{"id":5097,"date":"2025-12-15T14:36:36","date_gmt":"2025-12-15T13:36:36","guid":{"rendered":"https:\/\/www.magickazena.sk\/magazin\/?p=5097"},"modified":"2025-12-16T14:41:01","modified_gmt":"2025-12-16T13:41:01","slug":"zazvorove-dezerty-ktore-zahreju-telo-i-dusu","status":"publish","type":"post","link":"https:\/\/www.magickazena.sk\/magazin\/2025\/12\/15\/zazvorove-dezerty-ktore-zahreju-telo-i-dusu\/","title":{"rendered":"Z\u00e1zvorov\u00e9 dezerty, ktor\u00e9 zahrej\u00fa telo i\u00a0du\u0161u"},"content":{"rendered":"\n
\"\"
Image by\u00a0\u0414\u0430\u0440\u044c\u044f \u042f\u043a\u043e\u0432\u043b\u0435\u0432\u0430<\/a>\u00a0from\u00a0Pixabay<\/a><\/figcaption><\/figure>\n\n\n

Ke\u010f sa povie z\u00e1zvor, mnoh\u00fdm sa automaticky vybav\u00ed \u0161\u00e1lka hor\u00faceho \u010daju, ktor\u00fd n\u00e1s postav\u00ed na nohy po\u010das zimy. No tento ob\u013e\u00faben\u00fd \u0161tip\u013eav\u00fd kore\u0148 dok\u00e1\u017ee omnoho viac. V sladkostiach pracuje ako mal\u00fd k\u00fazeln\u00edk \u2013 zv\u00fdrazn\u00ed chute ovocia, dod\u00e1 dezertom iskru a postar\u00e1 sa o to, aby aj oby\u010dajn\u00e9 cesto zrazu p\u00f4sobilo luxusne a\u00a0svie\u017eo.<\/strong><\/p>\n

\u00a0<\/p>\n

Z\u00e1zvor patr\u00ed nielen k\u00a0chladn\u00fdm d\u0148om<\/strong><\/p>\n

V zime je sila z\u00e1zvoru najvidite\u013enej\u0161ia. Hreje, pre\u010dis\u0165uje a akoby prebudil telo, ke\u010f vonku panuje siv\u00e1 monot\u00f3nnos\u0165. Pr\u00e1ve preto patria z\u00e1zvorov\u00e9 dezerty k najob\u013e\u00fabenej\u0161\u00edm zimn\u00fdm receptom \u2013 s\u00fa aromatick\u00e9, v\u00fdrazn\u00e9 a k\u00fasok z nich dok\u00e1\u017ee rozjasni\u0165 cel\u00e9 popoludnie. No bola by \u0161koda odklada\u0165 ho do \u0161pajze a\u017e do \u010fal\u0161ej zimy. V lete osvie\u017ei citrusov\u00e9 kol\u00e1\u010de, na jar roz\u017eiari \u0161al\u00e1tov\u00e9 ovocn\u00e9 misy a na jese\u0148 dod\u00e1 charakter klasick\u00fdm pe\u010den\u00fdm dobrot\u00e1m.<\/p>\n

Z\u00e1zvor skr\u00e1tka hr\u00e1 na v\u0161etky strany \u2013 a v dezertoch mu to ide obzvl\u00e1\u0161\u0165 dobre.<\/p>\n

\u00a0<\/p>\n

RECEPTY<\/u><\/strong><\/p>\n

Hru\u0161kovo-z\u00e1zvorov\u00e9 panna cotty s medov\u00fdm prelivom <\/strong><\/p>\n

Ingrediencie (4 porcie):<\/strong> 1 \u010cL \u010derstv\u00e9ho str\u00fahan\u00e9ho z\u00e1zvoru, 400 ml smotany na \u0161\u013eahanie, 100 ml plnotu\u010dn\u00e9ho mlieka, 60 g cukru, 1 hru\u0161ku, 1 bal\u00ed\u010dek \u017eelat\u00edny (cca 8\u201310 g), 2 PL medu, 1 PL citr\u00f3novej \u0161\u0165avy<\/p>\n

Postup:<\/strong>\u00a0Smotanu, mlieko a cukor ohrejeme takmer k varu. Prid\u00e1me z\u00e1zvor a jemne premie\u0161ame. Zo spor\u00e1ka odlo\u017e\u00edme a nech\u00e1me 5 min\u00fat l\u00fahova\u0165. Medzit\u00fdm priprav\u00edme \u017eelat\u00ednu pod\u013ea n\u00e1vodu. Zmes preced\u00edme, aby sme odstr\u00e1nili k\u00fasky z\u00e1zvoru, a primie\u0161ame \u017eelat\u00ednu. Hru\u0161ku nakr\u00e1jame na mal\u00e9 k\u00fasky, rozlo\u017e\u00edme ich do poh\u00e1rov a zalejeme panna cottou. Nech\u00e1me vychladi\u0165 v chladni\u010dke aspo\u0148 3 hodiny. Na z\u00e1ver zmie\u0161ame med s citr\u00f3novou \u0161\u0165avou a prelejeme n\u00edm dezert.<\/p>\n

Tip:<\/em><\/strong>\u00a0Ak chceme dezert e\u0161te svie\u017eej\u0161\u00ed, m\u00f4\u017eeme do medov\u00e9ho prelivu prida\u0165 p\u00e1r l\u00edstkov nasekanej m\u00e4ty.<\/p>\n

\u00a0<\/p>\n

Citr\u00f3novo-z\u00e1zvorov\u00e9 tartaletky<\/strong><\/p>\n

Ingrediencie (6 kusov):<\/strong>\u00a01 \u010cL \u010derstv\u00e9ho str\u00fahan\u00e9ho z\u00e1zvoru, 200 g maslov\u00fdch su\u0161ienok, 80 g masla, \u0161\u0165avu a k\u00f4ru z 3 citr\u00f3nov, 3 vajcia, 120 g cukru, \u0161tipku soli<\/p>\n

Postup:<\/strong>\u00a0Su\u0161ienky rozdrv\u00edme a premie\u0161ame s roztopen\u00fdm maslom. Zmes natla\u010d\u00edme do formi\u010diek a d\u00e1me predpiec\u0165. Medzit\u00fdm priprav\u00edme citr\u00f3nov\u00fd kr\u00e9m \u2013 vy\u0161\u013eah\u00e1me vajcia s cukrom, prid\u00e1me citr\u00f3nov\u00fa \u0161\u0165avu, k\u00f4ru a z\u00e1zvor. Kr\u00e9m vlejeme do korpusov a dope\u010dieme, k\u00fdm kr\u00e1sne nestuhne.<\/p>\n

Tip:<\/em>\u00a0Pred pod\u00e1van\u00edm tartaletky vlo\u017e\u00edme na chv\u00ed\u013eu do chladni\u010dky \u2013 chute sa kr\u00e1sne prepoja, kr\u00e9m bude jemnej\u0161\u00ed a z\u00e1zvor jemne vyst\u00fapi.<\/p>\n

\u00a0<\/p>\n

Z\u00e1zvorovo-marhu\u013eov\u00fd crumble<\/strong><\/p>\n

Ingrediencie (4 porcie):<\/strong>\u00a01\u20132 \u010cL \u010derstv\u00e9ho str\u00fahan\u00e9ho z\u00e1zvoru, 600 g marh\u00fa\u013e, 3 PL hned\u00e9ho cukru, 100 g ovsen\u00fdch vlo\u010diek, 80 g masla, 60 g hladkej m\u00faky, \u00bd \u010cL mletej \u0161korice<\/p>\n

Postup:<\/strong>\u00a0Marhule nakr\u00e1jame, premie\u0161ame so z\u00e1zvorom a cukrom a nasypeme do zapekacej misky. V miske zmie\u0161ame vlo\u010dky, m\u00faku, \u0161koricu a maslo, aby vznikla mrveni\u010dka. Navrstv\u00edme ju na ovocie a upe\u010dieme dozlatista.<\/p>\n

Tip:<\/em>\u00a0Pod\u00e1vame e\u0161te tepl\u00e9 s poriadnou ly\u017eicou vanilkovej zmrzliny \u2013 kontrast hor\u00faceho a studen\u00e9ho je neodolate\u013en\u00fd.<\/p>\n

\u00a0<\/p>\n

Z\u00e1zvorov\u00e9 brownies so slan\u00fdm karamelom<\/strong><\/p>\n

Ingrediencie (1 men\u0161\u00ed plech):<\/strong>\u00a01 \u2013 1,5 \u010cL \u010derstv\u00e9ho str\u00fahan\u00e9ho z\u00e1zvoru, 200 g horkej \u010dokol\u00e1dy, 120 g masla, 150 g cukru, 3 vajcia, 90 g hladkej m\u00faky, 30 g kakaa
Postup:<\/strong>\u00a0Priprav\u00edme brownies \u2013 roztop\u00edme \u010dokol\u00e1du s maslom, primie\u0161ame cukor, vajcia, kakao, m\u00faku a z\u00e1zvor. Cesto vlejeme do formy a upe\u010dieme. Medzit\u00fdm priprav\u00edme karamel \u2013 rozpust\u00edme cukor na zlat\u00fd sirup, prid\u00e1me maslo, smotanu a \u0161tipku soli. Upe\u010den\u00e9 brownies polejeme karamelom a nech\u00e1me stuhn\u00fa\u0165.<\/p>\n

Tip:<\/em>\u00a0Do cesta m\u00f4\u017eeme prida\u0165 aj 2 PL nasekan\u00e9ho kandizovan\u00e9ho z\u00e1zvoru, dezert z\u00edska extra \u201eiskru\u201c.<\/p>\n

\u00a0<\/strong><\/p>\n

Nepe\u010den\u00e9 kokosovo-z\u00e1zvorov\u00e9 gu\u013eky<\/strong><\/p>\n

Ingrediencie (20 \u2013 25 kusov):<\/strong>\u00a0200 g str\u00fahan\u00e9ho kokosu, 150 ml kondenzovan\u00e9ho mlieka, 1 \u010cL \u010derstv\u00e9ho str\u00fahan\u00e9ho z\u00e1zvoru, k\u00f4ra z \u00bd citr\u00f3na, 150 g bielej \u010dokol\u00e1dy, 20 g masla<\/p>\n

Postup:<\/strong>\u00a0Kokos zmie\u0161ame s kondenzovan\u00fdm mliekom, citr\u00f3novou k\u00f4rou a z\u00e1zvorom. Z hmoty vytvarujeme gu\u013eky a d\u00e1me ich stuhn\u00fa\u0165. Nakoniec ich nam\u00e1\u010dame do rozpustenej bielej \u010dokol\u00e1dy s maslom.<\/p>\n

Tip:<\/em>\u00a0Pre svie\u017eej\u0161iu chu\u0165 m\u00f4\u017eeme prida\u0165 aj p\u00e1r kvapiek citr\u00f3novej \u0161\u0165avy. Gu\u013eky s\u00fa v\u00fdborn\u00e9 aj vychladen\u00e9 \u2013 z\u00e1zvor v nich kr\u00e1sne za\u017eiari a pripomenie leto uprostred zimy.<\/p>\n

\u00a0<\/p>\n

TIP NA Z\u00c1VER:<\/em> Z\u00e1zvor v dezertoch nie je len chu\u0165ov\u00e1 vychyt\u00e1vka, ale aj elegantn\u00fd sp\u00f4sob, ako doda\u0165 sladk\u00fdm receptom h\u013abku, teplo a osobitos\u0165. A \u010di u\u017e si ho doprajeme v mrazivom janu\u00e1ri alebo po\u010das slne\u010dn\u00e9ho augusta, v\u017edy dok\u00e1\u017ee prekvapi\u0165 \u2013 presne tak, ako tie najlep\u0161ie dezerty.<\/p>\n

\u00a0<\/p>\n

ZunaS<\/p>","protected":false},"excerpt":{"rendered":"

Ke\u010f sa povie z\u00e1zvor, mnoh\u00fdm sa automaticky vybav\u00ed \u0161\u00e1lka hor\u00faceho \u010daju, ktor\u00fd n\u00e1s postav\u00ed na nohy po\u010das zimy. No tento ob\u013e\u00faben\u00fd \u0161tip\u013eav\u00fd kore\u0148 dok\u00e1\u017ee omnoho viac. V sladkostiach pracuje ako mal\u00fd k\u00fazeln\u00edk \u2013 zv\u00fdrazn\u00ed chute ovocia, dod\u00e1 dezertom iskru a postar\u00e1 sa o to, aby aj oby\u010dajn\u00e9 cesto zrazu p\u00f4sobilo luxusne a\u00a0svie\u017eo. \u00a0 Z\u00e1zvor patr\u00ed nielen k\u00a0chladn\u00fdm d\u0148om V zime je sila z\u00e1zvoru najvidite\u013enej\u0161ia. Hreje, pre\u010dis\u0165uje a akoby prebudil telo, ke\u010f vonku panuje siv\u00e1 monot\u00f3nnos\u0165. Pr\u00e1ve preto patria z\u00e1zvorov\u00e9 dezerty k najob\u013e\u00fabenej\u0161\u00edm zimn\u00fdm receptom \u2013 s\u00fa aromatick\u00e9, v\u00fdrazn\u00e9 a k\u00fasok z nich dok\u00e1\u017ee rozjasni\u0165 cel\u00e9 popoludnie. No bola by \u0161koda odklada\u0165 ho do \u0161pajze a\u017e do \u010fal\u0161ej zimy. V lete osvie\u017ei citrusov\u00e9 kol\u00e1\u010de, na jar roz\u017eiari \u0161al\u00e1tov\u00e9 ovocn\u00e9 misy a na jese\u0148 dod\u00e1 charakter klasick\u00fdm pe\u010den\u00fdm dobrot\u00e1m. Z\u00e1zvor skr\u00e1tka hr\u00e1 na v\u0161etky strany \u2013 a v dezertoch mu to ide obzvl\u00e1\u0161\u0165 dobre. \u00a0 RECEPTY Hru\u0161kovo-z\u00e1zvorov\u00e9 panna cotty s medov\u00fdm prelivom Ingrediencie (4 porcie): 1 \u010cL \u010derstv\u00e9ho str\u00fahan\u00e9ho z\u00e1zvoru, 400 ml smotany na \u0161\u013eahanie, 100 ml plnotu\u010dn\u00e9ho mlieka, 60 g cukru, 1 hru\u0161ku, 1 bal\u00ed\u010dek \u017eelat\u00edny (cca 8\u201310 g), 2 PL medu, 1 PL citr\u00f3novej \u0161\u0165avy Postup:\u00a0Smotanu, mlieko a cukor ohrejeme takmer k varu. Prid\u00e1me z\u00e1zvor a jemne premie\u0161ame. Zo spor\u00e1ka […]<\/p>\n","protected":false},"author":1,"featured_media":5098,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-sidebar.php","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[38,29,31,37],"class_list":["post-5097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty-a-rady","tag-domacnost","tag-relax","tag-tip","tag-zena"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/5097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/comments?post=5097"}],"version-history":[{"count":1,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/5097\/revisions"}],"predecessor-version":[{"id":5099,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/5097\/revisions\/5099"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media\/5098"}],"wp:attachment":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media?parent=5097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/categories?post=5097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/tags?post=5097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}