{"id":182608,"title":"\u015eekersiz ravent p\u00fcresi (ve ravent suyu)","modified":"2026-10-03T11:01:26+02:00","plain":"Eritritolle haz\u0131rlanan \u015fekersiz ravent p\u00fcresi ve gazl\u0131 suyla seyreltilerek i\u00e7ilebilen pi\u015firme suyu.\n\n\n\n\u0130yice so\u011futulmu\u015f bu p\u00fcreden sade yo\u011furdun \u00fczerine bir ka\u015f\u0131k koymak, tatl\u0131y\u0131 a\u011f\u0131rla\u015ft\u0131rmadan belirgin bir ek\u015filik katar. Haz\u0131rlan\u0131\u015f\u0131, 10 dakikas\u0131 pi\u015firme olmak \u00fczere yakla\u015f\u0131k 12 dakika s\u00fcrer. Ravent, \u015feker yerine toz eritritolle k\u0131sa s\u00fcrede pi\u015fer ve yumu\u015fak k\u0131vaml\u0131 bir p\u00fcreye d\u00f6n\u00fc\u015f\u00fcr. K\u0131sa bir s\u00fczme i\u015fleminden sonra posas\u0131 koyula\u015f\u0131r; bir k\u00e2sede biriktirilen, zaten tatland\u0131r\u0131lm\u0131\u015f pi\u015firme suyu ise gazl\u0131 suyla seyreltilerek sade ve ferahlat\u0131c\u0131 bir i\u00e7ece\u011fe d\u00f6n\u00fc\u015f\u00fcr. Bu tarif de keto soslar\u0131m ve dip soslar\u0131m aras\u0131nda yerini al\u0131yor.\n\n\n\nHaz\u0131rlaman\u0131n temel mant\u0131\u011f\u0131\n\n\n\nRavent saplar\u0131n\u0131 az miktarda su ve bir tatland\u0131r\u0131c\u0131yla pi\u015firin, ard\u0131ndan posas\u0131n\u0131 suyundan ay\u0131r\u0131n. Buradaki p\u00fcre, kat\u0131 bir re\u00e7elden ziyade, yumu\u015fayana kadar pi\u015firilmi\u015f raventten elde edilen, s\u00fczge\u00e7ten ge\u00e7irildikten sonra koyula\u015fan, nemli ve hafif lifli bir k\u0131vam\u0131 ifade eder. Kullan\u0131lan k\u0131s\u0131m, raventin ek\u015fili\u011fiyle bilinen etli yaprak saplar\u0131d\u0131r; yapraklar\u0131 zehirlidir ve mutfakta kesinlikle kullan\u0131lmamal\u0131d\u0131r.\n\n\n\n500 g temizlenmi\u015f ravent i\u00e7in 3 yemek ka\u015f\u0131\u011f\u0131 su ve 3 yemek ka\u015f\u0131\u011f\u0131 toz eritritol kullan\u0131n. K\u00fc\u00e7\u00fck bir tencerede pi\u015firme h\u0131zla ba\u015flar, ard\u0131ndan saplar kendi suyunu salar. Kar\u0131\u015ft\u0131rarak yakla\u015f\u0131k 10 dakika pi\u015firdikten sonra par\u00e7alar da\u011f\u0131larak p\u00fcre haline gelir. S\u00fczme i\u015flemi, p\u00fcreyi tatland\u0131r\u0131lm\u0131\u015f s\u0131v\u0131dan ay\u0131r\u0131r: saplara ve s\u00fczme s\u00fcresine ba\u011fl\u0131 k\u00fc\u00e7\u00fck farkl\u0131l\u0131klarla yakla\u015f\u0131k 300 g p\u00fcre ve 200 ml ravent suyu elde edilir.\n\n\n\nBenzer tarzda ba\u015fka bir tarif: K\u00f6zlenmi\u015f biberli ev yap\u0131m\u0131 harissa.\n\n\n\nK\u00f6keni ve kullan\u0131m alanlar\u0131\n\n\n\nRavent p\u00fcresi, diri saplar\u0131n tezg\u00e2hlara geldi\u011fi ilkbahar ve yaz ba\u015f\u0131nda yap\u0131lan tariflerden biridir. Sade yo\u011furdun, fromage blanc peynirinin veya \u015fekersiz mascarponeli bir kar\u0131\u015f\u0131m\u0131n yan\u0131nda servis edilir; ek\u015fili\u011fi, \u015fekerli meyve p\u00fcrelerinde \u00e7o\u011fu zaman hafifleyen bir kar\u015f\u0131tl\u0131k yarat\u0131r. Bu versiyonda pi\u015firme s\u00fcresi k\u0131sa tutulur, \u015feker yerine eritritol kullan\u0131l\u0131r ve k\u0131sa bir s\u00fczme i\u015flemi yap\u0131l\u0131r: tek tencereden iki farkl\u0131 kullan\u0131m \u00e7\u0131kar; ka\u015f\u0131kla yenebilen bir p\u00fcre ve i\u00e7ecekler i\u00e7in aromatik bir su. Pembemsi, ye\u015filimsi veya kahverengimsi rengi, tarifin ba\u015far\u0131l\u0131 olup olmamas\u0131na de\u011fil, raventin \u00e7e\u015fidine ba\u011fl\u0131d\u0131r.\n\n\n\nTemel malzemeler\n\n\n\nHaz\u0131rland\u0131ktan sonra 500 g gelen ravent, ana malzemedir: lifleri k\u0131vam verir, i\u00e7erdi\u011fi su pi\u015firme suyunu olu\u015fturur, ek\u015fili\u011fi ise lezzetin temelini belirler. Fazla yumu\u015famam\u0131\u015f, diri saplar se\u00e7in, y\u0131kay\u0131n ve par\u00e7alara ay\u0131r\u0131n; tencereye yaln\u0131zca saplar girmelidir. Toz eritritol, \u015feker eklemeden tatl\u0131l\u0131k sa\u011flar: \u00fc\u00e7 yemek ka\u015f\u0131\u011f\u0131, raventin canl\u0131 tad\u0131n\u0131 korurken ek\u015fili\u011fini yumu\u015fat\u0131r. Toz halinde kolayca \u00e7\u00f6z\u00fcn\u00fcr ve so\u011furken tanecik olu\u015fumunu azalt\u0131r.\n\n\n\nAyn\u0131 konuda: K\u00f6zlenmi\u015f biberli pesto rosso.\n\n\n\nKristal eritritol, toz eritritol\u00fcn yerine kullan\u0131labilir ancak ona ilave olarak eklenmemelidir; baz\u0131 tatland\u0131r\u0131c\u0131 kar\u0131\u015f\u0131mlar\u0131n\u0131n tatland\u0131rma g\u00fcc\u00fc farkl\u0131 oldu\u011fundan veya \u015feker i\u00e7erebildi\u011finden etiketi kontrol edin. Su miktar\u0131 bilin\u00e7li olarak 3 yemek ka\u015f\u0131\u011f\u0131yla s\u0131n\u0131rl\u0131 tutulur: pi\u015firmeyi ba\u015flat\u0131r ve dibinin tutmas\u0131n\u0131 \u00f6nler, ard\u0131ndan ravent kendi suyunu salarak pi\u015fmeye devam eder. Daha fazla su eklemek lezzeti seyreltir ve s\u00fczme s\u00fcresini uzat\u0131r.\n\n\n\nK\u0131vam, servis ve saklama\n\n\n\nK\u0131vam\u0131 esas olarak pi\u015firme belirler: \u0131s\u0131n\u0131n e\u015fit da\u011f\u0131lmas\u0131 ve kar\u0131\u015f\u0131m\u0131n dibe yap\u0131\u015fmamas\u0131 i\u00e7in s\u0131k s\u0131k kar\u0131\u015ft\u0131r\u0131n. Par\u00e7alar yumu\u015far, da\u011f\u0131l\u0131r ve nemli bir p\u00fcre olu\u015fturur; ama\u00e7, uzun s\u00fcre kaynat\u0131p suyunu \u00e7ektirmeden, s\u00fczge\u00e7te koyula\u015ft\u0131r\u0131lm\u0131\u015f yumu\u015fak k\u0131vaml\u0131 bir p\u00fcre elde etmektir. S\u00fczge\u00e7 posay\u0131 tutarken s\u0131v\u0131n\u0131n bir k\u00e2seye akmas\u0131n\u0131 sa\u011flar; tamam\u0131n\u0131 s\u00fczge\u00e7ten ge\u00e7irmeye \u00e7al\u0131\u015fmay\u0131n. P\u00fcreyi so\u011fuk veya \u0131l\u0131k olarak sade yo\u011furdun, fromage blanc peynirinin ya da \u015fekersiz mascarponeli bir kar\u0131\u015f\u0131m\u0131n \u00fczerinde servis edebilirsiniz; s\u00fct \u00fcr\u00fcnlerinin yumu\u015fak tad\u0131 ek\u015fili\u011fi dengeler; suyunu ise gazl\u0131 suyla seyreltebilir veya blenderda haz\u0131rlanan bir i\u00e7ece\u011fe ekleyebilirsiniz.\n\n\n\nBir de\u011fi\u015fiklik i\u00e7in: Tavada k\u0131zart\u0131lm\u0131\u015f patl\u0131canl\u0131 Baba ganoush’u deneyin.\n\n\n\nP\u00fcreyi ve suyunu ayr\u0131 ayr\u0131 so\u011fumaya b\u0131rak\u0131n, ard\u0131ndan temiz ve hava ge\u00e7irmez kaplarda buzdolab\u0131na kald\u0131r\u0131n: bu, taze t\u00fcketilmesi gereken, \u00e7abuk bozulabilen bir tariftir. K\u00fc\u00e7\u00fck porsiyonlar halinde dondurmaya da \u00e7ok uygundur; k\u0131vam\u0131n\u0131 korumak i\u00e7in kar\u0131\u015ft\u0131rarak k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131n. D\u00fc\u015f\u00fck karbonhidratl\u0131 beslenmede saf eritritol genellikle net karbonhidrat hesab\u0131na kat\u0131lmaz; ravent ise do\u011fal olarak \u015feker i\u00e7erir. 500 g raventle haz\u0131rlanan tarifin tamam\u0131 yakla\u015f\u0131k 115 kcal i\u00e7erir. Ravent saplar\u0131n\u0131 ilkbaharda ve yaz ba\u015f\u0131nda meyve ve sebze reyonlar\u0131nda, toz eritritol\u00fc ise diyet \u00fcr\u00fcnleri reyonunda veya bu alanda uzmanla\u015fm\u0131\u015f ma\u011fazalarda bulabilirsiniz.\n\n\n\nT\u00fcm keto tariflerimi ke\u015ffedin.\n\n\n\n\n\n\t\u015eekersiz ravent kompostosu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g ravent (temizlenmi\u015f)3 yemek ka\u015f\u0131\u011f\u0131 eritritol (toz halinde veya gran\u00fcl eritritol)3 yemek ka\u015f\u0131\u011f\u0131 su\t\n\t\n\t\tP\u00fcreRaventi y\u0131kay\u0131n ve par\u00e7alara kesin.Su ve eritritolle birlikte tencereye koyun.S\u00fcrekli kar\u0131\u015ft\u0131rarak 10 dakika pi\u015firin.Bu a\u015famada olduk\u00e7a sulu bir p\u00fcre elde edilir.Komposto ve meyve suyuBiraz daha koyu bir k\u0131vam i\u00e7in raventi s\u00fczge\u00e7ten s\u00fcz\u00fcn. Geriye yakla\u015f\u0131k 300 gram ravent kompostosu kal\u0131r.S\u00fcz\u00fclen s\u0131v\u0131y\u0131 bir kapta toplay\u0131n. Yakla\u015f\u0131k 200 ml olacakt\u0131r.\t\n\t\n\t\tEritritol\u00fc pudra halinde kullanmak, so\u011furken yeniden kristalle\u015fme (k\u00fc\u00e7\u00fck tanecikler olu\u015fturma) riskini azalt\u0131r.\nGere\u00e7ler: k\u00fc\u00e7\u00fck tencere, s\u00fczge\u00e7 ve kase.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/182608","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=182608"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/182608\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178886"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=182608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=182608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=182608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}