{"id":195883,"title":"Kestane mus: mascarpone, armut ve tar\u00e7\u0131n","modified":"2026-10-30T21:41:48+01:00","plain":"Mascarpone ve balla p\u00fcre haline getirilen pi\u015fmi\u015f kestaneler, \u00fczerine tavada tar\u00e7\u0131nla sotelenmi\u015f armut eklenerek k\u00fc\u00e7\u00fck bardaklarda servis ediliyor.\n\n\n\nBu kestane musu, \u00fczerine tereya\u011f\u0131 ve tar\u00e7\u0131nla k\u0131zart\u0131lm\u0131\u015f armut par\u00e7alar\u0131 eklenen, ev yap\u0131m\u0131 kestane kremas\u0131yla haz\u0131rlanan koyu k\u0131vaml\u0131, kadifemsi bir tatl\u0131. Taban\u0131, haz\u0131r kestane kremas\u0131 kullan\u0131lmadan, pi\u015firilip p\u00fcre haline getirilen kestane, mascarpone ve balla haz\u0131rlan\u0131yor. \u0130ki bardakl\u0131k tatl\u0131 i\u00e7in kestanelere yar\u0131m saat, armuda yakla\u015f\u0131k on dakika pi\u015firme s\u00fcresi ay\u0131r\u0131n; kurutma ve so\u011futma s\u00fcrelerini de hesaba kat\u0131n.\n\n\n\nKestane Musu Nedir ?\n\n\n\nBurada kullan\u0131lan kestane, yenilebilir kestanedir; zehirli olan at kestanesiyle kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r. Suda ha\u015flanan kestaneler p\u00fcr\u00fczs\u00fcz bir p\u00fcre haline getirilir, ard\u0131ndan mascarpone, bal ve tavada sotelenmi\u015f armudun d\u00f6rtte biriyle kar\u0131\u015ft\u0131r\u0131l\u0131r : elde edilen krema koyu k\u0131vaml\u0131, p\u00fcr\u00fczs\u00fczd\u00fcr ve ka\u015f\u0131kta \u015feklini korur.\n\n\n\n\u00c7\u0131rp\u0131lm\u0131\u015f yumurta ak\u0131 ya da krema i\u00e7ermedi\u011finden, hafif ve k\u00f6p\u00fcks\u00fc olmaktan \u00e7ok kremsi bir dokusu vard\u0131r. Biraz espresso veya kestanenin ha\u015flama suyu k\u0131vam\u0131n\u0131 a\u00e7ar; kalan armut ise servis s\u0131ras\u0131nda \u00fczerine eklenir.\n\n\n\nBenzer bir tarif daha : Ahududu ve ravent musu.\n\n\n\nBu Tarifin K\u00f6keni\n\n\n\nKestane, sonbahar tatl\u0131lar\u0131n\u0131n vazge\u00e7ilmezlerindendir : tatl\u0131, unsu ve hafif odunsu aromal\u0131 i\u00e7i; p\u00fcrelere, katmanl\u0131 tatl\u0131lara ve kremalara \u00e7ok yak\u0131\u015f\u0131r. Bu musun temelini pi\u015firilip p\u00fcre haline getirilmi\u015f kestaneler olu\u015fturur. Haz\u0131r kestane kremas\u0131na g\u00f6re daha az \u015fekerli olan bu taban, \u00f6l\u00e7\u00fcl\u00fc miktarda balla tatland\u0131r\u0131l\u0131r.\n\n\n\nTarife karakterini verenler mascarpone, hem taban\u0131nda hem \u00fczerinde kullan\u0131lan armut, bir miktar espresso ve tar\u00e7\u0131nd\u0131r. K\u00fc\u00e7\u00fck bardaklarda sunulan bu tatl\u0131, sonbahar yemeklerine de kutlama sofralar\u0131na da yak\u0131\u015f\u0131r.\n\n\n\nTemel Malzemeler\n\n\n\n\u00c7i\u011f ve soyulmu\u015f halde tart\u0131lm\u0131\u015f 75 g kestane, yani b\u00fcy\u00fckl\u00fc\u011f\u00fcne g\u00f6re yakla\u015f\u0131k bir d\u00fczine kestane, zenginlik ve kremsi bir k\u0131vam i\u00e7in de 75 g mascarpone kullan\u0131n. Olgun ama h\u00e2l\u00e2 diri bir b\u00fcy\u00fck armut ya da iki k\u00fc\u00e7\u00fck armut, hem tabana aroma verir hem de \u00fczeri i\u00e7in k\u0131zarm\u0131\u015f bir garnit\u00fcr olur.\n\n\n\nAyn\u0131 temadan bir tarif : Kestaneli k\u0131v\u0131rc\u0131k lahana sote.\n\n\n\n2 \u00e7ay ka\u015f\u0131\u011f\u0131 bal, kremay\u0131 tatland\u0131r\u0131r ve k\u0131vam\u0131n\u0131n ba\u011flanmas\u0131na yard\u0131mc\u0131 olur ; ilave \u015feker miktar\u0131n\u0131 azaltmak isterseniz yerine bal aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131 kullanabilirsiniz. Bu tatland\u0131r\u0131c\u0131yla haz\u0131rlanan bir porsiyon yakla\u015f\u0131k 283 kcal i\u00e7erir. Bir \u00e7ay ka\u015f\u0131\u011f\u0131 tar\u00e7\u0131n, iki dolgun tutam tuz ve biraz tereya\u011f\u0131 veya s\u0131v\u0131 ya\u011f ise armut i\u00e7in kullan\u0131l\u0131r.\n\n\n\nKreman\u0131n k\u0131vam\u0131n\u0131 a\u00e7mak i\u00e7in 1 ila 2 yemek ka\u015f\u0131\u011f\u0131 espresso veya kestanenin ha\u015flama suyunu haz\u0131r bulundurun. \u0130ste\u011fe ba\u011fl\u0131 olarak yar\u0131m ila bir yemek ka\u015f\u0131\u011f\u0131 amaretto, badem aromas\u0131 katar; bu durumda espresso miktar\u0131n\u0131 ayn\u0131 \u00f6l\u00e7\u00fcde azalt\u0131n.\n\n\n\nHaz\u0131rlama ve Servis \u0130pu\u00e7lar\u0131\n\n\n\n\u00c7i\u011f kestanelerin u\u00e7lar\u0131n\u0131 kesip kabuklar\u0131n\u0131 a\u015fa\u011f\u0131 do\u011fru \u00e7ekerek soyun, ince i\u00e7 zarlar\u0131n\u0131 da \u00e7\u0131kar\u0131n. \u00dczerlerini ancak \u00f6rtecek kadar su ekleyip en az yar\u0131m saat pi\u015firin. Dilerseniz suyun i\u00e7inde bir saate yak\u0131n daha bekletin, ard\u0131ndan yakla\u015f\u0131k on be\u015f dakika kurumaya b\u0131rak\u0131n. Bu s\u0131rada soyup par\u00e7alara b\u00f6ld\u00fc\u011f\u00fcn\u00fcz armudu biraz tereya\u011f\u0131 veya s\u0131v\u0131 ya\u011fda 5 dakika soteleyin. Dolgun bir tutam tuz ve tar\u00e7\u0131n\u0131 ekleyip 2 dakika daha k\u0131zart\u0131n ve so\u011fumaya b\u0131rak\u0131n.\n\n\n\nFarkl\u0131 bir se\u00e7enek : Ke\u00e7i peynirli bal kaba\u011f\u0131 dolmas\u0131.\n\n\n\n\u00d6nce kestaneleri tek ba\u015f\u0131na mutfak robotundan ge\u00e7irin, ard\u0131ndan mascarpone, bal ve armudun d\u00f6rtte birini ekleyerek koyu bir kar\u0131\u015f\u0131m elde edene kadar \u00e7ekin. Bir yemek ka\u015f\u0131\u011f\u0131 espresso, ha\u015flama suyu veya amaretto ile k\u0131vam\u0131n\u0131 a\u00e7\u0131n, elle kar\u0131\u015ft\u0131r\u0131p k\u0131vam\u0131n\u0131 ayarlay\u0131n. Musu \u015f\u0131k k\u00fc\u00e7\u00fck bardaklara payla\u015ft\u0131r\u0131n; \u00f6nceden haz\u0131rl\u0131yorsan\u0131z \u00fczerini kapatarak buzdolab\u0131nda saklay\u0131n. Kalan armudu so\u011fuk olarak ya da k\u0131saca \u0131s\u0131tarak \u00fczerine yerle\u015ftirin. Kestaneli ba\u015fka bir tatl\u0131 i\u00e7in glutensiz \u00e7ikolatal\u0131 ve kestaneli k\u00fct\u00fck pastay\u0131 deneyin.\n\n\n\n\n\n\tMascarpone, Armut ve Tar\u00e7\u0131nl\u0131 Kestane Musu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t75 g kestane (soyulmu\u015f olarak tart\u0131lm\u0131\u015f)75 g mascarpone1 armut (b\u00fcy\u00fck boy veya 2 k\u00fc\u00e7\u00fck boy)2 \u00e7ay ka\u015f\u0131\u011f\u0131 bal ((veya bal aromal\u0131 s\u0131v\u0131 tatland\u0131r\u0131c\u0131))1 \u00e7ay ka\u015f\u0131\u011f\u0131 toz tar\u00e7\u0131n2 tutam tuz (bolca)az miktarda tereya\u011f\u0131 veya s\u0131v\u0131 ya\u011f1 ila 2 yemek ka\u015f\u0131\u011f\u0131 espresso (veya kestanelerin ha\u015flama suyu)\u0130ste\u011fe Ba\u011fl\u01310.5 ila 1 yemek ka\u015f\u0131\u011f\u0131 amaretto (bu durumda espresso miktar\u0131n\u0131 azalt\u0131n)\t\n\t\n\t\tKestaneleri \u00e7i\u011fken soyun. \u00c7i\u011f ve soyulmu\u015f olarak tart\u0131n. Yakla\u015f\u0131k 12 kestane kullan\u0131n. Kestanenin sivri ucunu kesip kabu\u011funu a\u015fa\u011f\u0131 do\u011fru \u00e7ekerek soyun.\u00dczerlerini ancak \u00f6rtecek kadar su ekleyip en az yar\u0131m saat ha\u015flay\u0131n. Dilerseniz suda bir saate yak\u0131n daha bekletin. Ard\u0131ndan buhar\u0131n\u0131n \u00e7\u0131kmas\u0131n\u0131 bekleyin ve yakla\u015f\u0131k \u00e7eyrek saat kurumaya b\u0131rak\u0131n.Armudu soyun, \u00e7ekirdek yuvas\u0131n\u0131 \u00e7\u0131kar\u0131n ve par\u00e7alara kesin. Armut par\u00e7alar\u0131n\u0131 az miktarda tereya\u011f\u0131 veya s\u0131v\u0131 ya\u011f ile 5 dakika soteleyin. Bol bir tutam tuz ve tar\u00e7\u0131n\u0131 ekleyin. Ard\u0131ndan her taraf\u0131 alt\u0131n rengini alana kadar 2 dakika daha soteleyin. So\u011fumaya b\u0131rak\u0131n.Kestaneleri mutfak robotunda iyice \u00e7ekin. Mascarpone ve bal\u0131 (veya bal aromal\u0131 tatland\u0131r\u0131c\u0131y\u0131) ekleyin. Armudun d\u00f6rtte birini ekleyin. Koyu k\u0131vaml\u0131 bir kar\u0131\u015f\u0131m elde edene kadar \u00e7ekin.Espresso, biraz kestane ha\u015flama suyu veya biraz amaretto ile k\u0131vam\u0131n\u0131 a\u00e7\u0131n. \u00d6nce bir yemek ka\u015f\u0131\u011f\u0131 ekleyin, elle kar\u0131\u015ft\u0131r\u0131n ve k\u0131vam\u0131n\u0131 kontrol edin. Gerekirse biraz daha ekleyin.Dilerseniz musu ve armudu servis zaman\u0131na kadar bekletin. Bu durumda musun \u00fczerini kapat\u0131p buzdolab\u0131na kald\u0131r\u0131n.Musu \u015f\u0131k k\u00fc\u00e7\u00fck bardaklara payla\u015ft\u0131r\u0131n. Dilerseniz kalan armutlar\u0131 k\u0131sa s\u00fcre \u0131s\u0131t\u0131n. Ard\u0131ndan k\u00fc\u00e7\u00fck bardaklara payla\u015ft\u0131r\u0131n.\t\n\t\n\t\tGere\u00e7ler: k\u00fc\u00e7\u00fck tencere, (k\u00fc\u00e7\u00fck) mutfak robotu veya el blenderi, PFAS i\u00e7ermeyen k\u00fc\u00e7\u00fck tava.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/195883","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=195883"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/195883\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/194243"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=195883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=195883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=195883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}