[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.onix.cz\/tri-nejvyhledavanejsi-dezerty-na-svete\/#Article","mainEntityOfPage":"https:\/\/www.onix.cz\/tri-nejvyhledavanejsi-dezerty-na-svete\/","headline":"T\u0159i  nejvyhled\u00e1van\u011bj\u0161\u00ed dezerty na sv\u011bt\u011b","name":"T\u0159i  nejvyhled\u00e1van\u011bj\u0161\u00ed dezerty na sv\u011bt\u011b","description":"Sladkou te\u010dkou na konec by m\u011bl b\u00fdt dezert, pod\u00e1van\u00fd na konci hlavn\u00edho j\u00eddla dne. Kulin\u00e1\u0159sk\u00e9 skvosty, za kter\u00fdmi se \u010dasto jezd\u00ed do zem\u011b jejich vzniku, si tady v\u00a0tomto \u010dl\u00e1nku p\u0159edstav\u00edme. \u010cemu se \u0159\u00edk\u00e1 to prav\u00e9 rozmazlov\u00e1n\u00ed chu\u0165ov\u00fdch bun\u011bk? Vysok\u00e1 gastronomie Nav\u0161tivme taje cukr\u00e1\u0159sk\u00e9 gastronomie a p\u0159edstavme si t\u0159i z\u00a0recept\u016f, po kter\u00fdch by se v\u011bt\u0161ina lid\u00ed […]","datePublished":"2023-04-27","dateModified":"2023-04-27","author":{"@type":"Person","@id":"https:\/\/www.onix.cz\/author\/devene\/#Person","name":"onix.cz","url":"https:\/\/www.onix.cz\/author\/devene\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/25a824e14ead2d36aba24b918221841350fb41cea98048e9b1929df8c4bf4bd8?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/25a824e14ead2d36aba24b918221841350fb41cea98048e9b1929df8c4bf4bd8?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"onix.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"url":"https:\/\/www.onix.cz\/tri-nejvyhledavanejsi-dezerty-na-svete\/","about":["Cestov\u00e1n\u00ed"],"wordCount":407,"articleBody":"Sladkou te\u010dkou na konec by m\u011bl b\u00fdt dezert, pod\u00e1van\u00fd na konci hlavn\u00edho j\u00eddla dne. Kulin\u00e1\u0159sk\u00e9 skvosty, za kter\u00fdmi se \u010dasto jezd\u00ed do zem\u011b jejich vzniku, si tady v\u00a0tomto \u010dl\u00e1nku p\u0159edstav\u00edme. \u010cemu se \u0159\u00edk\u00e1 to prav\u00e9 rozmazlov\u00e1n\u00ed chu\u0165ov\u00fdch bun\u011bk?Vysok\u00e1 gastronomieNav\u0161tivme taje cukr\u00e1\u0159sk\u00e9 gastronomie a p\u0159edstavme si t\u0159i z\u00a0recept\u016f, po kter\u00fdch by se v\u011bt\u0161ina lid\u00ed mohla utlouct; jedn\u00e1 se o nejslavn\u011bj\u0161\u00ed a nej\u017e\u00e1dan\u011bj\u0161\u00ed z\u00e1kusky a dezerty na sv\u011bt\u011b. \u010ceho si cen\u00ed cukr\u00e1\u0159sk\u00e1 gastronomie nejv\u00edc? Kvality surovin a ne\u010dekan\u00fdch a inovativn\u00edch kombinac\u00ed chut\u00ed.Poj\u010fme si to dok\u00e1zat na n\u00e1sleduj\u00edc\u00edm p\u0159ehledu:\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u010cokol\u00e1dov\u00e1 l\u00e1vaJedn\u00e1 se o velmi vyhled\u00e1van\u00fd fondant tvaru d\u011btsk\u00e9 b\u00e1bovi\u010dky. Uvnit\u0159 n\u00e1s ale ne\u010dek\u00e1 vlhk\u00fd p\u00edsek, av\u0161ak hork\u00e9 p\u0159ekvapen\u00ed v\u00a0podob\u011b tekut\u00e9 \u010dokol\u00e1dy, kter\u00e1 z\u00a0fondantu vyte\u010de p\u0159i roz\u0159\u00edznut\u00ed. Existuje spousta nejr\u016fzn\u011bj\u0161\u00edch variant, jak\u00fdmi lze tuto \u010dokol\u00e1dovou chu\u0165 zv\u00fdraznit \u2013 a mluv\u00edme o m\u00e1tov\u00e9 zmrzlin\u011b, siln\u00e9m chilli, limetce, \u010di malinov\u00e9 om\u00e1\u010dce. Podle \u0161\u00e9fkucha\u0159\u016f je tajemstv\u00ed v\u00a0samotn\u00e9m aktu pe\u010den\u00ed v\u00a0troub\u011b a tak\u00e9 v\u00a0tom, jak fondant p\u0159izdob\u00edme. Ide\u00e1ln\u00ed je pod\u00e1vat fondant s\u00a0kyselou p\u0159\u00edchut\u00ed zmrzliny \u010di om\u00e1\u010dky.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 TiramisuItalsk\u00e1 legenda, je\u017e se p\u0159ipravuje z\u00a0mascarpone: vy\u0161lehan\u00e9ho s\u00fdra ze syrov\u00fdch \u017eloutk\u016f a cukru. Kr\u00e9m je prokl\u00e1d\u00e1n pi\u0161koty m\u00e1\u010den\u00fdmi v\u00a0expresu. To se je\u0161t\u011b dochucuje lik\u00e9rem s\u00a0mandlovou p\u0159\u00edchut\u00ed. Na povrchu se posyp\u00e1v\u00e1 ho\u0159k\u00fdm kakaem nebo zrnky k\u00e1vy. Pr\u00e1v\u011b tento dezert z\u00e1vis\u00ed na kvalit\u011b surovin a p\u0159esnosti proveden\u00ed. Podle \u0161\u00e9fkucha\u0159\u016f z\u00e1le\u017e\u00ed na kr\u00e9mu. Kupodivu se jedn\u00e1 o velmi mlad\u00fd recept z\u00a0po\u010d\u00e1tku sedmdes\u00e1t\u00fdch let.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Panna CottaZ\u016fsta\u0148me v\u00a0It\u00e1lii, konkr\u00e9tn\u011b ve m\u011bst\u011b Piemont. Zde se podle slov m\u00edstn\u00edch u\u017e v\u00a0devaten\u00e1ct\u00e9m stolet\u00ed za\u010dal vyr\u00e1b\u011bt slavn\u00fd dezert ze smetany, cukru a \u017eelatiny. Z\u00e1kladem a tajemstv\u00edm v\u0161eho je kr\u00e9m, kter\u00fd je velmi k\u0159ehk\u00fd a h\u00e1kliv\u00fd na p\u0159\u00edpravu. Cel\u00fd dezert se kombinuje s\u00a0lesn\u00edm ovocem, jahodami, exotick\u00fdm ovocem nebo s\u00a0\u010dokol\u00e1dou.                                                                                                                                                                                                                                                                                                                                                                                                "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"T\u0159i  nejvyhled\u00e1van\u011bj\u0161\u00ed dezerty na sv\u011bt\u011b","item":"https:\/\/www.onix.cz\/tri-nejvyhledavanejsi-dezerty-na-svete\/#breadcrumbitem"}]}]