{"id":181189,"title":"Chec keto cu rubarb\u0103, portocal\u0103 \u0219i cardamom","modified":"2026-10-03T05:42:34+02:00","plain":"Un chec keto cu rubarb\u0103: un miez cu migdale, f\u00e2\u0219ii de rubarb\u0103, portocal\u0103, cardamom \u0219i o not\u0103 de fenicul, f\u0103r\u0103 f\u0103in\u0103 \u0219i f\u0103r\u0103 zah\u0103r ad\u0103ugat.\n\n\n\nUn miez fraged cu migdale, f\u00e2\u0219ii frumoase, rozalii, de rubarb\u0103 \u0219i o adiere de portocal\u0103 \u00eenc\u0103 de la prima felie. Aciditatea rubarbei pune \u00een valoare cardamomul, iar semin\u021bele de fenicul las\u0103 o not\u0103 proasp\u0103t\u0103, anasonat\u0103. F\u0103r\u0103 f\u0103in\u0103 de gr\u00e2u \u0219i f\u0103r\u0103 zah\u0103r ad\u0103ugat, cu eritritol brun, checul se bazeaz\u0103 pe ou\u0103, psyllium \u0219i albu\u0219uri b\u0103tute pentru o textur\u0103 supl\u0103. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de deserturi keto.\n\n\n\nCe este checul keto cu rubarb\u0103?\n\n\n\nCuv\u00e2ntul chec desemneaz\u0103 aici o pr\u0103jitur\u0103 coapt\u0103 \u00eentr-o form\u0103 alungit\u0103, dens\u0103, dar pufoas\u0103, care se taie \u00een felii ca un chec clasic cu unt. Keto \u00eenseamn\u0103 un con\u021binut redus de carbohidra\u021bi: migdalele m\u0103cinate \u00eenlocuiesc f\u0103ina de gr\u00e2u, iar eritritolul brun \u00eendulce\u0219te f\u0103r\u0103 zah\u0103r ad\u0103ugat.\n\n\n\nStructura se bazeaz\u0103 pe ou\u0103, psyllium \u0219i 3 albu\u0219uri b\u0103tute spum\u0103 tare. Psylliumul absoarbe o parte din umiditatea rubarbei \u0219i \u00eempiedic\u0103 sf\u0103r\u00e2marea miezului, iar albu\u0219urile aereaz\u0103 un aluat bogat \u00een migdale. Rubarba, portocala \u0219i cardamomul definesc gustul, iar feniculul prelunge\u0219te aciditatea cu o not\u0103 anasonat\u0103. Pentru 8 por\u021bii, aproximativ 2 g de carbohidra\u021bi ne\u021bi pe felie.\n\n\n\nPentru varietate: Pr\u0103jitur\u0103 cu c\u0103p\u0219uni \u00een stil cheesecake.\n\n\n\nO variant\u0103 cu pu\u021bini carbohidra\u021bi\n\n\n\nPunctul de plecare r\u0103m\u00e2ne un chec cu rubarb\u0103 pufos \u0219i fructat. \u00cen loc de f\u0103in\u0103 de gr\u00e2u \u0219i zah\u0103r, aceast\u0103 variant\u0103 folose\u0219te 225 g de migdale m\u0103cinate, 5 ou\u0103, 2 linguri\u021be de psyllium \u0219i 2 linguri de eritritol brun. Aciditatea pronun\u021bat\u0103 a rubarbei cere arome bine alese: portocala aduce prospe\u021bime, cardamomul o not\u0103 condimentat\u0103 \u0219i floral\u0103, iar feniculul armonizeaz\u0103 ansamblul. Buc\u0103\u021bile de rubarb\u0103 se \u00eenmoaie \u00eentr-un miez bogat, care se taie frumos dup\u0103 r\u0103cire.\n\n\n\nIngredientele principale\n\n\n\nCele 225 g de migdale m\u0103cinate formeaz\u0103 baza cu pu\u021bini carbohidra\u021bi \u0219i dau fr\u0103gezime \u0219i pufo\u0219enie, cu o arom\u0103 delicat\u0103 care pune \u00een valoare condimentele (calcul realizat folosind migdale m\u0103cinate cu 4,1 g de carbohidra\u021bi la 100 g). 125 g de rubarb\u0103 sunt suficiente: f\u00e2\u0219iile mici creeaz\u0103 zone moi, iar cele mai frumoase buc\u0103\u021bi decoreaz\u0103 suprafa\u021ba. Coaja ras\u0103 de la 2 portocale parfumeaz\u0103 miezul f\u0103r\u0103 umiditatea sucului; se folose\u0219te doar partea colorat\u0103. 100 g de unt dau un gust bogat \u0219i pufo\u0219enie \u0219i pot fi \u00eenlocuite cu 100 g de ulei de cocos.\n\n\n\nDe descoperit \u0219i: Panna cotta cu lapte de cocos f\u0103r\u0103 zah\u0103r.\n\n\n\nCele 5 ou\u0103 dau structur\u0103 aluatului, iar 3 albu\u0219uri b\u0103tute \u00eel aereaz\u0103. 2 linguri\u021be de praf de copt pe baz\u0103 de crem\u0103 de tartru asigur\u0103 o cre\u0219tere uniform\u0103, iar 2 linguri\u021be de psyllium re\u021bin umiditatea \u0219i leag\u0103 miezul. Cardamomul, \u00een cantitate de 1,5 linguri\u021be, ofer\u0103 o prospe\u021bime citric\u0103, 1 linguri\u021b\u0103 de semin\u021be de fenicul aduce o not\u0103 discret\u0103 de anason, un praf generos de sare intensific\u0103 gustul fructelor \u0219i al condimentelor, iar eritritolul brun \u00eendulce\u0219te compozi\u021bia.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nTotul \u021bine de echilibrul dintre umiditate \u0219i structur\u0103: rubarba aduce suc, migdalele gr\u0103sime, iar psylliumul coeziune. Distribui\u021bi bine psylliumul \u00een ingredientele uscate, bate\u021bi albu\u0219urile spum\u0103 tare \u0219i \u00eencorpora\u021bi-le delicat cu spatula. Freca\u021bi portocalele cu o perie \u00eenainte de a rade doar partea colorat\u0103 a cojii, pentru a evita gustul amar. Ap\u0103sa\u021bi pe r\u00e2nd buc\u0103\u021bile de rubarb\u0103 de la suprafa\u021b\u0103 p\u00e2n\u0103 c\u00e2nd laturile lor sunt acoperite de aluat, altfel se ard \u00een cele 55 de minute de coacere la 180 \u00b0C.\n\n\n\nDe \u00eencercat \u0219i: Fursecuri cu f\u0103in\u0103 de n\u0103ut f\u0103r\u0103 zah\u0103r.\n\n\n\nVerifica\u021bi coacerea cu o scobitoare, care trebuie s\u0103 ias\u0103 curat\u0103, f\u0103r\u0103 s\u0103 \u00een\u021bepa\u021bi o bucat\u0103 de rubarb\u0103 \u00eenc\u0103 umed\u0103. R\u0103cirea complet\u0103 pe un gr\u0103tar este indispensabil\u0103 pentru felii t\u0103iate frumos. Checul este delicios ca atare, eventual cu o lingur\u0103 de fri\u0219c\u0103 ne\u00eendulcit\u0103 sau de mascarpone. Dup\u0103 ce s-a r\u0103cit bine, se p\u0103streaz\u0103 \u00eentr-o cutie \u00eenchis\u0103 ermetic, de preferin\u021b\u0103 la frigider, \u0219i se poate congela \u00een felii individuale.\n\n\n\nPentru alte idei cu pu\u021bini carbohidra\u021bi, r\u0103sfoi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tChec keto cu rubarb\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t225 g migdale m\u0103cinate (s\u0103race \u00een carbohidra\u021bi (4.1 g la o sut\u0103 de grame))125 g rubarb\u0103 (aproximativ 1 tulpin\u0103 mare)2 de portocale (coaja ras\u0103)100 g de unt ((de la vaci hr\u0103nite cu iarb\u0103), sau 100 g de ulei de cocos)5 ou\u01032 linguri\u021be praf de copt (pe baz\u0103 de crem\u0103 de tartru)2 linguri\u021be fibre de psyllium1.5 linguri\u021b\u0103 cardamom m\u0103cinat1 linguri\u021b\u0103 semin\u021be de feniculun v\u00e2rf generos de cu\u021bit sare2 linguri eritritol brun\t\n\t\n\t\tPre\u00eenc\u0103lzi\u021bi cuptorul la 180 de grade. Tapeta\u021bi o form\u0103 mic\u0103 de chec cu h\u00e2rtie de copt.Topi\u021bi untul sau uleiul de cocos.Cur\u0103\u021ba\u021bi portocalele cu o perie \u0219i rade\u021bi coaja. Ave\u021bi grij\u0103 s\u0103 nu rade\u021bi partea alb\u0103.Desface\u021bi p\u0103st\u0103ile de cardamom \u0219i scoate\u021bi semin\u021bele mici. Pisa\u021bi-le sau m\u0103cina\u021bi-le \u00eempreun\u0103 cu semin\u021bele de fenicul.Sp\u0103la\u021bi rubarba. T\u0103ia\u021bi aproximativ jum\u0103tate \u00een buc\u0103\u021bi. Acestea vor fi a\u0219ezate deasupra, a\u0219a c\u0103 alege\u021bi p\u0103r\u021bile cele mai frumoase. G\u00e2ndi\u021bi-v\u0103 deja la un model, ca s\u0103 \u0219ti\u021bi c\u00e2t de lungi s\u0103 fie buc\u0103\u021bile \u0219i dac\u0103 s\u0103 le t\u0103ia\u021bi \u00een dreptunghiuri mici sau oblic. T\u0103ia\u021bi restul \u00een feliu\u021be mai mici, pe care le ve\u021bi pune apoi \u00een chec.Amesteca\u021bi migdalele m\u0103cinate cu praful de copt, sarea, fibrele de psyllium, eritritolul, cardamomul, semin\u021bele de fenicul \u0219i coaja ras\u0103 de portocal\u0103.Separa\u021bi albu\u0219urile de g\u0103lbenu\u0219uri. Pune\u021bi deoparte 3 albu\u0219uri \u00eentr-un bol f\u0103r\u0103 urme de gr\u0103sime. Pune\u021bi toate g\u0103lbenu\u0219urile \u0219i 2 albu\u0219uri \u00eempreun\u0103 \u00eentr-un bol care nu trebuie neap\u0103rat s\u0103 fie f\u0103r\u0103 urme de gr\u0103sime.Bate\u021bi cele 3 albu\u0219uri spum\u0103 tare. Nu trebuie s\u0103 fie la fel de ferme ca pentru o bezea, dar trebuie s\u0103 fie dense \u0219i aerate. \u00cencepe\u021bi cu albu\u0219urile, deoarece telurile mixerului sunt \u00eenc\u0103 curate \u0219i f\u0103r\u0103 urme de gr\u0103sime.Bate\u021bi g\u0103lbenu\u0219urile cu celelalte albu\u0219uri p\u00e2n\u0103 c\u00e2nd amestecul devine aerat. Acesta \u00ee\u0219i m\u0103re\u0219te \u0219i u\u0219or volumul. Folosi\u021bi acelea\u0219i teluri ale mixerului. Nu inversa\u021bi ordinea, deoarece telurile s-ar unge de la g\u0103lbenu\u0219uri, iar cele 3 albu\u0219uri nu s-ar mai bate bine spum\u0103 tare.Amesteca\u021bi migdalele m\u0103cinate cu amestecul de \"g\u0103lbenu\u0219uri\/albu\u0219uri\" pentru a ob\u021bine un aluat dens.\u00cencorpora\u021bi apoi u\u0219or albu\u0219urile b\u0103tute spum\u0103 \u00een aluat, cu ajutorul unei spatule.Turna\u021bi aproximativ 1\/3 din aluat \u00een form\u0103. Distribui\u021bi feliu\u021bele de rubarb\u0103 deasupra. Ap\u0103sa\u021bi o parte dintre ele pu\u021bin mai ad\u00e2nc \u00een aluat \u0219i l\u0103sa\u021bi restul la suprafa\u021b\u0103. \u00centinde\u021bi restul aluatului deasupra.A\u0219eza\u021bi buc\u0103\u021bile frumoase de rubarb\u0103 deasupra checului. Ap\u0103sa\u021bi-le 1 c\u00e2te 1 pu\u021bin mai ad\u00e2nc \u00een aluat, astfel \u00eenc\u00e2t p\u0103r\u021bile laterale s\u0103 fie complet acoperite. Ave\u021bi grij\u0103 s\u0103 nu ias\u0103 nicio parte \u00een afar\u0103. Aceste p\u0103r\u021bi s-ar arde.Da\u021bi la cuptor timp de 55 de minute. Checul este copt c\u00e2nd un be\u021bi\u0219or de frig\u0103ruie introdus \u00een el iese curat.Scoate\u021bi din cuptor. Ridica\u021bi checul cu ajutorul h\u00e2rtiei de copt pentru a-l scoate din form\u0103 \u0219i a\u0219eza\u021bi-l pe un gr\u0103tar. Desface\u021bi h\u00e2rtia de copt. L\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103 complet.\t\n\t\n\t\tUstensile \u0219i echipamente: cuptor la 180 de grade, form\u0103 mic\u0103 de chec + h\u00e2rtie de copt + be\u021bi\u0219or de frig\u0103ruie, mixer, 2 boluri mari (cel pu\u021bin 1 care s\u0103 nu fie din plastic), boluri mici, r\u0103z\u0103toare, r\u00e2\u0219ni\u021b\u0103 de cafea (electric\u0103) (sau mojar).\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181189","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=181189"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/181189\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178688"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=181189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=181189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=181189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}