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<p>Toata lumea a auzit de duo-ul cu piersici si smantana, acest desert a fost introdus in lume de celebrul bucatar Auguste Escoff in secolul al XIX-lea si de atunci nu si-a pierdut popularitatea, numele sau este „Melba”.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Astazi vom impartasi aceasta reteta de desert cu mare mandrie si placere. O fac prea des, pentru ca membrilor familiei mele le place foarte mult. Mai ales ca pregatirea sa nu necesita mult timp si efort.</p>
<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Compot de piersici 600 g</p>
<p>Iaurt 600 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Smantana 200 ml</p>
<p>Zahar pudra 80 g</p>
<p>Gelatina 35 g</p>
<p>Piscoturi 20 de bucati</p>
<p>Suc de piersici 650 ml</p>
<p>Biscuiti in vrac 100 g</p>
<p><img class="alignnone wp-image-14162" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/56.jpg" alt="" width="468" height="308" /></p>
<p>Mod de preparare:</p>
<p>1. Infasurati forma tavii cu hartie de copt sau cu folie alimentara, pregatiti siropul (lichidul ramas din compot) si piscoturile.</p>
<p>Inmuiati piscoturile in acest sirop si asezati-le in tava.</p>
<p><img class="alignnone wp-image-14157" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/1-3.jpg" alt="" width="470" height="306" /></p>
<p>Se toarna 100 ml sirop in 15 g gelatina. Inainte de framantare, bateti smantana pana obtineti o spuma, adaugati incet zaharul pudra. Lasati crema in frigider.</p>
<p><img class="alignnone wp-image-14158" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/2-3.jpg" alt="" width="471" height="307" /></p>
<p>3. Pregatiti gelatina, raciti-o si adaugati iaurtul. Apoi adaugati treptat smantana si amestecati piersicile tocate.</p>
<p><img class="alignnone wp-image-14159" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/3-3.jpg" alt="" width="471" height="300" /></p>
<p>4. Intindeti crema pe piscoturile din forma si pastrati-o la frigider timp de 2 ore.</p>
<p><img class="alignnone wp-image-14160" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/4-3.jpg" alt="" width="473" height="297" /></p>
<p>5. Cand iaurtul este inchegat, pregatiti jeleul de piersici: incalziti 350 ml de sirop si adaugati 15 g de gelatina.</p>
<p>Se raceste si se toarna deasupra startului de iaurt.</p>
<p>Se da la frigider din nou timp de 1 ora.</p>
<p>6. Stratul final: Asezati biscuitii faramati deasupra desertului.</p>
<p><img class="alignnone wp-image-14161" src="https://bucatarianoastra.online/wp-content/uploads/2021/01/5-3.jpg" alt="" width="472" height="311" /></p>
<p>Iaurt cu piersici &#8211; o combinatie uimitoare. Cand il pregatiti, este necesar sa utilizati iaurt de cea mai buna calitate. Un pahar de coniac va face acest desert mai sofisticat.</p>

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