Ovo je kremasta, biljna pavlaka koja se koristi kao zamena za mlečnu – idealna za ferero recepte, veganske dezerte i napitke.
Dodavanjem zaslađivača dobijate kokosovu slatku pavlaku.
Sastojci (za oko 250 ml pavlake): 200 ml punomasnog kokosovog mleka (iz konzerve, dobro promešano), 50 ml vode (po potrebi da se razredi), 1 kašika neutralnog ulja (kokosovo ulje ili suncokretovo ulje, po želji za kremastiju teksturu), 1 kašičica agava sirupa, meda ili drugog zaslađivača (po želji, opciono), prstohvat soli.
Priprema:
1. Konzervu kokosovog mleka staviti u frižider najmanje 6 sata (idealno preko noći, 8 sati).
To omogućava da se deo sa kremom odvoji od tečnog dela.
2. Otvori ohlađenu konzervu. Kašikom izdvoji gornji čvrsti sloj kreme, a tečni deo ostavi sa strane (može se koristiti za smutije ili sos).
3. Stavite krem u činiju.
4. Dodaj vodu (ako želiš ređu pavlaku), neutralno ulje i prstohvat soli.
5. Po želji dodaj zaslađivač, ako želiš slatku kokosovu pavlaku.
6. Mikserom ili ručno, penasto umutiti dok pavlaka ne postane glatka i kremasta.
7. Proveri gustinu i po potrebi dodaj još malo vode ili ulja.
8. Pavlaka je spremna za filovanje torti, palačinki, kao dodatak ferero kremu ili za napitke.
Cuvanje
Čuvati u frižideru do 3–4 dana.
Napomena:
- Za gušću pavlaku (za filove): koristi samo kremu iz konzerve, bez vode.
- Za napitke i soseve: razredi sa vodom dok ne dobiješ željenu konzistenciju.
- Veganski zaslađivač: agava, javorov sirup ili eritritol.
Razlika izmedju neutralne kokosove pavlake i slatke kokosove pavlake?
- Osnovna domaća kokosova pavlaka je neutralna, blago kokosasta i kremasta – bez dodatnog šećera ili slatkog ukusa.
- Dodavanje agave, meda ili drugog zaslađivača čini je slatkom pavlakom.
Dakle:
- Ako ne dodaješ zaslađivač, dobijaš neutralnu pavlaku, pogodnu za veganski ferero krem, gde slatkoću daju čokolada i pasta od lešnika.
- Ako dodaješ zaslađivač, dobijaš slatku pavlaku, idealnu za šlag, filove ili dezert koji treba da bude slatkast sam po sebi
Upotreba:
Ova kremasta kokosova pavlaka je svestrana biljna zamena za mlečnu pavlaku i može se koristiti na više načina:
1. Za veganske i biljne deserte – savršena za izradu kremova, museva-a, pudinga ili kao baza za biljne čokoladne kreme, uključujući i Ferero-stil namaze i napitke.
2. Za napitke i kafu – dodaje kremastost toplim napicima poput kafe, kakaa ili biljnog čokoladnog napitka. Može se zagrejati lagano bez ključanja.
3. Za pečenje i kuvanje – koristi se u veganskim kolačima, pitama i sosevima gde treba zameniti mlečnu pavlaku; dobro se emulguje sa brašnom, čokoladom ili voćem.
4. Za glazure i prelive – može se koristiti kao baza za kremaste glazure, ili se umutiti sa malo šećera i vanila ekstraktaza dekoraciju kolača.
Napomena: Pavlaka je neutralnog ukusa, ali dodavanje prstohvata soli i eventualnog zaslađivača pomaže da se balansira prirodna kokosova aroma. Ako se koristi u toplim receptima, dobro je mešati konstantno da ne dođe do razdvajanja.
This is a creamy, plant-based cream that is used as a substitute for dairy cream - ideal for ferrero recipes, vegan desserts and vegan drinks.
By adding sweetener, you get coconut sweet cream.
Ingredients (for about 250 ml of cream): 200 ml of full-fat coconut milk (from a can, mixed well), 50 ml of water (if necessary to thin it), 1 tablespoon of neutral oil (coconut oil or sunflower oil, if desired for a creamier texture), 1 teaspoon of agave syrup, honey or other sweetener (optional, if desired), pinch of salt.
Preparation:
1. Place the can of coconut milk in the refrigerator for at least 6 hours (ideally overnight, 8 hours).
This allows the part with the cream to be separated from the liquid part.
2. Open the cooled can. Separate the top solid layer of cream with a spoon, and leave the liquid part aside (it can be used for smoothies or sauce).
3. Put the cream in a bowl.
4. Add water (if you want thinner cream), neutral oil and a pinch of salt.
5. Optionally, add sweetener, if you want sweet coconut cream.
6. Beat with a mixer or by hand until the cream becomes smooth and creamy.
7. Check the density and, if necessary, add a little more water or oil.
8. The cream is ready for filling cakes, pancakes, as an addition to ferrero cream or for drinks.
Storage
Store in the fridge for up to 3-4 days.
Note:
- For thicker cream (for fillings): use only cream from a can, without water.
- For drinks and sauces: mix with water until you get the desired consistency.
- Vegan sweetener: agave, maple syrup or erythritol.
The difference between neutral coconut cream and sweet coconut cream?
- Basic homemade coconut cream is neutral, slightly coconut-like and creamy - without additional sugar or sweet taste.
- Adding agave, honey or other sweetener makes it sweet cream.
Therefore:
- If you don't add sweetener, you get neutral cream, suitable for vegan ferrero cream, where chocolate and hazelnut paste provide sweetness.
- If you add a sweetener, you get a sweet cream, ideal for whipped cream, fillings or a dessert that should be sweet on its own
Using:
This creamy coconut cream is a versatile plant-based substitute for dairy cream and can be used in a number of ways:
1. For vegan and plant-based desserts – perfect for making creams, mousses, puddings or as a base for plant-based chocolate creams, including Ferrero-style spreads and drinks.
2. For drinks and coffee - adds creaminess to hot drinks such as coffee, cocoa or herbal chocolate drink. It can be heated gently without boiling.
3. For baking and cooking - it is used in vegan cakes, pies and sauces where milk cream should be replaced; emulsifies well with flour, chocolate or fruit.
4. For glazes and toppings - it can be used as a base for creamy glazes, or whipped with a little sugar and vanilla extract to decorate cakes.
Note: The sour cream has a neutral taste, but adding a pinch of salt and any sweetener helps to balance the natural coconut aroma. If it is used in hot recipes, it is good to stir constantly to avoid separation.
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