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<p>Crema se face foarte repede, se dovedeste uniforma, groasa si isi pastreaza bine forma.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>320 g branza de vaci</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>65 g lapte condensat</p>
<p>175 g unt</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 lingura Coniac</p>
<p>100 g zahar pudra</p>
<p>7-15 g zahar vanilat</p>
<p>Mod de preparare:</p>
<p>1. Scoateti toate ingredientele din frigider si lasati sa stea la temperatura camerei timp de 15 minute. Este esential ca toate componentele sa fie la temperatura camerei, in special untul si branza de vaci.</p>
<p>2. Amestecati branza de vaci si laptele condensat pentru a obtine o masa omogena.</p>
<p><img class="alignnone wp-image-13465" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/1-1.jpg" alt="" width="611" height="323" /></p>
<p>3. Bateti untul intr-un castron separat cu un mixer, apoi adaugati zaharul pudra si zaharul vanilat. Bateti pana cand zaharul se dizolva complet in unt.</p>
<p><img class="alignnone wp-image-13466" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/2-1.jpg" alt="" width="618" height="302" /></p>
<p>4. Adaugati treptat amestecul de branza de vaci si lapte condensat la untul batut si 1 lingura de Coniac. Se amesteca astfel incat masa sa aiba o consistenta uniforma.</p>
<p>Crema contine o cantitate mare de branza de vaci, prin urmare, crema nu este doar gustoasa, ci si utila. Optional, puteti adauga coaja de lamaie sau portocala, sirop de menta sau alte arome preferate in crema.</p>
<p>Branza de vaci este un produs perisabil, asa ca asigurati-va ca o pastrati la frigider.</p>

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