{"id":3400,"date":"2013-02-24T12:31:05","date_gmt":"2013-02-24T11:31:05","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=3400"},"modified":"2013-02-24T12:31:05","modified_gmt":"2013-02-24T11:31:05","slug":"suflet-czekoladowy-z-serem-plesniowym","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/suflet-czekoladowy-z-serem-plesniowym\/","title":{"rendered":"Po pierwsze \u2013 nie opa\u015b\u0107. Suflet czekoladowy z serem ple\u015bniowym"},"content":{"rendered":"
\"Suflet<\/p>\n

Naczelna zasada podawania sufleta w restauracji brzmi: \u201eTo kelner czeka na sufleta, a nie suflet na kelnera\u201d. Wzgl\u0119dy s\u0105 oczywiste \u2013 suflet od razu po wyj\u0119ciu z pieca zaczyna opada\u0107, wi\u0119c trzeba niemal\u017ce biec, by nie donie\u015b\u0107 do stolika \u017ca\u0142osnego, pomarszczonego pokurcza, kt\u00f3ry chowa si\u0119 w naczyniu. Dlatego jest to zabawa z nutk\u0105 przygody. Gdy dobiega czas pieczenia, a suflet jest pi\u0119knie wyro\u015bni\u0119ty, trzeba by\u0107 w pogotowiu. Wszystko musi by\u0107 przygotowane, \u017ceby wyj\u0105\u0107 i zje\u015b\u0107. W r\u00f3\u017cnych restauracjach robi\u0142am r\u00f3\u017cne suflety, ale tylko w Ancorze robiony by\u0142 na bie\u017c\u0105co. W innych miejscach przygotowywa\u0142o si\u0119 ciasto wcze\u015bniej i nape\u0142nia\u0142o pojemniki. Suflet jest delikatny w smaku, dlatego cz\u0119sto podaje si\u0119 go z lodami, sosem owocowym, czy domow\u0105 konfitur\u0105. Wtedy smaki si\u0119 dope\u0142niaj\u0105.<\/span><\/p>\n

Suflet, kt\u00f3ry dzi\u015b proponuj\u0119 jest niecodzienn\u0105 wersj\u0105, kt\u00f3r\u0105 pozna\u0142am, pracuj\u0105c u Adama przy Dominika\u0144skiej. W \u015brodku ma bowiem ser ple\u015bniowy, z tych najostrzejszych \u2013 francuski roquefort z zielon\u0105 ple\u015bni\u0105. Specjalnie biega\u0142am po niego do wypasionych delikates\u00f3w i za 80 g zap\u0142aci\u0142am jak za zbo\u017ce, ale chcia\u0142am, \u017ceby ukochany spr\u00f3bowa\u0142 dok\u0142adnie takiego samego. Do tego poda\u0142am konfitur\u0119 z pomara\u0144czy (w oryginale by\u0142a winogronowa na ostro). Wyszed\u0142 ca\u0142kiem niez\u0142y. Musia\u0142 si\u0119 uda\u0107, bo obiecywa\u0142am go ukochanemu przez 6 lat. Najbardziej mnie zastanawia fakt, \u017ce po 6 latach wci\u0105\u017c pami\u0119tam proporcje.<\/span><\/p>\n

Suflet czekoladowy z serem ple\u015bniowym<\/span><\/h2>\n

Czas przygotowania 15 minut<\/strong> (je\u015bli piekarnik jest nagrzany)<\/p>\n

Sk\u0142adniki na 2 suflety<\/strong>
\n(na foremki o \u015brednicy 5 cm, wysoko\u015bci 3 cm)<\/p>\n

    \n
  • 1 jajko<\/li>\n
  • 40 g gorzkiej czekolady<\/li>\n
  • dwa ma\u0142e kawa\u0142ki (dos\u0142ownie po 3\u20135 g) sera roquefort, lub innego z ostr\u0105 ple\u015bni\u0105<\/li>\n
  • mas\u0142o do wysmarowania formy<\/li>\n<\/ul>\n

    Na konfitur\u0119:<\/strong><\/p>\n

      \n
    • jedna pomara\u0144cza, lub 150 g winogron<\/li>\n
    • \u0142y\u017cka miodu lub cukru<\/li>\n
    • mozna doda\u0107 ostr\u0105 papryk\u0119<\/li>\n
    • cukier puder do posypania<\/li>\n<\/ul>\n

      \"sk\u0142adniki<\/p>\n

      Rozgrzewamy piekarnik do 180 stopni, w\u0142\u0105czamy termoobieg. Rozbijamy jajko, oddzielamy bia\u0142ko od \u017c\u00f3\u0142tka. Czekolad\u0119 wk\u0142adamy do rondelka i roztapiamy na ma\u0142ym ogniu. Ubijamy pian\u0119 z bia\u0142ka w ma\u0142ym, wysokim naczyniu, z dodatkiem soli. Dodajemy do czekolady \u017c\u00f3\u0142tko, mieszamy. Smarujemy dok\u0142adnie mas\u0142em foremki. mieszamy delikatnie bia\u0142ko z czekolad\u0105 i wlewamy po po\u0142owie masy do foremek (powinno jej by\u0107 2\/3 wysoko\u015bci foremki). Wk\u0142adamy kawa\u0142ki sera i wlewamy reszt\u0119 masy. <\/span><\/p>\n

      \"jak<\/p>\n

      Wk\u0142adamy suflety do piekarnika i pieczemy oko\u0142o 10\u201312 minut, a\u017c \u0142adnie urosn\u0105, przekraczaj\u0105c \u015bcianki formy o 2\u20133 centymetry. Wyci\u0105gamy na talerz, mo\u017cemy szybko \u015bci\u0105\u0107 wierzch i w\u0142o\u017cy\u0107 do \u015brodka konfitur\u0119, przykrywaj\u0105c spowrotem sci\u0119tym kawa\u0142kiem ciasta. Mo\u017cna jednak od razu posypa\u0107 hojnie cukrem pudrem, a konfitur\u0119 poda\u0107 oddzielnie. Je\u015bli zrobicie sufleta, jest to ju\u017c oczko wy\u017cej w kulinarnej szkole i mo\u017cecie sobie sami przyzna\u0107 odznak\u0119 skautowsk\u0105.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

      Naczelna zasada podawania sufleta w restauracji brzmi: \u201eTo kelner czeka na sufleta, a nie suflet na kelnera\u201d.<\/p>\n","protected":false},"author":2,"featured_media":3572,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slodkosci"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3400"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=3400"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3400\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/3572"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=3400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=3400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=3400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}