{"id":23320,"date":"2025-09-03T15:58:46","date_gmt":"2025-09-03T12:58:46","guid":{"rendered":"https:\/\/sanovita.ro\/blog\/?p=23320"},"modified":"2025-10-13T15:21:55","modified_gmt":"2025-10-13T12:21:55","slug":"zalatina-de-canepa-cu-caise-caramelizate-si-busuioc-proaspat","status":"publish","type":"post","link":"https:\/\/sanovita.ro\/blog\/zalatina-de-canepa-cu-caise-caramelizate-si-busuioc-proaspat\/","title":{"rendered":"Zalatin\u0103 de c\u00e2nep\u0103 cu caise caramelizate \u0219i busuioc proasp\u0103t"},"content":{"rendered":"<section class=\"wpb-content-wrapper\"><div id=\"tdi_1\" class=\"tdc-row\"><div class=\"vc_row tdi_2  wpb_row td-pb-row\" >\n<style scoped>\n\n\/* custom css *\/\n.tdi_2,\r\n                .tdi_2 .tdc-columns{\r\n                    min-height: 0;\r\n                }.tdi_2,\r\n\t\t\t\t.tdi_2 .tdc-columns{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_2 .tdc-columns{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}\n<\/style><div class=\"vc_column tdi_4  wpb_column vc_column_container tdc-column td-pb-span12\">\n<style scoped>\n\n\/* custom css *\/\n.tdi_4{\r\n                    vertical-align: baseline;\r\n                }.tdi_4 > .wpb_wrapper,\r\n\t\t\t\t.tdi_4 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_4 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}.tdi_4 > .wpb_wrapper > .vc_row_inner{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t}.tdi_4 > .wpb_wrapper{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t    height: auto;\r\n\t\t\t\t}\n<\/style><div class=\"wpb_wrapper\" >[vc_column_text]Reinterpretare contemporan\u0103 a deserturilor boiere\u0219ti moldovene\u0219ti din secolul al XIX-lea.[\/vc_column_text][vc_column_text]Document\u00e2nd deserturile tradi\u021bionale rom\u00e2ne\u0219ti, am descoperit c\u0103 \u00een anul 1806, \u00een colec\u021bia boiereasc\u0103 \u201eRe\u021bete \u0219i secrete, bucate boiere\u0219ti din Moldova\u201d, apar re\u021bete numite \u201ezalatin\u0103 de lapte\u201d \u0219i \u201ezalatin\u0103 de cafea cu lapte\u201d \u2013 deserturi de inspira\u021bie apusean\u0103, rafinate, care folosesc ou\u0103 \u0219i \u201eclei\u201d (colagen animal, derivat din pe\u0219te, cunoscut azi drept gelatin\u0103) pentru a crea texturi gumatice, \u00eenchegate, reci, asem\u0103n\u0103toare cu ceea ce azi numim panna cotta. Aceste deserturi boiere\u0219ti erau considerate sofisticate, r\u0103coritoare, \u0219i erau turnate \u00een forme sculptate, apoi p\u0103strate pe ghea\u021b\u0103, decor\u00e2nd mesele marilor s\u0103rb\u0103tori. Unele re\u021bete includeau infuzii de cafea, migdale sau ap\u0103 de trandafiri.<\/p>\n<p>Inspirat\u0103 de aceste deserturi uitate, am creat o variant\u0103 vegetal\u0103, nutritiv\u0103 \u0219i modern\u0103:<\/p>\n<p>\u2022 Am \u00eenlocuit gelatina animal\u0103 cu agar-agar, un gelifiant natural extras din alge marine, ideal pentru re\u021bete vegane \u0219i foarte stabil la temperaturi ridicate.<br \/>\n\u2022 \u00cen locul laptelui \u0219i ou\u0103lor, am folosit semin\u021be de c\u00e2nep\u0103 \u0219i alune de p\u0103dure \u2013 bogate \u00een gr\u0103simi s\u0103n\u0103toase, proteine \u0219i o arom\u0103 profund\u0103 de nuc\u0103. C\u00e2nepa, un ingredient arhaic, cu utiliz\u0103ri diverse \u00een gospod\u0103riile de alt\u0103dat\u0103, a fost uitat\u0103 pe nedrept \u00een buc\u0103t\u0103rie, de\u0219i are un profil nutri\u021bional excelent \u0219i o textur\u0103 cremoas\u0103, perfect\u0103 pentru preparate delicate.[\/vc_column_text]<\/div><\/div><\/div><\/div><div id=\"tdi_5\" class=\"tdc-row\"><div class=\"vc_row tdi_6  wpb_row td-pb-row\" >\n<style scoped>\n\n\/* custom css *\/\n.tdi_6,\r\n                .tdi_6 .tdc-columns{\r\n                    min-height: 0;\r\n                }.tdi_6,\r\n\t\t\t\t.tdi_6 .tdc-columns{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_6 .tdc-columns{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}\n<\/style><div class=\"vc_column tdi_8  wpb_column vc_column_container tdc-column td-pb-span12\">\n<style scoped>\n\n\/* custom css *\/\n.tdi_8{\r\n                    vertical-align: baseline;\r\n                }.tdi_8 > .wpb_wrapper,\r\n\t\t\t\t.tdi_8 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_8 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}.tdi_8 > .wpb_wrapper > .vc_row_inner{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t}.tdi_8 > .wpb_wrapper{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t    height: auto;\r\n\t\t\t\t}\n<\/style><div class=\"wpb_wrapper\" >[vc_column_text el_class=&#8221;the-post-section-title&#8221;]Ingrediente pentru 3 por\u021bii:[\/vc_column_text][vc_column_text]<strong>\u201ezalatin\u0103 de c\u00e2nep\u0103:\u201d<\/strong><\/p>\n<p>\u2022 80 g semin\u021be de c\u00e2nep\u0103 decorticate<br \/>\n\u2022 40 g alune de p\u0103dure<br \/>\n\u2022 350 ml ap\u0103<br \/>\n\u2022 70 g zah\u0103r<br \/>\n\u2022 1 v\u00e2rf de cu\u021bit de sare<br \/>\n\u2022 5 g agar-agar<\/p>\n<p><strong>Fructe caramelizate:<\/strong><\/p>\n<p>\u2022 6\u20137 caise proaspete, mai tari<br \/>\n\u2022 1 lingur\u0103 zah\u0103r brun (sau miere)<br \/>\n\u2022 6\u20138 frunze mari de busuioc proasp\u0103t<br \/>\n\u2022 C\u0103p\u0219uni \u0219i\/sau zmeur\u0103 proasp\u0103t\u0103 (pentru contrast \u0219i prospe\u021bime, necaramelizate)[\/vc_column_text][vc_single_image image=&#8221;23332&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text el_id=&#8221;ancora-2&#8243; el_class=&#8221;the-post-section-title&#8221;]Mod de preparare[\/vc_column_text][vc_column_text]1. \u00centr-o tigaie uscat\u0103, rumene\u0219te u\u0219or alunele de p\u0103dure. Adaug\u0103 semin\u021bele de c\u00e2nep\u0103 \u0219i pr\u0103je\u0219te-le 1\u20132 minute, p\u00e2n\u0103 cap\u0103t\u0103 o nuan\u021b\u0103 aurie \u0219i \u00ee\u0219i elibereaz\u0103 uleiurile aromatice. Aten\u021bie, c\u00e2nepa se arde rapid!<br \/>\n2. Adaug\u0103 zah\u0103rul, sarea \u0219i apa, apoi ia de pe foc. Las\u0103 la infuzat minimum 30 de minute.<br \/>\n3. Dup\u0103 infuzare, transfer\u0103 totul \u00eentr-un blender puternic \u0219i mixeaz\u0103 p\u00e2n\u0103 ob\u021bii o compozi\u021bie fin\u0103, omogen\u0103. Strecoar\u0103 lichidul printr-o sit\u0103 fin\u0103 pentru o textur\u0103 m\u0103t\u0103soas\u0103.<br \/>\n4. Pune compozi\u021bia strecurat\u0103 din nou pe foc \u0219i adaug\u0103 agar-agarul, dizolvat \u00een prealabil \u00eentr-o linguri\u021b\u0103 de ap\u0103 rece. Fierbe 2\u20133 minute, amestec\u00e2nd constant.<br \/>\n5. Toarn\u0103 lichidul fierbinte \u00een forme de silicon, pahare sau cupe individuale. Las\u0103 la frigider minimum 2 ore p\u00e2n\u0103 se \u00eencheag\u0103.<\/p>\n<p><strong>Fructe caramelizate:<\/strong><\/p>\n<p>1. Taie caisele \u00een jum\u0103t\u0103\u021bi sau sferturi. \u00cencinge bine o tigaie antiaderent\u0103, adaug\u0103 caisele \u0219i las\u0103-le s\u0103 prind\u0103 u\u0219or urme de rumenire.<br \/>\n2. Adaug\u0103 zah\u0103rul brun \u0219i frunzele de busuioc tocate mare. G\u0103te\u0219te \u00eenc\u0103 1\u20132 minute, doar c\u00e2t s\u0103 se \u00eenmoaie u\u0219or \u0219i s\u0103 lase un sirop u\u0219or caramelizat. Busuiocul se adaug\u0103 la final, pentru a-\u0219i p\u0103stra prospe\u021bimea \u0219i culoarea.[\/vc_column_text][vc_column_text el_class=&#8221;the-post-section-title&#8221;]Asamblare[\/vc_column_text][vc_column_text]\u2022 Dac\u0103 ai folosit forme de silicon, scoate cu grij\u0103 desertul \u0219i a\u0219az\u0103-l pe farfurii. A\u0219eaz\u0103 pe l\u00e2ng\u0103 caisele caramelizate calde \u0219i siropul format. Adaug\u0103 fructe proaspete (c\u0103p\u0219uni, zmeur\u0103) \u0219i frunze de busuioc.<br \/>\n\u2022 Dac\u0103 ai folosit pahare sau cupe, pune fructele caramelizate direct deasupra, apoi orneaz\u0103 la fel cu fructe proaspete \u0219i busuioc.[\/vc_column_text][vc_column_text el_class=&#8221;the-post-section-title&#8221;]Poft\u0103 bun\u0103![\/vc_column_text]<\/div><\/div><\/div><\/div>[vc_section content_placement=&#8221;top&#8221; el_class=&#8221;the-extra-rec-bottom&#8221; css=&#8221;.vc_custom_1754051395772{margin-top: 250px !important;padding-bottom: 0px !important;}&#8221;]<div id=\"tdi_9\" class=\"tdc-row stretch_row_content\"><div class=\"vc_row tdi_10  wpb_row td-pb-row\" >\n<style scoped>\n\n\/* custom css *\/\n.tdi_10,\r\n                .tdi_10 .tdc-columns{\r\n                    min-height: 0;\r\n                }.tdi_10,\r\n\t\t\t\t.tdi_10 .tdc-columns{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_10 .tdc-columns{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}\n<\/style><div class=\"vc_column tdi_12  wpb_column vc_column_container tdc-column td-pb-span12\">\n<style scoped>\n\n\/* custom css *\/\n.tdi_12{\r\n                    vertical-align: baseline;\r\n                }.tdi_12 > .wpb_wrapper,\r\n\t\t\t\t.tdi_12 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_12 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}.tdi_12 > .wpb_wrapper > .vc_row_inner{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t}.tdi_12 > .wpb_wrapper{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t    height: auto;\r\n\t\t\t\t}\n<\/style><div class=\"wpb_wrapper\" >[vc_column_text css=&#8221;.vc_custom_1756887204573{margin-top: -230px !important;}&#8221;]<iframe loading=\"lazy\" src=\"https:\/\/sanovita.ro\/module\/iframe_products\/display?product_ids=1664&amp;invert\" width=\"100%\" height=\"600\" frameborder=\"0\"><br \/>\n<\/iframe>[\/vc_column_text]<\/div><\/div><\/div><\/div>[\/vc_section]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"<p>\u00cen 1806, \u00een colec\u021bia boiereasc\u0103 \u201eRe\u021bete \u0219i secrete, bucate boiere\u0219ti din Moldova\u201d, apar deserturi precum \u201ezalatin\u0103 de lapte\u201d \u0219i \u201ezalatin\u0103 de cafea cu lapte\u201d \u2013 rafinate, r\u0103coritoare, asem\u0103n\u0103toare cu panna cotta. Inspirat\u0103 de aceste re\u021bete uitate, am creat o variant\u0103 vegetal\u0103, cu agar-agar, semin\u021be de c\u00e2nep\u0103 \u0219i alune de p\u0103dure, bogat\u0103 \u00een gust \u0219i textur\u0103 cremoas\u0103.<\/p>\n","protected":false},"author":41,"featured_media":23323,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1370],"tags":[],"class_list":{"0":"post-23320","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bucataria-de-suflet"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Zalatin\u0103 de c\u00e2nep\u0103 cu caise caramelizate \u0219i busuioc proasp\u0103t &ndash; Zi de zi mai bine - SanoVita<\/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:\/\/sanovita.ro\/blog\/zalatina-de-canepa-cu-caise-caramelizate-si-busuioc-proaspat\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zalatin\u0103 de c\u00e2nep\u0103 cu caise caramelizate \u0219i busuioc proasp\u0103t &ndash; Zi de zi mai bine - SanoVita\" \/>\n<meta property=\"og:description\" content=\"\u00cen 1806, \u00een colec\u021bia boiereasc\u0103 \u201eRe\u021bete \u0219i secrete, bucate boiere\u0219ti din Moldova\u201d, apar deserturi precum \u201ezalatin\u0103 de lapte\u201d \u0219i \u201ezalatin\u0103 de cafea cu lapte\u201d \u2013 rafinate, r\u0103coritoare, asem\u0103n\u0103toare cu panna cotta. 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