stdClass Object ( [id] => 1254646 [title] => Raskošna čokoladna poslastica s neodoljivim okusom blagdana: priprema se savršeno lako, a po potrebi može biti bez šećera, jaja, mlijeka i brašna! [alias] => raskosna-cokoladna-poslastica-s-neodoljivim-okusom-blagdana-priprema-se-savrseno-lako-a-po-potrebi-moze-biti-bez-secera-jaja-mlijeka-i-brasna [catid] => 409 [published] => 1 [introtext] => [fulltext] =>

Ako vam još nije dosta blagdanskih slastica, ali vam je itekako dosta truda oko njihove izrade, imamo rješenje. I to kakvo... Ova čokoladna krema je, baš kako na svom Instagramu Burbon i borovnice piše njena autorica Nataša Rajčević - sve! Raskošna, kremasta, bogata okusima blagdana i što je najbolje, osim u podlozi, koju možete lako izostaviti ako vam ovakvi sastojci škode, ne sadrži rafinirani šećer, brašno, jaja ni mlijeko. Ma divota!

"Postupak je zbilja jednostavan i ne trebate imati nikakav talent za kolače da biste s ovim receptom impresionirali i sebe i sve oko sebe. Za pravi blagdanski štih koristila sam speculas kekse i u kremu dodala malo amaretta. Ako ne konzumirate alkohol, slobodno ga izbacite ili zamijenite ekstraktom badema", poručila je gastroblogerica te nas još uputila da kokosovu kremu, jedan od sastojaka ovog recepta,možemo zamijeniti vrhnje obrano s kokosovog mlijeka u limenci (dovoljno ga je ostaviti u hladnjaku jedan dan te pažljivo sakupiti s vrha).

Čokoladna krema s amarettom i speculas podlogom
(za 2 porcije)

Sastojci za podlogu:

50 g speculas keksa 

Žlica kokosovog ulja

6 badema

Sastojci za kremu:

250 ml kokosove kreme

120 g tamne čokolade

Prstohvat soli

Naribana korica polovice naranče + sok polovice naranče

Prstohvat naribane tonke

Žlica amaretta (ili ekstrakta gorkog badema)

Za ukrašavanje (opcionalno):

Šlag od kokosa

Grubo nasjeckani orašasti plodovi

Kandirana korica naranče

Priprema:

U multipraktiku usitnite kekse i bademe, dodajte im kokosovovo ulje i blendajte još kratko dok se sastojci ne povežu. Ovaj dio možete napraviti i ručno, samo će vam trebati malo više vremena.

Smjesu podijelite u dvije čaše za posluživanje i dobro je utisnite na dno. Stavite u hladnjak dok pripremate kremu.

Na laganoj vatri zagrijte kokosovu kremu, dodajte razlomljenu čokoladu i lagano miješajte dok se čokolada potpuno ne rastopi i ne postane svilenkasta. Dodajte prstohvat soli, sok i koricu naranče, tonku i amaretto i još jednom dobro promiješajte.

Gotovu kremu prelijte u čaše s pripremljenom keks podlogom.

Krema će biti jako tekuća, ali ne brinite, stisnut će nakon nekoliko sati u hladnjaku (najbolje preko noći).

Poslužite s malo kokosovog šlaga, nasjeckanim orašastim plodovima ili komadićima suhog voća.

Hvala, Nataša!

Pratite Stil na Instagramu i Facebooku!

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Ako vam još nije dosta blagdanskih slastica, ali vam je itekako dosta truda oko njihove izrade, imamo rješenje. I to kakvo... Ova čokoladna krema je, baš kako na svom Instagramu Burbon i borovnice piše njena autorica Nataša Rajčević - sve! Raskošna, kremasta, bogata okusima blagdana i što je najbolje, osim u podlozi, koju možete lako izostaviti ako vam ovakvi sastojci škode, ne sadrži rafinirani šećer, brašno, jaja ni mlijeko. Ma divota!

"Postupak je zbilja jednostavan i ne trebate imati nikakav talent za kolače da biste s ovim receptom impresionirali i sebe i sve oko sebe. Za pravi blagdanski štih koristila sam speculas kekse i u kremu dodala malo amaretta. Ako ne konzumirate alkohol, slobodno ga izbacite ili zamijenite ekstraktom badema", poručila je gastroblogerica te nas još uputila da kokosovu kremu, jedan od sastojaka ovog recepta,možemo zamijeniti vrhnje obrano s kokosovog mlijeka u limenci (dovoljno ga je ostaviti u hladnjaku jedan dan te pažljivo sakupiti s vrha).

Čokoladna krema s amarettom i speculas podlogom
(za 2 porcije)

Sastojci za podlogu:

50 g speculas keksa 

Žlica kokosovog ulja

6 badema

Sastojci za kremu:

250 ml kokosove kreme

120 g tamne čokolade

Prstohvat soli

Naribana korica polovice naranče + sok polovice naranče

Prstohvat naribane tonke

Žlica amaretta (ili ekstrakta gorkog badema)

Za ukrašavanje (opcionalno):

Šlag od kokosa

Grubo nasjeckani orašasti plodovi

Kandirana korica naranče

Priprema:

U multipraktiku usitnite kekse i bademe, dodajte im kokosovovo ulje i blendajte još kratko dok se sastojci ne povežu. Ovaj dio možete napraviti i ručno, samo će vam trebati malo više vremena.

Smjesu podijelite u dvije čaše za posluživanje i dobro je utisnite na dno. Stavite u hladnjak dok pripremate kremu.

Na laganoj vatri zagrijte kokosovu kremu, dodajte razlomljenu čokoladu i lagano miješajte dok se čokolada potpuno ne rastopi i ne postane svilenkasta. Dodajte prstohvat soli, sok i koricu naranče, tonku i amaretto i još jednom dobro promiješajte.

Gotovu kremu prelijte u čaše s pripremljenom keks podlogom.

Krema će biti jako tekuća, ali ne brinite, stisnut će nakon nekoliko sati u hladnjaku (najbolje preko noći).

Poslužite s malo kokosovog šlaga, nasjeckanim orašastim plodovima ili komadićima suhog voća.

Hvala, Nataša!

Pratite Stil na Instagramu i Facebooku!

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burbon i borovnice
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razmazite se

Raskošna čokoladna poslastica s neodoljivim okusom blagdana: priprema se savršeno lako, a po potrebi može biti bez šećera, jaja, mlijeka i brašna!

Piše Stil
Foto burbon i borovnice
6. siječnja 2023. - 18:47

Ako vam još nije dosta blagdanskih slastica, ali vam je itekako dosta truda oko njihove izrade, imamo rješenje. I to kakvo... Ova čokoladna krema je, baš kako na svom Instagramu Burbon i borovnice piše njena autorica Nataša Rajčević - sve! Raskošna, kremasta, bogata okusima blagdana i što je najbolje, osim u podlozi, koju možete lako izostaviti ako vam ovakvi sastojci škode, ne sadrži rafinirani šećer, brašno, jaja ni mlijeko. Ma divota!

"Postupak je zbilja jednostavan i ne trebate imati nikakav talent za kolače da biste s ovim receptom impresionirali i sebe i sve oko sebe. Za pravi blagdanski štih koristila sam speculas kekse i u kremu dodala malo amaretta. Ako ne konzumirate alkohol, slobodno ga izbacite ili zamijenite ekstraktom badema", poručila je gastroblogerica te nas još uputila da kokosovu kremu, jedan od sastojaka ovog recepta,možemo zamijeniti vrhnje obrano s kokosovog mlijeka u limenci (dovoljno ga je ostaviti u hladnjaku jedan dan te pažljivo sakupiti s vrha).

Čokoladna krema s amarettom i speculas podlogom
(za 2 porcije)

Sastojci za podlogu:

50 g speculas keksa 

Žlica kokosovog ulja

6 badema

Sastojci za kremu:

250 ml kokosove kreme

120 g tamne čokolade

Prstohvat soli

Naribana korica polovice naranče + sok polovice naranče

Prstohvat naribane tonke

Žlica amaretta (ili ekstrakta gorkog badema)

Za ukrašavanje (opcionalno):

Šlag od kokosa

Grubo nasjeckani orašasti plodovi

Kandirana korica naranče

Priprema:

U multipraktiku usitnite kekse i bademe, dodajte im kokosovovo ulje i blendajte još kratko dok se sastojci ne povežu. Ovaj dio možete napraviti i ručno, samo će vam trebati malo više vremena.

Smjesu podijelite u dvije čaše za posluživanje i dobro je utisnite na dno. Stavite u hladnjak dok pripremate kremu.

Na laganoj vatri zagrijte kokosovu kremu, dodajte razlomljenu čokoladu i lagano miješajte dok se čokolada potpuno ne rastopi i ne postane svilenkasta. Dodajte prstohvat soli, sok i koricu naranče, tonku i amaretto i još jednom dobro promiješajte.

Gotovu kremu prelijte u čaše s pripremljenom keks podlogom.

Krema će biti jako tekuća, ali ne brinite, stisnut će nakon nekoliko sati u hladnjaku (najbolje preko noći).

Poslužite s malo kokosovog šlaga, nasjeckanim orašastim plodovima ili komadićima suhog voća.

Hvala, Nataša!

Pratite Stil na Instagramu i Facebooku!

18. svibanj 2024 02:29