{"id":8380,"date":"2016-06-22T11:25:50","date_gmt":"2016-06-22T11:25:50","guid":{"rendered":"http:\/\/madawkuchni.com\/?p=8380"},"modified":"2016-06-22T11:25:50","modified_gmt":"2016-06-22T11:25:50","slug":"lody-waniliowe-michela-rouxa","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=8380","title":{"rendered":"Lody waniliowe Michela Rouxa"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>T\u0142uste, s\u0142odkie, prawdziwie waniliowe lody z przepisu francuskiego mistrza cukiernik\u00f3w Michela Rouxa. G\u0119ste, esencjonalne, smakuj\u0105 jak z najdro\u017cszej lodziarni. Receptura nie jest skomplikowana, chocia\u017c przygotowanie ich zajmuje troch\u0119 czasu. Nie wahajcie si\u0119 jednak, naprawd\u0119 warto. Przepis pochodzi z ksi\u0105\u017cki Michela Rouxa &#8222;Jajka&#8221;.<\/strong><\/p>\n<p style=\"text-align: justify;\"><em>Sk\u0142adniki:<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">0,6 litra angielskiego kremu (<a href=\"https:\/\/madawkuchni.com\/?p=8378\" target=\"_blank\">przepis<\/a>)<\/li>\n<li style=\"text-align: justify;\">100 ml \u015bmietanki krem\u00f3wki<\/li>\n<\/ul>\n<p><em>Wykonanie<\/em>:<\/p>\n<p style=\"text-align: justify;\">Sch\u0142odzony custard przela\u0107 do maszynki do lod\u00f3w, po 10 minutach doda\u0107 \u015bmietank\u0119. Po zako\u0144czeniu pracy maszyny, mas\u0119 nale\u017cy prze\u0142o\u017cy\u0107 do plastikowego pojemnika i wstawi\u0107 do zamra\u017calnika na kilka godzin.<\/p>\n<p style=\"text-align: justify;\">Lody mo\u017cna te\u017c przygotowa\u0107 bez maszyny. W takim przypadku sch\u0142odzony custard nale\u017cy wymiesza\u0107 ze \u015bmietank\u0105 za pomoc\u0105 trzepaczki do jajek. Mas\u0119 przela\u0107 do plastikowego pojemnika i wstawi\u0107 do zamra\u017calnika na kilka godzin. Przez pierwsze trzy godziny, co 30 minut nale\u017cy wyci\u0105ga\u0107 mas\u0119 z zamra\u017calnika i miksowa\u0107 przez chwil\u0119, by zapobiec wytr\u0105caniu si\u0119 kryszta\u0142k\u00f3w lodu w lodach.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/lody1-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8404\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/lody1-2-595x396.jpg\" alt=\"lody1\" width=\"595\" height=\"396\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/lody1-2-595x396.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/lody1-2.jpg 600w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>T\u0142uste, s\u0142odkie, prawdziwie waniliowe lody z przepisu francuskiego mistrza cukiernik\u00f3w Michela Rouxa. G\u0119ste, esencjonalne, smakuj\u0105 jak z najdro\u017cszej lodziarni. Receptura nie jest skomplikowana, chocia\u017c przygotowanie ich zajmuje troch\u0119 czasu. Nie wahajcie si\u0119 jednak, naprawd\u0119 warto. Przepis pochodzi z ksi\u0105\u017cki Michela Rouxa &#8222;Jajka&#8221;. Sk\u0142adniki: 0,6 litra angielskiego kremu (przepis) 100 ml \u015bmietanki krem\u00f3wki Wykonanie: Sch\u0142odzony custard [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[86],"tags":[],"class_list":["post-8380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lody"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/8380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8380"}],"version-history":[{"count":3,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/8380\/revisions"}],"predecessor-version":[{"id":8407,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/8380\/revisions\/8407"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/8405"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}