{"id":28976,"date":"2021-03-11T08:00:46","date_gmt":"2021-03-11T06:00:46","guid":{"rendered":"https:\/\/www.silutesnaujienos.lt\/lt\/?p=28976"},"modified":"2021-03-10T12:01:38","modified_gmt":"2021-03-10T10:01:38","slug":"minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas","status":"publish","type":"post","link":"https:\/\/www.silutesnaujienos.lt\/lt\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\/","title":{"rendered":"Minint Kovo 11-\u0105j\u0105 \u2013 netik\u0117to skonio trispalvio \u017eel\u0117 torto receptas"},"content":{"rendered":"

Thierry Lauvray, prekybos tinklo \u201eIki\u201c konditerijos ekspertas, pasakoja, kad \u017eelatina konditerijoje naudojama jau nuo XIX a. Ji m\u016bs\u0173 virtuv\u0117se pasirodo tiek \u017eel\u0117 gabaliuk\u0173 pavidalu, tiek ir kaip papildomas ingredientas, galintis sustandinti \u012fvairius pyragai\u010dius, tortus, desertus.<\/p>\n

\u201eBene \u017einomiausias desertas su \u017eelatina yra itali\u0161ka panakota, kuria m\u0117gaujasi viso pasaulio smali\u017eiai. D\u0117l savo gaivaus skonio ir malonios konsistencijos desertas vertinamas maisto gurman\u0173 ir yra da\u017enai u\u017esisakomas po prabangios vakarien\u0117s restorane. Dabar panakot\u0105 gali pasigaminti kiekvienas, kuris nebijo suktis virtuv\u0117je. I\u0161 \u017eelatinos taip pat gaminama \u017eel\u0117, \u012fvairiausi var\u0161k\u0117s ir jogurto desertai, ledai, taip pat ji gali tapti ir pyragai\u010di\u0173 bei tort\u0173 puo\u0161ybos elementu \u2013 pavyzd\u017eiui, i\u0161 \u017eel\u0117 pagamintas vir\u0161utinis deserto sluoksnis maloniai blizg\u0117s ir trauks ak\u012f\u201c, \u2013 sako T. Lauvray.<\/p>\n

Konditerijos ekspertas pastebi, kad Lietuvoje populiariausi skan\u0117stai su \u017eelatina \u2013 \u017eel\u0117 desertas su plakta grietin\u0117le, desertinis s\u016bris su \u017eel\u0117 gabaliukais ir \u017eel\u0117 tortas, kurio recept\u0105 rasite \u0161io teksto pabaigoje \u2013 j\u012f i\u0161 vaikyst\u0117s tur\u0117t\u0173 prisiminti kiekvienas.<\/p>\n

\u017delatina m\u016bs\u0173 kra\u0161te taip pat pla\u010diai naudojama ne tik desert\u0173, bet ir \u0161altienos gamybai, kuri nat\u016braliai i\u0161gaunama jos virimo b\u016bdu, taip pat \u012fvairioms m\u0117sos, \u017euvies ar dar\u017eovi\u0173 u\u017epiltin\u0117ms. \u017delatina visame pasaulyje vertinama ne tik d\u0117l maist\u0105 standinan\u010di\u0173 savybi\u0173 \u2013 ji pasi\u017eymi ma\u017eu kaloringumu ir nauda sveikatai.<\/p>\n

\u201e\u017delatinoje esantys mikroelementai, aminor\u016bg\u0161tys tikrai naudingi m\u016bs\u0173 organizmui. \u017delatina skatina kolageno gamyb\u0105 organizme ir stiprina kaulus, s\u0105narius, raumenis, bendr\u0105 organizmo atsparum\u0105, taip pat r\u016bpinasi m\u016bs\u0173 oda ir yra rekomenduojama tiems, kurie nori suma\u017einti cholesterolio kiek\u012f kraujyje\u201c, \u2013 teigia T. Lauvray.<\/p>\n

Ne paslaptis, kad \u017eelatina i\u0161gaunama i\u0161 gyvulin\u0117s kilm\u0117s produkt\u0173, tad \u017eel\u0117 skan\u0117stais gali m\u0117gautis ne visi \u2013 vegetarai ar veganai \u0161io produkto tur\u0117t\u0173 nevartoti. T. Lauvray pasakoja, kad m\u0117sos nevalgantiems \u017emon\u0117ms yra puiki augalin\u0117 alternatyva, kuri virtuv\u0117je atstoja \u017eelatin\u0105.<\/p>\n

\u201e\u017delatin\u0105 galima pakeisti \u012f j\u0105 pana\u0161iu produktu agaru, kuris gaminamas i\u0161 keli\u0173 r\u016b\u0161i\u0173 j\u016br\u0173 dumbli\u0173. Jame taip pat gausu m\u016bs\u0173 organizmui nauding\u0173 mikroelement\u0173, tarp j\u0173 \u2013 kalcio, gele\u017eies, jodo. I\u0161 agaro gaminamas marmeladas, jis taip pat naudojamas pastili\u0173 gamybai. Agaras gali visi\u0161kai atstoti \u017eelatin\u0105 desert\u0173 gamyboje ir ypa\u010d naudingas tiems, kurie nevalgo m\u0117sos\u201c, \u2013 sako T. Lauvray.<\/p>\n

Kovo 11-osios proga Thierry Lauvray dalijasi trispalvio \u017eel\u0117s torto receptu, kuris nustebins ne tik savo i\u0161vaizda, bet ir ypa\u010d lietuvi\u0161ku skoniu!<\/p>\n

Kovo 11-ajai skirtas trispalvis \u017eel\u0117 tortas<\/strong><\/p>\n

\u0160\u012f desert\u0105 galite gaminti naudodami tiek gryn\u0105 \u017eelatin\u0105, tiek agar\u0105, ta\u010diau tam, kad tinkamai atmatuotum\u0117te j\u0173 kiekius, reikia b\u016bti \u012fgudusiems. \u0160\u012f kart\u0105, patogumo d\u0117lei, desert\u0105 gaminsime i\u0161 jau paruo\u0161t\u0173 \u017eel\u0117 mi\u0161ini\u0173, ta\u010diau jiems suteiksime visai kit\u0105 skon\u012f.<\/p>\n

Jums reik\u0117s:<\/strong><\/p>\n

Trij\u0173 pakuo\u010di\u0173 \u017eel\u0117 mi\u0161inio: geltono, \u017ealio ir raudono<\/p>\n

0,5 l r\u016bg\u0161tesni\u0173 obuoli\u0173 sul\u010di\u0173<\/p>\n

Vieno obuolio (neb\u016btinai)<\/p>\n

0,5 l m\u0117t\u0173 lapeli\u0173 arbatos<\/p>\n

2\u20133 vidutinio dyd\u017eio burok\u0173<\/p>\n

Trint\u0173 avie\u010di\u0173, vy\u0161ni\u0173 ar kit\u0173 raudon\u0173 uog\u0173 (neb\u016btinai)<\/p>\n

Paruo\u0161imo b\u016bdas:<\/strong><\/p>\n

Da\u017eniausiai \u017eel\u0117 mi\u0161inius u\u017epilame kar\u0161tu vandeniu, ta\u010diau \u0161\u012f kart\u0105 si\u016blome juos i\u0161m\u0117ginti kitaip, suteikiant papildom\u0105 skon\u012f. \u0160\u012f desert\u0105 galite ruo\u0161ti kaip tort\u0105 norimoje formoje arba porcijomis. \u017demiau nurodytame recepte ingredientus ruo\u0161ime plat\u0117jan\u010diame dubenyje, kur\u012f, paruo\u0161us tort\u0105, apversime, tad atkreipkite d\u0117mes\u012f \u012f atvirk\u0161\u010di\u0105 spalv\u0173 eili\u0161kum\u0105.<\/p>\n

    \n
  1. Pa\u0161ildykite 500 ml obuoli\u0173 sul\u010di\u0173, bet neu\u017evirinkite. Sud\u0117kite geltonos \u017eel\u0117 mi\u0161in\u012f, i\u0161tirpinkite ir supilkite \u012f duben\u012f, pad\u0117kite \u0161altai. Kai sluoksnis sustings, galite ant vir\u0161aus u\u017ed\u0117ti riekel\u0117mis supjaustyt\u0173 obuoli\u0173, o tuomet ant j\u0173 \u0161iek tiek u\u017epilti antro sluoksnio skys\u010dio, palaukti kol sustings ir tuomet baigti pilti skyst\u012f antram sluoksniui. To reikia tam, kad obuoliai neplaukiot\u0173 ir neprad\u0117t\u0173 skraidyti<\/em>. Jeigu neturite laiko, \u0161\u012f \u017eingsn\u012f galite praleisti ir gaminti tort\u0105 be papildom\u0173 pried\u0173.<\/li>\n
  2. Pasigaminkite 500 ml koncentruotos \u017ealios arbatos i\u0161 \u0161vie\u017ei\u0173 m\u0117t\u0173 lapeli\u0173. \u012e kar\u0161t\u0105 (bet ne verdan\u010di\u0105) arbat\u0105 suberkite \u017eali\u0105 \u017eel\u0117 mi\u0161in\u012f, i\u0161mai\u0161ykite, pilkite ant sustingusio geltono sluoksnio ir pad\u0117kite \u0161altai. Sustingus \u0161iam sluoksniui, galite u\u017ed\u0117ti raudon\u0173 uog\u0173, bet tai n\u0117ra b\u016btina.<\/li>\n
  3. Smulkiai supjaustykite burok\u0117lius, sud\u0117kite juos \u012f 600 ml verdan\u010dio vandens ir virkite 20-30 minu\u010di\u0173, kol vanduo nusida\u017eys raudonai. Burok\u0117lius i\u0161imkite, \u012f kar\u0161t\u0105, bet ne verdant\u012f burok\u0117li\u0173 skyst\u012f suberkite raudon\u0105 \u017eel\u0117 mi\u0161in\u012f, i\u0161mai\u0161ykite, supilkite ant sustingusio \u017ealio sluoksnio. Burok\u0117liai suteiks papildomos spalvos, saldumo ir lietuvi\u0161kumo!<\/li>\n
  4. Kai sustings visi sluoksniai, atsargiai apverskite duben\u012f ir atskirkite nuo jo tort\u0105. Tort\u0105 galite papuo\u0161ti \u0161vie\u017eiomis uogomis, m\u0117t\u0173 lapeliais, taip pat u\u017epurk\u0161ti grietin\u0117l\u0117s. Viskas priklauso nuo j\u016bs\u0173 fantazijos.<\/li>\n<\/ol>\n

    Skanaus!<\/p>\n

    Vaida Budrien\u0117
    \n\u201eIki\u201c komunikacijos vadov\u0117<\/p>\n","protected":false},"excerpt":{"rendered":"

    Thierry Lauvray, prekybos tinklo \u201eIki\u201c konditerijos ekspertas, pasakoja, kad \u017eelatina konditerijoje naudojama jau nuo XIX a. Ji m\u016bs\u0173 virtuv\u0117se pasirodo tiek \u017eel\u0117 gabaliuk\u0173 pavidalu, tiek ir kaip papildomas ingredientas, galintis sustandinti \u012fvairius pyragai\u010dius, tortus, desertus. \u201eBene \u017einomiausias desertas su \u017eelatina yra itali\u0161ka panakota, kuria m\u0117gaujasi viso pasaulio smali\u017eiai. D\u0117l savo gaivaus skonio ir malonios konsistencijos […]<\/p>\n","protected":false},"author":2,"featured_media":28977,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[47],"class_list":["post-28976","post","type-post","status-publish","format-standard","has-post-thumbnail","category-aktualijos","tag-pirmasis"],"yoast_head":"\nMinint Kovo 11-\u0105j\u0105 \u2013 netik\u0117to skonio trispalvio \u017eel\u0117 torto receptas - \u0160ilut\u0117s naujienos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.silutesnaujienos.lt\/lt\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\/\" \/>\n<meta property=\"og:locale\" content=\"lt_LT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Minint Kovo 11-\u0105j\u0105 \u2013 netik\u0117to skonio trispalvio \u017eel\u0117 torto receptas - \u0160ilut\u0117s naujienos\" \/>\n<meta property=\"og:description\" content=\"Thierry Lauvray, prekybos tinklo \u201eIki\u201c konditerijos ekspertas, pasakoja, kad \u017eelatina konditerijoje naudojama jau nuo XIX a. Ji m\u016bs\u0173 virtuv\u0117se pasirodo tiek \u017eel\u0117 gabaliuk\u0173 pavidalu, tiek ir kaip papildomas ingredientas, galintis sustandinti \u012fvairius pyragai\u010dius, tortus, desertus. \u201eBene \u017einomiausias desertas su \u017eelatina yra itali\u0161ka panakota, kuria m\u0117gaujasi viso pasaulio smali\u017eiai. D\u0117l savo gaivaus skonio ir malonios konsistencijos […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.silutesnaujienos.lt\/lt\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\/\" \/>\n<meta property=\"og:site_name\" content=\"\u0160ilut\u0117s naujienos\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/silutes.naujienos\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-11T06:00:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.silutesnaujienos.lt\/lt\/wp-content\/uploads\/2021\/03\/panakota-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"\u0160ilut\u0117s naujien\u0173 inf.\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\u0160ilut\u0117s naujien\u0173 inf.\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minut\u0117s\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\\\/\"},\"author\":{\"name\":\"\u0160ilut\u0117s naujien\u0173 inf.\",\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/#\\\/schema\\\/person\\\/976440ef837444400af3c77c19c61454\"},\"headline\":\"Minint Kovo 11-\u0105j\u0105 \u2013 netik\u0117to skonio trispalvio \u017eel\u0117 torto receptas\",\"datePublished\":\"2021-03-11T06:00:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\\\/\"},\"wordCount\":800,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/panakota-scaled.jpg\",\"keywords\":[\"Pirmasis\"],\"articleSection\":[\"Aktualijos\"],\"inLanguage\":\"lt-LT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\\\/\",\"url\":\"https:\\\/\\\/www.silutesnaujienos.lt\\\/lt\\\/minint-kovo-11-aja-netiketo-skonio-trispalvio-zele-torto-receptas\\\/\",\"name\":\"Minint Kovo 11-\u0105j\u0105 \u2013 netik\u0117to skonio trispalvio \u017eel\u0117 torto receptas - 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Ji m\u016bs\u0173 virtuv\u0117se pasirodo tiek \u017eel\u0117 gabaliuk\u0173 pavidalu, tiek ir kaip papildomas ingredientas, galintis sustandinti \u012fvairius pyragai\u010dius, tortus, desertus. \u201eBene \u017einomiausias desertas su \u017eelatina yra itali\u0161ka panakota, kuria m\u0117gaujasi viso pasaulio smali\u017eiai. 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