{"id":3625,"date":"2013-06-18T08:52:13","date_gmt":"2013-06-18T06:52:13","guid":{"rendered":"http:\/\/www.kuchniokracja.hanami.pl\/?p=3625"},"modified":"2013-07-01T15:31:01","modified_gmt":"2013-07-01T13:31:01","slug":"pavlova-z-truskawkami-i-zurawina","status":"publish","type":"post","link":"https:\/\/kuchniokracja.hanami.pl\/index.php\/pavlova-z-truskawkami-i-zurawina\/","title":{"rendered":"Pavlova z truskawkami i \u017curawin\u0105"},"content":{"rendered":"
\n

Od wielu lat Nowozelandczycy k\u0142\u00f3c\u0105 si\u0119 z Australijczykami o to, kto wymy\u015bli\u0142 deser o nazwie Pavlova<\/strong>. Bezowy tort z bit\u0105 \u015bmietan\u0105 i owocami powsta\u0142 w latach dwudziestych XX wieku na cze\u015b\u0107 primabaleriny Anny Paw\u0142owej<\/strong>. Mimo up\u0142ywu lat, zupe\u0142nie nie traci na popularno\u015bci. Raczej ma\u0142o mo\u017cliwe, aby komukolwiek przejad\u0142y si\u0119 beza, bita \u015bmietana i owoce (oczywi\u015bcie zak\u0142adaj\u0105c, \u017ce deser jadany jest nie cz\u0119\u015bciej ni\u017c raz w tygodniu). Je\u015bli kto\u015b chcia\u0142by zmniejszy\u0107 kaloryczno\u015b\u0107 dania, mo\u017ce zrezygnowa\u0107 z bitej \u015bmietany.<\/p>\n

Pavlova z truskawkami i \u017curawin\u0105 \/ Pavlova with\u00a0fresh strawberries and dried cranberries<\/span> – przepis \/ recipe:<\/strong><\/h2>\n

120 g cukru pudru \/ caster sugar<\/span><\/strong>
\n3 bia\u0142ka jajka \/ egg whites<\/span><\/strong>
\n1 \u0142y\u017cka octu \/ 1 tsp white wine vinegar <\/span><\/strong>
\n 150 g \u015bmietany krem\u00f3wki 36% \/ double cream<\/span><\/strong>
\n 30 g cukru \/ sugar<\/span><\/strong>
\n 200 g truskawek \/ fresh strawberries <\/span><\/strong>
\n \u017curawina \/ dried cranberries<\/span><\/strong>
\n \u015bwie\u017ce li\u015bcie werbeny cytrynowej i mi\u0119ty \/ fresh leafs of mint and lemon verbena<\/span><\/strong><\/p>\n

Bia\u0142ka ubijamy na sztywn\u0105 pian\u0119. Nast\u0119pnie powoli dosypujemy 120 gram cukru i ubijamy dalej. Na sam koniec dolewamy \u0142y\u017ck\u0119 octu i ubijamy jeszcze chwil\u0119. Gotow\u0105 mas\u0119 wylewamy do tortownicy o \u015brednicy 25 centymetr\u00f3w. Bez\u0119 wstawiamy do piekarnika rozgrzanego do 180 stopni. Po 5 minutach zmniejszamy temperatur\u0119 do 140 stopni i pieczemy przez kolejne 85 minut. Po upieczeniu uchylamy piekarnik i zostawiamy bez\u0119 do ostygni\u0119cia. \u015amietan\u0119 ubijamy z cukrem, po czym nak\u0142adamy na ostudzon\u0105 bez\u0119. Nast\u0119pnie dodajemy \u017curawin\u0119, pokrojone w \u0107wiartki truskawki oraz \u015bwie\u017ce li\u015bcie zi\u00f3\u0142.<\/p>\n

In a large bowl, beat egg whites until stiff. Gradually add in the custer sugar. Beat until thick and glossy. At the end add 1 tsp of white wine vinegar and beat again. Spoon the mixture onto cake-pan (diameter 25 cm) covered with baking sheet. Use a palette knife to make a circle. Preheat oven to 180 degrees C. Put cake-pan in the oven, and after 5 minutes turn the temperature down to 140 degrees C (for chewy meringue) or 150 degrees C (for crispy meringue). Bake about 85 minutes. Turn the oven off and leave the meringue inside until completely cold. In a bowl, beat double cream with 30 g of sugar until stiff. Place meringue on a flat plate. Fill the center of the meringue with whipped cream, and top with dried cranberries, fresh strawberries and herbs leafs. <\/p>\n

\"Pavlova<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Od wielu lat Nowozelandczycy k\u0142\u00f3c\u0105 si\u0119 z Australijczykami o to, kto wymy\u015bli\u0142 deser o nazwie Pavlova. Bezowy tort z bit\u0105 \u015bmietan\u0105 i owocami powsta\u0142 w latach dwudziestych XX wieku na cze\u015b\u0107 primabaleriny Anny Paw\u0142owej. Mimo up\u0142ywu lat, zupe\u0142nie nie traci na popularno\u015bci. Raczej ma\u0142o mo\u017cliwe, aby komukolwiek przejad\u0142y si\u0119 beza, bita \u015bmietana i owoce (oczywi\u015bcie…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,4],"tags":[263,94,68,1041,1038,1042,1039,70,1025,12,1040,1043,5,791,212,253,234],"class_list":["post-3625","post","type-post","status-publish","format-standard","hentry","category-kultura-zywieniowa","category-slodycze","tag-beza","tag-bita-smietana","tag-deser","tag-dried-cranberries","tag-fresh-strawberries","tag-lemon-verbena","tag-meringue","tag-mieta","tag-pavlova","tag-przepisy-2","tag-recipe","tag-sweets","tag-slodycze-2","tag-tort-bezowy","tag-truskawki","tag-werbena-cytrynowa","tag-zurawina"],"_links":{"self":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/3625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/comments?post=3625"}],"version-history":[{"count":4,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/3625\/revisions"}],"predecessor-version":[{"id":3691,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/3625\/revisions\/3691"}],"wp:attachment":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/media?parent=3625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/categories?post=3625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/tags?post=3625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}