{"id":597504,"date":"2009-02-05T00:00:00","date_gmt":"2009-02-05T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20090204\/bjornbarsfromage-6968\/"},"modified":"2016-06-27T09:47:26","modified_gmt":"2016-06-27T09:47:26","slug":"bjornbarsfromage-6968","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20090205\/bjornbarsfromage-6968\/","title":{"rendered":"Bj\u00f6rnb\u00e4rsfromage"},"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\">3 st gelatinblad<\/span> <\/li>\n<li><span class=\"recipeingredient\">250 g bj\u00f6rnb\u00e4r<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.5 dl str\u00f6socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">3 st \u00e4gg<\/span>                       <span class=\"recipeingredientcomment\">stora, delade i gulor och vitor<\/span><\/li>\n<li><span class=\"recipeingredient\">1 dl str\u00f6socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 dl vispgr\u00e4dde<\/span> <\/li>\n<\/ul>\n<h3>Garnering:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">1 dl vispgr\u00e4dde<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  bj\u00f6rnb\u00e4r<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  citronmeliss<\/span> <\/p>\n<h3>Det h\u00e4r beh\u00f6vs till 4 port:<\/h3>\n<\/p><\/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                L\u00e5t gelatinbladen ligga i en sk\u00e5l med kallt vatten i 5 minuter. Krama ur gelatinbladen.\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                Ta undan ett par bj\u00f6rnb\u00e4r f\u00f6r dekoration. L\u00e4gg resten i en kastrull tillsammans med 1\/2 dl str\u00f6socker. V\u00e4rm p\u00e5 svag v\u00e4rme och mixa sedan s\u00f6nder b\u00e4ren.\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                Tills\u00e4tt de urkramade gelatinbladen och r\u00f6r om. Sila pur\u00e9n genom en n\u00e4tsil, s\u00e5 att den blir sl\u00e4t.\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 \u00e4ggulor och 1 dl str\u00f6socker i en bunke till p\u00f6sigt skum. Vispa ner bj\u00f6rnb\u00e4rspur\u00e9n.\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                Vispa gr\u00e4dden och blanda ner den. Vispa \u00e4ggvitorna h\u00e5rt och blanda ner dem.\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                H\u00e4ll upp i h\u00f6ga glas och st\u00e4ll kallt i kylen f\u00f6r att stelna. Garnera med en klick vispad gr\u00e4dde, bj\u00f6rnb\u00e4r och citronmeliss.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 3 st gelatinblad 250 g bj\u00f6rnb\u00e4r 0.5 dl str\u00f6socker 3 st \u00e4gg stora, delade i gulor och vitor 1 dl str\u00f6socker 2 dl&#8230;<\/p>\n","protected":false},"author":1,"featured_media":707219,"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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