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Somerbessie-, hawer- en jogurtparfait

Somerbessie-, hawer- en jogurtparfait
Aangeteken deur @test2 | 0 gebruikers hou van hierdie kos | 0 gebruikers het hierdie kos gestoor

Voedingsfeite

Per porsie van 300 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 280 kcal
14% DV
Totale vet 7.0g
11% DV
Totale koolhidrate 40.0g
13% DV
Proteïen 14.0g
28% DV

Oor

’n Eenvoudige gelaagde parfait met romerige jogurt, vullende hawer en vars bessies. Dit is ’n gebalanseerde, lig soet gereg wat goed werk vir ontbyt of as ’n peuselhappie.

Bestanddele

Somerbessie-, hawer- en jogurtparfait

Hoofnota


Hierdie parfait is gebou op kontras: koel jogurt, sagte hawer en die helder suurheid van bessies. Dit moet saamgestel eerder as sommer bymekaargesit proe, met elke laag duidelik onderskeibaar en die laaste happie gebalanseerd in tekstuur en varsheid. Die gereg is beskeie in bestanddele, maar noukeurigheid gee dit finesse.

Resep-noodsaaklikhede


  • Gereggroep: Parfait

  • Kombuis of oorsprong: Kontemporêr

  • Gangtipe: Ontbyt of ligte nagereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 300 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 5 minute

  • Totale tyd: 15 minute

  • Moeilikheidsgraad: Maklik


    • Toerusting


  • Klein kastrol

  • Mengbak

  • Lepel

  • 300 g opdienglas of klein bakkie


    • Bestanddele


    Hawerkomponent


  • 40 g hawer

  • 60 g water


    • Jogurtkomponent


  • 150 g jogurt


    • Bessiekomponent


  • 50 g bessies, gemeng indien beskikbaar


    • Metode


  • 1. Meng die 40 g hawer en 60 g water in 'n klein kastrol. Plaas oor medium hitte en kook vir 4 tot 5 minute, terwyl jy aanhoudend roer, totdat die hawer sag is en die mengsel dik maar steeds skepbaar is. Verwyder van die hitte en laat staan vir 2 minute; die hawer moet vorm hou sonder om styf te word.

  • 2. Skep 75 g jogurt in die basis van die opdienglas. Smeer dit in 'n egalige laag uit.

  • 3. Voeg die helfte van die warm hawer, ongeveer 50 g, oor die jogurt. Versprei dit eweredig sodat die laag duidelik onderskeibaar bly.

  • 4. Strooi die helfte van die 50 g bessies oor die hawer. Die vrugte moet sigbaar op die oppervlak lê, nie heeltemal wegsink nie.

  • 5. Voeg die oorblywende 75 g jogurt in 'n gladde laag by, en rond dan af met die oorblywende hawer en bessies, terwyl jy die bokant netjies en gebalanseerd hou.

  • 6. Laat die parfait vir 2 minute rus voordat dit bedien word. Die finale tekstuur moet onder koel en romerig wees, met sagte hawer en bessies wat vars en heel bly.


    • Uitplasing en bediening


    Bedien in 'n deursigtige glas of 'n vlak bakkie sodat die lae sigbaar is. Bied dit aan met 'n netjiese bokant en 'n skoon rand; die effek moet lig, georden en vars wees.

    Professionele notas


  • Die hawer moet net genoeg gaargemaak word om die rou smaak te verloor; oorgaarmaak sal die parfait swaar maak.

  • Gebruik bessies op volle rypheid vir duidelike geur en 'n skoon afronding.

  • Bou die lae doelbewus sodat elke happie jogurt, hawer en vrugte in balans dra.
    • VegetariesGebalanseerd
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