{"id":602640,"date":"2007-09-04T00:00:00","date_gmt":"2007-09-04T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20070903\/hallon-och-appeltiramisu-5547\/"},"modified":"2016-06-30T11:49:12","modified_gmt":"2016-06-30T11:49:12","slug":"hallon-och-appeltiramisu-5547","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20070904\/hallon-och-appeltiramisu-5547\/","title":{"rendered":"Hallon- och \u00e4ppeltiramisu"},"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\">4 dl vispgr\u00e4dde<\/span> <\/li>\n<li><span class=\"recipeingredient\">3 msk socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">1.5 tsk vaniljsocker<\/span> <\/li>\n<li><span class=\"recipeingredient\">200 g hallon<\/span> <\/li>\n<li><span class=\"recipeingredient\">1.5 msk tranb\u00e4rsjuice<\/span> <\/li>\n<li><span class=\"recipeingredient\">4 st gelatinblad<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 dl \u00e4ppeljuice<\/span> <\/li>\n<li><span class=\"recipeingredient\">350 g mascarpone<\/span> <\/li>\n<li><span class=\"recipeingredient\">  savoiardikex<\/span>                       <span class=\"recipeingredientcomment\">ca 14<\/span><\/li>\n<\/ul>\n<h3>Hallons\u00e5s:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">250 g hallon<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  florsocker<\/span>                       <span class=\"recipeingredientcomment\">efter smak<\/span><\/p>\n<h3>Det h\u00e4r beh\u00f6vs till ca 8 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                Vispa gr\u00e4dde, socker och vaniljsocker till fast skum.\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                L\u00e4gg hallon och tranb\u00e4rsjuice i en matberedare eller mixer och k\u00f6r till pur\u00e9. R\u00f6r ner det i gr\u00e4dden.\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                L\u00e4gg gelatinbladen i bl\u00f6t ca 5 minuter. H\u00e4ll 1 1\/2 msk \u00e4ppeljuice i en liten kastrull och l\u00e5t det sjuda upp. Krama v\u00e4tskan ur gelatinbladen och l\u00e5t dem sm\u00e4lta i \u00e4ppeljuicen.  L\u00e5t det svalna lite innan det r\u00f6rs ner i gr\u00e4ddsmeten.\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                Tills\u00e4tt mascapone och r\u00f6r till en j\u00e4mn massa. Kl\u00e4 en avl\u00e5ng form med h\u00f6ga kanter med plastfolie. L\u00e4gg ett lager smet i botten. Doppa kexen l\u00e4tt i \u00e4ppeljuice och f\u00f6rdela ovanp\u00e5 kr\u00e4men. Varva kr\u00e4m och kex. Avsluta med kr\u00e4m. T\u00e4ck formen och st\u00e4ll den kallt, g\u00e4rna \u00f6ver natten.\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                L\u00e4gg hallonen i en matberedare och k\u00f6r till en sl\u00e4t pur\u00e9. Smaka av med florsocker.\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                Stj\u00e4lp upp tiramisun och sk\u00e4r den i skivor. Bjud s\u00e5sen till . Garnera eventuellt med citronmeliss och n\u00e5gra f\u00e4rska hallon.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Frossa i frukt och b\u00e4r. Passa p\u00e5 att g\u00f6ra denna ljuvligaste dessert, lika god som vacker.<\/p>\n","protected":false},"author":1,"featured_media":602641,"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ep_exclude_from_search":false,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[5],"tags":[17],"class_list":["post-602640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-dessert"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-12 19:23:44","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/602640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/comments?post=602640"}],"version-history":[{"count":0,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/602640\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media\/602641"}],"wp:attachment":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media?parent=602640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/categories?post=602640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/tags?post=602640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}