{"id":4870,"date":"2025-04-19T20:20:27","date_gmt":"2025-04-19T20:20:27","guid":{"rendered":"https:\/\/www.rady-ch.top\/?p=4870"},"modified":"2025-04-19T20:20:28","modified_gmt":"2025-04-19T20:20:28","slug":"jahodova-ganache-recept-na-hladkou-a-lahodnou-pripravu","status":"publish","type":"post","link":"https:\/\/www.rady-ch.top\/?p=4870","title":{"rendered":"Jahodov\u00e1 ganache: Recept na hladkou a lahodnou p\u0159\u00edpravu"},"content":{"rendered":"\n

Jahodov\u00e1 ganache je lahodn\u00fd a v\u0161estrann\u00fd p\u0159\u00edpravek, kter\u00fd lze pou\u017e\u00edt k napln\u011bn\u00ed a pokryt\u00ed dort\u016f, kol\u00e1\u010d\u016f, makronek, \u010dokol\u00e1d a mnoha dal\u0161\u00edch v\u00fdrobk\u016f. Jeho hladk\u00e1 textura a ovocn\u00e1 chu\u0165 z n\u011bj d\u011blaj\u00ed neodolatelnou volbu.<\/p>\n\n\n\n

Existuje n\u011bkolik zp\u016fsob\u016f, jak p\u0159ipravit jahodovou ganache, a recept se m\u016f\u017ee m\u00edrn\u011b li\u0161it v z\u00e1vislosti na zam\u00fd\u0161len\u00e9m pou\u017eit\u00ed (n\u00e1pl\u0148 nebo poleva) a intenzit\u011b jahodov\u00e9 chuti, kterou hled\u00e1te.<\/p>\n\n\n\n

Zde jsou dva z\u00e1kladn\u00ed recepty na hladkou a lahodnou jahodovou ganache:<\/p>\n\n\n\n

Recept 1: Jednoduch\u00e1 jahodov\u00e1 ganache s b\u00edlou \u010dokol\u00e1dou<\/p>\n\n\n\n

Tento recept je ide\u00e1ln\u00ed pro jemn\u011bj\u0161\u00ed ganache s jemnou jahodovou chut\u00ed.<\/p>\n\n\n\n

Slo\u017een\u00ed:<\/p>\n\n\n\n

200 g kvalitn\u00ed b\u00edl\u00e9 \u010dokol\u00e1dy, nasekan\u00e9
100 g \u010derstv\u00e9 smetany (s obsahem tuku alespo\u0148 35 %)
2\u20133 l\u017e\u00edce kvalitn\u00ed jahodov\u00e9 marmel\u00e1dy (pokud mo\u017eno bez velk\u00fdch kousk\u016f ovoce) nebo p\u0159ecezen\u00e9ho jahodov\u00e9ho pyr\u00e9
Instrukce:<\/p>\n\n\n\n

Rozpus\u0165te \u010dokol\u00e1du: Nasekanou b\u00edlou \u010dokol\u00e1du dejte do \u017e\u00e1ruvzdorn\u00e9 misky.
Zah\u0159ejte smetanu: V mal\u00e9m hrnci zah\u0159ejte smetanu na m\u00edrn\u00e9m ohni, dokud neza\u010dne bublat po okraj\u00edch. Nenechte to va\u0159it.
Sm\u00edchejte smetanu a \u010dokol\u00e1du: Horkou smetanu nalijte na nasekanou \u010dokol\u00e1du. Nechte to n\u011bkolik minut odpo\u010dinout bez m\u00edch\u00e1n\u00ed.
M\u00edchejte do hladka: Jemn\u011b m\u00edchejte st\u011brkou nebo l\u017e\u00edc\u00ed, dokud sm\u011bs nebude hladk\u00e1 a leskl\u00e1.
P\u0159id\u00e1n\u00ed jahodov\u00e9ho d\u017eemu\/pyr\u00e9: P\u0159ecezen\u00fd jahodov\u00fd d\u017eem nebo jahodov\u00e9 pyr\u00e9 p\u0159idejte do ganache a jemn\u011b m\u00edchejte, dokud se v\u0161e zcela nespoj\u00ed a barva nebude jednotn\u00e1.
Vychladnut\u00ed: Misku p\u0159ikryjte potravinovou f\u00f3li\u00ed, kter\u00e1 je v kontaktu s povrchem ganache, aby se netvo\u0159ila k\u016frka. Dejte do lednice alespo\u0148 na 2\u20134 \u200b\u200bhodiny, nebo dokud t\u011bsto dostate\u010dn\u011b neztuhne pro po\u017eadovan\u00e9 pou\u017eit\u00ed.
Recept 2: Jahodov\u00e1 ganache s \u010derstv\u00fdmi jahodami (intenzivn\u011bj\u0161\u00ed chu\u0165)<\/p>\n\n\n\n

Tento recept m\u00e1 za n\u00e1sledek ganache s v\u00fdrazn\u011bj\u0161\u00ed jahodovou chut\u00ed.<\/p>\n\n\n\n

Slo\u017een\u00ed:<\/p>\n\n\n\n

200 g kvalitn\u00ed b\u00edl\u00e9 \u010dokol\u00e1dy, nasekan\u00e9
100 g \u010derstv\u00e9 smetany (s obsahem tuku alespo\u0148 35 %)
100 g \u010derstv\u00fdch jahod, nakr\u00e1jen\u00fdch na kousky
1-2 l\u017e\u00edce cukru (voliteln\u011b, v z\u00e1vislosti na sladkosti jahod)
Instrukce:<\/p>\n\n\n\n

P\u0159ipravte si jahodov\u00e9 pyr\u00e9: Do mal\u00e9ho hrnce dejte nakr\u00e1jen\u00e9 jahody a cukr (pokud ho pou\u017e\u00edv\u00e1te). Va\u0159te na m\u00edrn\u00e9m ohni za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed, dokud se jahody nerozpadnou a nevytvo\u0159\u00ed pyr\u00e9.
Zredukujte pyr\u00e9 (voliteln\u00e9, pro koncentrovan\u011bj\u0161\u00ed chu\u0165): Pokud chcete intenzivn\u011bj\u0161\u00ed jahodovou chu\u0165 a m\u00e9n\u011b tekutiny v ganache, va\u0159te pyr\u00e9 je\u0161t\u011b n\u011bkolik minut za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed, dokud se trochu nezredukuje. Nechte zcela vychladnout.

Rozpus\u0165te \u010dokol\u00e1du: Nasekanou b\u00edlou \u010dokol\u00e1du dejte do \u017e\u00e1ruvzdorn\u00e9 misky.
Zah\u0159ejte smetanu: V mal\u00e9m hrnci zah\u0159ejte smetanu na m\u00edrn\u00e9m ohni, dokud neza\u010dne bublat po okraj\u00edch. Nenechte to va\u0159it.
Sm\u00edchejte smetanu a \u010dokol\u00e1du: Horkou smetanu nalijte na nasekanou \u010dokol\u00e1du. Nechte to n\u011bkolik minut odpo\u010dinout bez m\u00edch\u00e1n\u00ed.

M\u00edchejte do hladka: Jemn\u011b m\u00edchejte st\u011brkou nebo l\u017e\u00edc\u00ed, dokud sm\u011bs nebude hladk\u00e1 a leskl\u00e1.
P\u0159id\u00e1n\u00ed jahodov\u00e9ho pyr\u00e9: Vychladl\u00e9 jahodov\u00e9 pyr\u00e9 p\u0159idejte do ganache a jemn\u011b m\u00edchejte, dokud se zcela nezapracuje a barva nez\u00edsk\u00e1 jednotnou.
Vychladnut\u00ed: Misku p\u0159ikryjte potravinovou f\u00f3li\u00ed, kter\u00e1 je v kontaktu s povrchem ganache, aby se netvo\u0159ila k\u016frka. Dejte do lednice alespo\u0148 na 2\u20134 \u200b\u200bhodiny, nebo dokud t\u011bsto dostate\u010dn\u011b neztuhne pro po\u017eadovan\u00e9 pou\u017eit\u00ed.
Tipy na dokonalou jahodovou ganache:<\/p>\n\n\n\n

Kvalita surovin: Pro dosa\u017een\u00ed nejlep\u0161\u00edch v\u00fdsledk\u016f pou\u017eijte kvalitn\u00ed b\u00edlou \u010dokol\u00e1du.
Teplota: P\u0159i nal\u00e9v\u00e1n\u00ed smetany na \u010dokol\u00e1du se ujist\u011bte, \u017ee je hork\u00e1, ale ne vrouc\u00ed.
Jemn\u011b prom\u00edchejte: Ganache jemn\u011b prom\u00edchejte, aby se netvo\u0159ily vzduchov\u00e9 bubliny.
Spr\u00e1vn\u00e9 chlazen\u00ed: Doba chlazen\u00ed se m\u016f\u017ee li\u0161it v z\u00e1vislosti na teplot\u011b va\u0161\u00ed chladni\u010dky. Pravideln\u011b kontrolujte konzistenci ganache.
Konzistence: Na polevu by m\u011bla b\u00fdt ganache pevn\u00e1, ale st\u00e1le tv\u00e1rn\u00e1. Na n\u00e1divku m\u016f\u017ee b\u00fdt trochu m\u011bk\u010d\u00ed. Pokud je ganache p\u0159\u00edli\u0161 tuh\u00e1, nechte ji n\u011bkolik minut odst\u00e1t p\u0159i pokojov\u00e9 teplot\u011b nebo ji lehce pro\u0161lehejte mix\u00e9rem.
U\u017eijte si svou lahodnou jahodovou ganache!<\/p>\n","protected":false},"excerpt":{"rendered":"

Jahodov\u00e1 ganache je lahodn\u00fd a v\u0161estrann\u00fd p\u0159\u00edpravek, kter\u00fd lze pou\u017e\u00edt k napln\u011bn\u00ed a pokryt\u00ed dort\u016f, kol\u00e1\u010d\u016f, makronek, \u010dokol\u00e1d a mnoha dal\u0161\u00edch v\u00fdrobk\u016f. Jeho hladk\u00e1 textura a ovocn\u00e1 chu\u0165 z n\u011bj […]<\/p>\n","protected":false},"author":4,"featured_media":4871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"\nJahodov\u00e1 ganache: Recept na hladkou a lahodnou p\u0159\u00edpravu - Recept\u00e1\u0159<\/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:\/\/www.rady-ch.top\/?p=4870\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jahodov\u00e1 ganache: Recept na hladkou a lahodnou p\u0159\u00edpravu - Recept\u00e1\u0159\" \/>\n<meta property=\"og:description\" content=\"Jahodov\u00e1 ganache je lahodn\u00fd a v\u0161estrann\u00fd p\u0159\u00edpravek, kter\u00fd lze pou\u017e\u00edt k napln\u011bn\u00ed a pokryt\u00ed dort\u016f, kol\u00e1\u010d\u016f, makronek, \u010dokol\u00e1d a mnoha dal\u0161\u00edch v\u00fdrobk\u016f. 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Jeho hladk\u00e1 textura a ovocn\u00e1 chu\u0165 z n\u011bj […]","og_url":"https:\/\/www.rady-ch.top\/?p=4870","og_site_name":"Recept\u00e1\u0159","article_published_time":"2025-04-19T20:20:27+00:00","article_modified_time":"2025-04-19T20:20:28+00:00","og_image":[{"width":1024,"height":500,"url":"http:\/\/www.rady-ch.top\/wp-content\/uploads\/2025\/04\/8888-37.jpg","type":"image\/jpeg"}],"author":"Olia Olia","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Olia Olia","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.rady-ch.top\/?p=4870","url":"https:\/\/www.rady-ch.top\/?p=4870","name":"Jahodov\u00e1 ganache: Recept na hladkou a lahodnou p\u0159\u00edpravu - Recept\u00e1\u0159","isPartOf":{"@id":"http:\/\/www.rady-ch.top\/#website"},"datePublished":"2025-04-19T20:20:27+00:00","dateModified":"2025-04-19T20:20:28+00:00","author":{"@id":"http:\/\/www.rady-ch.top\/#\/schema\/person\/a0b2dd9c21308f7c1a65f8de8dc87830"},"breadcrumb":{"@id":"https:\/\/www.rady-ch.top\/?p=4870#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.rady-ch.top\/?p=4870"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.rady-ch.top\/?p=4870#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"http:\/\/www.rady-ch.top\/"},{"@type":"ListItem","position":2,"name":"Jahodov\u00e1 ganache: Recept na hladkou a lahodnou p\u0159\u00edpravu"}]},{"@type":"WebSite","@id":"http:\/\/www.rady-ch.top\/#website","url":"http:\/\/www.rady-ch.top\/","name":"Recept\u00e1\u0159","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"http:\/\/www.rady-ch.top\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"http:\/\/www.rady-ch.top\/#\/schema\/person\/a0b2dd9c21308f7c1a65f8de8dc87830","name":"Olia Olia","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"http:\/\/www.rady-ch.top\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/343f89fd2997c8d6759c4c2d3fb7361cf802e8af3ffb92f32b7b2820d3694276?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/343f89fd2997c8d6759c4c2d3fb7361cf802e8af3ffb92f32b7b2820d3694276?s=96&d=mm&r=g","caption":"Olia Olia"},"url":"https:\/\/www.rady-ch.top\/?author=4"}]}},"_links":{"self":[{"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=\/wp\/v2\/posts\/4870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4870"}],"version-history":[{"count":1,"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=\/wp\/v2\/posts\/4870\/revisions"}],"predecessor-version":[{"id":4872,"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=\/wp\/v2\/posts\/4870\/revisions\/4872"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=\/wp\/v2\/media\/4871"}],"wp:attachment":[{"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rady-ch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}