{"id":276,"date":"2019-06-11T11:38:05","date_gmt":"2019-06-11T09:38:05","guid":{"rendered":"https:\/\/www.damejidlo.cz\/c\/blog\/?p=276"},"modified":"2023-02-17T10:27:56","modified_gmt":"2023-02-17T09:27:56","slug":"6-nejoblibenejsich-evropskych-dezertu","status":"publish","type":"post","link":"https:\/\/www.foodora.cz\/c\/blog\/6-nejoblibenejsich-evropskych-dezertu\/","title":{"rendered":"6 nejobl\u00edben\u011bj\u0161\u00edch evropsk\u00fdch dezert\u016f"},"content":{"rendered":"

Milovn\u00edci sladk\u00e9ho, zbyst\u0159ete! M\u00e1me pro v\u00e1s v\u00fdb\u011br t\u011bch nejlep\u0161\u00edch evropsk\u00fdch dezert\u016f. Od nyn\u011bj\u0161ka u\u017e budete v\u011bd\u011bt, odkud v\u00e1\u0161 obl\u00edben\u00fd mou\u010dn\u00edk poch\u00e1z\u00ed a co p\u0159esn\u011b se v\u00e1m rozpl\u00fdv\u00e1 na jazyku.<\/b><\/p>\n

Tiramisu<\/h2>\n

Snad v \u017e\u00e1dn\u00e9m v\u00fd\u010dtu dezert\u016f nesm\u00ed chyb\u011bt tento italsk\u00fd skvost. Ve sv\u00e9m menu ho pro svou popularitu m\u00e1 \u0159ada restaurac\u00ed i kav\u00e1ren a jen m\u00e1lokomu nechutn\u00e1. M\u016f\u017ee za to p\u0159edev\u0161\u00edm hlavn\u00ed ingredience, kterou je s\u00fdr mascarpone, proto\u017ee, jak se \u0159\u00edk\u00e1, tuk je nositelem chuti.<\/p>\n

Tiramisu poch\u00e1z\u00ed ze severu It\u00e1lie. P\u016fvod dne\u0161n\u00ed podoby dezertu sah\u00e1 do roku 1970, jeho variace jsou ale zn\u00e1m\u00e9 z mnohem d\u00e1vn\u011bj\u0161\u00ed historie t\u00e9to v\u00fdznamn\u00e9 kulturn\u00ed zem\u011b. Lahodn\u00e9 kombinaci kr\u00e9mov\u00e9ho s\u00fdra, \u010dern\u00e9 k\u00e1vy, \u017eloutk\u016f, kakaa a cukr\u00e1\u0159sk\u00fdch pi\u0161kot\u016f<\/b> jen tak n\u011bkdo neodol\u00e1.<\/p>\n

\"Tiramisu\"<\/p>\n

\u010cokol\u00e1dov\u00fd fondant<\/h2>\n

Tento dokonale vypadaj\u00edc\u00ed \u010dokol\u00e1dov\u00fd dezert je p\u0159edev\u0161\u00edm symbolem v\u0161ech romantick\u00fdch ve\u010de\u0159\u00ed a v\u00fdro\u010d\u00ed<\/b>. Mnoho amat\u00e9rsk\u00fdch kucha\u0159\u016f se boj\u00ed pustit se do jeho p\u0159\u00edpravy, zd\u00e1n\u00ed ale klame. \u010cokol\u00e1dov\u00fd fondant je ve skute\u010dnosti opravdu jednoduch\u00e9 p\u0159ipravit, trik je p\u0159edev\u0161\u00edm ve spr\u00e1vn\u00e9 d\u00e9lce pe\u010den\u00ed. Budete na to pot\u0159ebovat jen vejce, cukr, m\u00e1slo, vysokoprocentn\u00ed \u010dokol\u00e1du a trochu mouky.<\/p>\n

Historie tohoto dezertu sah\u00e1 jen o kousek d\u00e1l ne\u017e u tiramisu – do roku 1987. A a\u010dkoli vypad\u00e1 na prvn\u00ed pohled francouzsky, o jeho \u201cvyn\u00e1lez\u201d se s Franci\u00ed p\u0159e Amerika.<\/p>\n

\"Chocolate<\/p>\n

Sko\u0159icov\u00ed \u0161neci<\/h2>\n

Zat\u00edmco fondant je \u010dasto dom\u00e9nou p\u011btihv\u011bzdi\u010dkov\u00fdch restaurac\u00ed, severoevropsk\u00e9 sko\u0159icov\u00e9 \u0161neky najdeme t\u00e9m\u011b\u0159 v ka\u017ed\u00e9m pouli\u010dn\u00edm st\u00e1nku. Jedn\u00e1 se o typick\u00e9 \u0161v\u00e9dsk\u00e9 a d\u00e1nsk\u00e9 sladk\u00e9 pe\u010divo, kter\u00e9 se d\u011bl\u00e1 z kynut\u00e9ho t\u011bsta a sko\u0159icovo-m\u00e1slov\u00e9 n\u00e1pln\u011b. Tzv. kannelbulle ale za\u010dali b\u00fdt popul\u00e1rn\u00ed po cel\u00e9m sv\u011bt\u011b a lid\u00e9 st\u00e1le p\u0159ich\u00e1zej\u00ed s nov\u00fdmi a nov\u00fdmi kombinacemi n\u00e1pln\u00ed, obl\u00edben\u00e9 jsou tak\u00e9 nejr\u016fzn\u011bj\u0161\u00ed cukrov\u00e9 polevy.<\/p>\n

Sko\u0159icov\u00ed \u0161neci von\u00edc\u00ed po kardamomu vznikly ve \u0160v\u00e9dsku<\/b>, dopustit na n\u011b ale nedaj\u00ed tak\u00e9 v D\u00e1nsku, Norsku, Finsku, Severn\u00ed Americe, Anglii \u010di N\u011bmecku. Ka\u017ed\u00e1 zem\u011b si je nicm\u00e9n\u011b upravila trochu podle sv\u00e9ho.<\/p>\n

\"Cinnamon<\/p>\n

Baklava<\/h2>\n

Baklava u n\u00e1s doposud nen\u00ed tolik zn\u00e1m\u00e1, sv\u00e9 m\u00edsto si v na\u0161em v\u00fd\u010dtu ale rozhodn\u011b zaslou\u017e\u00ed. Pokud toti\u017e jednou nav\u0161t\u00edv\u00edte jednu z arabsk\u00fdch zem\u00ed nebo Balk\u00e1nu, a ochutn\u00e1te tento m\u00edstn\u00ed dezert, budete se po n\u011bm poohl\u00ed\u017eet u\u017e v\u0161ude. Z\u00e1kladem baklavy jsou tenk\u00e9 vrstvy listov\u00e9ho t\u011bsta prokl\u00e1dan\u00e9 r\u016fzn\u00fdmi druhy nasekan\u00fdch o\u0159ech\u016f a slazen\u00e9 sirupem \u010di medem<\/b>.<\/p>\n

O p\u016fvodu baklavy se vedou spory. Nejpravd\u011bpodobn\u011bji v\u0161ak tento dezert v dne\u0161n\u00edm proveden\u00ed poch\u00e1z\u00ed z Turecka nebo \u00c1zerb\u00e1jd\u017e\u00e1nu. Najdete ho na ka\u017ed\u00e9m trhu v balk\u00e1nsk\u00fdch i arabsk\u00fdch m\u011bstech a v kav\u00e1rn\u00e1ch v\u00e1m ho v\u017edy nab\u00eddnou ke k\u00e1v\u011b jako z\u00e1kusek.<\/p>\n

\"Baklava\"<\/p>\n

Tarte Tatin<\/h2>\n

Nic nep\u0159il\u00e1k\u00e1 pozornost tolik jako zaj\u00edmav\u00e1 legenda. A tou se francouzsk\u00fd kol\u00e1\u010d tarte tatin rozhodn\u011b m\u016f\u017ee py\u0161nit. \u00dadajn\u011b toti\u017e vznikl chybou kucha\u0159ky, kter\u00e1 cht\u011bla up\u00e9ct tradi\u010dn\u00ed apple pie, ale jablka p\u0159ip\u00e1lila a tak to zamaskovala t\u011bstem. K jej\u00edmu \u00fadivu z toho vy\u0161el mou\u010dn\u00edk, kte\u0159\u00ed si v\u0161ichni host\u00e9 hotelov\u00e9 restaurace, kde pracovala, velmi pochvalovali. P\u016fvod kol\u00e1\u010de sah\u00e1 podle t\u00e9to ud\u00e1losti a\u017e do 80. let 19. stolet\u00ed.<\/p>\n

Dnes se tarte tatin d\u011bl\u00e1 z nejr\u016fzn\u011bj\u0161\u00edho ovoce od jablek, hru\u0161ek p\u0159es broskve, \u0161vestky a\u017e po slan\u00e9 verze s raj\u010daty \u010di cibul\u00ed. Z\u00e1kladem je tedy zkaramelizovan\u00e9 ovoce \u010di zelenina na m\u00e1sle<\/b>, k\u0159ehk\u00e9 t\u011bsto a litinov\u00e1 p\u00e1nev, v n\u00ed\u017e se kol\u00e1\u010d rovnou upe\u010de. Oby\u010dejn\u00fd mou\u010dn\u00edk se d\u00edky lahodn\u00e9 karamelov\u00e9 vrstv\u011b hod\u00ed i pro slavnostn\u011bj\u0161\u00ed ud\u00e1losti a je obl\u00edben\u00fd p\u0159edev\u0161\u00edm pro svou jednoduchost.<\/p>\n

\"Tarte<\/p>\n

Pavlova<\/h2>\n

O p\u016fvod nad\u00fdchan\u00e9ho b\u00edl\u00e9ho dortu zdoben\u00e9ho nejr\u016fzn\u011bj\u0161\u00edm ovocem se p\u0159e Austr\u00e1lie s Nov\u00fdm Z\u00e9landem. Tyto dv\u011b zem\u011b toti\u017e v roce 1927 nav\u0161t\u00edvila slavn\u00e1 rusk\u00e1 primabaler\u00edna Anna Pavlova a tento dezert upekl \u0161\u00e9fkucha\u0159 hotelu, v n\u011bm\u017e tane\u010dnice bydlela. M\u011bl symbolizovat onu lehkost, s jakou se na podiu pohybovala, a barvy jej\u00edho tane\u010dn\u00edho kost\u00fdmu.<\/p>\n

Pavlovu tvo\u0159\u00ed nad\u00fdchan\u00e1 b\u00edlkov\u00e1 pusinka, \u0161leha\u010dkov\u00fd kr\u00e9m a ovoce<\/b>. \u00dapln\u011b prvn\u00ed Pavlova byla s kiwi, kter\u00e9 je jak symbolem Nov\u00e9ho Z\u00e9landu, tak barvy dopl\u0148k\u016f balet\u010diny sukn\u011b, v sou\u010dasn\u00e9 dob\u011b jej ale cukr\u00e1\u0159i nej\u010dast\u011bji zdob\u00ed lesn\u00edm ovocem, mangem a spoustou dal\u0161\u00edch ovocn\u00fdch variac\u00ed, podobn\u011b jako si p\u0159izp\u016fsobuj\u00ed barvu a chu\u0165 kr\u00e9mov\u00e9 n\u00e1pln\u011b.<\/p>\n

\"Pavlova\"<\/p>\n

Dostali jste chu\u0165 na sladk\u00e9? Nechte si dezert dov\u00e9zt<\/a> a\u017e dom\u016f, do pr\u00e1ce nebo na piknik do pr\u00e1ce.<\/p>\n","protected":false},"excerpt":{"rendered":"

Milovn\u00edci sladk\u00e9ho, zbyst\u0159ete! M\u00e1me pro v\u00e1s v\u00fdb\u011br t\u011bch nejlep\u0161\u00edch evropsk\u00fdch dezert\u016f. Od nyn\u011bj\u0161ka u\u017e budete v\u011bd\u011bt, odkud v\u00e1s obl\u00edben\u00fd mou\u010dn\u00edk poch\u00e1z\u00ed a co p\u0159esn\u011b se v\u00e1m rozpl\u00fdv\u00e1 na jazyku.<\/p>\n","protected":false},"author":5,"featured_media":283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[1],"tags":[106,109,107,108],"acf":[],"yoast_head":"6 nejobl\u00edben\u011bj\u0161\u00edch evropsk\u00fdch dezert\u016f – foodora.cz<\/title>\n<meta name=\"description\" content=\"Jak\u00e9 jsou ty nejpopul\u00e1rn\u011bj\u0161\u00ed dezerty \ud83c\udf70 na sv\u011bt\u011b? P\u0159e\u010dt\u011bte si o tom, jak vznikla Pavlova, Tarte Tatin nebo z \u010deho se d\u011bl\u00e1 \u010dokol\u00e1dov\u00fd fondant.\" \/>\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.foodora.cz\/c\/blog\/6-nejoblibenejsich-evropskych-dezertu\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"6 nejobl\u00edben\u011bj\u0161\u00edch evropsk\u00fdch dezert\u016f – foodora.cz\" \/>\n<meta property=\"og:description\" content=\"Jak\u00e9 jsou ty nejpopul\u00e1rn\u011bj\u0161\u00ed dezerty \ud83c\udf70 na sv\u011bt\u011b? 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