{"id":168983,"title":"Cr\u00e8me br\u00fbl\u00e9e cu pandan, f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103","modified":"2026-08-28T15:41:37+02:00","plain":"Vrei o cr\u00e8me br\u00fbl\u00e9e a c\u0103rei crust\u0103 se sparge impecabil sub lingur\u0103, dezv\u0103luind o crem\u0103 fin\u0103, cu o arom\u0103 verde \u0219i delicat\u0103? Pandanul i se potrive\u0219te de minune.\n\n\n\nSub zah\u0103rul ars, acesta aduce o not\u0103 proasp\u0103t\u0103, subtil vanilat\u0103, care \u00ee\u0219i p\u0103streaz\u0103 fine\u021bea f\u0103r\u0103 a \u00eengreuna desertul. Varianta de fa\u021b\u0103 este f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, p\u0103str\u00e2nd \u00eens\u0103 pe deplin farmecul unei cr\u00e8me br\u00fbl\u00e9e clasice. Po\u021bi descoperi \u0219i alte deserturi f\u0103r\u0103 gluten de pe site.\n\n\n\nUn alt desert cremos \u0219i aromat: flanul cu fistic f\u0103r\u0103 gluten.\n\n\n\nCr\u00e8me br\u00fbl\u00e9e cu pandan f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103 \u2013 ce este mai exact?\n\n\n\nEste o cr\u00e8me br\u00fbl\u00e9e aromatizat\u0103 cu frunze de pandan, preparat\u0103 pe o baz\u0103 de sm\u00e2nt\u00e2n\u0103 vegetal\u0103 \u0219i lapte vegetal. Reg\u0103sim cele dou\u0103 elemente emblematice ale desertului: o crem\u0103 bine legat\u0103, extrem de fin\u0103, \u0219i un strat sub\u021bire de zah\u0103r caramelizat \u00een ultimul moment.\n\n\n\nPandanul func\u021bioneaz\u0103 de minune \u00een compozi\u021biile cremoase. Parfumul s\u0103u delicat, u\u0219or floral \u0219i cu nuan\u021be de nuc\u0103, se tope\u0219te \u00een crem\u0103, complet\u00e2nd perfect aroma de zah\u0103r ars. Acest contrast este cel care confer\u0103 personalitate desertului.\n\n\n\nIngredientele principale\n\n\n\nFrunzele de pandan ofer\u0103 \u00eentreaga arom\u0103. Po\u021bi folosi frunze proaspete sau uscate, ambele av\u00e2nd un profil aromatic excelent.\n\n\n\nDac\u0103 optezi pentru frunze proaspete de pandan, cl\u0103te\u0219te-le \u0219i taie-le m\u0103runt pentru a ajuta uleiurile aromatice s\u0103 se elibereze. \u00cen cazul pudrei sau al frunzelor uscate, t\u0103ierea nu mai este necesar\u0103.\n\n\n\nBaza se realizeaz\u0103 dintr-o sm\u00e2nt\u00e2n\u0103 vegetal\u0103 \u0219i un lapte vegetal. Laptele de ov\u0103z de tip barista func\u021bioneaz\u0103 excelent aici, deoarece aduce rotunjime f\u0103r\u0103 a acoperi parfumul de pandan.\n\n\n\nLaptele de soia \u0219i cel de caju sunt deopotriv\u0103 potrivite. Pentru sm\u00e2nt\u00e2na vegetal\u0103, alege un produs cu aproximativ 30% gr\u0103sime, mult mai bine adaptat pentru deserturi \u0219i patiserie.\n\n\n\nG\u0103lbenu\u0219urile asigur\u0103 \u00eenchegarea cremei, zah\u0103rul este folosit at\u00e2t \u00een compozi\u021bie, c\u00e2t \u0219i pentru crusta caramelizat\u0103, iar vanilia sus\u021bine parfumul de pandan. Pentru crust\u0103, un zah\u0103r alb fin este ideal, dar \u0219i un zah\u0103r brun fin d\u0103 rezultate foarte bune.\n\n\n\nRe\u021beta este conceput\u0103 \u00een grame, \u00een sistem metric, pentru precizie maxim\u0103. Este recomandat s\u0103 respec\u021bi gramajele exacte \u00een loc s\u0103 m\u0103sori din ochi.\n\n\n\nLa capitolul deserturi cremoase f\u0103r\u0103 lactoz\u0103: cheesecake-ul cu dovleac.\n\n\n\nRepere tehnice \u0219i gre\u0219eli de evitat\n\n\n\nReu\u0219ita re\u021betei depinde \u00een principal de infuzare, filtrare \u0219i coacerea la temperatur\u0103 bl\u00e2nd\u0103. Acest desert nu este complicat, \u00eens\u0103 nu tolereaz\u0103 aproxima\u021biile \u00een aceste trei etape.\n\n\n\nInfuzarea corect\u0103 a pandanului\n\n\n\nPune frunzele de pandan \u00eempreun\u0103 cu sm\u00e2nt\u00e2na vegetal\u0103 \u0219i laptele de ov\u0103z \u00eentr-o crati\u021b\u0103, apoi adu amestecul la punctul de fierbere pentru a declan\u0219a infuzia. D\u0103 focul la mic, acoper\u0103 cu un capac \u0219i las\u0103 la infuzat timp de 10 p\u00e2n\u0103 la 15 minute, p\u00e2n\u0103 c\u00e2nd compozi\u021bia \u00eemprumut\u0103 din plin aroma.\n\n\n\nDac\u0103 folose\u0219ti pandan uscat, las\u0103-l mai \u00eent\u00e2i la \u00eenmuiat timp de 5 minute \u00een sm\u00e2nt\u00e2n\u0103 \u0219i lapte \u00eenainte de \u00eenc\u0103lzire. Acest pas ajut\u0103 la extragerea mai uniform\u0103 a aromei.\n\n\n\nMixare, filtrare \u0219i stoarcere\n\n\n\nDup\u0103 infuzare, mixeaz\u0103 compozi\u021bia \u00eentr-un blender sau robot de buc\u0103t\u0103rie pentru a m\u0103run\u021bi bine frunzele. Trece apoi amestecul printr-o sit\u0103 fin\u0103 pentru a separa reziduurile solide \u0219i a ob\u021bine o baz\u0103 m\u0103t\u0103soas\u0103. Nu arunca resturile \u00eenainte de a le presa bine, extr\u0103g\u00e2nd astfel toat\u0103 esen\u021ba aromat\u0103.\n\n\n\nOmogenizare delicat\u0103\n\n\n\nAdaug\u0103 g\u0103lbenu\u0219urile, vanilia \u0219i zah\u0103rul peste amestecul infuzat, apoi amestec\u0103 u\u0219or cu un tel p\u00e2n\u0103 la omogenizare, f\u0103r\u0103 a \u00eencorpora prea mult aer. Pentru o textur\u0103 impecabil\u0103, po\u021bi folosi un blender vertical la vitez\u0103 mic\u0103.\n\n\n\nCoacere la temperatur\u0103 joas\u0103: secretul pentru o textur\u0103 fin\u0103\n\n\n\nToarn\u0103 compozi\u021bia \u00een ramekine, umpl\u00e2ndu-le aproape p\u00e2n\u0103 sus. Coace-le timp de 60 p\u00e2n\u0103 la 65 de minute la o temperatur\u0103 sc\u0103zut\u0103, \u00een jur de 105\u2013110\u00b0C, f\u0103r\u0103 grab\u0103.\n\n\n\nAceast\u0103 temperatur\u0103 bl\u00e2nd\u0103 previne t\u0103ierea sau granularea cremei. Coacerea lent\u0103 \u00eempiedic\u0103 proteinele din compozi\u021bie s\u0103 se coaguleze brusc, men\u021bin\u00e2nd textura catifelat\u0103 specific\u0103 unei cr\u00e8me br\u00fbl\u00e9e clasice. Dac\u0103 folose\u0219ti un vas mare \u00een loc de forme individuale, ajusteaz\u0103 corespunz\u0103tor timpul de coacere.\n\n\n\nFinisare \u0219i servire\n\n\n\nDup\u0103 ce s-au copt, las\u0103 cremele s\u0103 se r\u0103ceasc\u0103 complet \u0219i \u021bine-le la frigider pentru cel pu\u021bin 2 ore. Presar\u0103 zah\u0103rul doar \u00eenainte de servire \u0219i caramelizeaz\u0103-l cu o tor\u021b\u0103 de buc\u0103t\u0103rie. Doar a\u0219a crusta va r\u0103m\u00e2ne crocant\u0103 \u0219i sticloas\u0103.\n\n\n\nP\u0103strare\n\n\n\nAsigur\u0103-te c\u0103 la\u0219i crema la rece cel pu\u021bin 2 ore dup\u0103 coacere. P\u0103streaz\u0103 \u00eentotdeauna caramelizarea pentru ultimul moment, chiar \u00eenainte de mas\u0103, pentru ca stratul superior s\u0103 nu se \u00eenmoaie.\n\n\n\nPentru o not\u0103 fructat\u0103 \u0219i u\u0219oar\u0103: pr\u0103jitura macaron cu mango \u0219i zmeur\u0103.\n\n\n\nDac\u0103 g\u0103te\u0219ti f\u0103r\u0103 gluten zi de zi, g\u0103se\u0219ti \u00eentreaga colec\u021bie adunat\u0103 aici.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 crea\u021biile sale pe Instagram, \u00een newsletterul s\u0103u Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tCr\u00e8me br\u00fbl\u00e9e cu pandan, f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t9 g\u0103lbenu\u0219uri mari de ou150 g zah\u0103r tos5 frunze de pandan proaspete1 p\u0103staie de vanilie500 g sm\u00e2nt\u00e2n\u0103 lichid\u0103 f\u0103r\u0103 lactoz\u0103 \u0219i f\u0103r\u0103 gluten (ex. Flora)500 g lapte de ov\u0103z tip baristazah\u0103r tos suplimentar pentru crusta caramelizat\u0103\t\n\t\n\t\tInfuzarea frunzelor de pandanSpal\u0103 bine frunzele de pandan \u0219i taie-le \u00een buc\u0103\u021bi de aproximativ 1 cm.Adu rapid \u00eentr-un clocot frunzele de pandan \u00eentr-o crati\u021b\u0103, \u00eempreun\u0103 cu sm\u00e2nt\u00e2na lichid\u0103 f\u0103r\u0103 lactoz\u0103 \u0219i laptele de ov\u0103z.Redu focul la minim, acoper\u0103 crati\u021ba cu un capac \u0219i las\u0103 compozi\u021bia s\u0103 fiarb\u0103 foarte \u00eencet \u0219i s\u0103 infuzeze timp de cel pu\u021bin 10 minute.Paseaz\u0103 totul cu un blender vertical sau \u00eentr-un robot de buc\u0103t\u0103rie p\u00e2n\u0103 c\u00e2nd frunzele de pandan sunt m\u0103run\u021bite fin. Trece amestecul printr-o sit\u0103 deas\u0103 pentru a separa resturile de frunze. Preseaz\u0103 bine pulpa de pandan pentru a extrage c\u00e2t mai mult lichid aromat.Preg\u0103tirea \u0219i coacerea cremei de pandan\u00centr-un bol \u00eenc\u0103p\u0103tor, adaug\u0103 g\u0103lbenu\u0219urile de ou, semin\u021bele de vanilie \u0219i zah\u0103rul peste crema c\u0103ldu\u021b\u0103 infuzat\u0103 cu pandan.Omogenizeaz\u0103 bine ingredientele cu un tel. Pentru o textur\u0103 impecabil\u0103 \u0219i m\u0103t\u0103soas\u0103, po\u021bi mixa scurt compozi\u021bia cu un blender vertical.Toarn\u0103 crema \u00een formele ramekin l\u0103s\u00e2nd pu\u021bin spa\u021biu sub margine \u0219i coace \u00een cuptorul pre\u00eenc\u0103lzit la 110\u00b0C timp de 60-65 de minute. Coacerea la temperatur\u0103 bl\u00e2nd\u0103 previne t\u0103ierea sau granularea compozi\u021biei, garant\u00e2nd o textur\u0103 fin\u0103 \u0219i catifelat\u0103. Dac\u0103 folose\u0219ti vase mai ad\u00e2nci sau mai mari, ajusteaz\u0103 timpul de coacere \u00een mod corespunz\u0103tor.Las\u0103 formele s\u0103 se r\u0103ceasc\u0103 la temperatura camerei, apoi d\u0103-le la frigider pentru cel pu\u021bin dou\u0103 ore. Presar\u0103 un strat fin \u0219i uniform de zah\u0103r deasupra chiar \u00eenainte de servire \u0219i caramelizeaz\u0103-l cu un arz\u0103tor de buc\u0103t\u0103rie p\u00e2n\u0103 devine auriu \u0219i crocant.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168983","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=168983"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168983\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164735"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}