Sastojci (za oko 200 g krema): 100 g lešnika ili badema, 100 g šećera ili meda, 50 g kakaa u prahu, 50 g neslanog putera ili biljnog margarina - veganski cvrsti puter, 50 ml mleka ili biljnog mleka (mleko od badema, sojino mleko, lešnik mleko - ovim redosledim), prstohvat soli, 1 kašičica ekstrakta vanile (opciono).
Priprema:
1a. U rerni: Orašaste plodove prepeci u rerni na 160°C oko 10 minuta da omekšaju i oslobode aromu. Ostavi da se ohlade.
1b. U tiganju: Ako koristiš sirove lešnike ili badem, kratko ih preprži na suvom tiganju 5–8 minuta na srednjoj vatri (4) da pojačaš ukus. Ohladi ih.
2. Stavi ohlađene orašaste plodove u blender ili secko i samelji ih u skoro glatku pastu (masnoća iz plodova će pomoći da se napravi krem).
3. U smesu orašastih plodova dodaj šećer (ili med), kakao u prahu i prstohvat soli. Kratko promešaj da se sjedini.
4. U manjoj šerpi na tihoj vatri (2) otopi neslan puter ili veganski čvrsti puter sa mlekom (ili biljnim mlekom Po izboru). Umešaj ekstrakt vanile ako koristiš.
5. Sipaj otopljenu masnoću i mleko u suvu smesu i blendaj dok ne dobiješ ujednačen krem.
Ako je pregust, dodaj još malo mleka po kašičici dok ne dostigneš željenu gustinu.
6. Prebaci krem u staklenu posudu i ostavi da se ohladi i blago stegne u frižideru 1–2 sata.
7. Cuvaj u frižideru 10 do 12 dana.
Upotreba tamnog nugat krema:
1. Kao krem namaz
Savršen za hleb, tost, brioš, kroasan, americke palacinke ili palačinke. Može se koristiti i kao punjenje za sendvič-kolače ili kekse, stanglice.
Odličan kao fil za biskvitne torte, rolate i čokoladne kore. Može se mešati sa biljnim šlagom ili biljnim krem sirom - veganski krem sir za lakši, penastiji fil.
Koristi se kao punjenje za domaće čokolade, praline i čokoladne pločice. Posebno dobro ide uz tamnu čokoladu.
Može se slojevito ređati sa keksima, biskvitom, voćnim pireom (pire od malina, pire od višanja) ili biljnim jogurtom.
Idealan za kuglice od keksa, sirove kolače i tartove bez pečenja.
6. Prelivi i umaci
Razređen sa malo toplog biljnog mleka može poslužiti kao čokoladni nugat sos za sladoled, voćne salate ili palačinke.
7. Sladoledi i semifredo
Dodaje se u bazu za domaći sladoled ili kao „efekat talasa“ u veganskom sladoledu.
8. Pečenje i punjenje peciva
Može se koristiti kao punjenje za kroasane, lisnata testa, kiflice i buhtle (najbolje ako se prethodno malo rashladi da se stegne).
Ingredients (for about 200 g of cream): 100 g of hazelnuts or almonds, 100 g of sugar or honey, 50 g of cocoa powder, 50 g of unsalted butter or plant-based butter - vegan hard butter, 50 ml of milk or plant-based milk (almond milk, soy milk, hazelnut milk - in this order), pinch of salt, 1 teaspoon of vanilla extract (optional).
Preparation:
1a. In the oven: Toast the nuts in the oven at 160°C for about 10 minutes to soften and release the aroma. Let them cool down.
1b. In the pan: If you use raw hazelnuts or almonds, fry them briefly in a dry pan for 5-8 minutes on medium heat (4) to enhance the taste. Cool them down.
2. Put the cooled nuts in a blender or chopper and grind them into an almost smooth paste (the fat from the nuts will help make the cream).
3. Add sugar (or honey), cocoa powder and a pinch of salt to the mixture of nuts. Stir briefly to combine.
4. In a small saucepan over low heat (2), melt unsalted butter or vegan hard butter with milk (or plant-based milk of your choice). Stir in vanilla extract if using.
5. Pour the melted butter and milk into the dry mixture and blend until you get a smooth cream.
If it is too thick, add a little more milk by the teaspoon until you reach the desired thickness.
6. Transfer the cream to a glass container and leave it to cool and harden slightly in the fridge for 1-2 hours.
7. Store in the fridge for 10 to 12 days.
Use of dark nougat cream:
1. As a cream spread
Perfect for bread, toast, brioche, croissant, American pancakes or crepes. It can also be used as a filling for sandwich cakes or biscuits, bars.
2. Fillings for plain cakes and cakes
Excellent as a filling for biscuit -sponge cakes, rolls and chocolate crusts. It can be mixed with plant-based whipped cream or plant-based cream cheese - vegan cream cheese for a lighter, foamier filling.
3. Chocolates and pralines
It is used as a filling for homemade chocolates, pralines and chocolate bars. It goes especially well with dark chocolate.
It can be layered with cookies, biscuit - sponge cake, fruit puree (raspberry puree, cherry puree) or plant-based yogurt.
Ideal for biscuits balls, raw cakes and no-bake tarts.
6. Toppings and sauces
Diluted with a little warm plant-based milk, it can be used as a chocolate nougat sauce for ice cream, fruit salads or pancakes.
7. Ice cream and semifreddo
Added to the base for homemade ice cream or as a “wave effect” in vegan ice cream.
8. Baking and pastry fillings
Can be used as a filling for croissants, puff pastry, rolls and buns (best if cooled a little first to firm up).
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