Desert cu crema de branza si suc de portocale – Racoritor, gustos si usor de preparat

<p>Ingrediente&colon;<&sol;p>&NewLine;<p>biscuiti &&num;8211&semi; 150 g<&sol;p>&NewLine;<p>unt &&num;8211&semi; 40 g<&sol;p>&NewLine;<p>frisca lichida &&num;8211&semi; 300 ml<&sol;p>&NewLine;<p>ricotta &lpar;branza de vaci&rpar; &&num;8211&semi; 400 g<&sol;p>&NewLine;<p>zahar pudra &&num;8211&semi; 100 g<&sol;p>&NewLine;<p>aroma de vanilie &&num;8211&semi; 1 lingurita<&sol;p>&NewLine;<p>gelatina &&num;8211&semi; 15 g<&sol;p>&NewLine;<p>apa &&num;8211&semi; 80 ml<&sol;p>&NewLine;<p>Glazura&colon;<&sol;p>&NewLine;<p>gelatina &&num;8211&semi; 6 g<&sol;p>&NewLine;<p>suc de portocale &&num;8211&semi; 200 ml<&sol;p>&NewLine;<p>Mod de preparare&colon;<&sol;p>&NewLine;<p>Se macina biscuitii intr-un castron cu un blender pana la o pudra fina si se amesteca cu untul topit&period;<&sol;p>&NewLine;<p>Umpleti marginea formei cu amestecul rezultat si neteziti-o cu o lingura&period;<&sol;p>&NewLine;<p><img class&equals;"alignnone size-full wp-image-24080" src&equals;"https&colon;&sol;&sol;bucatarianoastra&period;online&sol;wp-content&sol;uploads&sol;2024&sol;05&sol;biscuiti-1&period;png" alt&equals;"" width&equals;"892" height&equals;"496" &sol;><&sol;p>&NewLine;<p>Amestecati gelatina cu apa intr-un castron si lasati sa se umfle&period;<&sol;p>&NewLine;<p>Intre timp&comma; bateti frisca intr-un alt bol si apoi adaugati zaharul pudra&period;<&sol;p>&NewLine;<p>Apoi amestecati ricotta si aroma de vanilie&period;<&sol;p>&NewLine;<p>Sfat&colon; Puteti folosi branza de vaci in loc de ricotta&period;<&sol;p>&NewLine;<p>Bateti gelatina pe care ati dizolvat-o prin incalzire in crema rezultata si aplicati amestecul pe baza de biscuiti&comma; unde o nivelati&period;<&sol;p>&NewLine;<p><img class&equals;"alignnone size-full wp-image-24081" src&equals;"https&colon;&sol;&sol;bucatarianoastra&period;online&sol;wp-content&sol;uploads&sol;2024&sol;05&sol;frisca-1&period;png" alt&equals;"" width&equals;"887" height&equals;"495" &sol;><&sol;p>&NewLine;<p>Dati la frigider timp de 40 de minute&period;<&sol;p>&NewLine;<p>Intre timp pregatim toppingul amestecand gelatina cu 30 ml suc de portocale si lasand sa se umfle&period;<&sol;p>&NewLine;<p>Apoi dizolvam gelatina&comma; o amestecam cu restul de suc si turnam lichidul peste suprafata prajiturii racite&period;<&sol;p>&NewLine;<p><img class&equals;"alignnone size-full wp-image-24082" src&equals;"https&colon;&sol;&sol;bucatarianoastra&period;online&sol;wp-content&sol;uploads&sol;2024&sol;05&sol;jeleu&period;png" alt&equals;"" width&equals;"890" height&equals;"497" &sol;><&sol;p>&NewLine;<p>Puneti desertul din nou la frigider pentru 40 de minute sa se intareasca&comma; apoi scoateti marginea detasabila a tavii si serviti taiat in triunghiuri&period;<&sol;p>&NewLine;<div class&equals;"0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index&equals;"3" style&equals;"float&colon; none&semi; margin&colon;10px 0 10px 0&semi; text-align&colon;center&semi;">&NewLine; &NewLine; &NewLine;<div data-type&equals;"&lowbar;mgwidget" data-widget-id&equals;"1258117"> &NewLine;<&sol;div> &NewLine;<script>&lpar;function&lpar;w&comma;q&rpar;&lbrace;w&lbrack;q&rsqb;&equals;w&lbrack;q&rsqb;&vert;&vert;&lbrack;&rsqb;&semi;w&lbrack;q&rsqb;&period;push&lpar;&lbrack;"&lowbar;mgc&period;load"&rsqb;&rpar;&rcub;&rpar;&lpar;window&comma;"&lowbar;mgq"&rpar;&semi; &NewLine;<&sol;script> &NewLine;&NewLine;<&sol;div>&NewLine;&NewLine;<div style&equals;"font-size&colon; 0px&semi; height&colon; 0px&semi; line-height&colon; 0px&semi; margin&colon; 0&semi; padding&colon; 0&semi; clear&colon; both&semi;"><&sol;div><&sol;p>

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