{"id":1003,"date":"2018-08-18T20:21:25","date_gmt":"2018-08-18T18:21:25","guid":{"rendered":"http:\/\/bakeme.com.hr\/?p=1003"},"modified":"2018-08-19T11:49:17","modified_gmt":"2018-08-19T09:49:17","slug":"paradizot-s-kremom-od-vanilije-i-cokolade","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=1003","title":{"rendered":"PARADI\u017dOT S KREMOM OD VANILIJE I \u010cOKOLADE"},"content":{"rendered":"<p>Paradi\u017eot je starinska poslastica od jaja, \u0161e\u0107era i mlijeka. Radile su ga na\u0161e mame i bake. Sigurno ste ga jeli u djetinjstvu. Paradi\u017eot je poznat diljem svijeta. Francuzi ga zovu les \u0153ufs \u00e0 la neige (snje\u017ena jaja), a Englezi floating island (plutaju\u0107i otoci).<\/p>\n<p>&nbsp;<\/p>\n<p>Ova poslastica se radi tako da se na mlijeku skuhaju tu\u010deni bjelanjci koji se kasnije preliju kremom od \u017eumanjaka te se dobro ohlade u fri\u017eideru.<\/p>\n<p>&nbsp;<\/p>\n<p>Modernije verzije nose ne\u0161to oboga\u0107enije okuse, poput onih s dodatkom keksa ili vanilijom.<\/p>\n<p>Paradi\u017eot je poslastica koju jako volim. Osim \u0161to me podsje\u0107a na djetinjstvo, za njegovu pripremu uvijek imam sve sastojke doma. Za tren je gotov i jako je prozra\u010dan i lagan. Ako ste po\u010detnik u kuhanju, a jede vam se ne\u0161to slatko, onda je ovo idealan desert.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1008\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/PARADIZOT-.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/PARADIZOT-.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/PARADIZOT--225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1007\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/paradizot-2.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/paradizot-2.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/paradizot-2-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1005\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/PARADIZOT-ZDJELA.jpg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/PARADIZOT-ZDJELA.jpg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/PARADIZOT-ZDJELA-225x300.jpg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<blockquote>\n<h3>PARADI\u017dOT\u00a0S KREMOM OD VANILIJE I \u010cOKOLADE<\/h3>\n<\/blockquote>\n<h5>SASTOJCI<\/h5>\n<ul>\n<li>500 ml mlijeka<\/li>\n<li>4 jaja<\/li>\n<li>prstohvat soli<\/li>\n<li>2 \u017elice \u0161krobnog bra\u0161na<\/li>\n<li>60 g \u0161e\u0107era<\/li>\n<li>1 vre\u0107ica vanilin \u0161e\u0107era<\/li>\n<li>50 g \u010dokolade za kuhanje<\/li>\n<li>Petit beurre keksi, oko 10 komada<\/li>\n<\/ul>\n<h5>PRIPREMA<\/h5>\n<ol>\n<li>Mlijeko ulijte u lonac pa ga stavite kuhati na srednje jaku vatru.<\/li>\n<li>Odvojite \u017eumanjke od bjelanjaka. Bjelanjcima dodajte prstohvat soli pa ih stucite u \u010dvrsti snijeg.<\/li>\n<li>Petit beurre kekse poslo\u017eite na dno posude u kojoj \u0107ete servirati paradi\u017eot.<\/li>\n<li>Kada mlijeko zakuha, smanjite vatru na laganu pa \u017elicom dodajte snijeg od bjelanjaka. Pazite pritom da vam jastu\u010di\u0107i od snijega budu ravnomjerno raspore\u0111eni po povr\u0161ini mlijeka kako bi se podjednako skuhali.<\/li>\n<li>Nakon jedne minute, okrenite ih na drugu stranu. Kuhajte ih jednu minute i s druge strane pa ih prebacite u posudu s poslo\u017eenim keksima.<\/li>\n<li>\u017dumanjke pjenasto umutitite sa \u0161e\u0107erom i vanilij \u0161e\u0107erom. Dodajte im \u0161krobno bra\u0161no i dobro promije\u0161ajte kako bi se svi sastojci povezali. Dio mlijeka, oko 100 ml ulijte u smjesu sa \u017eumanjcima i sve dobro pove\u017eite mikserom.<\/li>\n<li>Sada smjesu sa \u017eumanjcima uspite u preostalo mlijeko. Neka vam vatra i dalje bude lagana. Kremu cijelo vrijeme mije\u0161ajte dok se ne zgusne. Za ovaj korak \u0107e vam trebati nekoliko minuta.<\/li>\n<li>Pola kreme prelijte preko skuhanih bjelanjaka prelaze\u0107i od jednog ruba posude do drugog kako bi se krema ravnomjerno rasporedila.<\/li>\n<li>U preostalu kremu umije\u0161ajte \u010dokoladu za kuhanje koju ste prethodno otkidali na komadi\u0107e. Kada se \u010dokolada otopila prelijte i preostali dio kreme po bjelanjcima.<\/li>\n<li>Paradi\u017eot ukrasite grubo sjeckanom \u010dokoladom.<\/li>\n<li>Ohladite ga u fri\u017eideru najmanje tri sata prije poslu\u017eivanja.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Paradi\u017eot je starinska poslastica od jaja, \u0161e\u0107era i mlijeka. Radile su ga na\u0161e mame i bake. Sigurno ste ga jeli u djetinjstvu. Paradi\u017eot je poznat diljem svijeta. Francuzi ga zovu les \u0153ufs \u00e0 la neige (snje\u017ena jaja), a Englezi floating island (plutaju\u0107i otoci). &nbsp; Ova poslastica se radi tako da se na mlijeku skuhaju tu\u010deni [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1008,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[11,12,3],"tags":[119,118,117],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/08\/PARADIZOT-.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-gb","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/1003"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1003"}],"version-history":[{"count":6,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/1003\/revisions"}],"predecessor-version":[{"id":1045,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/1003\/revisions\/1045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/1008"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}