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Kto je Monika Kóňová?
Monika pochádza z Bratislavy, ale po náročnej kariére v kancelárii dnes žije aj s manželom Romanom na vidieku, kde ju zamestnáva najmä varenie, fotenie a stylovanie jedla. Služobne je jednou z najstarších foodblogeriek na našej blogerskej scéne a okrem toho, že svojich followerov teší nádhernými fotkami a receptmi, inšpiruje ich aj tým, že nakupuje iba kvalitné lokálne suroviny, používa ovocie a zeleninu z vlastnej záhrady alebo z trhu a pripravuje zdravšie recepty pre každého milovníka jedla. Nájdete ju na blogu lapetit.sk.

Dnes vám prezradíme jej recept na skvelú domácu vanilkovú zmrzlinu, ktorá je pre tieto slnečné dní ako stvorená. Vyskúšate?

Pozrite si tento príspevok na Instagrame

Príspevok, ktorý zdieľa Lapetit.sk (@lapetit.sk),

Vanilková zmrzlina
Príprava: 90 minút & mrazenie: celú noc

Potrebujeme na 900 ml zmrzliny:
750 ml smotany na šľahanie
1 vanilkový struk
4 žĺtky
80 g kryštálového cukru

Postup:
1. 500 ml smotany na šľahanie zohrejeme a pridáme rozpolený vanilkový struk.
2. Predtým ako smotana zovrie, ju odstavíme, necháme vychladnúť a infúzovať vanilkovú chuť. Potom vanilkový struk vyberieme, zvyšné semiačka vyberieme a dáme naspäť do smotany.
3. V miske zmiešame žĺtky s cukrom takmer do peny.
4. Smotanu opäť zohrejeme a časť opatrne primiešame k žĺtkom. Tak sa vyrovná teplota, žĺtky potom vrátime do smotany a zahrievame na miernom ohni, kým nevznikne hustý krém. Neustále miešame.
5. Takto pripravený krém dáme do misky a prikryjeme fóliou, aby sa nevytvorila kožka, a necháme vychladnúť.
6. Túto zmes vložíme do zmrzlinovača a postupujeme podľa návodu. Ak zmrzlinovač nemáme, dáme zmes do mrazuvzdornej nádoby a raz za 30 minút ju dobre premiešame. Zmrzlinu je ideálne nechať v mrazničke cez noc a pred podávaním nechať chvíľu zmäknúť.

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Možno je to životom na dedine, kde stačí natiahnuť ruku a odtrhnúť najbližšiu halúzku, možno prístupom k práci, ktorý po stresujúcej kariére právničky trochu „odľahčila“. V každom prípade je Monika Kóňová alias LaPetit jednou z našich najlepších foodblogeriek, fotografiek a stylistiek jedla. 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Kto je Monika Kóňová?
Monika pochádza z Bratislavy, ale po náročnej kariére v kancelárii dnes žije aj s manželom Romanom na vidieku, kde ju zamestnáva najmä varenie, fotenie a stylovanie jedla. Služobne je jednou z najstarších foodblogeriek na našej blogerskej scéne a okrem toho, že svojich followerov teší nádhernými fotkami a receptmi, inšpiruje ich aj tým, že nakupuje iba kvalitné lokálne suroviny, používa ovocie a zeleninu z vlastnej záhrady alebo z trhu a pripravuje zdravšie recepty pre každého milovníka jedla. Nájdete ju na blogu lapetit.sk.

Dnes vám prezradíme jej recept na skvelú domácu vanilkovú zmrzlinu, ktorá je pre tieto slnečné dní ako stvorená. Vyskúšate?

Pozrite si tento príspevok na Instagrame

Príspevok, ktorý zdieľa Lapetit.sk (@lapetit.sk),

Vanilková zmrzlina
Príprava: 90 minút & mrazenie: celú noc

Potrebujeme na 900 ml zmrzliny:
750 ml smotany na šľahanie
1 vanilkový struk
4 žĺtky
80 g kryštálového cukru

Postup:
1. 500 ml smotany na šľahanie zohrejeme a pridáme rozpolený vanilkový struk.
2. Predtým ako smotana zovrie, ju odstavíme, necháme vychladnúť a infúzovať vanilkovú chuť. Potom vanilkový struk vyberieme, zvyšné semiačka vyberieme a dáme naspäť do smotany.
3. V miske zmiešame žĺtky s cukrom takmer do peny.
4. Smotanu opäť zohrejeme a časť opatrne primiešame k žĺtkom. Tak sa vyrovná teplota, žĺtky potom vrátime do smotany a zahrievame na miernom ohni, kým nevznikne hustý krém. Neustále miešame.
5. Takto pripravený krém dáme do misky a prikryjeme fóliou, aby sa nevytvorila kožka, a necháme vychladnúť.
6. Túto zmes vložíme do zmrzlinovača a postupujeme podľa návodu. Ak zmrzlinovač nemáme, dáme zmes do mrazuvzdornej nádoby a raz za 30 minút ju dobre premiešame. Zmrzlinu je ideálne nechať v mrazničke cez noc a pred podávaním nechať chvíľu zmäknúť.

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Pripravte si domácu vanilkovú zmrzlinu podľa úspešnej foodblogerky LaPetit

09.04.2020, 15:00
Recepty a tipy
Autor:
redakcia EVITA
Jej fotky sú plné jedla, svetla, kvetov, bielej farby a sviežosti. Možno je to životom na dedine, kde stačí natiahnuť ruku a odtrhnúť najbližšiu halúzku, možno prístupom k práci, ktorý po stresujúcej kariére právničky trochu „odľahčila“. V každom prípade je Monika Kóňová alias LaPetit jednou z našich najlepších foodblogeriek, fotografiek a stylistiek jedla.

Kto je Monika Kóňová?
Monika pochádza z Bratislavy, ale po náročnej kariére v kancelárii dnes žije aj s manželom Romanom na vidieku, kde ju zamestnáva najmä varenie, fotenie a stylovanie jedla. Služobne je jednou z najstarších foodblogeriek na našej blogerskej scéne a okrem toho, že svojich followerov teší nádhernými fotkami a receptmi, inšpiruje ich aj tým, že nakupuje iba kvalitné lokálne suroviny, používa ovocie a zeleninu z vlastnej záhrady alebo z trhu a pripravuje zdravšie recepty pre každého milovníka jedla. Nájdete ju na blogu lapetit.sk.

Dnes vám prezradíme jej recept na skvelú domácu vanilkovú zmrzlinu, ktorá je pre tieto slnečné dní ako stvorená. Vyskúšate?

Pozrite si tento príspevok na Instagrame

Príspevok, ktorý zdieľa Lapetit.sk (@lapetit.sk),

Vanilková zmrzlina
Príprava: 90 minút & mrazenie: celú noc

Potrebujeme na 900 ml zmrzliny:
750 ml smotany na šľahanie
1 vanilkový struk
4 žĺtky
80 g kryštálového cukru

Postup:
1. 500 ml smotany na šľahanie zohrejeme a pridáme rozpolený vanilkový struk.
2. Predtým ako smotana zovrie, ju odstavíme, necháme vychladnúť a infúzovať vanilkovú chuť. Potom vanilkový struk vyberieme, zvyšné semiačka vyberieme a dáme naspäť do smotany.
3. V miske zmiešame žĺtky s cukrom takmer do peny.
4. Smotanu opäť zohrejeme a časť opatrne primiešame k žĺtkom. Tak sa vyrovná teplota, žĺtky potom vrátime do smotany a zahrievame na miernom ohni, kým nevznikne hustý krém. Neustále miešame.
5. Takto pripravený krém dáme do misky a prikryjeme fóliou, aby sa nevytvorila kožka, a necháme vychladnúť.
6. Túto zmes vložíme do zmrzlinovača a postupujeme podľa návodu. Ak zmrzlinovač nemáme, dáme zmes do mrazuvzdornej nádoby a raz za 30 minút ju dobre premiešame. Zmrzlinu je ideálne nechať v mrazničke cez noc a pred podávaním nechať chvíľu zmäknúť.

#DOMÁCA#DOMÁCA ZMRZLINA#RECEPT#SLADKÉ#ZMRZLINA#VANILKOVÁ#STUDENÉ
Elementy ženy: Vyšetrovaľ Matej Snopko

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28. január 2026 15:45