{"id":8193,"date":"2026-06-07T12:44:55","date_gmt":"2026-06-07T10:44:55","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=8193"},"modified":"2026-06-07T12:44:57","modified_gmt":"2026-06-07T10:44:57","slug":"jahodova-perinka","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/jahodova-perinka\/","title":{"rendered":"Jahodov\u00e1 perinka"},"content":{"rendered":"
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\n\t\t\t\t\t\"Ob\u013e\u00faben\u00fd\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Ob\u013e\u00faben\u00fd dezert mojich det\u00ed<\/h2>Recipe by Andrea<\/span>
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div><\/div>Course: dezert<\/mark><\/span>Cuisine: dom\u00e1ca<\/mark><\/span>Difficulty: jednoduch\u00e1<\/mark><\/span><\/div>
    <\/span>Porcie<\/span>

    10<\/p>porci\u00ed<\/span><\/div>

    <\/span>\u010cas pr\u00edpravy<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>\u010cas varenia<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/span>\u010cas chladenia<\/span>

    240<\/p>min\u00fat<\/span><\/div><\/div><\/div>

    Tento neskuto\u010dne osvie\u017euj\u00faci, kr\u00e9mov\u00fd a nad\u00fdchan\u00fd dezert kombinuje to najlep\u0161ie z talianskeho mascarpone a tradi\u010dn\u00e9ho slovensk\u00e9ho tvarohu. V\u010faka jahodov\u00e9mu rozvaru a bielej \u010dokol\u00e1de chut\u00ed ako \u010dist\u00e9 leto. Uvid\u00edte, \u017ee miska zostane r\u00fdchlo pr\u00e1zdna!<\/p>

    \ud83d\uded2 \u010co na to potrebujeme:

    Z\u00e1klad a jahodov\u00e1 zlo\u017eka:<\/strong><\/h3>
    • <\/span>

      1 balenie dlh\u00fdch cukr\u00e1rskych pi\u0161k\u00f3t <\/span><\/p><\/li>

    • <\/span>

      500 \u2013 600 g \u010derstv\u00fdch jah\u00f4d (rozdelen\u00fdch na rozvar a \u010derstv\u00e9 pl\u00e1tky)<\/span><\/p><\/li>

    • <\/span>

      2 PL trstinov\u00e9ho cukru (do rozvaru)<\/span><\/p><\/li>

    • <\/span>

      Tro\u0161ka vody (do rozvaru)<\/span><\/p><\/li>

    • Snehov\u00e1 perinka<\/strong><\/li>
    • <\/span>

      250 g mascarpone<\/span><\/p><\/li>

    • <\/span>

      250 g jemn\u00e9ho tvarohu (ide\u00e1lne vo vani\u010dke)<\/span><\/p><\/li>

    • <\/span>

      250 g kyslej smotany (aspo\u0148 16 \u2013 18 % tuku)<\/span><\/p><\/li>

    • <\/span>

      100 g pr\u00e1\u0161kov\u00e9ho cukru<\/span><\/p><\/li>

    • <\/span>

      1 bal\u00ed\u010dek vanilkov\u00e9ho cukru<\/span><\/p><\/li>

    • <\/span>

      P\u00e1r kvapiek citr\u00f3novej \u0161\u0165avy (na vyv\u00e1\u017eenie chut\u00ed)<\/span><\/p><\/li>

    • <\/span>

      1 smotana na \u0161\u013eahanie (33 %) + 1 stu\u017eova\u010d \u0161\u013eaha\u010dky<\/span><\/p><\/li>

    • Na ozdobu<\/strong><\/li>
    • <\/span>

      pod\u013ea vlastnej fant\u00e1zie<\/span><\/p><\/li><\/ul><\/div>

      \ud83d\udc69\u200d\ud83c\udf73 Postup pr\u00edpravy<\/h3>
      • Jahodov\u00fd rozvar (na nam\u00e1\u010danie):<\/strong> Vezmite pribli\u017ene 300 g jah\u00f4d, nakr\u00e1jajte ich do kastr\u00f3lika, pridajte 2 polievkov\u00e9 ly\u017eice trstinov\u00e9ho cukru a tro\u0161ku vody. Povarte asi 5 min\u00fat, k\u00fdm jahody nezm\u00e4kn\u00fa. N\u00e1sledne ich rozmixujte ty\u010dov\u00fdm mix\u00e9rom dohladka a nechajte rozvar \u00faplne vychladn\u00fa\u0165<\/strong>.<\/li>
      • Bo\u017esk\u00fd kr\u00e9m:<\/strong> V jednej miske spolu pre\u0161\u013eahajte mix\u00e9rom mascarpone, tvaroh, kysl\u00fa smotanu, pr\u00e1\u0161kov\u00fd a vanilkov\u00fd cukor a p\u00e1r kvapiek citr\u00f3novej \u0161\u0165avy. Premixujte to tak, aby bol z\u00e1klad dokonale hladk\u00fd a bez hrudiek. V druhej miske vy\u0161\u013eahajte smotanu so stu\u017eova\u010dom do pevnej \u0161\u013eaha\u010dky. Nakoniec ju u\u017e len jemne varechou alebo stierkou kr\u00fa\u017eiv\u00fdm pohybom primie\u0161ajte k tvarohov\u00e9mu z\u00e1kladu. Kr\u00e9m zostane kr\u00e1sne nad\u00fdchan\u00fd.<\/li>
      • Skladanie dezertu:<\/strong> Pripravte si formu,ja som pou\u017eila misu (cca 20×30 cm). Dlh\u00e9 cukr\u00e1rske pi\u0161k\u00f3ty omo\u010d\u00edme z oboch str\u00e1n v studenom jahodovom rozvare \u2013 naozaj len sekundu, aby sa nerozmo\u010dili \u2013 a ukladajte ich tesne ved\u013ea seba na dno formy.<\/li>
      • Vrstvovanie:<\/strong> Na pi\u0161k\u00f3ty rozotrite \u010das\u0165 kr\u00e9mu. Na kr\u00e9m poukladajte zvy\u0161n\u00e9 \u010derstv\u00e9 jahody nakr\u00e1jan\u00e9 na pl\u00e1tky. Postup zopakujte: ulo\u017ete druh\u00fa vrstvu nam\u00e1\u010dan\u00fdch pi\u0161k\u00f3t, na ne dajte kr\u00e9mu a povrch pekne uhla\u010fte stierkou.<\/li>
      • Fin\u00e1le a chladenie:<\/strong> Ozdobte pod\u013ea vlastnej fant\u00e1zie a dajte do chladni\u010dky stuhn\u00fa\u0165 aspo\u0148 na 4 hodiny, ide\u00e1lne na noc. Dobr\u00fa chu\u0165!<\/li><\/ul><\/div>

        Video<\/h3>