(bez aparata za sladoled).
Sastojci: 250 ml slatke pavlake za šlag ili domace slatke mlecne pavlake (hladne), 200 ml kondenzovanog mleka (zaslađenog), ¼ - ½ kašičice arome mente”, 10-15 listova sveže pepermint menta* (pitoma nana sa mentolom), 1-2 kašike šećera u prahu, 2–3 kapi zelene prehrambene boje (opciono), 50 g cokolade (iseckati na komadiće) ili čokoladnih dugmica.
Priprema
0. Slatku pavlaku za slag ohladi u frižideru 6-8h, mora da bude potpuno hladna i blago zgusnuta.
2. Ako koristiš svežu pepermint mentu, stavi listove u 2–3 kašike toplog mleka (ne vrelog, ne prokljucalog) na 10 minuta, pa procedi da dobiješ aromu.
Ako koristiš aromu mente, preskoči ovaj korak.
3. U velikoj posudi umuti slatku pavlaku za slag ili domaću slatku mlečnu pavlaku dok ne postane čvrsta, ali ne previše suva.
4. U drugoj posudi pomešaj kondenzovano mleko, aromu mente (ako ne koristis sveže listove pepermint mente) i šećer u prahu. Dodaj i par kapi zelene boje (ako želiš).
5. Lagano sjedini slatku pavlaku i smesu od kondenzovanog mleka, mešajući spatulom pokretima odozdo nagore da ostane vazdušast.
6. Dodaj čokoladne komadiće ili čokoladne dugmice i kratko promešaj.
7. Sipaj u posudu i pokrij.
8. Zamrzni najmanje 6 sati, idealno preko noći.
Mali trikovi:
- Kondenzovano mleko mora biti hladno za manje kristala leda.
- Pavlaka mora biti baš hladna za bolji volumen.
- Čokoladu dodaj na kraju da ostane hrskava.
- Ako želiš blaži ukus, smanji aromu mente i dodaj vanila ekstrakt. Pola (½) do 1 kašičica (2,5–5 ml) vanila ekstrakta. Ako voliš blaži, kremastiji ukus stavi ½ kašičice. Ako voliš da se vanila baš oseti stavi 1 kašičicu.
Napomena za aromu mente
Aroma mente je jaka, tako da pocnite sa ¼ kašičice pa polako dodajte do ½ kašičice.
Napomena za pepermint mentu
- Ako je slabija menta trebace više listova, 20–30.
- Ako je jača menta bice dovoljno 10–15 listova.
Ako koristiš svežu pepermint mentu umesto arome mente
A) Infuzija (najbolji ukus, najfiniji sladoled)
1. Zagreješ 2–3 kašike mleka (ne da provri).
2. Staviš listiće pepermint mente.
3. Ostaviš 10–15 minuta
4. Procediš.
5. Koristiš samo aromatizovano mleko.
Ovo daje “čist” mint ukus bez komadića u sladoledu.
B) Direktno blendanje (jači, rustični ukus)
1. Sitno iseckaš listove pepermint mente.
2. Staviš direktno u smesu sa kondenzovanim mlekom
3. Može ostati malo zelenih tačkica i intenzivniji ukus
Slatke pavlake za šlag u Srbiji
1. Meggle Creme Patiserie (30–35%)
Jedna od najstabilnijih “komercijalnih” pavlaka kod nas.
- drži oblik i nakon hlađenja
- pogodna i za dekoracije
- često se koristi u poslastičarnicama
Posebno stabilna jer ima dobru strukturu masti i emulgatore za čvrst šlag.
2. President pavlaka za šlag
Vrlo popularna i “čista” varijanta (mlečna, bez biljnih masti u osnovnoj verziji):
- prirodan ukus mleka
- lepo se umuti u gust šlag
- stabilna
Odlična za domaće kolače gde ne treba “beton” šlag.
3. Imlek, Moja Kravica slatka pavlaka za slag 36%
Jedna od najčešćih u Srbiji:
- dobro se muti
- ukus “prirodan”, mlečan
- stabilnost dobra, ali zavisi od temperature
Odličan balans: ukus + čvrstina.
Najbliži ekvivalenti ovim pavlakama u Americi bili bi:
1. Land O'Lakes heavy whipping cream
2. Organic Valley heavy whipping cream
3. Horizon Organic heavy whipping cream
4. Trader Joe's heavy whipping cream
5. Publix heavy whipping cream
6. Great Value heavy whipping cream
(without ice cream maker).
Ingredients: 250 ml of heavy whipping cream or homemade heavy milk cream (cold), 200 ml of condensed milk (sweetened), ¼ - ½ teaspoon of mint flavoring, 10-15 leaves of fresh peppermint* (gentle mint with menthol), 1-2 tablespoons of powdered sugar, 2-3 drops of green food coloring (optional), 50 g of chocolate (cut into pieces) or chocolate buttons (chips).
Preparation
0. Cool the heavy whipping cream in the refrigerator for 6-8 hours, it must be completely cold and slightly thickened.
2. If you use fresh peppermint, put the leaves in 2-3 tablespoons of warm milk (not hot, not boiled) for 10 minutes, then strain to get the aroma.
If you are using mint flavoring, skip this step.
3. In a large bowl, whip the heavy whipping cream or homemade heavy milk cream until firm but not too dry.
4. In another bowl, mix sweetened condensed milk, mint flavoring (if you are not using fresh peppermint leaves) and powdered sugar. Add a few drops of green color (if you want).
5. Lightly combine the heavy whipping cream and the condensed milk mixture, mixing with a spatula from the bottom up to keep it airy.
6. Add chocolate pieces or chocolate buttons and stir briefly.
7. Pour into a bowl and cover.
8. Freeze for at least 6 hours, ideally overnight.
Little tricks:
- Sweetened condensed milk must be cold for less ice crystals.
- The heavy whipping cream or homemade heavy milk cream must be very cold for a better volume.
- Add the chocolate at the end to keep it crunchy.
- If you want a milder taste, reduce the mint flavoring and add vanilla extract. Half (½) to 1 teaspoon (2.5–5 ml) vanilla extract. If you like a milder, creamier taste, add ½ teaspoon. If you like to really feel the vanilla, add 1 teaspoon.
Mint flavor note
The mint flavor is strong, so start with ¼ teaspoon and slowly add up to ½ teaspoon.
A note about peppermint
- If the mint is weaker, more leaves will be needed, 20–30.
- If the mint is stronger, 10-15 leaves will be enough.
If you use fresh peppermint instead of mint flavoring
A) Infusion (the best taste, the finest ice cream)
1. Heat 2-3 tablespoons of milk (do not let it boil).
2. Put peppermint leaves in warm milk.
3. Leave for 10-15 minutes
4. Strain.
5. You use only flavored milk.
This gives a "pure" mint flavor with no chunks in the ice cream.
B) Direct blending (stronger, rustic taste)
1. Finely chop the peppermint leaves.
2. You put it directly in the mixture with condensed milk
3. A few green spots and a more intense flavor may remain.
Heavy cream whipping cream in Serbia
1. Meggle Creme Patisserie (30–35%)
One of the most stable "commercial" heavy creams in Serbia.
- keeps its shape even after cooling
- also suitable for decorations
- often used in pastry shops
Especially stable because it has a good fat structure and emulsifiers for stiff whipped cream.
2. President whipping cream
A very popular and "clean" version (dairy, without vegetable fats in the basic version):
- natural taste of milk
- whip well into thick whipped cream
- stable
Excellent for homemade cakes where you don't need "concrete" whipped cream.
3. Imlek, Moja Kravica heavy cream for whipping cream 36%
One of the most common in Serbia:
- stirs well
- "natural", milky taste
- stability is good, but it depends on the temperature
Excellent balance: taste + firmness.
The closest equivalents to these heavy creams in America would be:
1. Land O'Lakes heavy whipping cream
2. Organic Valley heavy whipping cream
3. Horizon Organic heavy whipping cream
4. Trader Joe's heavy whipping cream
5. Publix heavy whipping cream
6. Great Value heavy whipping cream
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