{"id":29676,"date":"2026-06-26T13:40:47","date_gmt":"2026-06-26T11:40:47","guid":{"rendered":"https:\/\/faktiditor.ch\/?p=29676"},"modified":"2026-06-26T13:40:47","modified_gmt":"2026-06-26T11:40:47","slug":"embelsire-me-dredheza-pjeshke-dhe-qershi-qe-zbukuron-cdo-tryeze-festive","status":"publish","type":"post","link":"https:\/\/faktiditor.ch\/?p=29676","title":{"rendered":"\u00cbmb\u00eblsir\u00eb me dredh\u00ebza, pjeshk\u00eb dhe qershi q\u00eb zbukuron \u00e7do tryez\u00eb festive"},"content":{"rendered":"<p><strong>Me krem t\u00eb but\u00eb, baz\u00eb krokante dhe fruta t\u00eb stin\u00ebs, kjo \u00ebmb\u00eblsir\u00eb \u00ebsht\u00eb zgjedhje ideale p\u00ebr mysafir\u00eb dhe raste t\u00eb ve\u00e7anta<\/strong><\/p>\n<p>Kjo \u00ebsht\u00eb nj\u00eb nga ato \u00ebmb\u00eblsira q\u00eb duket elegante si n\u00eb vitrinat e pasti\u00e7erive, por mund t\u00eb p\u00ebrgatitet shum\u00eb leht\u00eb edhe n\u00eb sht\u00ebpi. Kombinimi i kremit t\u00eb but\u00eb me vanilje, shtres\u00ebs krokante me biskota dhe frutave t\u00eb fresk\u00ebta t\u00eb stin\u00ebs krijon nj\u00eb \u00ebmb\u00eblsir\u00eb t\u00eb leht\u00eb, freskuese dhe tep\u00ebr t\u00eb shijshme.<\/p>\n<p>Dredh\u00ebzat i japin freski dhe arom\u00eb vere, pjeshkat sjellin but\u00ebsi dhe \u00ebmb\u00eblsi natyrale, nd\u00ebrsa qershit\u00eb krijojn\u00eb kontrast perfekt n\u00eb shije dhe pamje.<\/p>\n<p>\u00cbsht\u00eb ideale p\u00ebr dit\u00ebt e ngrohta, p\u00ebr mysafir\u00eb, p\u00ebr darka verore ose si \u00ebmb\u00eblsir\u00eb elegante fundjave, transmeton Telegrafi.<\/p>\n<h4>P\u00ebrb\u00ebr\u00ebsit<\/h4>\n<p><strong>P\u00ebr baz\u00ebn<\/strong><\/p>\n<ul class=\"ee-ul\">\n<li>300 gram\u00eb biskota t\u00eb thjeshta<\/li>\n<li>120 gram\u00eb gjalp\u00eb i shkrir\u00eb<\/li>\n<\/ul>\n<p><strong>P\u00ebr kremin<\/strong><\/p>\n<ul class=\"ee-ul\">\n<li>700 ml qum\u00ebsht<\/li>\n<li>3 t\u00eb verdha veze<\/li>\n<li>120 gram\u00eb sheqer<\/li>\n<li>60 gram\u00eb niseshte<\/li>\n<li>1 lug\u00eb \u00e7aji vanilje<\/li>\n<li>250 ml ajk\u00eb p\u00ebr \u00ebmb\u00eblsira<\/li>\n<\/ul>\n<p><strong>P\u00ebr sip\u00ebr<\/strong><\/p>\n<ul class=\"ee-ul\">\n<li>dredh\u00ebza t\u00eb fresk\u00ebta<\/li>\n<li>pjeshk\u00eb<\/li>\n<li>qershi<\/li>\n<li>pak sheqer pluhur sipas d\u00ebshir\u00ebs<\/li>\n<\/ul>\n<div class=\"share-tab-img share-buttons share-trigger\"><img loading=\"lazy\" decoding=\"async\" id=\"c30dc\" class=\"rm-shortcode rm-lazyloadable-image \" src=\"https:\/\/telegrafi.com\/media-library\/image.png?id=66805147&amp;width=700&amp;quality=90\" alt=\"\" width=\"1537\" height=\"1023\" data-rm-shortcode-id=\"702d1d64d18e6458e9fe3678c1183740\" data-rm-shortcode-name=\"rebelmouse-image\" data-adjusted-src=\"true\" \/><\/div>\n<h4>P\u00ebrgatitja<\/h4>\n<p><strong>Th\u00ebrrmimi i biskotave<\/strong><\/p>\n<p>Biskotat th\u00ebrrmohen derisa t\u00eb b\u00ebhen si r\u00ebr\u00eb e im\u00ebt. Mund t\u00eb p\u00ebrdorni blender ose t\u2019i shtypni me okllai.<\/p>\n<p>Sa m\u00eb t\u00eb im\u00ebta t\u00eb jen\u00eb, aq m\u00eb e bukur dhe kompakte del baza.<\/p>\n<p><strong>P\u00ebrzierja me gjalp\u00eb<\/strong><\/p>\n<p>Gjalpi shkrihet dhe p\u00ebrzihet me biskotat derisa masa t\u00eb laget mir\u00eb. Kur ta shtr\u00ebngoni me dor\u00eb, duhet t\u00eb mbaj\u00eb form\u00eb pa u shp\u00ebrndar\u00eb. N\u00ebse duket shum\u00eb e that\u00eb, mund t\u00eb shtoni edhe pak gjalp\u00eb.<\/p>\n<p><strong>Vendosja n\u00eb tav\u00eb<\/strong><\/p>\n<p>Masa vendoset n\u00eb nj\u00eb tav\u00eb ose n\u00eb gota individuale dhe shtypet mir\u00eb me fundin e nj\u00eb gote. Pastaj futet n\u00eb frigorifer p\u00ebr rreth 30 minuta q\u00eb t\u00eb forcohet.<\/p>\n<p><strong>P\u00ebrgatitja e kremit<\/strong><\/p>\n<p><strong>P\u00ebrzierja fillestare<\/strong><\/p>\n<p>N\u00eb nj\u00eb en\u00eb p\u00ebrzihen:<\/p>\n<ul class=\"ee-ul\">\n<li>t\u00eb verdhat e vez\u00ebve<\/li>\n<li>sheqeri<\/li>\n<li>niseshteja<\/li>\n<li>pak nga qum\u00ebshti<\/li>\n<\/ul>\n<p>P\u00ebrzierja duhet t\u00eb b\u00ebhet krejt e l\u00ebmuar, pa kokrriza.<\/p>\n<p><strong>Zierja e kremit<\/strong><\/p>\n<p>Pjesa tjet\u00ebr e qum\u00ebshtit nxehet n\u00eb zjarr mesatar. Pastaj masa me vez\u00eb hidhet gradualisht duke p\u00ebrzier vazhdimisht me tel kuzhine. Kjo \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme, sepse kremi duhet t\u00eb dal\u00eb i but\u00eb, kremoz dhe pa kokrriza. Pas disa minutash fillon t\u00eb trashet dhe merr struktur\u00eb t\u00eb l\u00ebmuar. N\u00eb fund shtohet vanilja.<\/p>\n<p><strong>Ftohja e kremit<\/strong><\/p>\n<p>Kremi mbulohet me let\u00ebr plastike kuzhine direkt mbi sip\u00ebrfaqe, q\u00eb t\u00eb mos krijoj\u00eb shtres\u00eb sip\u00ebr. Lihet t\u00eb ftohet plot\u00ebsisht.<\/p>\n<p><strong>Ajka p\u00ebr \u00ebmb\u00eblsira<\/strong><\/p>\n<p>Ajka rrihet derisa t\u00eb b\u00ebhet e q\u00ebndrueshme dhe m\u00eb pas p\u00ebrzihet me kremin e ftohur. Kjo i jep \u00ebmb\u00eblsir\u00ebs leht\u00ebsi, struktur\u00eb moderne dhe ndjesi shum\u00eb t\u00eb but\u00eb n\u00eb shije.<\/p>\n<p><strong>P\u00ebrgatitja e frutave<\/strong><\/p>\n<p>Dredh\u00ebzat lahen dhe priten n\u00eb feta. Pjeshkat priten holl\u00eb, nd\u00ebrsa qershive u hiqen b\u00ebrthamat. Frutat duhet t\u00eb jen\u00eb t\u00eb fresk\u00ebta, t\u00eb ftohta dhe jo shum\u00eb t\u00eb buta.<\/p>\n<p><strong>Vendosja e shtresave<\/strong><\/p>\n<p>Mbi baz\u00ebn me biskota hidhet kremi dhe nivelohet mir\u00eb. Pastaj sip\u00ebr vendosen frutat:<\/p>\n<ul class=\"ee-ul\">\n<li>fillimisht feta pjeshke<\/li>\n<li>m\u00eb pas dredh\u00ebzat<\/li>\n<li>dhe n\u00eb fund qershit\u00eb p\u00ebr dekor.<\/li>\n<\/ul>\n<p>P\u00ebr pamje m\u00eb elegante:<\/p>\n<ul class=\"ee-ul\">\n<li>dredh\u00ebzat vendosen n\u00eb form\u00eb rrethore<\/li>\n<li>pjeshkat n\u00eb shtresa t\u00eb holla<\/li>\n<li>nd\u00ebrsa qershit\u00eb n\u00eb qend\u00ebr.<\/li>\n<\/ul>\n<p><strong>Ftohja<\/strong><\/p>\n<p>\u00cbmb\u00eblsira duhet t\u00eb q\u00ebndroj\u00eb n\u00eb frigorifer s\u00eb paku 4 deri n\u00eb 6 or\u00eb. M\u00eb mir\u00eb \u00ebsht\u00eb t\u00eb lihet gjat\u00eb nat\u00ebs, sepse kremi stabilizohet, shijet bashkohen m\u00eb mir\u00eb dhe prerja b\u00ebhet perfekte.<\/p>\n<p><strong>Sekreti q\u00eb e b\u00ebn shum\u00eb t\u00eb shijshme<\/strong><\/p>\n<p>Pak l\u00ebvore limoni e grir\u00eb n\u00eb krem i jep freski fantastike. Po ashtu, nj\u00eb lug\u00eb mjalt\u00eb mbi pjeshk\u00ebt e b\u00ebn shijen shum\u00eb m\u00eb t\u00eb pasur dhe moderne.<\/p>\n<p><strong>Si serviret<\/strong><\/p>\n<p>Kjo \u00ebmb\u00eblsir\u00eb sh\u00ebrbehet shum\u00eb e ftoht\u00eb dhe shkon perfekt me kafe, \u00e7aj frutash ose limonad\u00eb t\u00eb fresk\u00ebt.<\/p>\n<p>\u00cbsht\u00eb e leht\u00eb, elegante dhe shum\u00eb verore, nd\u00ebrsa kombinimi i dredh\u00ebzave, pjeshkave dhe qershive e b\u00ebn nj\u00eb nga \u00ebmb\u00eblsirat m\u00eb atraktive t\u00eb sezonit<strong>.<\/strong><\/p>\n<p>Shijojeni.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Me krem t\u00eb but\u00eb, baz\u00eb krokante dhe fruta t\u00eb stin\u00ebs, kjo \u00ebmb\u00eblsir\u00eb \u00ebsht\u00eb zgjedhje ideale&#8230;<\/p>\n","protected":false},"author":5,"featured_media":29691,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-29676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta"],"_links":{"self":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/29676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29676"}],"version-history":[{"count":1,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/29676\/revisions"}],"predecessor-version":[{"id":29694,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/29676\/revisions\/29694"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/media\/29691"}],"wp:attachment":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}