{"id":182194,"title":"Hindistan cevizi s\u00fctl\u00fc \u015fekersiz panna cotta","modified":"2026-10-03T09:13:28+02:00","plain":"Hindistan cevizi s\u00fct\u00fc ve stevia ile haz\u0131rlanan, servis s\u0131ras\u0131nda \u00fczerine karamelli tatland\u0131r\u0131c\u0131 gezdirilen \u015fekersiz panna cotta.\n\n\n\nBembeyaz ve ipeksi bu panna cotta, krema yerine Hindistan cevizi s\u00fct\u00fc ve \u015feker yerine stevia ile p\u00fcr\u00fczs\u00fcz, hafif\u00e7e titreyen dokusunu koruyor. Servis s\u0131ras\u0131nda \u00fczerine gezdirilen karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131, \u015fekerle pi\u015firilmi\u015f karamel kullanmadan tatl\u0131y\u0131 tamaml\u0131yor. 4 ki\u015filik bu tarif, ocakta 15 dakika ve buzdolab\u0131nda 3 saat olmak \u00fczere toplam 3 saat 15 dakika gerektiriyor. Se\u00e7ilen malzemelere ba\u011fl\u0131 olarak her porsiyon yakla\u015f\u0131k 3 g net karbonhidrat i\u00e7eriyor. Bu tarif, keto tatl\u0131lar\u0131m aras\u0131nda yer al\u0131yor.\n\n\n\nHindistan cevizi s\u00fctl\u00fc \u015fekersiz versiyonun fark\u0131\n\n\n\nPanna cotta basit bir fikre dayan\u0131r: zengin bir baz \u0131s\u0131t\u0131l\u0131r, hafif\u00e7e tatland\u0131r\u0131l\u0131p aromaland\u0131r\u0131l\u0131r ve ard\u0131ndan bir jelle\u015ftirici sayesinde so\u011fukta k\u0131vam al\u0131r. Klasik versiyonda krema, \u015feker, vanilya ve jelatin bu p\u00fcr\u00fczs\u00fcz ve esnek dokulu tatl\u0131y\u0131 olu\u015fturur. Burada tam ya\u011fl\u0131 s\u0131v\u0131 kreman\u0131n yerini Hindistan cevizi s\u00fct\u00fc alarak belirgin bir Hindistan cevizi aromas\u0131 ve dolgunluk sa\u011flar. Tatland\u0131rma g\u00fcc\u00fc kontrol edilerek kullan\u0131lan beyaz toz stevia \u015fekerin yerini al\u0131rken Bourbon vanilyas\u0131 iste\u011fe ba\u011fl\u0131d\u0131r.\n\n\n\nK\u0131vam almas\u0131 i\u00e7in iki se\u00e7enek var: a\u011f\u0131zda eriyen, hafif\u00e7e titreyen bir doku i\u00e7in jelatin veya daha s\u0131k\u0131 bir yap\u0131 i\u00e7in bitkisel agar agar. Servis s\u0131ras\u0131nda \u00fczerine gezdirilen karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131, pi\u015fmi\u015f karamel kullanmadan karamelimsi bir aroma ve tatl\u0131 bir kontrast katar. Bu versiyon, karbonhidrat\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde azalt\u0131rken kremams\u0131 bir panna cotta keyfi sunar; Hindistan cevizi s\u00fct\u00fc, krema bulunmamas\u0131na ra\u011fmen dolgun bir a\u011f\u0131z hissi sa\u011flar. Bilgi ama\u00e7l\u0131 olarak, porsiyon ba\u015f\u0131na yakla\u015f\u0131k 238 kcal i\u00e7erir.\n\n\n\nBenzer bir tarif daha: Nohut unlu \u015fekersiz kurabiye.\n\n\n\nTemel malzemeler\n\n\n\nKarton kutuda veya konserve kutusunda sat\u0131lan, yakla\u015f\u0131k %17 ya\u011f i\u00e7eren 400 ml Hindistan cevizi s\u00fct\u00fc, tatl\u0131ya dolgunluk verir, dokuyu yumu\u015fat\u0131r ve aromay\u0131 destekler; yemek yap\u0131m\u0131na uygun yo\u011fun bir Hindistan cevizi s\u00fct\u00fc, hafif bir i\u00e7ece\u011fe g\u00f6re k\u0131vam\u0131 daha iyi korur. Jelle\u015ftiriciyi \u00f6zenle se\u00e7mek gerekir: 5 g jelatin, yani yakla\u015f\u0131k 3 adet 1,75 g yaprak veya 3,5 adet 1,5 g yaprak jelatin ile panna cotta ho\u015f bir esnekli\u011fini korur. Yapraklar so\u011fuk suda yumu\u015fat\u0131l\u0131r, ard\u0131ndan ocaktan al\u0131nm\u0131\u015f s\u0131cak s\u00fct\u00fcn i\u00e7inde tek tek eritilir.\n\n\n\n1 g agar agar kullan\u0131ld\u0131\u011f\u0131nda y\u00f6ntem de\u011fi\u015fir: jelle\u015ftirme g\u00fcc\u00fcn\u00fc etkinle\u015ftirmek i\u00e7in tozun s\u0131v\u0131yla birlikte kaynamas\u0131 gerekir; sonras\u0131nda daha h\u0131zl\u0131 ve daha s\u0131k\u0131 bir \u015fekilde k\u0131vam al\u0131r. 30 g beyaz toz stevia tatl\u0131l\u0131k sa\u011flar; sonu\u00e7 \u00fcr\u00fcne ba\u011fl\u0131 oldu\u011fundan miktar\u0131 dikkatle ayarlay\u0131n; bir tutam tuz tatl\u0131l\u0131\u011f\u0131 dengeler ve Hindistan cevizi aromas\u0131n\u0131 \u00f6ne \u00e7\u0131kar\u0131r. Bourbon vanilyas\u0131 iste\u011fe ba\u011fl\u0131d\u0131r; bir \u00e7ay ka\u015f\u0131\u011f\u0131 toz olarak veya \u00e7ubuk halinde kullan\u0131labilir ve k\u00fc\u00e7\u00fck tanecikler b\u0131rakabilir. \u00dczeri i\u00e7in porsiyon ba\u015f\u0131na bir yemek ka\u015f\u0131\u011f\u0131 karamel aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131 yeterlidir; servisten hemen \u00f6nce eklenir.\n\n\n\nBenzer bir tarif: Ak\u0131\u015fkan \u00e7ikolata dolgulu keto muffinler.\n\n\n\nP\u00fcf noktalar\u0131, doku ve servis\n\n\n\nBa\u015far\u0131n\u0131n s\u0131rr\u0131 hassas \u00f6l\u00e7\u00fcmde: jelatin ve agar agar aras\u0131nda se\u00e7im yap\u0131n; agar agar i\u00e7in k\u00fc\u00e7\u00fck bir hassas terazi yararl\u0131d\u0131r, \u00e7\u00fcnk\u00fc 1 g bile dokuyu de\u011fi\u015ftirmeye yeter. Hindistan cevizi s\u00fct\u00fcn\u00fc, steviay\u0131, tuzu ve vanilyay\u0131 birlikte \u0131s\u0131t\u0131n; homojen olmas\u0131 i\u00e7in \u00e7\u0131rp\u0131n. Kaynama s\u0131ras\u0131nda Hindistan cevizi s\u00fct\u00fc aniden kabarabilir: orta ate\u015f ve d\u00fczenli kontrol ta\u015fmay\u0131 \u00f6nler. Jelatin kullan\u0131ld\u0131\u011f\u0131nda kar\u0131\u015f\u0131m s\u0131cakken s\u0131v\u0131 kal\u0131r ve buzdolab\u0131nda k\u0131vam al\u0131r; agar agar kullan\u0131ld\u0131\u011f\u0131nda ise s\u0131v\u0131 kaynad\u0131ktan sonra koyula\u015f\u0131r, ocaktan al\u0131nd\u0131ktan sonra k\u0131sa s\u00fcre dinlendirmek dokuyu dengeler.\n\n\n\n\u00c7ok erken kal\u0131plara d\u00f6k\u00fclen kar\u0131\u015f\u0131m\u0131n ortas\u0131 \u00e7\u00f6kebilir; fazla bekletilirse kal\u0131ba al\u0131nmadan kat\u0131la\u015f\u0131r. Bu nedenle k\u0131sa s\u00fcre so\u011futtuktan sonra, h\u00e2l\u00e2 ak\u0131\u015fkanken d\u00f6kmek \u00f6nemlidir; bu k\u0131sa bekleme vanilya taneciklerinin dibe \u00e7\u00f6kmesini de \u00f6nler. 120 ila 150 ml hacminde d\u00f6rt kal\u0131p uygundur; cam tatl\u0131 bardaklar\u0131 ise kal\u0131ptan \u00e7\u0131karma gerektirmeden servisi kolayla\u015ft\u0131r\u0131r. K\u0131vam almas\u0131 i\u00e7in buzdolab\u0131nda en az 3 saat gerekir; bekledik\u00e7e yap\u0131s\u0131 daha da s\u0131k\u0131la\u015f\u0131r. Kal\u0131ptan \u00e7\u0131karmak i\u00e7in k\u00fc\u00e7\u00fck, d\u00fcz bir b\u0131\u00e7akla kenarlar\u0131n\u0131 ay\u0131r\u0131n, esnek bir kal\u0131b\u0131 hafif\u00e7e s\u0131k\u0131n veya taban\u0131n\u0131 k\u0131sa s\u00fcre s\u0131cak suya dald\u0131r\u0131n. Porsiyonlar\u0131 \u00fczerleri kapal\u0131 olarak buzdolab\u0131nda saklay\u0131n; karamelli sosu son anda ekleyin.\n\n\n\nFarkl\u0131 bir se\u00e7enek i\u00e7in: Raventli keto kek.\n\n\n\nD\u00fc\u015f\u00fck karbonhidratl\u0131 ba\u015fka fikirler i\u00e7in t\u00fcm keto tariflerime g\u00f6z at\u0131n.\n\n\n\n\n\n\tHindistan cevizi s\u00fctl\u00fc \u015fekersiz panna cotta\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 ml Hindistan cevizi s\u00fct\u00fc (karton kutuda veya konserve kutusunda; ben %17 ya\u011f oranl\u0131 kulland\u0131m (bu olduk\u00e7a standart bir oran))5 g jelatin (yakla\u015f\u0131k 3 adet 1.75 g'l\u0131k veya 3.5 adet 1.5 g'l\u0131k yaprak jelatin ya da 1 g agar-agar)30 g stevia (toz halinde beyaz)1 tutam tuz\u0130ste\u011fe ba\u011fl\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 Bourbon vanilya tozu (veya bir vanilya \u00e7ubu\u011fu)\u00dczeri i\u00e7in4 yemek ka\u015f\u0131\u011f\u0131 tatland\u0131r\u0131c\u0131 (karamelli s\u0131v\u0131)\t\n\t\n\t\tHaz\u0131rl\u0131kYaprak jelatin kullan\u0131yorsan\u0131z: jelatini en az 10 dakika so\u011fuk suda bekletin. Daha uzun s\u00fcre de bekletebilirsiniz. Yapraklar\u0131n birbirine yap\u0131\u015fmamas\u0131na dikkat edin. Toz jelatin veya agar agar kullan\u0131yorsan\u0131z bu ad\u0131m\u0131 atlay\u0131n.S\u00fct\u00fc kaynatmaHindistan cevizi s\u00fct\u00fcn\u00fc beyaz stevia, vanilya (kullan\u0131yorsan\u0131z) ve tuz ile kaynama noktas\u0131na getirin. K\u0131sa bir s\u00fcre kaynat\u0131n, \u00e7\u0131rpma teliyle kar\u0131\u015ft\u0131r\u0131n. Dikkat: tam ya\u011fl\u0131 s\u0131v\u0131 krema veya s\u00fct gibi davran\u0131r. Ba\u015flang\u0131\u00e7ta uzun s\u00fcr\u00fcyormu\u015f gibi g\u00f6r\u00fcn\u00fcr. Ancak kar\u0131\u015f\u0131m kaynamaya ba\u015flad\u0131\u011f\u0131nda \u00e7ok \u00e7abuk ta\u015far. Bu durumda k\u0131sa bir s\u00fcre ocaktan al\u0131n veya ate\u015fi k\u0131s\u0131n.Oca\u011f\u0131 kapat\u0131n. Jelatin yapraklar\u0131n\u0131n suyunu s\u0131k\u0131n. Ard\u0131ndan yapraklar\u0131 s\u00fcte teker teker ekleyip eritin ve \u00e7\u0131rpma teliyle iyice kar\u0131\u015ft\u0131r\u0131n. Toz jelatin kullan\u0131yorsan\u0131z oca\u011f\u0131 k\u0131s\u0131k ate\u015fte a\u00e7\u0131k b\u0131rak\u0131n ve tozun kar\u0131\u015f\u0131ma kar\u0131\u015fmas\u0131 i\u00e7in biraz zaman tan\u0131y\u0131n. Agar agar kullan\u0131yorsan\u0131z ise s\u00fctle birlikte iyice kaynat\u0131n. Bu durumda s\u00fct daha bu a\u015famada biraz koyula\u015f\u0131r.Tencerede k\u0131sa bir s\u00fcre so\u011fumaya b\u0131rak\u0131n. Kar\u0131\u015f\u0131m ne kadar so\u011fuk olursa vanilya o kadar az do\u011frudan dibe \u00e7\u00f6ker (ve kal\u0131ptan \u00e7\u0131kar\u0131ld\u0131\u011f\u0131nda tamam\u0131 \u00fcstte kalmaz). Ancak kal\u0131plar\u0131 doldururken kar\u0131\u015f\u0131m h\u00e2l\u00e2 kolayca d\u00f6k\u00fclebilir k\u0131vamda olmal\u0131d\u0131r. Agar agar kullan\u0131yorsan\u0131z da s\u00fct\u00fc tencerede k\u0131sa bir s\u00fcre bekletin. \u00c7\u00fcnk\u00fc so\u011fuduk\u00e7a koyu k\u0131vam\u0131 biraz gev\u015fer. Do\u011frudan d\u00f6kerseniz panna cottan\u0131n ortas\u0131 biraz \u00e7\u00f6ker.Kar\u0131\u015f\u0131m\u0131 kal\u0131plara payla\u015ft\u0131r\u0131n. Kal\u0131plar h\u00e2l\u00e2 \u00e7ok s\u0131caksa buzdolab\u0131na koymadan \u00f6nce biraz daha so\u011fumaya b\u0131rak\u0131n. Ard\u0131ndan en az 3 saat buzdolab\u0131nda bekletin. Ne kadar uzun s\u00fcre beklerse panna cotta o kadar s\u0131k\u0131 bir k\u0131vam al\u0131r. Agar agar kullan\u0131ld\u0131\u011f\u0131nda bu s\u00fcre k\u0131sal\u0131r ve gerekirse oda s\u0131cakl\u0131\u011f\u0131nda da k\u0131vam alabilir.Servisten hemen \u00f6nce kal\u0131ptan \u00e7\u0131karmaPanna cottaya zarar vermeden kenarlar\u0131n\u0131 m\u00fcmk\u00fcn oldu\u011funca kal\u0131ptan ay\u0131r\u0131n. Yuvarlak u\u00e7lu, k\u00fc\u00e7\u00fck ve d\u00fcz bir b\u0131\u00e7ak bu i\u015f i\u00e7in \u00e7ok uygundur.Hafif esnek kal\u0131plar kullan\u0131yorsan\u0131z her taraf\u0131ndan hafif\u00e7e bast\u0131r\u0131n. Vakumu giderilebilen kal\u0131plar kullan\u0131yorsan\u0131z do\u011frudan servis taba\u011f\u0131na ters \u00e7evirin.Kolayca \u00e7\u0131km\u0131yorlarsa bir fincan\u0131 veya k\u00fc\u00e7\u00fck bir k\u00e2seyi musluktan akan s\u0131cak suyla doldurun. Kal\u0131b\u0131 \u00fcst k\u0131sm\u0131ndan tutarak birka\u00e7 saniyeli\u011fine suya dald\u0131r\u0131n. \u00c7\u0131kar\u0131n, hafif\u00e7e kurulay\u0131n ve yeniden kal\u0131ptan \u00e7\u0131karmay\u0131 deneyin.\u00dczeri i\u00e7in ay\u0131rd\u0131\u011f\u0131n\u0131z tatland\u0131r\u0131c\u0131y\u0131 panna cottan\u0131n \u00fczerine d\u00f6kerek servis edin. Afiyet olsun!\t\n\t\n\t\tMiktarlar, b\u00fcy\u00fck bir karton kutu veya bir konserve kutusu Hindistan cevizi s\u00fct\u00fc esas al\u0131narak belirlenmi\u015ftir. Yakla\u015f\u0131k 120 ila 150 ml'lik 4 kal\u0131p i\u00e7in uygundur. Daha k\u00fc\u00e7\u00fck kal\u0131plar kullan\u0131yorsan\u0131z kal\u0131p say\u0131s\u0131n\u0131 art\u0131rman\u0131z iyi olur; aksi takdirde fazla miktarda kar\u0131\u015f\u0131m artacakt\u0131r. \u00d6rne\u011fin, 100 ml'lik 5 kal\u0131b\u0131 a\u011f\u0131z k\u0131sm\u0131ndan biraz bo\u015fluk b\u0131rakarak doldurabilirsiniz.\nGere\u00e7ler: k\u00fc\u00e7\u00fck kal\u0131plar, k\u00fc\u00e7\u00fck (sapl\u0131) tencere, \u00e7\u0131rpma teli, k\u00fc\u00e7\u00fck bir k\u00e2se so\u011fuk su, k\u00fc\u00e7\u00fck hassas terazi, bir fincan s\u0131cak su.\n\t\n\t\n\t\tDessertItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/182194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=182194"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/182194\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178840"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=182194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=182194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=182194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}