un blat pufos \u0219i o crem\u0103 bogat\u0103 de vanilie. \u00cen varianta clasic\u0103, zmeura proasp\u0103t\u0103 d\u0103 tonul cu prospe\u021bimea sa dulce-acri\u0219oar\u0103, \u00een timp ce crema mousseline de vanilie aduce o textur\u0103 catifelat\u0103 \u0219i o \u021binut\u0103 perfect\u0103 la feliere.\n\n\n\n\u00cen aceast\u0103 versiune f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, echilibrul gustului depinde \u00een mod esen\u021bial de calitatea ingredientelor. De altfel, re\u021beta face parte din selec\u021bia mea de cinci deserturi f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103. Rezultatul final este influen\u021bat direct de calitatea untului vegetal \u0219i a laptelui vegetal alese pentru crema mousseline.\n\n\n\nIngredientele principale\n\n\n\nTortul se compune din patru elemente de baz\u0103: un blat g\u00e9noise (pandi\u0219pan), un disc de inser\u021bie de zmeur\u0103 (un compot fin gelifiat cu pectin\u0103), zmeur\u0103 proasp\u0103t\u0103 \u0219i o crem\u0103 mousseline fin\u0103 de vanilie. Preg\u0103tirea acestor elemente \u00een avans simplific\u0103 enorm asamblarea, asigur\u00e2nd un montaj curat \u0219i f\u0103r\u0103 stres.\n\n\n\n\u00cen privin\u021ba laptelui, re\u021beta mizeaz\u0103 pe un lapte de ov\u0103z \u201ebarista\u201d f\u0103r\u0103 gluten. Fiind mai bogat \u00een gr\u0103simi, este mult mai stabil la tratamentul termic \u0219i ofer\u0103 o textur\u0103 cremoas\u0103 deserturilor. Pentru gr\u0103simea vegetal\u0103, recomand untul vegan Miyoko\u2019s sau Naturli, ambele comport\u00e2ndu-se excelent at\u00e2t topite \u00een blat, c\u00e2t \u0219i spumate \u00een crema mousseline.\n\n\n\nT\u0103r\u00e2\u021bele de psyllium se hidrateaz\u0103 \u00een laptele de ov\u0103z \u0219i confer\u0103 blatului f\u0103r\u0103 gluten elasticitate \u0219i o textur\u0103 flexibil\u0103, prevenind sf\u0103r\u00e2marea. Pentru arom\u0103, p\u0103staia de vanilie de calitate r\u0103m\u00e2ne cea mai bun\u0103 op\u021biune, oferind o rotunjime \u0219i o profunzime aparte cremei de patiserie.\n\n\n\nPentru inser\u021bie, un piure de zmeur\u0103 100% natural ofer\u0103 o baz\u0103 uniform\u0103 \u0219i o culoare intens\u0103 discului gelifiat, p\u0103str\u00e2nd fructele proasp\u0103t\u0103 \u00eentregi pentru montajul lateral \u0219i decor.\n\n\n\nAceea\u0219i baz\u0103 fin\u0103 de crem\u0103, coapt\u0103 \u00een aluat fraged: flan f\u0103r\u0103 gluten cu citrice.\n\n\n\nRepere tehnice \u0219i secrete pentru o reu\u0219it\u0103 garantat\u0103\n\n\n\nSecretul unui Framboisier des\u0103v\u00e2r\u0219it st\u0103 \u00een aten\u021bia la detalii: o inser\u021bie de fructe omogen\u0103 \u0219i f\u0103r\u0103 cocoloa\u0219e, un blat sub\u021bire \u0219i bine \u00eensiropat, o crem\u0103 mousseline lucrat\u0103 la temperatura optim\u0103 \u0219i un montaj precis \u00een inelul de patiserie.\n\n\n\nDiscul de zmeur\u0103: pectin\u0103, g\u0103tire \u0219i congelare\n\n\n\n\u00cenc\u0103lze\u0219te u\u0219or piureul de zmeur\u0103 \u00eentr-o cr\u0103ticioar\u0103. Amestec\u0103 bine pectina cu zah\u0103rul \u00eenainte de a le ad\u0103uga \u00een lichid; acest pas simplu previne formarea cocoloa\u0219elor. \u00cencorporeaz\u0103 amestecul \u00een piure la foc mic, amestec\u00e2nd continuu cu un tel p\u00e2n\u0103 la dizolvarea complet\u0103.\n\n\n\nM\u0103re\u0219te focul p\u00e2n\u0103 la punctul de fierbere, apoi las\u0103 s\u0103 fiarb\u0103 la foc domol timp de 7-10 minute, p\u00e2n\u0103 c\u00e2nd compozi\u021bia cap\u0103t\u0103 o consisten\u021b\u0103 dens\u0103 de jeleu. Toarn\u0103 amestecul fierbinte direct \u00eentr-un inel cu diametrul de 16 cm \u0219i d\u0103-l la congelator p\u00e2n\u0103 se \u00eent\u0103re\u0219te complet. P\u0103streaz\u0103 deoparte o cantitate mic\u0103 de compozi\u021bie pentru finisajul final.\n\n\n\nBlatul g\u00e9noise: hidratare, grosime \u0219i coacere\n\n\n\nPrepar\u0103 mai \u00eent\u00e2i un \u201elapte b\u0103tut\u201d vegetal: amestec\u0103 laptele de ov\u0103z cu o\u021betul \u0219i las\u0103-l s\u0103 se \u00eengroa\u0219e 5 minute. Separat, cerne \u0219i combin\u0103 ingredientele uscate \u00eentr-un bol \u00eenc\u0103p\u0103tor, apoi toarn\u0103 laptele b\u0103tut vegetal \u0219i untul topit. Omogenizeaz\u0103 compozi\u021bia cu un tel sau cu un mixer p\u00e2n\u0103 ob\u021bii un aluat fin, m\u0103t\u0103sos \u0219i f\u0103r\u0103 urme de f\u0103in\u0103.\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 170 \u00b0C. \u00centinde aluatul \u00eentr-o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt, \u00eentr-un strat uniform de circa 1 cm grosime. Coace timp de 20-25 de minute. Las\u0103 blatul s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a-l decupa. Se poate preg\u0103ti f\u0103r\u0103 probleme cu o zi \u00eenainte \u0219i p\u0103stra la frigider, bine acoperit.\n\n\n\nSiropul de vanilie: simplu \u0219i aromat\n\n\n\nPune ingredientele pentru sirop \u00eentr-o cr\u0103ticioar\u0103 \u0219i adu-le la fierbere p\u00e2n\u0103 c\u00e2nd zah\u0103rul este complet topit. Las\u0103 siropul s\u0103 se r\u0103ceasc\u0103 la temperatura camerei \u00eenainte de a \u00eensiropa blaturile la asamblare.\n\n\n\nCrema mousseline de vanilie: temperatur\u0103 \u0219i textur\u0103\n\n\n\nPentru crema de patiserie, amestec\u0103 o treime din laptele de ov\u0103z c\u0103ldu\u021b cu g\u0103lbenu\u0219urile, zah\u0103rul, semin\u021bele de vanilie \u0219i amidonul de porumb, amestec\u00e2nd energic pentru a dizolva complet amidonul. Toarn\u0103 compozi\u021bia peste restul de lapte c\u0103ldu\u021b \u0219i g\u0103te\u0219te la foc mediu, amestec\u00e2nd ne\u00eentrerupt cu telul p\u00e2n\u0103 c\u00e2nd crema se \u00eengroa\u0219\u0103 vizibil \u0219i d\u0103 \u00een c\u00e2teva clocote.\n\n\n\nTransfer\u0103 crema \u00eentr-un bol curat, acoper\u0103 direct la suprafa\u021b\u0103 cu folie alimentar\u0103 \u0219i las-o s\u0103 se r\u0103ceasc\u0103 la temperatura camerei (18-20 \u00b0C). Odat\u0103 r\u0103cit\u0103, spumeaz\u0103 crema cu mixerul, apoi adaug\u0103 untul moale la aceea\u0219i temperatur\u0103, \u00een trei tran\u0219e, mix\u00e2nd continuu p\u00e2n\u0103 devine aerat\u0103, ferm\u0103 \u0219i catifelat\u0103.\n\n\n\nImportant: dac\u0103 crema este \u00eenc\u0103 cald\u0103 c\u00e2nd adaugi untul, mousseline-ul se va t\u0103ia. Folose\u0219te crema imediat dup\u0103 spumare sau p\u0103streaz-o \u00eentr-un loc r\u0103coros, ferit de frigider, p\u00e2n\u0103 la asamblare.\n\n\n\nAsamblarea: inel, folie de acetat \u0219i finisaj\n\n\n\nDecupeaz\u0103 dou\u0103 discuri de blat cu ajutorul unui inel de 16 cm. Pe un platou de servire, a\u0219az\u0103 un inel de patiserie de 18 cm x 4,5 cm c\u0103ptu\u0219it pe interior cu o band\u0103 de folie de acetat.\n\n\n\nA\u0219az\u0103 primul disc de blat \u00een centru \u0219i \u00eensiropeaz\u0103-l generos. Aranjeaz\u0103 zmeura proasp\u0103t\u0103 de jur \u00eemprejur, lipit\u0103 str\u00e2ns de folia de acetat, cu baza fructului \u00een jos. Cu ajutorul unui po\u0219, toarn\u0103 crema mousseline \u00eentre boabele de zmeur\u0103 \u0219i pe margini, pres\u00e2nd u\u0219or pentru a elimina eventualele goluri de aer.\n\n\n\n\u00centinde un strat de crem\u0103 peste blat, presar\u0103 buc\u0103\u021bi de zmeur\u0103 proasp\u0103t\u0103, apoi a\u0219az\u0103 discul congelat de jeleu. Acoper\u0103 cu al doilea disc de blat \u00eensiropat \u0219i niveleaz\u0103 ultimul strat de crem\u0103 mousseline p\u00e2n\u0103 la marginea de sus a inelului. D\u0103 tortul la frigider pentru minimum o or\u0103 pentru a se stabiliza.\n\n\n\nDup\u0103 fixare, scoate inelul de inox, dar p\u0103streaz\u0103 folia de acetat. Decoreaz\u0103 suprafa\u021ba cu zmeur\u0103 proasp\u0103t\u0103 t\u0103iat\u0103 \u0219i aranjat\u0103 \u00een cerc, adaug\u0103 \u00een centru c\u00e2teva zmeure \u00eentregi glazurate cu jeleu \u0219i presar\u0103 fulgi de migdale rumeni\u021bi. P\u0103streaz\u0103 la rece \u0219i \u00eendep\u0103rteaz\u0103 folia de acetat doar \u00een momentul servirii.\n\n\n\nP\u0103strare\n\n\n\nBlatul se poate coace cu 24 de ore \u00eenainte \u0219i p\u0103stra la rece. Crema mousseline se lucreaz\u0103 la temperatura camerei \u0219i se asambleaz\u0103 direct. Odat\u0103 asamblat \u0219i decorat, tortul se p\u0103streaz\u0103 la frigider timp de 2-3 zile, r\u0103m\u00e2n\u00e2nd proasp\u0103t \u0219i impecabil ca textur\u0103.\n\n\n\nPentru o not\u0103 crocant\u0103 pe margini, \u00eencearc\u0103 aceste migdale caramelizate din 3 ingrediente.\n\n\n\nDescoper\u0103 \u00eentreaga colec\u021bie de re\u021bete f\u0103r\u0103 gluten create pentru deserturi delicioase.\n\n\n\nRe\u021bet\u0103 dezvoltat\u0103 de chef Rommel Reyes. Descoper\u0103 crea\u021biile sale pe Instagram, \u00een buletinul s\u0103u informativ pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tFramboisier f\u0103r\u0103 gluten\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g de piure de zmeur\u01033 g de pectin\u0103 de fructe40 g de zah\u0103r500 g de lapte de ov\u0103z barista (f\u0103r\u0103 gluten)3 g de t\u0103r\u00e2\u021be de psyllium80 g de unt vegan, topit (de preferin\u021b\u0103 Miyoko's)2 prafuri de sare300 g de mix de f\u0103in\u0103 f\u0103r\u0103 gluten8 g de praf de copt4 g de bicarbonat de sodiu150 g de zah\u0103r100 ml de ap\u010330 g de zah\u0103r1\/2 p\u0103staie de vanilie sau 1 lingur\u0103 de extract de vanilie500 g de lapte de ov\u0103z barista (f\u0103r\u0103 gluten)100 g de g\u0103lbenu\u0219uri150 g de zah\u0103r60 g de amidon de porumb1 p\u0103staie de vanilie sau 1\/2 linguri\u021b\u0103 de pudr\u0103 de vanilie sau 1 lingur\u0103 de extract de vanilie200 g de unt vegan moale (de preferin\u021b\u0103 Miyoko's)\t\n\t\n\t\tDisc de jeleu de zmeur\u0103\u00cenc\u0103lze\u0219te piureul de zmeur\u0103 \u00eentr-o crati\u021b\u0103.Amestec\u0103 bine pectina de fructe cu zah\u0103rul, apoi adaug\u0103-le \u00een piureul c\u0103ldu\u021b.Amestec\u0103 continuu la foc mic p\u00e2n\u0103 c\u00e2nd zah\u0103rul este complet dizolvat.M\u0103re\u0219te focul \u0219i adu jeleul de zmeur\u0103 la punctul de fierbere.Las\u0103 s\u0103 fiarb\u0103 la foc mic timp de 7-10 minute, p\u00e2n\u0103 c\u00e2nd compozi\u021bia \u00eencepe s\u0103 se \u00eengroa\u0219e.Ia crati\u021ba de pe foc.Toarn\u0103 jeleul c\u0103ldu\u021b de zmeur\u0103 direct \u00eentr-un inel de tort cu diametrul de 16 cm, apoi d\u0103-l la congelator.P\u0103streaz\u0103 o cantitate mic\u0103 de jeleu pentru decorarea final\u0103 a tortului.Blat de pandi\u0219panPreg\u0103te\u0219te laptele b\u0103tut vegan: amestec\u0103 laptele de ov\u0103z cu o\u021betul \u0219i las\u0103-l s\u0103 se \u00eengroa\u0219e timp de 5 minute.Amestec\u0103 toate ingredientele uscate \u00eentr-un bol \u00eenc\u0103p\u0103tor.Adaug\u0103 laptele b\u0103tut vegan \u0219i untul vegan topit peste ingredientele uscate, apoi omogenizeaz\u0103 compozi\u021bia cu un tel sau cu mixerul p\u00e2n\u0103 ob\u021bii un aluat neted.Pre\u00eenc\u0103lze\u0219te cuptorul la 170\u00b0C.Tapeteaz\u0103 o tav\u0103 cu h\u00e2rtie de copt \u0219i \u00eentinde aluatul \u00eentr-un strat uniform, de aproximativ 1 cm grosime.Coace blatul timp de 20-25 de minute.Las\u0103 blatul s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a-l t\u0103ia.Dac\u0103 nu \u00eel folose\u0219ti imediat, p\u0103streaz\u0103-l la frigider, bine acoperit.Sirop de vaniliePune toate ingredientele \u00eentr-o crati\u021b\u0103 \u0219i adu-le la punctul de fierbere.Toarn\u0103 siropul \u00eentr-un recipient curat \u0219i las\u0103-l deoparte la r\u0103cit.Crem\u0103 mousseline cu vanilieAmestec\u0103 \u00eentr-un bol o treime din cantitatea de lapte de ov\u0103z c\u0103ldu\u021b (nu fierbinte), g\u0103lbenu\u0219urile, zah\u0103rul, vanilia \u0219i amidonul de porumb.Amestec\u0103 energic p\u00e2n\u0103 c\u00e2nd amidonul este complet dizolvat \u0219i nu mai exist\u0103 cocoloa\u0219e.Toarn\u0103 compozi\u021bia peste restul de lapte c\u0103ldu\u021b \u0219i g\u0103te\u0219te crema la foc mediu, amestec\u00e2nd continuu cu telul p\u00e2n\u0103 c\u00e2nd se \u00eengroa\u0219\u0103.Ia crati\u021ba de pe foc.Transfer\u0103 crema de patiserie \u00eentr-un bol \u0219i acoper-o cu folie alimentar\u0103 direct pe suprafa\u021b\u0103 (la contact).Las\u0103 crema s\u0103 se r\u0103ceasc\u0103 la temperatura camerei, \u00een jur de 18-20\u00b0C.Mixeaz\u0103 crema de patiserie r\u0103cit\u0103, apoi \u00eencorporeaz\u0103 untul vegan moale \u00een trei tran\u0219e.Continu\u0103 s\u0103 ba\u021bi compozi\u021bia la mixer p\u00e2n\u0103 c\u00e2nd ob\u021bii o crem\u0103 mousseline aerat\u0103, fin\u0103 \u0219i m\u0103t\u0103soas\u0103.Aten\u021bie: crema mousseline se va t\u0103ia dac\u0103 crema de patiserie este \u00eenc\u0103 cald\u0103.Folose\u0219te crema imediat sau p\u0103streaz-o acoperit\u0103 \u00eentr-un loc r\u0103coros (nu la frigider).Asamblarea tortuluiDecupeaz\u0103 dou\u0103 discuri de blat folosind un inel de patiserie cu diametrul de 16 cm.Taie o band\u0103 de folie de acetat la dimensiunea inelului de montaj.A\u0219az\u0103 pe un platou un inel de tort cu diametrul de 18 cm \u0219i \u00een\u0103l\u021bimea de 4,5 cm, tapet\u00e2ndu-i pere\u021bii interiori cu folia de acetat.A\u0219az\u0103 un prim disc de blat \u00een centrul inelului, \u00eensiropeaz\u0103-l generos, apoi aranjeaz\u0103 jum\u0103t\u0103\u021bi de zmeur\u0103 de jur \u00eemprejur, lipite str\u00e2ns de folia de acetat.Acoper\u0103 zmeura cu crem\u0103 mousseline, av\u00e2nd grij\u0103 s\u0103 o presezi bine \u00eentre fructe pentru a umple toate spa\u021biile de pe margine.\u00centinde un strat de crem\u0103 mousseline de circa 1 cm grosime peste blat, apoi presar\u0103 buc\u0103\u021bi de zmeur\u0103 deasupra.A\u0219az\u0103 cel de-al doilea disc de blat \u0219i \u00eensiropeaz\u0103-l cu sirop de vanilie.Adaug\u0103 ultimul strat de crem\u0103 mousseline, umpl\u00e2nd inelul p\u00e2n\u0103 la marginea superioar\u0103.Niveleaz\u0103 perfect suprafa\u021ba cu o spatul\u0103 \u0219i d\u0103 tortul la frigider pentru cel pu\u021bin o or\u0103.Scoate inelul metalic de tort, l\u0103s\u00e2nd pe pozi\u021bie folia de acetat.A\u0219az\u0103 discul congelat de jeleu de zmeur\u0103 \u00een centrul tortului.Decoreaz\u0103 marginea tortului a\u0219ez\u00e2nd jum\u0103t\u0103\u021bi de zmeur\u0103 suprapuse \u00een cerc, \u00eentre discul de jeleu \u0219i marginea exterioar\u0103.A\u0219az\u0103 trei boabe \u00eentregi de zmeur\u0103 \u00een mijloc, adaug\u0103 c\u00e2teva pic\u0103turi de jeleu lucios de decor sau jeleu de zmeur\u0103 \u0219i presar\u0103 fulgi de migdale rumeni\u021bi.P\u0103streaz\u0103 tortul la frigider p\u00e2n\u0103 la servire.\u00cendep\u0103rteaz\u0103 folia de acetat chiar \u00eenainte de feliere \u0219i servire.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168574","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=168574"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168574\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/163878"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}