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Ljeti su osobito na cijeni svi oni mokri, sočni kolači koji se mogu lijepo rashladiti. Još ako se pritom izrađuju k‘o od šale, status slatkog hita ljeta im je zajamčen. Među takvim kolačima je jedan za kojeg po svoj prilici nikad niste čuli, ali nakon što doznate kako se i od čega priprema, mogao bi vam se naći na popisu favorita.

Irmik Tatlisi je specijalitet turske kuhinje koji se priprema zaista lako i po tom pitanju donekle podsjeća na puding. Krenete li ga malo istraživati vidjet ćete da se većina recepata bazira na mlijeku i brašnu ili gustinu, no popularna je i verzija koja se radi s pšeničnim grizom. 

Nama se baš ta sviđa više od ostalih jer je bogatija i kremastija pa vam upravo nju preporučujemo. Upotpunjena je voćnim želeom od višanja, no vi se možete poigrati pa iskušati kakav je s jagodama i malinama. Svakako preporučujemo crveno voće, jer će kolač ljepše izgledati.

Ne zaboravite ga na kraju posuti sjeckanim pistacijama ili orasima, a za poseban dojam pokušajte nabaviti ružine pupoljke ili zrnje nara.

Irmik Tatlisi

Sastojci:

1 l punomasnog mlijeka (možete zamijeniti obranim ili sojinim mlijekom)
300 g šećera
240 g griza 
1 jaje 
50 g maslaca

Za preljev (možete raditi i pola količine):

1 l vode
300 g šećera
240 g višanja bez koštica
4 žlice kukuruznog škroba

Priprema:

Sve sastojke za kolač stavite dobro promiješajte i kuhajte na laganoj vatri neprestano miješajući metalnom pjenjačom (možete miješati i žlicom, ali pjenjačom dobijete finu teksturu). Pustite da zavrije, kuhajte 5 minuta uz stalno miješanje, maknite s vatre.

Vruću kremu izlijte u pleh ili kalup, ostavite da se malo ohladi, pa ostavite u hladnjaku najmanje 3-4 sata.

Sve sastojke za preljev pomiješajte pa kuhajte na srednje jakoj vatri uz stalno miješanje. Nakon što uzavre, skuhajte 10 minuta. Maknite s vatre, malo ohladite pa izlijte na kremu.

Pustite da se mallo ohladi pa pospremite u hladnjak na par sati. Prije rezanja ukrasite sjeckanim pistacijama.

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Ljeti su osobito na cijeni svi oni mokri, sočni kolači koji se mogu lijepo rashladiti. Još ako se pritom izrađuju k‘o od šale, status slatkog hita ljeta im je zajamčen. Među takvim kolačima je jedan za kojeg po svoj prilici nikad niste čuli, ali nakon što doznate kako se i od čega priprema, mogao bi vam se naći na popisu favorita.

Irmik Tatlisi je specijalitet turske kuhinje koji se priprema zaista lako i po tom pitanju donekle podsjeća na puding. Krenete li ga malo istraživati vidjet ćete da se većina recepata bazira na mlijeku i brašnu ili gustinu, no popularna je i verzija koja se radi s pšeničnim grizom. 

Nama se baš ta sviđa više od ostalih jer je bogatija i kremastija pa vam upravo nju preporučujemo. Upotpunjena je voćnim želeom od višanja, no vi se možete poigrati pa iskušati kakav je s jagodama i malinama. Svakako preporučujemo crveno voće, jer će kolač ljepše izgledati.

Ne zaboravite ga na kraju posuti sjeckanim pistacijama ili orasima, a za poseban dojam pokušajte nabaviti ružine pupoljke ili zrnje nara.

Irmik Tatlisi

Sastojci:

1 l punomasnog mlijeka (možete zamijeniti obranim ili sojinim mlijekom)
300 g šećera
240 g griza 
1 jaje 
50 g maslaca

Za preljev (možete raditi i pola količine):

1 l vode
300 g šećera
240 g višanja bez koštica
4 žlice kukuruznog škroba

Priprema:

Sve sastojke za kolač stavite dobro promiješajte i kuhajte na laganoj vatri neprestano miješajući metalnom pjenjačom (možete miješati i žlicom, ali pjenjačom dobijete finu teksturu). Pustite da zavrije, kuhajte 5 minuta uz stalno miješanje, maknite s vatre.

Vruću kremu izlijte u pleh ili kalup, ostavite da se malo ohladi, pa ostavite u hladnjaku najmanje 3-4 sata.

Sve sastojke za preljev pomiješajte pa kuhajte na srednje jakoj vatri uz stalno miješanje. Nakon što uzavre, skuhajte 10 minuta. Maknite s vatre, malo ohladite pa izlijte na kremu.

Pustite da se mallo ohladi pa pospremite u hladnjak na par sati. Prije rezanja ukrasite sjeckanim pistacijama.

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SlanoIrmik Tatlisi

Zasladite dan turskom poslasticom koja se lako priprema: kremasti kolač s grizom tako lijepo prija dobro rashlađen!

Piše Spiza SD
1. kolovoza 2023. - 15:44

Ljeti su osobito na cijeni svi oni mokri, sočni kolači koji se mogu lijepo rashladiti. Još ako se pritom izrađuju k‘o od šale, status slatkog hita ljeta im je zajamčen. Među takvim kolačima je jedan za kojeg po svoj prilici nikad niste čuli, ali nakon što doznate kako se i od čega priprema, mogao bi vam se naći na popisu favorita.

Irmik Tatlisi je specijalitet turske kuhinje koji se priprema zaista lako i po tom pitanju donekle podsjeća na puding. Krenete li ga malo istraživati vidjet ćete da se većina recepata bazira na mlijeku i brašnu ili gustinu, no popularna je i verzija koja se radi s pšeničnim grizom. 

Nama se baš ta sviđa više od ostalih jer je bogatija i kremastija pa vam upravo nju preporučujemo. Upotpunjena je voćnim želeom od višanja, no vi se možete poigrati pa iskušati kakav je s jagodama i malinama. Svakako preporučujemo crveno voće, jer će kolač ljepše izgledati.

Ne zaboravite ga na kraju posuti sjeckanim pistacijama ili orasima, a za poseban dojam pokušajte nabaviti ružine pupoljke ili zrnje nara.

Irmik Tatlisi

Sastojci:

1 l punomasnog mlijeka (možete zamijeniti obranim ili sojinim mlijekom)
300 g šećera
240 g griza 
1 jaje 
50 g maslaca

Za preljev (možete raditi i pola količine):

1 l vode
300 g šećera
240 g višanja bez koštica
4 žlice kukuruznog škroba

Priprema:

Sve sastojke za kolač stavite dobro promiješajte i kuhajte na laganoj vatri neprestano miješajući metalnom pjenjačom (možete miješati i žlicom, ali pjenjačom dobijete finu teksturu). Pustite da zavrije, kuhajte 5 minuta uz stalno miješanje, maknite s vatre.

Vruću kremu izlijte u pleh ili kalup, ostavite da se malo ohladi, pa ostavite u hladnjaku najmanje 3-4 sata.

Sve sastojke za preljev pomiješajte pa kuhajte na srednje jakoj vatri uz stalno miješanje. Nakon što uzavre, skuhajte 10 minuta. Maknite s vatre, malo ohladite pa izlijte na kremu.

Pustite da se mallo ohladi pa pospremite u hladnjak na par sati. Prije rezanja ukrasite sjeckanim pistacijama.

Želite li dopuniti temu ili prijaviti pogrešku u tekstu?
17. svibanj 2024 05:44