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Parfe sa letnjim bobičastim voćem, ovsom i jogurtom

Parfe sa letnjim bobičastim voćem, ovsom i jogurtom
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Nutritivne vrednosti

Po porciji od 300 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 280 kcal
14% DV
Ukupne masti 7.0g
11% DV
Ukupni ugljeni hidrati 40.0g
13% DV
Proteini 14.0g
28% DV

O proizvodu

Jednostavan slojeviti parfe sa kremastim jogurtom, zasitnim ovsom i svežim bobičastim voćem. Lagano je sladak i uravnotežen, pa odlično odgovara za doručak ili užinu.

Sastojci

Letnji parfait sa bobičastim voćem, ovsom i jogurtom

Uvodna napomena


Ovaj parfait se zasniva na kontrastu: hladan jogurt, mekana ovsena kaša i izražena kiselost bobičastog voća. Treba da deluje skladno, a ne samo složeno, sa jasno odvojenim slojevima i završnim zalogajem koji je uravnotežen po teksturi i svežini. Jelo je skromno po sastojcima, ali preciznost mu daje eleganciju.

Osnovne informacije o receptu


  • Kategorija jela: Parfait

  • Kuhinja ili poreklo: Savremena

  • Vrsta obroka: Doručak ili lagani desert

  • Prinos: 1 porcija

  • Veličina porcije: 300 g

  • Vreme pripreme: 10 minuta

  • Vreme kuvanja: 5 minuta

  • Ukupno vreme: 15 minuta

  • Težina pripreme: Lako


  • Oprema


  • Mala šerpa

  • Posuda za mešanje

  • Kašika

  • Čaša za serviranje od 300 g ili mala činija


  • Sastojci


    Ovsena komponenta


  • 40 g ovsa

  • 60 g vode


  • Jogurt komponenta


  • 150 g jogurta


  • Komponenta od bobičastog voća


  • 50 g bobičastog voća, mešanog ako je dostupno


  • Postupak


  • 1. Pomešajte 40 g ovsa i 60 g vode u maloj šerpi. Stavite na srednju temperaturu i kuvajte 4 do 5 minuta, uz stalno mešanje, dok ovas ne omekša, a smesa ne postane gusta, ali i dalje pogodna za zahvatanje kašikom. Sklonite sa vatre i ostavite da odstoji 2 minuta; ovas treba da zadrži oblik bez ukrućivanja.

  • 2. Stavite kašikom 75 g jogurta na dno čaše za serviranje. Rasporedite ga u ravnomeran sloj.

  • 3. Dodajte polovinu toplog ovsa, oko 50 g, preko jogurta. Rasporedite ga ravnomerno tako da sloj ostane jasno odvojen.

  • 4. Rasporedite polovinu od 50 g bobičastog voća preko ovsa. Voće treba da ostane vidljivo na površini, a ne da potpuno potone.

  • 5. Dodajte preostalih 75 g jogurta u glatkom sloju, zatim završite preostalim ovsom i bobičastim voćem, vodeći računa da vrh ostane uredan i uravnotežen.

  • 6. Ostavite parfait da odstoji 2 minuta pre serviranja. Završna tekstura treba da bude hladna i kremasta u donjim slojevima, sa mekim ovsom i bobičastim voćem koje ostaje sveže i celo.


  • Serviranje i prezentacija


    Poslužite u prozirnoj čaši ili plitkoj činiji kako bi slojevi bili vidljivi. Poslužite sa urednim vrhom i čistim obodom; utisak treba da bude lagan, skladan i svež.

    Profesionalne napomene


  • Ovas mora biti kuvan taman toliko da izgubi sirovu notu; predugo kuvanje će učiniti parfait teškim.

  • Koristite bobičasto voće pune zrelosti radi jasnog ukusa i čistog završetka.

  • Slažite slojeve pažljivo kako bi svaki zalogaj sadržao jogurt, ovas i voće u ravnoteži.
  • VegetarijanskaUravnotežena
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