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Bratislava má svoj korunovačný dezert, vyskúšajte ho!

Napísal TS 15. marec 2024

Korunovačná tradícia hlavného mesta v tomto roku znovu ožije počas Bratislavských korunovačných dní 2024 v termíne 16.- 18. augusta. Súčasťou pripomenutia historických udalostí z čias Prešporku budú aj nové gurmánske projekty.

asheri_king_cake

Jedným z nich je aj Bratislavský korunovačný dezert, ktorého recept je verejný a môže ho do svojej ponuky zaradiť hociktorá reštaurácia či kaviareň pôsobiaca na území Bratislavy.

Bratislava má 267 ročnú korunovačnú históriu

Korunovalo sa tu 10 kráľov, 1 kráľovná a 7 kráľovských manželiek. Atmosféru týchto čias dodnes pripomína Katedrála sv. Martina, korunovačná cesta, ale aj slávne príbehy a spomienky na korunovačnú slávu Prešporku. Príbeh korunovácii je vzácnou pamäťovou líniou Bratislavy, ktorá má čo povedať aj dnešným obyvateľom a návštevníkom mesta. Aby bol korunovačný zážitok, ktorý Bratislava ponúka ešte intenzívnejší, Bratislava Tourist Board v spolupráci s klubom Gurmán na Slovensku doň zaraďujú aj ďalší vnem. Bratislavské korunovačné dni budú mať vďaka novému dezertu aj svoju chuť. Na jeho začiatku stála súťaž Školy varenia zo Sv. Jura, v ktorej špičkoví cukrári pôsobiaci v našom hlavnom meste ponúkli svoje najlepšie zákusky s cieľom, aby sa práve ten ich stal oficiálnym korunovačným dezertom Bratislavy.

yana_asherson_ocenenie

Autorka receptu Yana Asherson si prebrala aj dekrét, ktorý potvrdzuje, že jej cukráreň je prvým oficiálnym miestom, kde bol korunovačný dezert servírovaný.

Bratislavský korunovačný dezert pre tento ročník korunovačných dní sa skladá z mrkvového biskvitu, mousse, mrkvového želé, cukrového sirupu a karamelizovaného vlašského orechu. Jeho vrch je zdobený čipsami z mrkvy, pomarančovo - čokoládovou pečiatkou mesta alebo dekoračnou uhorskou korunkou.

Bratislavský korunovačný dezert podľa receptúry cukrárne Asheri

P O T R E B U J E T E:

MRKVOVÝ BISKVIT
- 5 ks vajcia
- 90 g hnedý cukor
- 90 g biely cukor
- 106 gmúka hladká
- 50 g mleté vlašské orechy
- 6 g prášok do pečiva škorica
- 44 mlolej
- 44 gmaslo
- 120 gmrkva strúhaná
- 72 g pomarančova kôra

MOUSSE
- 68 g žĺtky
- 40 g cukor
- 19 ml voda
- 40 g glukózový sirup
- 320 g cream cheese
- 9 g želatína
- 223 ml smotana na varenie
- 52 g invertný cukor

MRKVOVÉ ŽELÉ
- 342 g mrkvové pyré
- 87 ml mrkvová šťava
- 102 g plátky mandarínky
- 214 g cukor
- 10 g želatína
- 15 g pektín
- 5 g kyselina citrónová

CUKROVÝ SIRUP
- 53 ml voda
- 150 g cukor
- 22 g invertný cukor

KARAMELIZOVANÝ VLAŠSKÝ ORECH
- 110 g vlašské orechy sirup
- 20 g cukor
- 10 g kakao
- 10 g maslo

P O S T U P :

MRKVOVÝ BISKVIT
1. Mrkvu nastrúhame na strúhadle na jemno. Vlašské orechy pomelieme v mixéri na múku. Vajíčka vyšľaháme s oboma druhmi cukru.
2. Suché prísady spolu zmiešame a preosejeme. Pridáme ich k vajciam a jemne premiešame. Pridáme rozpustené maslo a slnečnicový olej, nastrúhanú mrkvu a kôru, spolu jemne premiešame.
3. Cesto položíme na plech vyložený silikónovou podložkou v 8 mm hrubej vrstve. Pečieme pri teplote 180°C, kým je upečený, približne 15 minút.

MRKVOVÉ ŽELÉ
Zahrejeme pyré na 40 °C, pridáme pektín zmiešaný s cukrom. Pridáme plátky mandarínok, privedieme do varu a pridáme kyselinu citrónovú. Pridáme napučanú želatínu a premiešame. Nalejeme do formy pokrytej potravinovou fóliou a dáme zamraziť.

KARAMELIZOVANÝ VLAŠSKÝ ORECH
Všetky prísady zmiešame. Pečieme 15 minút pri teplote 150 °C. Po vychladnutí polejeme ozpusteným kakaovým maslom.

CUKROVÝ SIRUP
Zmiešame všetky prísady a privedieme do varu.

MOUSSE
1. Žĺtky vyšľaháme s cukrom a trimolínom (medom). Vodu, cukor
a glukózu zohrejeme na 118 °C. Nalejeme na vyšľahané žĺtky a pre- miešame. Pri teplote 35 °C pridáme rozpustenú želatínovú zmes.
2. Syr (cream cheese) vyšľaháme zvlášť a vmiešame do žĺtkovej zmesi. Smotanu vyšľaháme zvlášť a taktiež vmiešame do žĺtkovej zmesi.

ZOSTAVENIE
1. Obdĺžnikovú formu vyložíme potravinárskou fóliou a boky vyložíme acetátovou páskou. Na dno formy nalejeme časť peny a pridáme orechy. Na vrch položíme mrazené želé.
2. Potom opäť rozložíme penu a prikryjeme ju piškótou. Tortu vložíme do mrazničky aspoň na 12 hodín.
3. Ozdobíme karamelizovaným vlašským orechom, čipsami mrkvy, pomarančovo-čokoládovou pečiatkou alebo dekoračnou uhorskou korunkou.

BTB verí, že korunovačný dezert  si nájde svoje miesto na viacerých miestach Bratislavy. Na to, aby sa recept ujal pripravuje klub Gurmet v spolupráci s BTB aj ďalšie aktivity.

1 Komentár

  • Komentár community.orbitonline.Com %PM, %14 %710 %2025 %16:%mar napísal community.orbitonline.Com

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    peptide-bound models. RMSD fluctuation plots showed that ACVRIIB–MSTN (green) and MIF1-bound ACVRIIB–MSTN (brown) structures had been extra
    secure than ACVRIIB-MIF2 (magenta). As shown by the RMSD deviation plot the
    ACVRIIB-MSTN and MIF1-bound ACVRIIB-MSTN buildings attained stability
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    The radius of gyration (Rg) signifies protein structural compactness
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    The two equivalent GF domains of MSTN are linked by their concave "palms", that are covalently linked to one another by disulfide bonds between C339 residues within the wrist region.
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