http://www.gastrowiki.ro/index.php?action=history&feed=atom&title=Frisca_cu_gelatina_pentru_ornat 2026-04-22T20:44:20Z Revizia istoricului pentru aceasta pagina de pe wiki MediaWiki 1.15.4 http://www.gastrowiki.ro/index.php?title=Frisca_cu_gelatina_pentru_ornat&diff=2600&oldid=prev 2010-04-30T04:46:59Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 30 aprilie 2010 04:46</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[[<del class="diffchange diffchange-inline">Category</del>:<del class="diffchange diffchange-inline">Deserturi</del>]]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[[<ins class="diffchange diffchange-inline">Image</ins>:<ins class="diffchange diffchange-inline">Frisca_pentru_ornat_1.jpg|thumb|right|300x300px|Frisca pentru ornat 1</ins>]]<ins class="diffchange diffchange-inline">&lt;br&gt; </ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>== Descriere ==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Descriere <ins class="diffchange diffchange-inline"> </ins>==</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Este o frisca care isi pastreaza in timp forma, fara a se lasa. Aceasta frisca se foloseste numai la ornat deasupra diverse prajituri sau, la umplerea rulourilor din foietaj. Se pune frisca intr-un pos cu varf crestat-pentru decoruri frumoase. Preparatul care trebuie ornat,se va tine macar 2 ore in frigider inainte de a fi ornat, pentru a fi rece. Daca preparatul este cald, gelatina din frisca se lasa si frisca nu-si pastreaza forma in timp. Dupa ornare preparatele se introduc iar la frigider.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">== Ingrediente ==</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Este o </ins>frisca <ins class="diffchange diffchange-inline">care isi pastreaza in timp forma, fara a se lasa. Aceasta frisca se foloseste numai la ornat deasupra diverse prajituri sau, la umplerea rulourilor </ins>din <ins class="diffchange diffchange-inline">foietaj. Se pune frisca intr-un pos cu varf crestat-pentru decoruri frumoase. Preparatul care trebuie ornat,se va tine </ins>macar <ins class="diffchange diffchange-inline">2 ore in frigider inainte </ins>de <ins class="diffchange diffchange-inline">a fi ornat, pentru a fi rece. Daca preparatul este cald, gelatina din frisca se lasa si frisca nu-si pastreaza forma in timp. Dupa ornare preparatele se introduc iar la frigider. </ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 250 g </del>frisca <del class="diffchange diffchange-inline">batuta spuma tare (</del>din <del class="diffchange diffchange-inline">smantana grasa </del>macar <del class="diffchange diffchange-inline">32% si foarte bine scursa </del>de <del class="diffchange diffchange-inline">zer)</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 1 albus mare</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 50 g zahar pudra cernut</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 10 ml rom</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 1 pachetel de zahar vanilinat</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 40 ml apa</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* 6 g geletina</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>== <del class="diffchange diffchange-inline">Preparare </del>==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== <ins class="diffchange diffchange-inline">Ingrediente&nbsp; </ins>==</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se bate albusul spuma tare cu putina sare si apoi cu zaharul pudra</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se prepara gelatina respectand indicatiile producatorului</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se omogenizeaza toate ingredientele</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* se obtine o frisca omogena, negranulata si destul de moale</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">== Servire ==</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*250 g frisca batuta spuma tare (din smantana grasa macar 32% si foarte bine scursa de zer) </ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Se foloseste doar la ornat.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*1 albus mare </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*50 g zahar pudra cernut </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*10 ml rom </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*1 pachetel de zahar vanilinat </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*40 ml apa </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*6 g geletina</ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>== Autor ==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== Preparare&nbsp; ==</ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se bate albusul spuma tare cu putina sare si apoi cu zaharul pudra </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se prepara gelatina respectand indicatiile producatorului </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se omogenizeaza toate ingredientele </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*se obtine o frisca omogena, negranulata si destul de moale</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== Servire&nbsp; ==</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Se foloseste doar la ornat. </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Autor <ins class="diffchange diffchange-inline"> </ins>==</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>[mailto:mamitzu@gastrowiki.ro<ins class="diffchange diffchange-inline">] </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">[[Category:Deserturi]</ins>]</div></td></tr> <!-- diff generator: internal 2026-04-22 20:44:20 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Frisca_cu_gelatina_pentru_ornat&diff=2598&oldid=prev 2010-04-30T04:41:16Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 30 aprilie 2010 04:41</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 2:</td> <td colspan="2" class="diff-lineno">Linia 2:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Descriere ==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Descriere ==</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>Este o frisca care isi pastreaza in timp forma, fara a se lasa. Aceasta frisca se foloseste numai la ornat deasupra diverse prajituri sau la umplerea rulourilor din foietaj. Se pune frisca intr-un pos cu varf crestat pentru decoruri frumoase. Preparatul care trebuie ornat se va tine macar 2 ore in frigider inainte de a fi ornat, pentru a fi rece. Daca preparatul este cald, gelatina din frisca se lasa si frisca nu-si pastreaza forma in timp. Dupa ornare preparatele se introduc iar la frigider.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>Este o frisca care isi pastreaza in timp forma, fara a se lasa. Aceasta frisca se foloseste numai la ornat deasupra diverse prajituri sau<ins class="diffchange diffchange-inline">, </ins>la umplerea rulourilor din foietaj. Se pune frisca intr-un pos cu varf crestat<ins class="diffchange diffchange-inline">-</ins>pentru decoruri frumoase. Preparatul care trebuie ornat<ins class="diffchange diffchange-inline">,</ins>se va tine macar 2 ore in frigider inainte de a fi ornat, pentru a fi rece. Daca preparatul este cald, gelatina din frisca se lasa si frisca nu-si pastreaza forma in timp. Dupa ornare preparatele se introduc iar la frigider.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Ingrediente ==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== Ingrediente ==</div></td></tr> <!-- diff generator: internal 2026-04-22 20:44:20 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Frisca_cu_gelatina_pentru_ornat&diff=1235&oldid=prev 2010-03-09T09:23:41Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 9 martie 2010 09:23</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[[Category:Deserturi]]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[[Category:Deserturi]]</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==<del class="diffchange diffchange-inline">Ingrediente</del>==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== <ins class="diffchange diffchange-inline">Descriere </ins>==</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>Este o frisca care isi pastreaza in timp forma, fara a se lasa</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>Este o frisca care isi pastreaza in timp forma, fara a se lasa<ins class="diffchange diffchange-inline">. </ins>Aceasta frisca se foloseste numai la ornat deasupra diverse prajituri sau la umplerea rulourilor din foietaj<ins class="diffchange diffchange-inline">. </ins>Se pune frisca intr-un pos cu varf crestat pentru decoruri frumoase<ins class="diffchange diffchange-inline">. </ins>Preparatul care trebuie ornat se va tine macar 2 ore in frigider inainte de a fi ornat<ins class="diffchange diffchange-inline">, </ins>pentru a fi rece<ins class="diffchange diffchange-inline">. Daca </ins>preparatul este cald, gelatina din frisca se lasa si frisca nu-si pastreaza forma in timp<ins class="diffchange diffchange-inline">. </ins>Dupa ornare preparatele se introduc iar la frigider<ins class="diffchange diffchange-inline">.</ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>Aceasta frisca se foloseste numai la ornat deasupra diverse prajituri sau la umplerea rulourilor din foietaj</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>Se pune frisca intr-un pos cu varf crestat pentru decoruri frumoase</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== Ingrediente ==</ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>Preparatul care trebuie ornat se va tine macar 2 ore in frigider inainte de a fi ornat<del class="diffchange diffchange-inline">-</del>pentru a fi rece<del class="diffchange diffchange-inline">(daca </del>preparatul este cald,gelatina din frisca se lasa si frisca nu-si pastreaza forma in timp</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>* 250 g frisca batuta spuma tare (din smantana grasa macar 32% si foarte bine scursa de zer)</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>Dupa ornare preparatele se introduc iar la frigider</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* 250 g frisca batuta spuma tare(din smantana grasa macar 32% si foarte bine scursa de zer)</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* 1 albus mare</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* 1 albus mare</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* 50 g zahar pudra cernut</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* 50 g zahar pudra cernut</div></td></tr> <tr><td colspan="2" class="diff-lineno">Linia 15:</td> <td colspan="2" class="diff-lineno">Linia 13:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* 6 g geletina</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* 6 g geletina</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==Preparare==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== Preparare ==</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">* se bate albusul spuma tare cu putina sare si apoi cu zaharul pudra</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">* se prepara gelatina respectand indicatiile producatorului</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">* se omogenizeaza toate ingredientele</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">* se obtine o frisca omogena, negranulata si destul de moale</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== Servire ==</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Se foloseste doar la ornat.</ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline"> se bate albusul spuma tare cu putina sare si apoi cu zaharul pudra</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== Autor ==</ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline"> se prepara gelatina respectand indicatiile producatorului</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">[mailto:mamitzu@gastrowiki.ro]</ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline"> se omogenizeaza toate ingredientele</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline"> se obtine o frisca omogena,negranulata si destul de moale </del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline"> se foloseste doar la ornat</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <!-- diff generator: internal 2026-04-22 20:44:20 --> </table>

Admin http://www.gastrowiki.ro/index.php?title=Frisca_cu_gelatina_pentru_ornat&diff=1234&oldid=prev 2010-03-09T09:18:31Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 9 martie 2010 09:18</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 21:</td> <td colspan="2" class="diff-lineno">Linia 21:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>&nbsp; se omogenizeaza toate ingredientele</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>&nbsp; se omogenizeaza toate ingredientele</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>&nbsp; se obtine o frisca omogena,negranulata si destul de moale &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>&nbsp; se obtine o frisca omogena,negranulata si destul de moale &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>&nbsp; se foloseste <del class="diffchange diffchange-inline">doarla </del>ornat</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&nbsp; se foloseste <ins class="diffchange diffchange-inline">doar la </ins>ornat</div></td></tr> <!-- diff generator: internal 2026-04-22 20:44:20 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Frisca_cu_gelatina_pentru_ornat&diff=1233&oldid=prev 2010-03-09T09:18:22Z

<p>Pagină nouă: <a href="/Categorie:Deserturi" title="Categorie:Deserturi">Category:Deserturi</a> ==Ingrediente== Este o frisca care isi pastreaza in timp forma, fara a se lasa Aceasta frisca se foloseste numai la ornat deasupra diverse prajituri sau la ump…</p> <p><b>Pagina noua</b></p><div>[[Category:Deserturi]]<br /> <br /> ==Ingrediente==<br /> Este o frisca care isi pastreaza in timp forma, fara a se lasa<br /> Aceasta frisca se foloseste numai la ornat deasupra diverse prajituri sau la umplerea rulourilor din foietaj<br /> Se pune frisca intr-un pos cu varf crestat pentru decoruri frumoase<br /> Preparatul care trebuie ornat se va tine macar 2 ore in frigider inainte de a fi ornat-pentru a fi rece(daca preparatul este cald,gelatina din frisca se lasa si frisca nu-si pastreaza forma in timp<br /> Dupa ornare preparatele se introduc iar la frigider<br /> * 250 g frisca batuta spuma tare(din smantana grasa macar 32% si foarte bine scursa de zer)<br /> * 1 albus mare<br /> * 50 g zahar pudra cernut<br /> * 10 ml rom<br /> * 1 pachetel de zahar vanilinat<br /> * 40 ml apa<br /> * 6 g geletina<br /> <br /> ==Preparare==<br /> <br /> se bate albusul spuma tare cu putina sare si apoi cu zaharul pudra<br /> se prepara gelatina respectand indicatiile producatorului<br /> se omogenizeaza toate ingredientele<br /> se obtine o frisca omogena,negranulata si destul de moale <br /> se foloseste doarla ornat</div>

Mamitzu