{"id":30168,"date":"2026-08-31T09:58:33","date_gmt":"2026-08-31T07:58:33","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=30168"},"modified":"2026-08-31T09:58:34","modified_gmt":"2026-08-31T07:58:34","slug":"pjeshke-te-mbushura-me-krem-te-rrahur-dhe-te-servirura-me-akullore","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/08\/31\/pjeshke-te-mbushura-me-krem-te-rrahur-dhe-te-servirura-me-akullore\/","title":{"rendered":"Pjeshk\u00eb t\u00eb mbushura me krem \u200b\u200bt\u00eb rrahur dhe t\u00eb servirura me akullore"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Nj\u00eb version modern i \u00ebmb\u00eblsir\u00ebs klasike\u00a0Peches Melba\u00a0, e cila na \u00ebsht\u00eb l\u00ebn\u00eb nga shefi i famsh\u00ebm francez Auguste Escoffier. N\u00eb thelb, \u00ebsht\u00eb akullore e servirur me pjeshk\u00eb. Versioni specifik q\u00eb japim k\u00ebtu \u00ebsht\u00eb nga pasti\u00e7erja amerikane Zo\u00eb Fran\u00e7ois, mjaft kompleks, me logjik\u00ebn e nj\u00eb \u00ebmb\u00eblsire restoranti, n\u00eb kuptimin q\u00eb k\u00ebrkon montim n\u00eb pjat\u00eb. \u00cbsht\u00eb nj\u00eb zgjedhje e mir\u00eb p\u00ebr nj\u00eb rast t\u00eb ve\u00e7ant\u00eb, nj\u00eb tavolin\u00eb t\u00eb mir\u00eb apo nj\u00eb ftes\u00eb. Gj\u00ebja pozitive \u00ebsht\u00eb se mund ta p\u00ebrgatisim nj\u00eb dit\u00eb m\u00eb par\u00eb dhe t&#8217;i vendosim pjes\u00ebt individuale t\u00eb \u00ebmb\u00eblsir\u00ebs n\u00eb frigorifer.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Materialet<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Porcione:&nbsp;6<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr pjeshk\u00ebt dhe puren\u00eb e pjeshk\u00ebs<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00a08 pjeshk\u00eb t\u00eb pjekura<\/li>\n\n\n\n<li>\u00a02 lug\u00eb gjelle sheqer<\/li>\n\n\n\n<li>\u00a01 lug\u00eb gjelle miell misri<\/li>\n\n\n\n<li>\u00a01 lug\u00eb \u00e7aji ekstrakt vaniljeje<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr tepsit\u00eb e akullores<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00a02 litra akullore vaniljeje t\u00eb gatshme me cil\u00ebsi t\u00eb mir\u00eb, pak t\u00eb zbutur n\u00eb temperatur\u00eb ambienti<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr kroket\u00ebn<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00a0200 g sheqer<\/li>\n\n\n\n<li>\u00a01 lug\u00eb \u00e7aji shurup glukoze<\/li>\n\n\n\n<li>\u00a060 ml uj\u00eb<\/li>\n\n\n\n<li>\u00a0150 g bajame t\u00eb bardha<\/li>\n\n\n\n<li>\u00a0pak krip\u00eb<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr mbushjen<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00a0250 ml krem \u200b\u200bt\u00eb trash\u00eb me 35% yndyr\u00eb<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Procedura<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>P\u00ebr pjeshk\u00ebt e mbushura me krem \u200b\u200bt\u00eb rrahur dhe t\u00eb servirura me akullore, prisni baz\u00ebn e secil\u00ebs pjeshk\u00eb n\u00eb form\u00eb kryqi.<\/li>\n\n\n\n<li>I zhytim n\u00eb nj\u00eb tenxhere me uj\u00eb t\u00eb valuar p\u00ebr 20-30 sekonda, dhe pastaj menj\u00ebher\u00eb n\u00eb nj\u00eb tas t\u00eb madh me uj\u00eb t\u00eb akullt dhe disa kube akulli p\u00ebr 1-2 minuta. N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb l\u00ebkura do t\u00eb hiqet shum\u00eb leht\u00eb.<\/li>\n\n\n\n<li>Ne q\u00ebrojm\u00eb gjith\u00e7ka.<\/li>\n\n\n\n<li>N\u00eb 6 prej tyre, b\u00ebjm\u00eb nj\u00eb vrim\u00eb t\u00eb thell\u00eb n\u00eb maj\u00eb me nj\u00eb thik\u00eb t\u00eb holl\u00eb, t\u00eb cil\u00ebn e kalojm\u00eb rreth b\u00ebrtham\u00ebs, n\u00eb m\u00ebnyr\u00eb q\u00eb ta heqim pa e cop\u00ebtuar mishin.<\/li>\n\n\n\n<li>I vendosim pjeshk\u00ebt n\u00eb frigorifer derisa t\u00eb na duhen.<\/li>\n\n\n\n<li>Pritini 2 pjeshk\u00ebt e mbetura p\u00ebrgjysm\u00eb, hiqni b\u00ebrthamat dhe cop\u00ebtoni tulin.<\/li>\n\n\n\n<li>Hidhni copat n\u00eb nj\u00eb tenxhere s\u00eb bashku me gjysm\u00ebn e sheqerit dhe ziejini n\u00eb zjarr mesatar derisa t\u00eb zbuten dhe t\u00eb l\u00ebshojn\u00eb l\u00ebngjet e tyre.<\/li>\n\n\n\n<li>Hiqeni nga zjarri dhe b\u00ebjeni pure me nj\u00eb blender zhyt\u00ebs (ose p\u00ebrpunues ushqimi).<\/li>\n\n\n\n<li>N\u00eb nj\u00eb tas, p\u00ebrzieni sheqerin e mbetur me miellin e misrit derisa t\u00eb p\u00ebrzihen mir\u00eb dhe hidheni p\u00ebrzierjen n\u00eb puren\u00eb e pjeshk\u00ebs s\u00eb bashku me ekstraktin e vaniljes.<\/li>\n\n\n\n<li>Vendoseni tenxheren p\u00ebrs\u00ebri n\u00eb zjarr mesatar dhe ziejeni p\u00ebr rreth 3 minuta nga momenti q\u00eb pureja fillon t\u00eb ziej\u00eb, derisa t\u00eb trashet pak.<\/li>\n\n\n\n<li>Hidheni n\u00eb nj\u00eb tas, mbulojeni me qese plastike q\u00eb p\u00ebrshtatet mir\u00eb n\u00eb sip\u00ebrfaqen e saj dhe l\u00ebreni t\u00eb ftohet n\u00eb frigorifer.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Tabaka akulloresh<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Shtroni nj\u00eb tav\u00eb drejtk\u00ebnd\u00ebshe pjekjeje me p\u00ebrmasa af\u00ebrsisht 23 \u00d7 33 cm me let\u00ebr pergameni dhe shp\u00ebrndani akulloren n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb brenda.<\/li>\n\n\n\n<li>Me nj\u00eb lug\u00eb, shtoni 1\/2 filxhan pure pjeshke k\u00ebtu e atje dhe p\u00ebrziejini leht\u00eb me dh\u00ebmb\u00ebt e nj\u00eb piruni, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb krijohet &#8220;uj\u00eb&#8221; n\u00eb akullore.<\/li>\n\n\n\n<li>Mbulojeni me qese plastike q\u00eb prek akulloren dhe vendoseni tav\u00ebn n\u00eb frigorifer p\u00ebr 6-8 or\u00eb ose gjat\u00eb gjith\u00eb nat\u00ebs.<\/li>\n\n\n\n<li>Me nj\u00eb prer\u00ebs t\u00eb rrumbullak\u00ebt, af\u00ebrsisht sa madh\u00ebsia e nj\u00eb pjeshka, prisni 6 disqe akulloreje dhe vendosini n\u00eb nj\u00eb tepsi tjet\u00ebr t\u00eb shtruar me let\u00ebr pergameni.<\/li>\n\n\n\n<li>E vendosim n\u00eb frigorifer deri n\u00eb servirje.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Mbushje<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>N\u00eb nj\u00eb mikser, rrihni kremin derisa t\u00eb formohen maja t\u00eb buta.<\/li>\n\n\n\n<li>Me l\u00ebvizje t\u00eb buta, shtoni 3 lug\u00eb gjelle nga pureja e mbetur e pjeshk\u00ebs dhe 1\/4 lug\u00eb \u00e7aji nga kroketat e shtypura.<\/li>\n\n\n\n<li>Transferojeni p\u00ebrzierjen n\u00eb nj\u00eb qese brumi me maj\u00eb t\u00eb gjer\u00eb e t\u00eb rrumbullak\u00ebt dhe mbushni pjeshk\u00ebt n\u00eb zgavr\u00ebn nga e cila hoq\u00ebm b\u00ebrthamat.<\/li>\n\n\n\n<li>Vendosni pjeshk\u00ebt n\u00eb nj\u00eb tepsi dhe l\u00ebrini n\u00eb frigorifer p\u00ebr 4-6 or\u00eb (ose gjat\u00eb gjith\u00eb nat\u00ebs).<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Krokan<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>N\u00eb nj\u00eb tenxhere, larg zjarrit, p\u00ebrzieni mir\u00eb sheqerin, shurupin e glukoz\u00ebs dhe ujin derisa t\u00eb p\u00ebrzihen mir\u00eb.<\/li>\n\n\n\n<li>Ngroheni n\u00eb zjarr t\u00eb lart\u00eb derisa sheqeri t\u00eb shkrihet dhe karameli t\u00eb formohet me nj\u00eb ngjyr\u00eb t\u00eb art\u00eb rreth skajeve. Vazhdoni t\u00eb zieni, duke e tundur ose p\u00ebrzier ngadal\u00eb, derisa karameli t\u00eb marr\u00eb nj\u00eb ngjyr\u00eb t\u00eb err\u00ebt qelibar.<\/li>\n\n\n\n<li>Hiqeni nga zjarri dhe shtoni bajamet dhe krip\u00ebn.<\/li>\n\n\n\n<li>P\u00ebrziejini shpejt dhe menj\u00ebher\u00eb shp\u00ebrndajeni p\u00ebrzierjen n\u00eb nj\u00eb tepsi t\u00eb shtruar me let\u00ebr jo ngjit\u00ebse.<\/li>\n\n\n\n<li>L\u00ebreni karamelin t\u00eb ftohet plot\u00ebsisht dhe t\u00eb b\u00ebhet krokante.<\/li>\n\n\n\n<li>E cop\u00ebtojm\u00eb n\u00eb copa t\u00eb vogla dhe e p\u00ebrziejm\u00eb n\u00eb nj\u00eb p\u00ebrpunues t\u00eb fuqish\u00ebm ushqimi, n\u00eb modalitetin me nd\u00ebrprerje, derisa t\u00eb p\u00ebrftojm\u00eb copa t\u00eb vogla dhe krokante.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Montim<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Vendosni 6 pjata t\u00eb vogla p\u00ebr makarona ose fruta n\u00eb frigorifer p\u00ebr disa minuta, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb ftohen dhe akullorja t\u00eb mbetet e fort\u00eb.<\/li>\n\n\n\n<li>N\u00eb \u00e7do pjat\u00eb t\u00eb ngrir\u00eb, vendosni 1 lug\u00eb akulloreje, vendosni sip\u00ebr 1 pjeshk\u00eb t\u00eb mbushur dhe sp\u00ebrkatni me kroketa t\u00eb shtypura q\u00eb kan\u00eb mbetur.<\/li>\n\n\n\n<li>Sh\u00ebrbejeni menj\u00ebher\u00eb.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Nj\u00eb version modern i \u00ebmb\u00eblsir\u00ebs klasike\u00a0Peches Melba\u00a0, e cila na \u00ebsht\u00eb l\u00ebn\u00eb nga shefi i famsh\u00ebm francez Auguste Escoffier. N\u00eb thelb, \u00ebsht\u00eb akullore e servirur me pjeshk\u00eb. Versioni specifik q\u00eb japim k\u00ebtu \u00ebsht\u00eb nga pasti\u00e7erja amerikane Zo\u00eb Fran\u00e7ois, mjaft kompleks, me logjik\u00ebn e nj\u00eb \u00ebmb\u00eblsire restoranti, n\u00eb kuptimin q\u00eb k\u00ebrkon montim n\u00eb pjat\u00eb. \u00cbsht\u00eb nj\u00eb [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":30169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-30168","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pjeshk\u00eb t\u00eb mbushura me krem \u200b\u200bt\u00eb rrahur dhe t\u00eb servirura me akullore - Kosova Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kosovatimes.info\/index.php\/2026\/08\/31\/pjeshke-te-mbushura-me-krem-te-rrahur-dhe-te-servirura-me-akullore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pjeshk\u00eb t\u00eb mbushura me krem \u200b\u200bt\u00eb rrahur dhe t\u00eb servirura me akullore - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Nj\u00eb version modern i \u00ebmb\u00eblsir\u00ebs klasike\u00a0Peches Melba\u00a0, e cila na \u00ebsht\u00eb l\u00ebn\u00eb nga shefi i famsh\u00ebm francez Auguste Escoffier. N\u00eb thelb, \u00ebsht\u00eb akullore e servirur me pjeshk\u00eb. 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