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[title] => Baš vam se jede neki fini sladoled, a imate samo 'dosadni'? Evo rješenja koja i najbezvezniji 'slajić' pretvaraju u poslasticu
[alias] => bas-vam-se-jede-neki-fini-sladoled-a-imate-samo-dosadni-evo-rjesenja-koja-i-najbezvezniji-slajic-pretvaraju-u-poslasticu
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Ako ste iz kutije sladoleda potrošili onaj bolji okus i ostao vam je samo dosadni ili u trgovini u vašoj blizini nude samo neki jeftini 'pastroć,' a vama se baš jede neki fini slajić, u problemu ste. Slajo je tu, al nije to to. Jeli bi ga, ali znate da vam neće biti pravi gušt. Na vašu sreću, rješenje postoji, točnije, postoje čak dva, s mali milijun varijacija. Ono što možete napraviti je smućkati neki bogati preljev ili pak možete sladoled pustiti da se malo opusti pa mu dodati nešto što će ga obogatiti. Ako vam zvuči zanimljivo, čitajte dalje...
Hrskavi čokoladni preljev
225 grama čokoladne
110 grama maslaca ili kokosovog ulja
Čokoldu usitnite pa otopite sve zajedno na banjamariji. Pričekajte par minuta da se sastojci prožmu, u međuvremenu izvadite sladoled u zdjelice (ili napravite kuglice i stavite ih u kornete) pa preljev izlijte po sladoledu. Čim se ohladi postat će hrskavo, kao preljev iz slastičarnice. Oststak sačuvajte u staklenci i držite u hladnjaku, a prije ponovne upotrebe zagrijte 30 sekundi u mikrovalnoj ili stavite u posudu s vrelom vodom.
Preljev od karamela
380 g šećera
170 g maslaca
235 g slatkog vrhnja
Zagrijavajte šećer dok ne dobije lijepu zlatnu boju, smanjite vatru i dodajte maslac. Promiješajte, maknite s vatre i umiješajte vrhnje. Mljac.
Preljev od šumskog voća
750 g zrelih jagoda, malina ili drugog bobičastog voća
60 g šećera sok
1 limuna
Operite i dobro osušite voće pa ga zajedno sa šećerom stavite u teću i kuhajte na laganoj vatri. Kad omekša protisnite ga kroz cjedilo i dodajte sok od limuna.
A sad par riječi o tome što možete umiješati u lagano otopljeni sladoled. U običnu dosadnu vaniliju ili neku jeftinu čokoladu super će ići nasjeckani orasi, lješnjaci i bademi, posebno ako su poprženi, kao i tostirani pinjoli ili sezam, a vrlo posebnu notu dat će par cvjetića lavande. I svježe voće poput breskvi, malina i jagoda fino će začiniti vaniliju, dok će čokolada postati vrlo zanimljiva uz malo kruške ili višanja.
Sladoled možete nadopuniti lagano zagrijanom Nutellom pojačanom s malo dobrog viskija, višnjama prokuhanim s malo šećera, jakim espressom s par kapi Kahlue, suvicama ili suhim smokvama namočenim u prošeku, domaćim sirupom od limuna ili višnje maraske...
Nećete pogriješiti ni sa svojim omiljenim keksima, ali ni komadićima Bountyja, Snickersa, After Eighta, M&M-a, Griotta, Bajadera...
Odvažniji će se usuditi u sladoled ubaciti i usitnjene perece ili slane štapiće (ići će lijepo uz sladoled od čokolade ili karamele) te začine poput metvice, bosiljka, ružmarina, kardamoma, zvjezdastog anisa i sjemenki koromača.
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Ako ste iz kutije sladoleda potrošili onaj bolji okus i ostao vam je samo dosadni ili u trgovini u vašoj blizini nude samo neki jeftini 'pastroć,' a vama se baš jede neki fini slajić, u problemu ste. Slajo je tu, al nije to to. Jeli bi ga, ali znate da vam neće biti pravi gušt. Na vašu sreću, rješenje postoji, točnije, postoje čak dva, s mali milijun varijacija. Ono što možete napraviti je smućkati neki bogati preljev ili pak možete sladoled pustiti da se malo opusti pa mu dodati nešto što će ga obogatiti. Ako vam zvuči zanimljivo, čitajte dalje...
Hrskavi čokoladni preljev
225 grama čokoladne
110 grama maslaca ili kokosovog ulja
Čokoldu usitnite pa otopite sve zajedno na banjamariji. Pričekajte par minuta da se sastojci prožmu, u međuvremenu izvadite sladoled u zdjelice (ili napravite kuglice i stavite ih u kornete) pa preljev izlijte po sladoledu. Čim se ohladi postat će hrskavo, kao preljev iz slastičarnice. Oststak sačuvajte u staklenci i držite u hladnjaku, a prije ponovne upotrebe zagrijte 30 sekundi u mikrovalnoj ili stavite u posudu s vrelom vodom.
Preljev od karamela
380 g šećera
170 g maslaca
235 g slatkog vrhnja
Zagrijavajte šećer dok ne dobije lijepu zlatnu boju, smanjite vatru i dodajte maslac. Promiješajte, maknite s vatre i umiješajte vrhnje. Mljac.
Preljev od šumskog voća
750 g zrelih jagoda, malina ili drugog bobičastog voća
60 g šećera sok
1 limuna
Operite i dobro osušite voće pa ga zajedno sa šećerom stavite u teću i kuhajte na laganoj vatri. Kad omekša protisnite ga kroz cjedilo i dodajte sok od limuna.
A sad par riječi o tome što možete umiješati u lagano otopljeni sladoled. U običnu dosadnu vaniliju ili neku jeftinu čokoladu super će ići nasjeckani orasi, lješnjaci i bademi, posebno ako su poprženi, kao i tostirani pinjoli ili sezam, a vrlo posebnu notu dat će par cvjetića lavande. I svježe voće poput breskvi, malina i jagoda fino će začiniti vaniliju, dok će čokolada postati vrlo zanimljiva uz malo kruške ili višanja.
Sladoled možete nadopuniti lagano zagrijanom Nutellom pojačanom s malo dobrog viskija, višnjama prokuhanim s malo šećera, jakim espressom s par kapi Kahlue, suvicama ili suhim smokvama namočenim u prošeku, domaćim sirupom od limuna ili višnje maraske...
Nećete pogriješiti ni sa svojim omiljenim keksima, ali ni komadićima Bountyja, Snickersa, After Eighta, M&M-a, Griotta, Bajadera...
Odvažniji će se usuditi u sladoled ubaciti i usitnjene perece ili slane štapiće (ići će lijepo uz sladoled od čokolade ili karamele) te začine poput metvice, bosiljka, ružmarina, kardamoma, zvjezdastog anisa i sjemenki koromača.
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15. svibanj 2024 19:46
