Laman Utama / world / Eropah / Estonia / Kompot beri musim panas, sejuk dan kurang manis

Kompot beri musim panas, sejuk dan kurang manis

Kompot beri musim panas, sejuk dan kurang manis
Direkodkan oleh @test2 | 0 pengguna menyukai makanan ini | 0 pengguna menyimpan makanan ini

Fakta Pemakanan

Setiap hidangan 150g

% Nilai Harian berdasarkan diet 2000 kcal

Kalori 75 kcal
4% DV
Jumlah Lemak 1.0g
2% DV
Jumlah Karbohidrat 18.0g
6% DV
Protein 1.0g
2% DV

Tentang

Semangkuk ringkas beri campur segar yang dihidangkan sejuk sebagai snek ringan atau pencuci mulut. Manis semula jadi dan berjus, ia enak dimakan begitu sahaja atau ditambah yogurt atau granola.

Bahan-bahan

Kompot Beri Musim Panas, Dihidangkan Sejuk dan Hanya Sedikit Dimaniskan

Nota pengenalan


Ini ialah kompot dalam bentuknya yang paling terkawal: buah dilembutkan secukupnya untuk melepaskan jus sambil mengekalkan bentuk dan kesegarannya. Dihidangkan sejuk, ia memberikan kejernihan dan bukannya rasa berat, dengan haruman semula jadi beri menyerlah dalam setiap suapan. Hasilnya sepatutnya berkilat, sedikit bersirap, dan bersih di lelangit.

Asas resipi


  • Kategori hidangan: Kompot buah

  • Masakan atau asal: Eropah klasik

  • Jenis sajian: Sarapan atau pencuci mulut

  • Hasil: 1 mangkuk

  • Saiz hidangan: 150 g

  • Masa penyediaan: 5 minit

  • Masa memasak: 8 minit

  • Jumlah masa: 13 minit

  • Tahap kesukaran: Mudah


    • Peralatan


  • Periuk kecil beralas tebal

  • Spatula silikon

  • Penapis jejaring halus, pilihan

  • Mangkuk hidangan


    • Bahan-bahan


    Kompot beri


  • 150 g beri campuran


    • Kaedah


  • 1. Masukkan beri ke dalam periuk kecil beralas tebal di atas api sederhana. Panaskan selama 2 minit, kacau sekali atau dua kali, sehingga beri mula berkilat dan mengeluarkan sedikit jus.

  • 2. Teruskan memasak selama 4 hingga 6 minit, kacau perlahan-lahan sekali-sekala, sehingga buah menjadi lembut dan jusnya berkurang menjadi sirap ringan yang berkilat. Sebahagian beri harus kekal utuh; kompot tidak sepatutnya hancur menjadi puri.

  • 3. Jika kemasan yang lebih halus diinginkan, tapis kompot melalui penapis jejaring halus ketika masih suam, tekan perlahan sekadar untuk mengeluarkan jus buah. Untuk hidangan yang lebih rustic, biarkan seperti sedia ada.

  • 4. Segera pindahkan ke dalam mangkuk dan biarkan sejuk selama 5 minit. Kompot sepatutnya menjadi cukup pekat untuk dicedok dengan sudu, dengan buah yang lembut dan sirap yang sedikit memekat.


    • Penyajian dan hidangan


    Cedok kompot ke dalam mangkuk cetek dalam bentuk lopak yang kemas, biarkan buah terletak secara semula jadi dan bukannya bertimbun. Hidangkan suam atau sejuk, bergantung pada hasil akhir yang diinginkan, dengan sirap diagihkan sekata di sekeliling beri.

    Nota profesional


    Gunakan beri yang masak sepenuhnya; buah yang kurang masak akan terasa hambar dan memerlukan masa memasak berlebihan. Kekalkan api sederhana supaya buah menjadi lembut tanpa kehilangan bentuknya. Kompot yang siap sepatutnya terasa segar, bersih, dan hanya sedikit pekat.
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