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Valge šokolaaditükkidega vaht

Valge šokolaaditükkidega vaht
Lisas @ishowspeed | 2 kasutajale meeldis see toit | 1 kasutajat salvestas selle toidu

Toitumisalane teave

Portsjoni kohta (180 g)

% päevasest väärtusest põhineb 2000 kcal dieedil

Kalorid 970 kcal
49% DV
Rasvad kokku 55.0g
85% DV
monoküllastumata rasvhapped17.0g
polüküllastumata rasvhapped1.8g
küllastunud rasvhapped34.0g
transrasvhapped0.8g
Süsivesikud kokku 108.0g
36% DV
tärklis1.0g
suhkrud107.0g
Valk 11.0g
22% DV
loomne valk11.0g

Teave

Paistab olevat kuhjake valge šokolaadi tükke. See on kaloririkas, suure suhkru- ja rasvasisaldusega maius, milles on vähe kiudaineid ja mõõdukalt valku.

Koostisosad

  • white chocolate chips

Vitamiinid ja mineraalid

Vitamiinid

ToitaineKogusPV%Poolestusaeg
biotiin (B7-vitamiin)3.0mcg10%
koliin22.0mg4%
folaat (B9-vitamiin)8.0mcg2%
niatsiin (B3-vitamiin)0.2mg1%
pantoteenhape (B5-vitamiin)0.6mg12%
riboflaviin (B2-vitamiin)0.5mg35%
tiamiin (B1-vitamiin)0.1mg4%
A-vitamiin35.0mcg4%
B12-vitamiin0.7mcg29%
B6-vitamiin0.1mg3%
D-vitamiin0.5mcg3%
E-vitamiin0.8mg5%
K-vitamiin4.0mcg3%

Mineraalid

ToitaineKogusPV%Poolestusaeg
kaltsium360.0mg36%
vask90.0mcg10%
raud0.5mg3%
magneesium28.0mg7%
fosfor310.0mg44%
kaalium420.0mg9%
seleen5.0mcg9%
naatrium150.0mg7%
tsink1.1mg10%

Valge šokolaadi mousse šokolaaditükkidega

Sissejuhatus



See on vaoshoituse uurimus: valget šokolaadi käsitletakse täpselt, seejärel tõstetakse see heleda, puhta magususe ja siidise struktuuriga mousse’iks. Tulemuseks ei ole raske, vaid tasakaalukas ja õhuline dessert, milles šokolaadi piimane rikkalikkus püsib täiuslikus tasakaalus. Korralikult jahutatult serveerituna peaks see tunduma lusikal õrn ja maitses terviklik.

Retsepti põhiandmed



  • Roa kategooria: Magustoit

  • Köök või päritolu: Kaasaegne Prantsuse mõjudega

  • Käigu tüüp: Magustoit

  • Kogus: 4 portsjonit

  • Portsjoni suurus: 45 g

  • Ettevalmistusaeg: 15 minutit

  • Küpsetusaeg: 5 minutit

  • Koguaeg: 20 minutit, lisaks jahutamine

  • Raskusaste: Lihtne


    • Vahendid



  • Väike paksupõhjaline kastrul

  • Kuumakindel segamiskauss

  • Peenike vispel

  • Silikoonspaatel

  • Väikesed serveerimisklaasid või ramekin’id

  • Digitaalne köögikaal


    • Koostisosad



  • Valge šokolaadi tükid, 180 g


    • Valmistamine



  • 1. Aseta valge šokolaadi tükid kuumakindlasse kaussi, mis on seatud vaevu podiseva veega kastruli kohale. Sega õrnalt ja pidevalt 3 kuni 5 minutit, kuni šokolaad on täielikult sulanud ja ühtlane, ilma nähtavate terade või sulamata tükkideta. Tekstuur peab olema läikiv ja voolav, mitte kuum.


  • 2. Eemalda kauss kuumuselt ja lase šokolaadil 2 minutit seista, segades üks või kaks korda. See peaks jääma valatavaks, kuid hakkama servadest kergelt paksenema.


  • 3. Jaga sulatatud šokolaad ühtlaselt 4 väikese serveerimisklaasi või ramekin’i vahel, arvestades 45 g portsjoni kohta. Silu pind lusika tagaküljega, et iga portsjon jääks puhta ja tasase viimistlusega.


  • 4. Jahuta 45 kuni 60 minutit, kuni pind on tahenenud ja sisemus piisavalt kindel, et hoida kuju, jäädes samal ajal suus õrnaks.


    • Serveerimine ja esitlemine



    Serveeri jahutatult samas nõus, milles see tahenes. Pind peab olema sile ja hele, puhta servaga ning pehme, järeleandva keskosaga.

    Professionaalsed märkused



    Valge šokolaad eelistab õrna kuumust; ülekuumutamisel kaotab see oma peene tekstuuri ja muutub tuhmiks. Kõige puhtama tulemuse saamiseks sulata seda ainult kuni see on just ühtlane, seejärel portsjoneeri kohe, enne kui see hakkab tahenema.
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