{"id":2080,"date":"2015-11-30T14:24:41","date_gmt":"2015-11-30T14:24:41","guid":{"rendered":"http:\/\/www.romaniancommunity.net\/rci\/?p=2080"},"modified":"2016-09-05T14:08:51","modified_gmt":"2016-09-05T14:08:51","slug":"tort-mousse-tricolor","status":"publish","type":"post","link":"http:\/\/www.romaniancommunity.net\/rci\/tort-mousse-tricolor\/","title":{"rendered":"Tort mousse tricolor"},"content":{"rendered":"<p style=\"line-height: 14.5pt; background: white; margin: 4.5pt 0cm 4.5pt 0cm;\"><strong><span lang=\"EN-IE\" style=\"font-size: 10.5pt; font-family: 'Helvetica','sans-serif'; color: #141823;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2081\" src=\"http:\/\/www.romaniancommunity.net\/rci\/wp-content\/uploads\/2015\/11\/torttricolor.jpg\" alt=\"torttricolor\" width=\"300\" height=\"225\" \/>Ingrediente:<\/span><\/strong><\/p>\n<p style=\"line-height: 14.5pt; background: white; margin: 4.5pt 0cm 4.5pt 0cm;\"><span lang=\"EN-IE\" style=\"font-size: 10.5pt; font-family: 'Helvetica','sans-serif'; color: #141823;\">Blatul la mousse tricolor: 60 grame nuci, 100 grame zah\u0103r pudr\u0103, 20 grame cacao, 4 albu\u015furi de ou\u0103, sare, esen\u0163\u0103 de rom<br \/>\nMousse de ciocolat\u0103 alba: 150 grame ciocolat\u0103 alb\u0103, 3 g\u0103lbenu\u015furi de ou, 1 albu\u015f de ou, 150 grame zah\u0103r, 200 mililitri, fri\u015fc\u0103 lichid\u0103, 10 grame gelatin\u0103<br \/>\nMousse de zmeur\u0103 cu fri\u015fc\u0103: 200 grame zmeur\u0103, 3 g\u0103lbenu\u015furi de ou, 1 albu\u015f de ou, 150 grame zah\u0103r, 200 mililitri fri\u015fc\u0103 lichid\u0103<span class=\"apple-converted-space\">\u00a0<\/span><br \/>\nCrema la pr\u0103jitura cu crem\u0103 de ciocolat\u0103 \u015fi nuci: 300 grame ciocolat\u0103 am\u0103ruie, 450 mililitri fri\u015fc\u0103, 200 grame nuci, 50 grame unt, 50 mililitri lapte, esen\u0163\u0103 de rom, 2 linguri whisky<br \/>\nGlazura la pr\u0103jitura cu crem\u0103 de ciocolat\u0103 \u015fi nuci: 200 grame ciocolat\u0103 am\u0103ruie, 50 grame unt, 50 mililitri fri\u015fc\u0103<\/span><\/p>\n<p style=\"line-height: 14.5pt; background: white; margin: 4.5pt 0cm 4.5pt 0cm;\"><strong><span lang=\"EN-IE\" style=\"font-size: 10.5pt; font-family: 'Helvetica','sans-serif'; color: #141823;\">Mod de preparare:<\/span><\/strong><\/p>\n<p style=\"line-height: 14.5pt; background: white; margin: 4.5pt 0cm 4.5pt 0cm;\"><span lang=\"EN-IE\" style=\"font-size: 10.5pt; font-family: 'Helvetica','sans-serif'; color: #141823;\">1. Prepar\u0103m &#8220;Blatul la mousse tricolor&#8221;<br \/>\nAlbu\u015furile se bat spum\u0103. Se adaug\u0103 40 g din zah\u0103rul pudr\u0103 \u015fi se bate \u00een continuare p\u00e2n\u0103 se ob\u0163ine o spum\u0103 tare. Nucile se r\u00e2\u015fnesc sau se toac\u0103 m\u0103runt. Peste nucile m\u0103cinate se adaug\u0103 restul de zah\u0103r pudr\u0103 \u015fi cacaua. Se amestec\u0103. Amestecul rezultat se adaug\u0103 peste spuma de albu\u015furi. Se amestec\u0103 u\u015for cu paleta, de jos \u00een sus, p\u00e2n\u0103 la omogenizare. Se adaug\u0103 esen\u0163a de rom. Compozi\u0163ia ob\u0163inut\u0103 se pune \u00eentr-o tav\u0103 cu fund deta\u015fabil, uns\u0103 cu unt. Se coace \u00een cuptorul pre\u00eenc\u0103lzit la 200 grade timp de 15 minute. Se las\u0103 s\u0103 se r\u0103ceasc\u0103.<br \/>\n2. Prepar\u0103m &#8220;Mousse de ciocolat\u0103 alb\u0103&#8221;<br \/>\nGelatina se pune la \u00eenmuiat conform instruc\u0163iunilor de pe ambalaj. Albu\u015ful se bate spum\u0103 cu 75 g de zah\u0103r. G\u0103lbenu\u015furile se bat \u015fi ele spum\u0103 cu restul de zah\u0103r. Fri\u015fca se bate. Fri\u015fca se amestec\u0103 cu crema de g\u0103lbenu\u015furi \u015fi spuma de albu\u015f. Gelatina se dizolv\u0103 pe baie de ap\u0103. Se adaug\u0103 gelatina dizolvat\u0103 peste amestecul de fri\u015fc\u0103. Se amestec\u0103 cu mixerul. Ciocolata se tope\u015fte pe baie de ap\u0103. Se adaug\u0103 peste amestecul de fri\u015fc\u0103.<br \/>\n3. Prepar\u0103m &#8220;Mousse de zmeur\u0103 cu fri\u015fc\u0103&#8221;<br \/>\nGelatina se pune la \u00eenmuiat conform instruc\u0163iunilor de pe ambalaj. Albu\u015ful se bate spum\u0103 cu 75 g de zah\u0103r. G\u0103lbenu\u015furile se bat cu 75 g de zah\u0103r p\u00e2n\u0103 se ob\u0163ine o crem\u0103. Fri\u015fca se bate. Peste fri\u015fca b\u0103tut\u0103 se adaug\u0103 crema de g\u0103lbenu\u015furi \u015fi spuma de albu\u015f. Se omogenizeaz\u0103. Zmeura se face piure cu ajutorul unui blender.Se adaug\u0103 peste amestecul de mai sus. Gelatina se dizolv\u0103 pe baie de ap\u0103 \u015fi se adaug\u0103 \u015fi ea \u00een acest amestec.<br \/>\n4. Prepar\u0103m &#8220;Crema la pr\u0103jitura cu crem\u0103 de ciocolat\u0103 \u015fi nuci&#8221;<br \/>\nSe tope\u015fte ciocolata pe baie de ap\u0103, \u00eempreun\u0103 cu untul \u015fi laptele. Se las\u0103 s\u0103 se r\u0103ceasc\u0103. Fri\u015fca se bate.Se adaug\u0103 peste ciocolata topit\u0103. Se amestec\u0103 cu mixerul. Se p\u0103streaz\u0103 c\u00e2teva linguri pentru ornat. Nucile se macin\u0103 \u015fi se adaug\u0103 \u00een amestecul de ciocolat\u0103 cu fri\u015fc\u0103, \u00eempreun\u0103 cu romul \u015fi whisky-ul.<br \/>\n5. Prepar\u0103m &#8220;Glazura la pr\u0103jitura cu crem\u0103 de ciocolat\u0103 \u015fi nuci&#8221;<br \/>\nCiocolata se tope\u015fte pe baie de ap\u0103. Se adaug\u0103 fri\u015fca lichid\u0103 \u015fi untul. Se omogenizeaz\u0103.<br \/>\n6. Continu\u0103m cu re\u021beta de baz\u0103&#8230;<br \/>\nPentru stratul albastru se coloreaz\u0103 mousse-ul cu ciocolat\u0103 alb\u0103 cu sirop de cura\u00e7ao \u015fi c\u00e2teva pic\u0103turi de colorant alimentar albastru. Peste blatul rece se toarn\u0103 stratul albastru \u015fi se bag\u0103 la frigider pentru 30 de minute sau p\u00e2n\u0103 c\u00e2nd se \u00eent\u0103re\u015fte. Stratul galben se ob\u0163ine din mousse-ul de ciocolat\u0103 alb\u0103 cu c\u00e2teva pic\u0103turi de colorant alimentar galben. Peste stratul de mousse albastru \u00eenchegat se toarn\u0103 stratul de mousse galben. Se d\u0103 la rece. Stratul de mousse ro\u015fu se ob\u0163ine intensific\u00e2nd culoarea mousse-ului de zmeur\u0103 cu c\u00e2teva pic\u0103turi de colorant alimentar ro\u015fu. Peste stratul galben deja \u00eent\u0103rit se toarn\u0103 mousse-ul ro\u015fu. Se uniformizeaz\u0103 \u015fi se d\u0103 la rece. Se \u0163ine la rece p\u00e2n\u0103 se \u00eent\u0103re\u015fte \u015fi acest strat, apoi se \u00eendep\u0103rteaz\u0103 inelul de la tava cu fund deta\u015fabil.Se \u00eembrac\u0103 tortul \u00een crem\u0103 de ciocolat\u0103 cu fri\u015fc\u0103, iar deasupra se toarn\u0103 glazura de ciocolat\u0103.<\/span><\/p>\n<p style=\"line-height: 14.5pt; background: white; margin: 4.5pt 0cm 4.5pt 0cm;\"><span lang=\"EN-IE\" style=\"font-size: 10.5pt; font-family: 'Helvetica','sans-serif'; color: #141823;\">Poft\u0103 bun\u0103!<\/span><\/p>\n<p style=\"line-height: 14.5pt; background: white; margin: 4.5pt 0cm .0001pt 0cm;\"><span lang=\"EN-IE\" style=\"font-size: 10.5pt; font-family: 'Helvetica','sans-serif'; color: #141823;\">Sursa: <a href=\"http:\/\/delicatesa.ro\" target=\"_blank\">delicatesa.ro<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingrediente: Blatul la mousse tricolor: 60 grame nuci, 100 grame zah\u0103r pudr\u0103, 20 grame cacao, 4 albu\u015furi de ou\u0103, sare, esen\u0163\u0103 de rom Mousse de ciocolat\u0103 alba: 150 grame ciocolat\u0103 [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":2081,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bucataria-romaneasca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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