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<p>Ingrediente</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2 cutii de ananas</p>
<p>100 gr piscoturi</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 plic de gelatina</p>
<p>400 ml smantana sau mascarpone</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>500 g iaurt</p>
<p>100 g zahar pudra</p>
<p>Pentru jeleu:</p>
<p>300 ml suc de ananas</p>
<p>1 plic de gelatina</p>
<p><img class="alignnone size-full wp-image-26299" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/tort-de-ananas.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Bateti smantana cu un mixer. Adaugati zaharul pudra si mixati in continuare. Adaugam iaurtul. Mixam din nou.</p>
<p>Preparati gelatina asa cum scrie pe spatele pliculetului.</p>
<p>Se incorporeaza cu iaurtul si se pune la frigider.</p>
<p>Scurgeti ananasul din sucul lor, pastrati 300 ml pentru jeleu si in restul inmuiati piscoturile si asezati-le pe o tava de 26 cm.</p>
<p><img class="alignnone wp-image-13257" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/ananas1.jpg" alt="" width="687" height="389" /></p>
<p>Asezati felii verticale de ananas in jurul tavii.</p>
<p><img class="alignnone wp-image-13258" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/ananas2.jpg" alt="" width="689" height="424" /></p>
<p>In crema rece, incorporeaza gelatina calda si bucatile de la 4 felii de ananas taiate cubulete.</p>
<p>Puneti si intindeti crema pe forma.</p>
<p><img class="alignnone wp-image-13259" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/ananas3.jpg" alt="" width="694" height="406" /></p>
<p>Decorati blatul cu felii de ananas si lasati-l la frigider.</p>
<p><img class="alignnone wp-image-13260" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/ananas4.jpg" alt="" width="702" height="449" /></p>
<p>Se fierb cei 300 ml de suc de ananas si se dizolva pudra de gelatina pe care am pus-o in apa rece timp de 5 minute.</p>
<p>Se lasa sa se raceasca din frigider si se aseaza cu grija peste desert.</p>
<p>Se serveste cand jeleul s-a stabilizat.</p>

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