{"id":592332,"date":"2010-04-29T10:16:00","date_gmt":"2010-04-29T10:16:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20100429\/rabarberkompott-med-vaniljmousse-och-mandelkakor-8327\/"},"modified":"2016-06-28T10:39:27","modified_gmt":"2016-06-28T10:39:27","slug":"rabarberkompott-med-vaniljmousse-och-mandelkakor-8327","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20100429\/rabarberkompott-med-vaniljmousse-och-mandelkakor-8327\/","title":{"rendered":"Rabarberkompott med vaniljmousse och mandelkakor"},"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\">600 g rabarber<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl r\u00e5str\u00f6socker<\/span> <\/li>\n<\/ul>\n<h3>Vaniljmousse:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">2 st gelatinblad<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 st vaniljst\u00e5ng<\/span><br \/>\n                                                              <span class=\"recipeingredient\">3 dl vispgr\u00e4dde<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 st \u00e4gg<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 msk str\u00f6socker<\/span> <\/p>\n<h3>Mandelkakor:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">100 g mandel<\/span>                       <span class=\"recipeingredientcomment\">sk\u00e5llad<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 dl str\u00f6socker<\/span><br \/>\n                                                              <span class=\"recipeingredient\">150 g sm\u00f6r<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  vetemj\u00f6l<\/span>                       <span class=\"recipeingredientcomment\">ca 3 1\/2 dl<\/span><\/p>\n<h3>Garnera med:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">  citronmeliss<\/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                Sk\u00f6lj och sk\u00e4r rabarbern i 2 cm l\u00e5nga bitar. L\u00e4gg dem i en kastrull med r\u00e5-str\u00f6sockret. L\u00e5t rabarber och socker sm\u00e4lta samman p\u00e5 l\u00e5g v\u00e4rme. L\u00e5t svalna.\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                2. Vaniljmousse: Bl\u00f6tl\u00e4gg gelatinbladen i kallt vatten i 5 minuter. Dela vanilj-st\u00e5ngen p\u00e5 l\u00e4ngden och skrapa ur fr\u00f6na. Koka upp gr\u00e4dde, vaniljst\u00e5ng och vanilj-fr\u00f6n i en kastrull och l\u00e5t sjuda 5 minuter. L\u00e5t kallna f\u00f6rst i vattenbad med kallt vatten och sedan i kylen. Ta bort vaniljst\u00e5ngen.\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                3. Dela \u00e4gget i gula och vita. Vispa gr\u00e4dden med sockret och \u00e4ggulan. Krama ur gelatinbladen och sm\u00e4lt dem p\u00e5 svag v\u00e4rme i en kastrull eller 10 sekunder i en kopp i mikron. R\u00f6r ner gelatinet i en tunn str\u00e5le i \u00e4gg- och gr\u00e4ddsmeten under omr\u00f6rning.\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                4. Vispa \u00e4ggvitan till h\u00e5rt skum och v\u00e4nd ner i smeten. L\u00e5t moussen st\u00e5 kallt fram till servering.\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                5. Mandelkakor: Mixa s\u00f6nder mandeln till grova bitar tillsammans med sockret i matberedaren med kniven monterad. Tills\u00e4tt sm\u00f6ret i bitar och mj\u00f6let. Arbeta ihop till en deg.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\">\n                Forma degen till en rulle och l\u00e5t den st\u00e5 i kylen i 30 minuter. Sk\u00e4r rullen i 1\/2-centimetertjocka skivor och l\u00e4gg dem p\u00e5 en pl\u00e5t med bakpl\u00e5tspapper. Gr\u00e4dda mitt i ugnen, ca 10 minuter. L\u00e5t svalna p\u00e5 galler.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\">\n                Servera rabarberkompotten i dessertglas med en sked mousse och en kaka vid sidan. Garnera med citronmeliss.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 600 g rabarber 2 dl r\u00e5str\u00f6socker Vaniljmousse: 2 st gelatinblad 1 st vaniljst\u00e5ng 3 dl vispgr\u00e4dde 1 st \u00e4gg 2 msk str\u00f6socker Mandelkakor:&#8230;<\/p>\n","protected":false},"author":1,"featured_media":703358,"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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