{"id":600194,"date":"2008-05-08T00:00:00","date_gmt":"2008-05-08T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20080507\/mandelbotten-med-hallonmousse-6255\/"},"modified":"2016-06-28T08:45:56","modified_gmt":"2016-06-28T08:45:56","slug":"mandelbotten-med-hallonmousse-6255","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20080508\/mandelbotten-med-hallonmousse-6255\/","title":{"rendered":"Mandelbotten med hallonmousse"},"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\">1 dl s\u00f6tmandel<\/span>                       <span class=\"recipeingredientcomment\">(65 g)<\/span><\/li>\n<li><span class=\"recipeingredient\">0.5 dl str\u00f6socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">2 st \u00e4ggvitor<\/span> <\/li>\n<li><span class=\"recipeingredient\">4 st gelatinblad<\/span> <\/li>\n<li><span class=\"recipeingredient\">0.75 dl gr\u00e4dde<\/span>                       <span class=\"recipeingredientcomment\">(mellan- eller visp-)<\/span><\/li>\n<li><span class=\"recipeingredient\">200 g hallon<\/span>                       <span class=\"recipeingredientcomment\">(f\u00e4rska eller tinade osockrade)<\/span><\/li>\n<li><span class=\"recipeingredient\">1.5 dl kesella<\/span>                       <span class=\"recipeingredientcomment\">(1% fett)<\/span><\/li>\n<\/ul>\n<h3>Ugn: 175\u00b0<\/h3>\n<h3>Det h\u00e4r beh\u00f6vs till 6-8 bitar:<\/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\u00e4gg bakpl\u00e5tspapper p\u00e5 en pl\u00e5t och rita ut en rundel, 20 cm i diameter. Sk\u00e5lla, skala och mal mandeln.\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                Vispa \u00e4ggvitorna h\u00e5rt och v\u00e4nd ned sockret och mandeln.\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                Bred ut massan i den markerade rundeln och gr\u00e4dda bottnen mitt i ugnen i 20 minuter.\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                L\u00e4gg gelatinbladen i bl\u00f6t i kallt vatten och vispa gr\u00e4dden.\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                Ta undan ca 15 b\u00e4r och mosa resten med en gaffel. Blanda Kesella, gr\u00e4dde och b\u00e4rmos. L\u00f6s upp gelatinet p\u00e5 svag v\u00e4rme och r\u00f6r ned i smeten.\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                L\u00e4gg mandelbottnen p\u00e5 ett fat och klicka p\u00e5 moussen. Garnera med de resterande b\u00e4ren och l\u00e5t st\u00e5 svalt till serveringen.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1 dl s\u00f6tmandel (65 g) 0.5 dl str\u00f6socker 2 st \u00e4ggvitor 4 st gelatinblad 0.75 dl gr\u00e4dde (mellan- eller visp-) 200 g hallon&#8230;<\/p>\n","protected":false},"author":1,"featured_media":600195,"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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