<p>Vom avea nevoie de urmatoarele ingrediente:</p>
<p>Piscoturi &#8211; 300 g</p>
<p>Suc de portocale &#8211; 400 ml</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; 250 g</p>
<p>Lapte &#8211; 900 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Zahar &#8211; 200 g</p>
<p>Pudra de budinca de vanilie &#8211; 160 g</p>
<p>Frisca &#8211; 500 ml</p>
<p>Intaritor de frisca &#8211; 20 g</p>
<p>Zahar pudra &#8211; 100 g</p>
<p>Zmeura &#8211; 600 g</p>
<p>Zahar &#8211; 100 g</p>
<p>Pulbere de gelatina &#8211; 20 g</p>
<p>Dimensiune tava: 25 x 25 cm</p>
<p>Mod de preparare:</p>
<p>Inmuiati piscoturile in suc de portocale si puneti-le pe fundul tavii.</p>
<p>Se fierbe budinca groasa din lapte, zahar si pudra de budinca si se lasa sa se raceasca sub hartie alimentara (pentru a preveni formarea pielitei la suprafata).</p>
<p>Apoi bateti untul moale intr-un castron si amestecati portii in budinca racita.</p>
<p>Bateti totul impreuna pana se omogenizeaza.</p>
<p>Aplicati crema preparata peste piscoturi, neteziti-o si pastrati-o la frigider timp de 1 ora.</p>
<p>Bateti frisca cu intaritorul pana se omogenizeaza.</p>
<p>Se intinde peste masa de budinca si se pregateste ultimul strat de fructe de padure.</p>
<p>Lasati gelatina sa se umfle in apa.</p>
<p>Fierbeti zmeura cu zahar.</p>
<p>Cand fierbe, se macina cu un mixer electric si se freaca din nou printr-o sita pentru a da de o parte samburii.</p>
<p>Adaugati gelatina la masa fierbinte si amestecati bine &#8211; turnati masa peste desert.</p>
<p>Se lasa sa se raceasca la frigider timp de 1 ora.</p>
<p><img class="alignnone size-full wp-image-16920" src="https://bucatarianoastra.online/wp-content/uploads/2021/08/zmeura.jpg" alt="" width="846" height="400" /></p>
<p>Pofta buna!</p>
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