{"id":22398,"date":"2026-07-02T15:03:00","date_gmt":"2026-07-02T13:03:00","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=22398"},"modified":"2026-07-02T15:03:03","modified_gmt":"2026-07-02T13:03:03","slug":"si-te-pergatisni-embelsiren-me-te-mire-me-qershi-ne-bote-nga-alain-dikas-shef-kuzhine-fitues-i-18-yjeve-michelin","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/07\/02\/si-te-pergatisni-embelsiren-me-te-mire-me-qershi-ne-bote-nga-alain-dikas-shef-kuzhine-fitues-i-18-yjeve-michelin\/","title":{"rendered":"Si t\u00eb p\u00ebrgatisni \u00ebmb\u00eblsir\u00ebn m\u00eb t\u00eb mir\u00eb me qershi n\u00eb bot\u00eb nga Alain Dikas, shef kuzhine fitues i 18 yjeve Michelin"},"content":{"rendered":"\n
Kur nj\u00eb pionier i gastronomis\u00eb franceze si Alain Dickas sjell n\u00eb jet\u00eb nj\u00eb klasik t\u00eb shk\u00eblqyer, gjithmon\u00eb ka di\u00e7ka p\u00ebr t\u00eb m\u00ebsuar. Kjo recet\u00eb njeh vler\u00ebn e tradit\u00ebs s\u00eb kuzhin\u00ebs vendase, duke kombinuar teknik\u00ebn dhe kujtes\u00ebn.<\/p>\n\n\n\n
Me nj\u00eb num\u00ebr mbres\u00ebl\u00ebn\u00ebs prej tet\u00ebmb\u00ebdhjet\u00eb yjesh Michelin, Alain Ducasse ia doli me kalimin e viteve t\u00eb drejtonte tre restorante me tre yje n\u00eb tre qytete t\u00eb ndryshme n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb – Louis XV n\u00eb Monte Karlo, Plaza Ath\u00e9n\u00e9e n\u00eb Paris dhe Alain Ducasse n\u00eb The Dorchester n\u00eb Lond\u00ebr.<\/p>\n\n\n\nFoto nga Alain Dikas: Richard Splash \/ Alamy \/ Profimedia | Foto nga Alain Dikas: Richard Splash \/ Alamy \/ Profimedia<\/figcaption><\/figure>\n\n\n\n
Nd\u00ebrsa pjatat e tij karakteristike, t\u00eb tilla si karkalecat gjigant\u00eb me pelte peshku dhe havjar ose perimet nga kopshtet e Pallatit t\u00eb Versaj\u00ebs, d\u00ebshmojn\u00eb p\u00ebr p\u00ebrqendrimin e tij n\u00eb inovacionin teknik dhe q\u00ebndrueshm\u00ebrin\u00eb, n\u00eb L’esprit Bistrot ky shef kuzhine merret me kodifikimin e themeleve historike gastronomike, duke treguar se si nj\u00eb \u00ebmb\u00eblsir\u00eb rustike si klafuti mund t\u00eb arrij\u00eb nj\u00eb ekuilib\u00ebr t\u00eb p\u00ebrsosur n\u00eb performanc\u00eb pa humbur thelbin e saj origjinal.<\/p>\n\n\n\n
N\u00eb k\u00ebt\u00eb \u00ebmb\u00eblsir\u00eb verore, qershit\u00eb e zeza t\u00eb fresk\u00ebta mb\u00ebshtillen n\u00eb nj\u00eb brum\u00eb t\u00eb holl\u00eb t\u00eb ngjash\u00ebm me at\u00eb t\u00eb petullave, i cili merr nj\u00eb struktur\u00eb t\u00eb but\u00eb dhe kadifeje gjat\u00eb pjekjes – diku midis nj\u00eb flani dhe nj\u00eb sufleje n\u00eb struktur\u00eb. N\u00eb versionin e Dikas, receta baz\u00eb mbetet n\u00eb thelb e pandryshuar, por proporcionet dhe koha e pjekjes p\u00ebrshtaten p\u00ebr t\u00eb nxjerr\u00eb n\u00eb pah frutat n\u00eb sezonin e tyre t\u00eb pikut.<\/p>\n\n\n\n
Receta e Alain Dikas p\u00ebr klafuti me qershi<\/h2>\n\n\n\nFoto: Shutterstock Foto: Shutterstock<\/figcaption><\/figure>\n\n\n\n
Porcione: p\u00ebr 4 persona<\/p>\n\n\n\n
Koha e p\u00ebrgatitjes: 20 minuta<\/p>\n\n\n\n
Koha e pjekjes: 30 minuta<\/p>\n\n\n\n
P\u00ebrb\u00ebr\u00ebsit<\/h2>\n\n\n\n
Qershi t\u00eb zeza: 500 g<\/p>\n\n\n\n
Vez\u00eb t\u00eb fresk\u00ebta: 6<\/p>\n\n\n\n
Sheqer: 220 g (200 g p\u00ebr p\u00ebrzierjen + 20 g p\u00ebr sp\u00ebrkatjen e fundit)<\/p>\n\n\n\n
Qum\u00ebsht i plot\u00eb: 1 lit\u00ebr<\/p>\n\n\n\n
Miell: 70 g<\/p>\n\n\n\n
Gjalp\u00eb: 20 g, p\u00ebr lyerjen e tav\u00ebs<\/p>\n\n\n\n
Kofsh\u00eb vaniljeje: 1<\/p>\n\n\n\n
P\u00ebrgatitja hap pas hapi<\/h2>\n\n\n\nFoto: Shutterstock Foto: Shutterstock<\/figcaption><\/figure>\n\n\n\n
N\u00eb nj\u00eb tas t\u00eb madh, thyeni gjasht\u00eb vez\u00eb dhe shtoni 200 gram\u00ebt e par\u00eb t\u00eb sheqerit.<\/p>\n\n\n\n
Rrihni p\u00ebrzierjen fuqish\u00ebm me nj\u00eb rrah\u00ebse teli derisa t\u00eb b\u00ebhet e leht\u00eb, e ajrosur dhe me shkum\u00eb t\u00eb dukshme.<\/p>\n\n\n\n
Pritini bishtaj\u00ebn e vaniljes p\u00ebrgjysm\u00eb, shtojeni n\u00eb nj\u00eb lit\u00ebr qum\u00ebsht dhe ngroheni derisa t\u00eb vloj\u00eb. Pastaj p\u00ebrzieni miellin e situr me p\u00ebrzierjen e vez\u00ebve, pastaj hidhni ngadal\u00eb qum\u00ebshtin e nxeht\u00eb dhe aromatik – pasi t\u00eb keni hequr kokrr\u00ebn e vaniljes – duke e p\u00ebrzier vazhdimisht p\u00ebr t\u00eb shmangur kokrrizat.<\/p>\n\n\n\n
Merrni nj\u00eb tepsi pjekjeje, lyejeni mir\u00eb me 20 gram gjalp\u00eb, pastaj shp\u00ebrndani qershit\u00eb e zeza – t\u00eb lara, pa k\u00ebrcejt e hequr – n\u00eb fund.<\/p>\n\n\n\n
Hidheni p\u00ebrzierjen e l\u00ebngshme mbi qershit\u00eb shum\u00eb but\u00ebsisht, ngadal\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb fruti t\u00eb mos l\u00ebviz\u00eb ose t\u00eb dal\u00eb rast\u00ebsisht n\u00eb sip\u00ebrfaqe.<\/p>\n\n\n\n
Vendoseni en\u00ebn pik\u00ebrisht n\u00eb mes t\u00eb furr\u00ebs dhe piqeni p\u00ebr rreth 20 deri n\u00eb 30 minuta, derisa sip\u00ebrfaqja t\u00eb marr\u00eb ngjyr\u00eb t\u00eb art\u00eb dhe tekstura t\u00eb jet\u00eb ngurt\u00ebsuar mir\u00eb.<\/p>\n\n\n\n
Sapo ta nxirrni klafutin nga furra, sp\u00ebrkateni me 20 gram\u00ebt e mbetur t\u00eb sheqerit nd\u00ebrsa \u00ebsht\u00eb ende shum\u00eb i nxeht\u00eb. L\u00ebreni t\u00eb ftohet pak dhe sh\u00ebrbejeni t\u00eb ngroht\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb shijoni plot\u00ebsisht struktur\u00ebn e tij jasht\u00ebzakonisht t\u00eb but\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"
Kur nj\u00eb pionier i gastronomis\u00eb franceze si Alain Dickas sjell n\u00eb jet\u00eb nj\u00eb klasik t\u00eb shk\u00eblqyer, gjithmon\u00eb ka di\u00e7ka p\u00ebr t\u00eb m\u00ebsuar. Kjo recet\u00eb njeh vler\u00ebn e tradit\u00ebs s\u00eb kuzhin\u00ebs vendase, duke kombinuar teknik\u00ebn dhe kujtes\u00ebn. Me nj\u00eb num\u00ebr mbres\u00ebl\u00ebn\u00ebs prej tet\u00ebmb\u00ebdhjet\u00eb yjesh Michelin, Alain Ducasse ia doli me kalimin e viteve t\u00eb drejtonte tre […]<\/p>\n","protected":false},"author":4,"featured_media":22399,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-22398","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n
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