{"id":606030,"date":"2006-09-12T00:00:00","date_gmt":"2006-09-12T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20060911\/mumsig-mousse-med-bjornbar-4572\/"},"modified":"2016-06-28T09:01:57","modified_gmt":"2016-06-28T09:01:57","slug":"mumsig-mousse-med-bjornbar-4572","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20060912\/mumsig-mousse-med-bjornbar-4572\/","title":{"rendered":"Mumsig mousse med bj\u00f6rnb\u00e4r"},"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<h3>Pur\u00e9:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">450 g bj\u00f6rnb\u00e4r<\/span>                       <span class=\"recipeingredientcomment\">hallon eller hjortron<\/span><br \/>\n                                                              <span class=\"recipeingredient\">0.75 dl str\u00f6socker<\/span> <\/p>\n<h3>Mousse:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">2 st gelatinblad<\/span><br \/>\n                                                              <span class=\"recipeingredient\">4 st \u00e4ggulor<\/span><br \/>\n                                                              <span class=\"recipeingredient\">0.75 dl str\u00f6socker<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 dl pur\u00e9<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 msk hallonlik\u00f6r<\/span>                       <span class=\"recipeingredientcomment\">eller konc hallonsaft<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2.5 dl mellangr\u00e4dde<\/span>                       <span class=\"recipeingredientcomment\">eller vispgr\u00e4dde<\/span><\/p>\n<h3>Dekoration:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">1 dl bj\u00f6rnb\u00e4r<\/span>                       <span class=\"recipeingredientcomment\">hallon eller hjortron<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  citronmeliss<\/span> <\/p>\n<h3>Det h\u00e4r beh\u00f6vs till 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                L\u00e4gg bj\u00f6rnb\u00e4r och socker i en kastrull och l\u00e5t sjuda, ca 10 minuter. Mixa med stavmixer och pressa fruktmassan genom en finmaskig sil till en pur\u00e9.\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 gelatinbladen i kallt vatten i en bunke. Vispa \u00e4ggulor och socker i en annan bunke och blanda ner 2 dl av bj\u00f6rnb\u00e4rspur\u00e9n. S\u00e4tt bunken \u00f6ver ett hett vattenbad och forts\u00e4tt vispa kraftigt, ca 10 minuter. Massans temperatur b\u00f6r vara ca 65\u00ba.\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                Krama ur gelatinbladen och sm\u00e4lt dem med lik\u00f6r eller saft i en kastrull p\u00e5 svag v\u00e4rme eller i en sk\u00e5l i mikron, 10 sekunder p\u00e5 full effekt. R\u00f6r ner i den varma smeten. Blanda v\u00e4l. Ta upp bunken ur vattenbadet och l\u00e5t smeten svalna till rumstemperatur. Vispa gr\u00e4dden l\u00e4tt. Blanda f\u00f6rsiktigt ner den avsvalnade smeten.\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                H\u00e4ll upp moussen i en vattensk\u00f6ljd form eller sk\u00e5l ca 1 liter. Plasta och l\u00e5t st\u00e5 i kylen i minst 4 timmar f\u00f6r att stelna, g\u00e4rna \u00f6ver natten. Doppa formen hastigt i hett vatten n\u00e4r den ska stj\u00e4lpas upp och lossa med en kniv vid kanten s\u00e5 att det kommer luft emellan.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Bj\u00f6rnb\u00e4rsmousse &#8211; en fr\u00e4sch och luftig efterr\u00e4tt som inte bara smakar ljuvligt, utan dessutom \u00e4r vacker att se p\u00e5. Moussen kan med f\u00f6rdel varieras med hallon eller hjortron.<\/p>\n","protected":false},"author":1,"featured_media":606031,"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-606030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-dessert"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-13 12:32:00","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\/606030","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=606030"}],"version-history":[{"count":0,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/606030\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media\/606031"}],"wp:attachment":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media?parent=606030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/categories?post=606030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/tags?post=606030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}