{"id":194556,"title":"Crem\u0103 de l\u0103m\u00e2ie cu vanilie","modified":"2026-10-30T20:55:21+01:00","plain":"Un lemon curd clasic cu zah\u0103r pudr\u0103 \u0219i vanilie Bourbon : g\u0103lbenu\u0219uri, suc de l\u0103m\u00e2ie \u0219i unt, combinate pe baie de aburi.\n\n\n\nLa o linguri\u021b\u0103 de lemon curd bine r\u0103cit, sim\u021bi mai \u00eent\u00e2i l\u0103m\u00e2ia, intens\u0103 \u0219i proasp\u0103t\u0103, apoi gustul catifelat al untului \u0219i parfumul vaniliei. Aceast\u0103 crem\u0103 de l\u0103m\u00e2ie se prepar\u0103 f\u0103r\u0103 lapte sau sm\u00e2nt\u00e2n\u0103 : patru g\u0103lbenu\u0219uri, sucul a dou\u0103 l\u0103m\u00e2i, 100 g de unt \u0219i doar 30 g de zah\u0103r pudr\u0103, \u00eengro\u0219ate pe baie de aburi. Ai nevoie de 20 de minute pentru 6 por\u021bii, plus timpul de r\u0103cire. Varianta sa cu pu\u021bini carbohidra\u021bi \u00ee\u0219i g\u0103se\u0219te locul printre sosurile mele pentru dieta ketogenic\u0103.\n\n\n\nCe este lemon curd ?\n\n\n\nLemon curd este o crem\u0103 de l\u0103m\u00e2ie \u00eengro\u0219at\u0103 doar cu ou. Baza clasic\u0103 reune\u0219te ou\u0103 sau g\u0103lbenu\u0219uri, suc de l\u0103m\u00e2ie, zah\u0103r \u0219i unt ; nu se adaug\u0103 nici lapte, nici sm\u00e2nt\u00e2n\u0103, nici alt agent de \u00eengro\u0219are. Seam\u0103n\u0103 pu\u021bin cu o crem\u0103 englezeasc\u0103 de vanilie, dar este mai dens\u0103 \u0219i mult mai acri\u0219oar\u0103.\n\n\n\nAceast\u0103 versiune folose\u0219te doar g\u0103lbenu\u0219urile \u0219i nu este prea dulce, av\u00e2nd 30 g de zah\u0103r pudr\u0103 la dou\u0103 l\u0103m\u00e2i. Vanilia Bourbon, sub form\u0103 de pudr\u0103 sau semin\u021be r\u0103zuite din dou\u0103 p\u0103st\u0103i, domole\u0219te aciditatea f\u0103r\u0103 s\u0103 o ascund\u0103. C\u00e2t este c\u0103ldu\u021b\u0103, crema r\u0103m\u00e2ne fluid\u0103 ; se mai \u00eengroa\u0219\u0103 pe m\u0103sur\u0103 ce se r\u0103ce\u0219te \u0219i se consum\u0103 rece.\n\n\n\n\u00cencearc\u0103 \u0219i : Compot de rubarb\u0103 f\u0103r\u0103 zah\u0103r.\n\n\n\nOriginea cremei lemon curd\n\n\n\nLemon curd provine din tradi\u021bia britanic\u0103 a cremelor de fructe, creme de citrice legate cu ou \u0219i unt. Textura sa aminte\u0219te de o crem\u0103 de ou\u0103 mai dens\u0103, dar consisten\u021ba \u00eei este dat\u0103 de l\u0103m\u00e2ie, g\u0103lbenu\u0219uri \u0219i unt, f\u0103r\u0103 nicio pic\u0103tur\u0103 de lapte.\n\n\n\nSe \u00eentinde ca un gem gros pe cl\u0103tite sau scones, se \u00eenmoaie biscui\u021bi \u00een ea ori se folose\u0219te ca strat \u00eentr-o tart\u0103 sau \u00eentr-un trifle. Propor\u021biile \u0219i metoda difer\u0103 de la o re\u021bet\u0103 la alta : unii \u00eenc\u0103lzesc toate ingredientele \u00eempreun\u0103 \u00eentr-o singur\u0103 cr\u0103ticioar\u0103, mai repede, dar cu un risc mai mare de coagulare a ou\u0103lor.\n\n\n\nIngredientele principale\n\n\n\nCele 4 g\u0103lbenu\u0219uri, la temperatura camerei, \u00eengroa\u0219\u0103 crema \u0219i leag\u0103 sucul de unt ; albu\u0219urile nu se folosesc aici. Sucul celor 2 l\u0103m\u00e2i, tot la temperatura camerei, asigur\u0103 \u00eentreaga aciditate.\n\n\n\n\u00cen aceea\u0219i categorie : Pr\u0103jitur\u0103 cu c\u0103p\u0219uni \u00een stil cheesecake.\n\n\n\nCele 100 g de unt dau textura catifelat\u0103 \u0219i fermitatea la rece. Po\u021bi folosi unt din laptele vacilor hr\u0103nite cu iarb\u0103 sau \u00eel po\u021bi \u00eenlocui cu unt f\u0103r\u0103 lactoz\u0103 ori unt din lapte de capr\u0103. Vanilia, 2 linguri\u021be de pudr\u0103 de vanilie Bourbon sau 2 p\u0103st\u0103i, se infuzeaz\u0103 \u00een unt \u00een timp ce acesta se tope\u0219te.\n\n\n\nCele 30 g de zah\u0103r pudr\u0103 se topesc repede \u00eempreun\u0103 cu untul. Pentru o versiune f\u0103r\u0103 zah\u0103r, le po\u021bi \u00eenlocui cu aceea\u0219i cantitate de eritritol pudr\u0103 : nota sa u\u0219or \u00een\u021bep\u0103toare accentueaz\u0103 l\u0103m\u00e2ia, de unde \u0219i rolul vaniliei, iar aceast\u0103 variant\u0103 con\u021bine 3 g de carbohidra\u021bi ne\u021bi pe por\u021bie. La rece, eritritolul se poate recristaliza u\u0219or.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nTope\u0219te mai \u00eent\u00e2i untul cu zah\u0103rul pudr\u0103 \u0219i vanilia \u00eentr-o cr\u0103ticioar\u0103 : poate face pu\u021bin\u0103 spum\u0103, dar nu trebuie s\u0103 se rumeneasc\u0103. Bate g\u0103lbenu\u0219urile cu sucul de l\u0103m\u00e2ie \u00eentr-un bol a\u0219ezat deasupra unei crati\u021be cu ap\u0103 care fierbe u\u0219or, p\u00e2n\u0103 c\u00e2nd amestecul se \u00eengroa\u0219\u0103. Urm\u0103re\u0219te marginile, unde \u00eencepe s\u0103 se coaguleze : ia atunci imediat bolul de pe aburi, redu focul \u0219i continu\u0103 s\u0103 ba\u021bi cu telul, o crem\u0103 pu\u021bin prea \u00eenchegat\u0103 se poate salva f\u0103r\u0103 probleme.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit : Iaurt scurs.\n\n\n\nVerific\u0103 temperatura cu degetul : at\u00e2t untul, c\u00e2t \u0219i ou\u0103le trebuie s\u0103 fie calde, la aproximativ aceea\u0219i temperatur\u0103, f\u0103r\u0103 s\u0103 frig\u0103 atunci c\u00e2nd introduci un deget. Altfel, crema se taie. Toarn\u0103 apoi untul treptat, b\u0103t\u00e2nd cu telul ; \u00een 5 p\u00e2n\u0103 la 10 minute, crema este gata. \u00cemparte-o \u00een borc\u0103na\u0219e, acoper\u0103 cu folie alimentar\u0103 lipit\u0103 de suprafa\u021ba cremei \u0219i p\u0103streaz-o la frigider, ca pe orice crem\u0103 de ou\u0103.\n\n\n\nVezi \u0219i : Minitart\u0103 cu l\u0103m\u00e2ie \u0219i bezea f\u0103r\u0103 gluten.\n\n\n\nPentru alte idei cu pu\u021bini carbohidra\u021bi, r\u0103sfoie\u0219te toate re\u021betele mele pentru dieta ketogenic\u0103.\n\n\n\n\n\n\tLemon curd cu vanilie\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 g\u0103lbenu\u0219uri (la temperatura camerei)2 l\u0103m\u00e2i100 g unt ((din lapte de la vaci hr\u0103nite cu iarb\u0103), de \u00eenlocuit cu unt f\u0103r\u0103 lactoz\u0103 sau unt din lapte de capr\u0103)30 g zah\u0103r pudr\u0103 ((sau eritritol pudr\u0103 pentru o variant\u0103 f\u0103r\u0103 zah\u0103r))2 linguri\u021be vanilie Bourbon (pudr\u0103, sau 2 p\u0103st\u0103i de vanilie)\t\n\t\n\t\tTope\u0219te untul \u00eempreun\u0103 cu zah\u0103rul pudr\u0103 (sau eritritolul) \u0219i vanilia \u00een cr\u0103ticioar\u0103. Untul poate face pu\u021bin\u0103 spum\u0103 c\u00e2nd se \u00eenc\u0103lze\u0219te, dar nu trebuie deloc s\u0103 se rumeneasc\u0103. Las\u0103-l s\u0103 se r\u0103coreasc\u0103 dac\u0103 este prea fierbinte: c\u00e2nd \u00eel folose\u0219ti, trebuie s\u0103 po\u021bi \u00eenc\u0103 s\u0103 \u021bii un deget \u00een el, chiar dac\u0103 abia supor\u021bi c\u0103ldura.Separ\u0103 albu\u0219urile de g\u0103lbenu\u0219uri \u0219i pune g\u0103lbenu\u0219urile \u00een bolul pe care \u00eel vei a\u0219eza apoi deasupra crati\u021bei pentru baia de aburi. Nu folosi albu\u0219urile.Adaug\u0103 zeama celor dou\u0103 l\u0103m\u00e2i peste g\u0103lbenu\u0219uri. Folose\u0219te ou\u0103 \u0219i l\u0103m\u00e2i la temperatura camerei. Bate-le \u00eempreun\u0103 cu telul p\u00e2n\u0103 ob\u021bii un amestec omogen.A\u0219az\u0103 bolul cu amestecul de ou\u0103 \u0219i l\u0103m\u00e2ie deasupra crati\u021bei cu ap\u0103 care fierbe domol \u0219i continu\u0103 s\u0103 ba\u021bi cu telul p\u00e2n\u0103 c\u00e2nd amestecul devine pu\u021bin mai cremos. G\u0103lbenu\u0219urile se \u00eengroa\u0219\u0103 treptat. Nu le l\u0103sa s\u0103 se coaguleze (acest lucru se va \u00eent\u00e2mpla mai \u00eent\u00e2i pe margini). Dac\u0103 se \u00eent\u00e2mpl\u0103 asta, ia imediat bolul de pe aburi sau ia \u00eentreaga crati\u021b\u0103 de pe sursa de c\u0103ldur\u0103.D\u0103 apoi focul pu\u021bin mai mic \u0219i continu\u0103. Chiar dac\u0103 amestecul s-a coagulat pu\u021bin prea mult, po\u021bi \u00eenc\u0103 s\u0103 salvezi crema amestec\u00e2nd-o bine. Continu\u0103 s\u0103 amesteci. \u0218i \u00een g\u0103lbenu\u0219uri trebuie s\u0103 po\u021bi \u021bine un deget, chiar dac\u0103 abia supor\u021bi c\u0103ldura, f\u0103r\u0103 ca amestecul s\u0103 fie prea fierbinte.Amestecul de g\u0103lbenu\u0219uri \u0219i cel de unt trebuie s\u0103 fie aproximativ la fel de calde. Acest lucru este necesar, altfel crema se va t\u0103ia c\u00e2nd le combini (gr\u0103simea \u0219i apa nu se vor amesteca). A\u0219adar, at\u00e2t ou\u0103le, c\u00e2t \u0219i untul trebuie s\u0103 fie calde, dar nu prea fierbin\u021bi. Toarn\u0103 untul pu\u021bin c\u00e2te pu\u021bin peste g\u0103lbenu\u0219uri, amestec\u00e2nd continuu.Dup\u0103 aproximativ 10 minute (adesea chiar dup\u0103 5), crema ar trebui s\u0103 fie gata. \u00cen acest moment este cremoas\u0103, dar se va mai \u00eengro\u0219a pu\u021bin pe m\u0103sur\u0103 ce se r\u0103ce\u0219te.\t\n\t\n\t\tRe\u021beta de baz\u0103 de lemon curd con\u021bine ou sau g\u0103lbenu\u0219, zeam\u0103 de l\u0103m\u00e2ie, zah\u0103r \u0219i unt. Adesea se adaug\u0103 \u0219i coaj\u0103 de l\u0103m\u00e2ie. Seam\u0103n\u0103 pu\u021bin cu o budinc\u0103 sau cu o crem\u0103 englezeasc\u0103, dar se prepar\u0103 f\u0103r\u0103 lapte \u0219i f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103. Nu se folose\u0219te niciun alt agent de \u00eengro\u0219are \u00een afar\u0103 de ou.\nCrema se consum\u0103 de obicei rece. Se poate \u00eentinde ca un gem gros pe cl\u0103tite, de exemplu, se folose\u0219te \u00een produse de patiserie \u0219i se serve\u0219te cu scones. Po\u021bi \u00eenmuia biscui\u021bi \u00een ea \u0219i o po\u021bi folosi ca unul dintre straturile unui trifle.\nPropor\u021bia ingredientelor poate varia \u00een func\u021bie de re\u021bet\u0103, iar modul de preparare difer\u0103 \u0219i el. Po\u021bi chiar s\u0103 \u00eenc\u0103lze\u0219ti pur \u0219i simplu toate ingredientele deodat\u0103 \u00eentr-o cr\u0103ticioar\u0103. Totu\u0219i, riscul ca amestecul s\u0103 nu se omogenizeze bine sau ca ou\u0103le s\u0103 se coaguleze prea repede este pu\u021bin mai mare.\nPentru o variant\u0103 cu pu\u021bini carbohidra\u021bi, \u00eenlocuiesc zah\u0103rul cu eritritol pudr\u0103. Eritritolul are un gust u\u0219or \u00een\u021bep\u0103tor \u00een partea din fa\u021b\u0103 a gurii, ceea ce accentueaz\u0103 aciditatea l\u0103m\u00e2ii. De aceea, nu folosesc prea mult\u0103 l\u0103m\u00e2ie \u0219i adaug vanilie pentru a da gustului ceva mai mult\u0103 delicate\u021be. Eventual, po\u021bi prepara crema \u0219i cu zah\u0103r din flori de cocos \u00een loc de zah\u0103r pudr\u0103 sau eritritol.\nUstensile: bol a\u0219ezat deasupra unei crati\u021be pentru baia de aburi, cr\u0103ticioar\u0103, recipiente mici, tel.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194556","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=194556"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194556\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/193978"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=194556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=194556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=194556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}