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<p>O crema fina perfecta pentru montarea torturilor, dar nu si pentru nivelarea acestora. O puteti folosi pentru parjitura Napoleon sau pentru tortul cu miere.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>INGREDIENTE: 400 ml de lapte; 200 ml de smantana pentru frisca 33%; 100 gr de unt; 3 linguri cu varf de amidon; 1 ou; 180 gr de zahar.</p>
<p>MOD DE PREPARARE: Intr-un vas, amestecati oul, zaharul si amidonul, pana obtineti o compozitie neteda si omogena, fara cocoloase. </p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Turnati laptele intr-o cratita si il aduceti pana la punctul de fierbere. Turnati laptele in compozitia de oua, in fir subtire si amestecand constant. Amestecati bine, pana se dizolva zaharul.</p>
<p>Transferati crema inapoi in cratita si o puneti la foc mediu. Amestecati continuu si fierbeti crema, pana devine densa. </p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Apoi adaugati untul in crema fierbinte si amestecati pana se omogenizeaza sau lasati crema sa se raceasca, bateti untul la temperatura camerei, timp de cateva minute, cat sa devina cremos, si adaugati cate 1 lingura in crema fiarta rece.</p>
<p> Daca veti folosi cea de-a doua varianta, crema va fi mai densa.</p>
<p>Transferati crema intr-un vas, acoperiti-o la contact cu folie din plastic si dati-o la frigider, pana se raceste complet. </p>
<p>Bateti smantana rece de la congelator, cat sa obtineti o compozitie pufoasa. Pentru ca sa se bata mai rapid, tineti 20-30 de minute la congelator smantana pentru frisca, vasul si paletele mixerului.</p>
<p>Adaugati crema rece la frisca batuta si amestecati pana la omogenizare. Obtineti o crema foarte fina, cu gust si consistenta de inghetata topita. </p>
<p>Daca planificati sa o folositi pentru tort din pandispan, adaugati gelatina, pentru a obtine o crema mai consistenta. Astfel, tortul isi va mentine mai bine forma.</p>

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