{"id":4535,"date":"2016-03-28T19:32:14","date_gmt":"2016-03-28T16:32:14","guid":{"rendered":"http:\/\/stilorganizat.ro\/?p=4535"},"modified":"2016-03-28T19:32:14","modified_gmt":"2016-03-28T16:32:14","slug":"charlotte-cu-mascarpone-a-doua-reteta","status":"publish","type":"post","link":"https:\/\/stilorganizat.com\/?p=4535","title":{"rendered":"Charlotte cu mascarpone &#8211; a doua reteta"},"content":{"rendered":"<p>Daca la <a href=\"http:\/\/stilorganizat.ro\/?p=4412\" target=\"_blank\">prima reteta <\/a>mai lipseau doar incantatiile ca aceasta sa reuseasca, iata ca se poate mult, mult mai simplu, chiar daca, de data aceasta, este vorba de o &#8230;imitatie de charlotte.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-3.jpg\" rel=\"attachment wp-att-4540\" rel=\"wp-prettyPhoto[4535]\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4540\" src=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-3.jpg\" alt=\"sarlota cu mascarpone\" width=\"620\" height=\"465\" srcset=\"https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-3.jpg 620w, https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-3-300x225.jpg 300w\" sizes=\"(max-width: 620px) 100vw, 620px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>De ce spun: imitatie? Pentru ca nu se mai foloseste gelatina pentru crema bavaroise, ci se introduce in reteta crema de mascarpone.<\/p>\n<p>In rest, piscoturile, forma, aspectul amintesc de o sarlota.<\/p>\n<p>Piscoturile care m-au indemnat sa fac mai multe retete de sarlota.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/02\/charlotte-6.jpg\" rel=\"attachment wp-att-4421\" rel=\"wp-prettyPhoto[4535]\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4421\" src=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/02\/charlotte-6.jpg\" alt=\"charlotte\" width=\"620\" height=\"465\" srcset=\"https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/02\/charlotte-6.jpg 620w, https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/02\/charlotte-6-300x225.jpg 300w\" sizes=\"(max-width: 620px) 100vw, 620px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><em><span style=\"color: #ff6600;\">Ingrediente<\/span><\/em><\/h4>\n<ul>\n<li>piscoturi<\/li>\n<li>250 g mascarpone<\/li>\n<li>100 g zahar<\/li>\n<li>200 ml frisca lichida tinuta la congelator o jumatate de ora<\/li>\n<li>fructe (eu am folosit\u00a0visine congelate)<\/li>\n<li>sirop de fructe pentru a inmuia piscoturile<\/li>\n<\/ul>\n<p>Ustensile<\/p>\n<ul>\n<li>forma de sarlota<\/li>\n<li>vas pentru batutul cremei, tinut o ora la frigider<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><span style=\"color: #ff6600;\"><em>Mod de preparare<\/em><\/span><\/h4>\n<p>Frisca se tine la congelator o jumatate de ora inainte de preparare, iar vasul in care se va bate, o ora in frigider. Sunt precautii necesare pentru ca aceasta trebuie sa rezulte cu\u00a0o textura ferma. Se bate pana se intareste, se adauga zaharul, se bate in continuare si se incorporeaza in final crema mascarpone. Amestecul trebuie sa fie tare, altfel umplutura se va scurge printre piscoturi si reteta nu va reusi. In cazul acesta, fata de prima reteta, nu mai exista gelatina care sa intareasca crema.<\/p>\n<p>Se tapeteaza marginile si fundul formei de sarlota cu piscoturile inmuiate in sirop de fructe.<\/p>\n<p>Se adauga o jumatate de umplutura, inca un strat de piscoturi imbibate, cealalta jumatate de crema, fructele si apoi se aranjeaza deasupra capacul tot din piscoturi.<\/p>\n<p>In fotografia de mai jos urmeaza sa se intample exact aceasta ultima etapa.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-1.jpg\" rel=\"attachment wp-att-4538\" rel=\"wp-prettyPhoto[4535]\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4538\" src=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-1.jpg\" alt=\"charlotte et mascarpone\" width=\"620\" height=\"491\" srcset=\"https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-1.jpg 620w, https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-1-300x238.jpg 300w\" sizes=\"(max-width: 620px) 100vw, 620px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Se aplica o folie deasupra vasului si se tine o noapte la frigider.<\/p>\n<p>Fata de prima reteta, aici sarlota se va rasturna si va arata asa.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-2.jpg\" rel=\"attachment wp-att-4539\" rel=\"wp-prettyPhoto[4535]\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4539\" src=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-2.jpg\" alt=\"sarlota cu mascarpone\" width=\"620\" height=\"465\" srcset=\"https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-2.jpg 620w, https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-2-300x225.jpg 300w\" sizes=\"(max-width: 620px) 100vw, 620px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Observati ca piscoturile au o culoare frumoasa, rozalie, de la sucul de visine.<\/p>\n<p>Am garnisit-o cu cirese glasate si cu frunze de\u00a0melissa.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-4.jpg\" rel=\"attachment wp-att-4541\" rel=\"wp-prettyPhoto[4535]\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4541\" src=\"http:\/\/stilorganizat.ro\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-4.jpg\" alt=\"sarlota cu mascarpone\" width=\"620\" height=\"465\" srcset=\"https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-4.jpg 620w, https:\/\/stilorganizat.com\/wp-content\/uploads\/2016\/03\/charlotte-cu-mascarpone-4-300x225.jpg 300w\" sizes=\"(max-width: 620px) 100vw, 620px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Reteta a fost mult mai simpla, iar gustul prajiturii foarte bun, dar nu atat de sofisticat ca la prima. Textura lejera\u00a0este, totusi, un punct in plus.<\/p>\n<p>Desi credeam ca reteta de charlotte cu ciocolata alba nu va fi detronata si, din punctul meu de vedere, isi pastreaza locul 1, au fost si pareri care au apreciat-o mai mult pe cea de azi.<\/p>\n<p>Eu m-am bucurat ca a placut si ea: inseamna ca am ales retete bune!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Daca la prima reteta mai lipseau doar incantatiile ca aceasta sa reuseasca, iata ca se poate mult, mult mai simplu, chiar daca, de data aceasta, este vorba de o &#8230;imitatie de charlotte. &nbsp; &nbsp; De ce spun: imitatie? Pentru ca nu se mai foloseste gelatina pentru crema bavaroise, ci se introduce in reteta crema de mascarpone. In rest, piscoturile, forma, aspectul amintesc de o sarlota. Piscoturile care m-au indemnat sa fac mai multe retete de sarlota. &nbsp; &nbsp; Ingrediente piscoturi<\/p>\n","protected":false},"author":1,"featured_media":4539,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[37,5,17],"tags":[224,228,96],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.7.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Charlotte cu mascarpone - a doua reteta - StilOrganizat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stilorganizat.com\/?p=4535\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Charlotte cu mascarpone - a doua reteta - StilOrganizat\" \/>\n<meta property=\"og:description\" content=\"Daca la prima reteta mai lipseau doar incantatiile ca aceasta sa reuseasca, iata ca se poate mult, mult mai simplu, chiar daca, de data aceasta, este vorba de o &#8230;imitatie de charlotte. &nbsp; &nbsp; De ce spun: imitatie? Pentru ca nu se mai foloseste gelatina pentru crema bavaroise, ci se introduce in reteta crema de mascarpone. In rest, piscoturile, forma, aspectul amintesc de o sarlota. 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