{"id":195882,"title":"Mousse de castane cu mascarpone, par\u0103 \u0219i scor\u021bi\u0219oar\u0103","modified":"2026-10-30T21:41:45+01:00","plain":"Castane fierte, pasate cu mascarpone \u0219i miere, servite \u00een pahare, cu par\u0103 rumenit\u0103 la tigaie cu scor\u021bi\u0219oar\u0103 deasupra.\n\n\n\nAceast\u0103 spum\u0103 de castane este un desert cu crem\u0103 de castane de cas\u0103, dens\u0103 \u0219i catifelat\u0103, \u00eencununat\u0103 cu buc\u0103\u021bi de par\u0103 rumenite \u00een unt cu scor\u021bi\u0219oar\u0103. Baza se prepar\u0103 din castane fierte \u0219i apoi pasate, mascarpone \u0219i miere, f\u0103r\u0103 crem\u0103 de castane din comer\u021b. Pentru dou\u0103 pahare, socote\u0219te o jum\u0103tate de or\u0103 pentru fierberea castanelor \u0219i aproximativ zece minute pentru par\u0103, plus timpul de uscare \u0219i r\u0103cire.\n\n\n\nCe este spuma de castane ?\n\n\n\nAici folosim castane comestibile, care nu trebuie confundate cu cele de castan s\u0103lbatic, toxice. Castanele fierte \u00een ap\u0103 se paseaz\u0103 fin, apoi se amestec\u0103 cu mascarpone, miere \u0219i un sfert din para rumenit\u0103 la tigaie : crema ob\u021binut\u0103 este dens\u0103, fin\u0103 \u0219i \u00ee\u0219i p\u0103streaz\u0103 forma \u00een lingur\u0103.\n\n\n\nEste mai degrab\u0103 cremoas\u0103 dec\u00e2t aerat\u0103, f\u0103r\u0103 albu\u0219uri b\u0103tute spum\u0103 sau fri\u0219c\u0103. Pu\u021bin espresso sau pu\u021bin\u0103 ap\u0103 \u00een care au fiert castanele \u00eei sub\u021biaz\u0103 consisten\u021ba, iar restul perei se a\u0219az\u0103 deasupra la servire.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit : Spum\u0103 de zmeur\u0103 \u0219i rubarb\u0103.\n\n\n\nOriginea acestei variante\n\n\n\nCastanele \u00ee\u0219i au locul \u00een deserturile de toamn\u0103 : miezul lor dulceag, f\u0103inos \u0219i cu u\u0219oare note lemnoase se preteaz\u0103 la piureuri, deserturi fine \u0219i creme. Aceast\u0103 spum\u0103 porne\u0219te de la castane fierte \u0219i apoi pasate, o baz\u0103 mai pu\u021bin dulce dec\u00e2t crema de castane din comer\u021b, \u00eendulcit\u0103 cu o cantitate moderat\u0103 de miere.\n\n\n\nCaracterul ei aparte vine de la mascarpone, de la para folosit\u0103 at\u00e2t \u00een baz\u0103, c\u00e2t \u0219i deasupra, de la stropul de espresso \u0219i de la scor\u021bi\u0219oar\u0103. Servit\u0103 \u00een pahare, se potrive\u0219te at\u00e2t la o mas\u0103 de toamn\u0103, c\u00e2t \u0219i la una de s\u0103rb\u0103toare.\n\n\n\nIngredientele principale\n\n\n\nAi nevoie de 75 g de castane, c\u00e2nt\u0103rite crude \u0219i cur\u0103\u021bate, adic\u0103 aproximativ dou\u0103sprezece, \u00een func\u021bie de m\u0103rime, \u0219i de 75 g de mascarpone pentru o consisten\u021b\u0103 bogat\u0103 \u0219i cremoas\u0103. O par\u0103 mare, sau dou\u0103 mici, coapt\u0103, dar \u00eenc\u0103 ferm\u0103, parfumeaz\u0103 baza \u0219i devine garnitura rumenit\u0103 de deasupra.\n\n\n\nPe aceea\u0219i tem\u0103 : Varz\u0103 kale la tigaie cu castane.\n\n\n\nCele 2 linguri\u021be de miere \u00eendulcesc crema \u0219i ajut\u0103 la legarea ei ; le po\u021bi \u00eenlocui cu un \u00eendulcitor lichid cu gust de miere dac\u0103 vrei mai pu\u021bine zaharuri ad\u0103ugate. Cu acest \u00eendulcitor, o por\u021bie are aproximativ 283 kcal. O linguri\u021b\u0103 de scor\u021bi\u0219oar\u0103, dou\u0103 prafuri generoase de sare \u0219i pu\u021bin unt sau ulei sunt pentru par\u0103.\n\n\n\nPentru a sub\u021bia crema, preg\u0103te\u0219te 1 p\u00e2n\u0103 la 2 linguri de espresso sau de ap\u0103 \u00een care au fiert castanele. Op\u021bional, o jum\u0103tate de lingur\u0103 p\u00e2n\u0103 la o lingur\u0103 de amaretto aduce o not\u0103 de migdale, reduc\u00e2nd corespunz\u0103tor cantitatea de espresso.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nCur\u0103\u021b\u0103 castanele crude t\u0103indu-le v\u00e2rful \u0219i tr\u0103g\u00e2nd coaja \u00een jos, \u00eendep\u0103rteaz\u0103 \u0219i pieli\u021ba sub\u021bire din interior, apoi acoper\u0103-le cu ap\u0103 c\u00e2t s\u0103 le cuprind\u0103 \u0219i fierbe-le cel pu\u021bin o jum\u0103tate de or\u0103. Dac\u0103 este nevoie, mai las\u0103-le la \u00eenmuiat aproape o or\u0103, apoi las\u0103-le s\u0103 se usuce aproximativ un sfert de or\u0103. \u00centre timp, c\u0103le\u0219te para cur\u0103\u021bat\u0103 \u0219i t\u0103iat\u0103 \u00een buc\u0103\u021bi timp de 5 minute \u00een pu\u021bin unt sau ulei, adaug\u0103 un praf generos de sare \u0219i scor\u021bi\u0219oara, mai rumene\u0219te-o 2 minute \u0219i las-o s\u0103 se r\u0103ceasc\u0103.\n\n\n\nPentru varietate : Dovleac pl\u0103cintar umplut cu br\u00e2nz\u0103 de capr\u0103.\n\n\n\nPaseaz\u0103 mai \u00eent\u00e2i castanele singure, apoi adaug\u0103 mascarpone, mierea \u0219i un sfert din par\u0103, p\u00e2n\u0103 ob\u021bii o past\u0103 dens\u0103. Sub\u021biaz\u0103 cu o lingur\u0103 de espresso, de ap\u0103 \u00een care au fiert castanele sau de amaretto, amestec\u0103 manual \u0219i ajusteaz\u0103 consisten\u021ba. \u00cemparte spuma \u00een pahare mici \u0219i frumoase, p\u0103streaz-o acoperit\u0103 la frigider dac\u0103 o preg\u0103te\u0219ti din timp \u0219i a\u0219az\u0103 deasupra restul perei, rece sau \u00eenc\u0103lzit\u0103 pu\u021bin. Pentru un alt desert cu castane, \u00eencearc\u0103 rulada buturug\u0103 f\u0103r\u0103 gluten, cu ciocolat\u0103 \u0219i castane.\n\n\n\n\n\n\tSpum\u0103 de castane cu mascarpone, par\u0103 \u0219i scor\u021bi\u0219oar\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t75 g castane (c\u00e2nt\u0103rite dup\u0103 cur\u0103\u021bare)75 g mascarpone1 par\u0103 (mare, sau 2 mici)2 linguri\u021be miere ((sau \u00eendulcitor lichid cu gust de miere))1 linguri\u021b\u0103 scor\u021bi\u0219oar\u0103 m\u0103cinat\u01032 prize sare (generoase)pu\u021bin unt sau ulei1 p\u00e2n\u0103 la 2 linguri espresso (sau ap\u0103 \u00een care au fiert castanele)Op\u021bional0.5 p\u00e2n\u0103 la 1 lingur\u0103 amaretto (\u0219i mai pu\u021bin espresso)\t\n\t\n\t\tCur\u0103\u021b\u0103 castanele crude. C\u00e2nt\u0103re\u0219te-le crude \u0219i cur\u0103\u021bate. Vei avea nevoie de aproximativ 12. Taie v\u00e2rful fiec\u0103rei castane \u0219i trage coaja \u00een jos.Acoper\u0103-le cu ap\u0103 doar c\u00e2t s\u0103 le cuprind\u0103 \u0219i fierbe-le cel pu\u021bin o jum\u0103tate de or\u0103. Dac\u0103 dore\u0219ti, mai las\u0103-le la \u00eenmuiat aproape o or\u0103. Las\u0103 apoi aburul s\u0103 se elimine \u0219i castanele s\u0103 se usuce aproape un sfert de or\u0103.Cur\u0103\u021b\u0103 para de coaj\u0103, \u00eendep\u0103rteaz\u0103 cotorul \u0219i taie-o \u00een buc\u0103\u021bi. C\u0103le\u0219te buc\u0103\u021bile 5 minute \u00een pu\u021bin unt sau ulei. Adaug\u0103 o priz\u0103 generoas\u0103 de sare \u0219i scor\u021bi\u0219oara. Mai c\u0103le\u0219te-le apoi 2 minute, p\u00e2n\u0103 se rumenesc pe toate p\u0103r\u021bile. Las\u0103-le s\u0103 se r\u0103ceasc\u0103.M\u0103run\u021be\u0219te fin castanele \u00een robotul de buc\u0103t\u0103rie. Adaug\u0103 mascarpone \u0219i mierea (sau \u00eendulcitorul cu gust de miere). Adaug\u0103 un sfert din par\u0103. Mixeaz\u0103 p\u00e2n\u0103 ob\u021bii o past\u0103 groas\u0103.Sub\u021biaz\u0103 cu espresso, pu\u021bin\u0103 ap\u0103 \u00een care au fiert castanele sau pu\u021bin amaretto. Adaug\u0103 mai \u00eent\u00e2i o lingur\u0103, amestec\u0103 manual \u0219i verific\u0103 textura. Mai adaug\u0103 apoi dac\u0103 este nevoie.Dac\u0103 dore\u0219ti, p\u0103streaz\u0103 spuma \u0219i para p\u00e2n\u0103 \u00een momentul servirii. \u00cen acest caz, acoper\u0103 spuma \u0219i pune-o la frigider.\u00cemparte spuma \u00een pahare mici \u0219i frumoase. Dac\u0103 dore\u0219ti, \u00eenc\u0103lze\u0219te pu\u021bin restul de par\u0103. \u00cemparte apoi buc\u0103\u021bile \u00een pahare.\t\n\t\n\t\tUstensile : cr\u0103ticioar\u0103, robot de buc\u0103t\u0103rie (mic) sau mixer vertical, tigaie mic\u0103 f\u0103r\u0103 PFAS.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195882","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=195882"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195882\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194243"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}