{"id":570482,"date":"2016-02-10T17:33:00","date_gmt":"2016-02-10T17:33:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20160210\/passionsfruktsmousse-med-chokladhjarta-14015\/"},"modified":"2016-06-13T14:07:01","modified_gmt":"2016-06-13T14:07:01","slug":"passionsfruktsmousse-med-chokladhjarta-14015","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20160210\/passionsfruktsmousse-med-chokladhjarta-14015\/","title":{"rendered":"Passionsfruktsmousse med chokladhj\u00e4rta"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">100 g passionsfruktspur\u00e9<\/span>                       <span class=\"recipeingredientcomment\">fryst, t ex Smoothiebooster, ICA<\/span><\/li>\n<li><span class=\"recipeingredient\">2 st gelatinblad<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 st \u00e4ggvitor<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl vispgr\u00e4dde<\/span> <\/li>\n<\/ul>\n<h3>Sockerlag:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">1 dl str\u00f6socker<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 msk vatten<\/span> <\/p>\n<h3>Chokladhj\u00e4rtan:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">50 g m\u00f6rk choklad<\/span>                       <span class=\"recipeingredientcomment\">70<\/span><\/p>\n<h3>Garnera med:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">2 st passionsfrukt<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  f\u00e4rska hallon<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  chokladhj\u00e4rta<\/span>\n                                    <\/div>\n<\/p><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Tina passionsfruktspur\u00e9n. Bl\u00f6tl\u00e4gg gelatinbladen i kallt vatten, 5 minuter. Krama ur gelatinbladen och sm\u00e4lt dem i en glassk\u00e5l i mikron, 10 sekunder. Blanda fruktpur\u00e9n med gelatinet, lite i taget.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Sockerlag: Koka socker och vatten tills temperaturen \u00e4r 120\u00b0.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                Vispa \u00e4ggvitorna skummiga i en rundbottnad bunke. Tips! St\u00e4ll g\u00e4rna bunken p\u00e5 en fuktig handduk, s\u00e5 sk\u00e5len st\u00e5r stilla medan du vispar. Tills\u00e4tt den varma sockerlagen i en fin str\u00e5le under vispning. Forts\u00e4tt vispa tills mar\u00e4ngsmeten svalnat och blivit blank.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Vispa gr\u00e4dden medelmjukt, inte f\u00f6r h\u00e5rt, d\u00e5 blir moussen grynig. V\u00e4nd ner mar\u00e4ngen i passionsfruktsblandningen. V\u00e4nd ner vispgr\u00e4dden i stora tag med en slickepott. L\u00e4gg \u00f6ver i en spritsp\u00e5se och f\u00f6rdela moussen i fyra cocktailglas. L\u00e5t st\u00e5 i kylen f\u00f6r att stelna, ca 4 timmar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Chokladhj\u00e4rtan: Hacka chokladen. Sm\u00e4lt h\u00e4lften av chokladen i en glassk\u00e5l i mikron, ca 1 1\/2 minut eller i en liten kastrull p\u00e5 medelv\u00e4rme. Tills\u00e4tt resten av chokladen och r\u00f6r om tills den blir sl\u00e4t. Fyll i en spritsp\u00e5se och klipp av en tunn spets. Spritsa chokladhj\u00e4rtan p\u00e5 bakpl\u00e5tspapper och l\u00e5t de stelna i rumstemperatur. Garnera moussen med urgr\u00f6pt inneh\u00e5ll av passionsfrukter, chokladhj\u00e4rtan, hallon och citronmeliss.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 100 g passionsfruktspur\u00e9 fryst, t ex Smoothiebooster, ICA 2 st gelatinblad 2 st \u00e4ggvitor 2 dl vispgr\u00e4dde Sockerlag: 1 dl str\u00f6socker 2 msk&#8230;<\/p>\n","protected":false},"author":1,"featured_media":687215,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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