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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>banane &#8211; 500 g</p>
<p>lamaie &#8211; 1/2 buc.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>unt &#8211; 50 g</p>
<p>lapte &#8211; 300 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>amidon de porumb &#8211; 50 g (sau de doua ori mai multa faina simpla)</p>
<p>galbenus &#8211; 3 buc.</p>
<p>esenta de vanilie &#8211; 1 lingurita</p>
<p>frisca lichida &#8211; 500 ml</p>
<p>Mod de preparare:</p>
<p>Taiati bananele in rondele.</p>
<p>Se incalzeste untul intr-o tigaie, se adauga bananele, se acopera cu zeama stoarsa de la o jumatate de lamaie (ar trebui sa fie aproximativ 30 ml) si se prajesc aproximativ 2 minute, amestecand din cand in cand.</p>
<p><img class="alignnone size-full wp-image-21875" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/zeama-de-lamaie.jpg" alt="" width="865" height="571" /></p>
<p>In timp ce bananele se incalzesc la foc mic, zdrobiti-le cu un blender sau cu o furculita.</p>
<p><img class="alignnone wp-image-21876" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/mixer.jpg" alt="" width="865" height="597" /></p>
<p>Scoateti piureul de banane de pe aragaz si turnati in el jumatate din lapte cat este inca fierbinte.</p>
<p>Se amesteca pana cand piureul se combina cu laptele.</p>
<p>Adauga apoi 50 de grame de amidon de porumb (le puteti inlocui cu 100 de grame de faina simpla) si trei galbenusuri de ou.</p>
<p><img class="alignnone wp-image-21877" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/galbenusuri.jpg" alt="" width="865" height="509" /></p>
<p>Amestecati pana la omogenizare si la final adaugati cealalta jumatate de lapte, care se incorporeaza din nou in amestec.</p>
<p>Amestecam totul din nou cu un blender pana se omogenizeaza.</p>
<p>Pune din nou tigaia cu crema de banane pe aragaz, adaugam o lingurita de esenta de vanilie amestecand continuu in crema, care va incepe sa clocoteasca intre timp.</p>
<p>Continuati sa gatiti si sa amestecati pana cand crema se ingroasa.</p>
<p>Scoateti crema de banane din tigaie intr-un castron curat si rece, de preferinta din otel sau sticla, acoperiti-o cu o bucata de folie astfel incat sa se intinda direct pe suprafata si sa nu formeze o coaja si lasati-o sa se raceasca.</p>
<p>Apoi puneti crema la frigider pentru minim 2 ore.</p>
<p>Puneti crema de banane racita intr-un castron adanc si bateti-o cu un mixer electric de mana.</p>
<p>In aceasta etapa, amestecul este foarte dens si cel mai probabil se va lipi de batatori.</p>
<p>Nu va alarmati, se va inmuia frumos in pasul urmator.</p>
<p>Acum turnati inghetata rece intr-un castron curat si bateti-o timp de 3 minute.</p>
<p>Adaugati treptat frisca semi-batuta, cate o lingura, amestecand-o bine in crema de fiecare data.</p>
<p>In acest fel, adaugati banana in frisca pana cand cele doua ingrediente sunt complet combinate.</p>
<p><img class="alignnone wp-image-21878" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/crema-1.jpg" alt="" width="867" height="613" /></p>
<p>In acel moment crema este gata, o puteti umple intr-o punga de decor si o puteti folosi la umplerea si decorarea deserturilor.</p>
<p><img class="alignnone wp-image-21879" src="https://bucatarianoastra.online/wp-content/uploads/2023/05/crema-de-banane.jpg" alt="" width="866" height="585" /></p>
<p>Poti prepara crema cu o zi inainte, va rezista pana la 5 zile la frigider fara probleme.</p>

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