{"id":608278,"date":"2005-10-18T00:00:00","date_gmt":"2005-10-18T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20051017\/parondessert-med-sabayon-3885\/"},"modified":"2016-06-27T14:32:24","modified_gmt":"2016-06-27T14:32:24","slug":"parondessert-med-sabayon-3885","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20051018\/parondessert-med-sabayon-3885\/","title":{"rendered":"P\u00e4rondessert med sabayon"},"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\">2 st p\u00e4ron<\/span>                       <span class=\"recipeingredientcomment\">stora fasta<\/span><\/li>\n<li><span class=\"recipeingredient\">50 g mandelmassa<\/span>                       <span class=\"recipeingredientcomment\">riven och rostad<\/span><\/li>\n<li><span class=\"recipeingredient\">0.5 dl hasseln\u00f6tter<\/span>                       <span class=\"recipeingredientcomment\">rostade och hackade<\/span><\/li>\n<li><span class=\"recipeingredient\">1 msk f\u00e4rsk mynta<\/span>                       <span class=\"recipeingredientcomment\">strimlad<\/span><\/li>\n<\/ul>\n<h3>Sockerlag:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">2 dl str\u00f6socker<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 dl vatten<\/span><br \/>\n                                                              <span class=\"recipeingredient\">0.5 dl vin<\/span>                       <span class=\"recipeingredientcomment\">t ex Tokaji<\/span><br \/>\n                                                              <span class=\"recipeingredient\">0.5 st citron<\/span>                       <span class=\"recipeingredientcomment\">pressad saft<\/span><\/p>\n<h3>Sabayon:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">3 st \u00e4ggulor<\/span><br \/>\n                                                              <span class=\"recipeingredient\">3 msk str\u00f6socker<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 dl vin<\/span>                       <span class=\"recipeingredientcomment\">t ex Tokaji<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 msk p\u00e4ronkonjak<\/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                Koka upp str\u00f6socker, vatten, vin och citronsaft i en kastrull till en sockerlag. Rosta mandelmassa och n\u00f6tter p\u00e5 en pl\u00e5t i ugnen vid 200\u00ba. 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                Skala, dela och k\u00e4rna ur p\u00e4ronen. L\u00e4gg ner dem i den kokande sockerlagen och l\u00e5t dem sjuda under lock ca 5 minuter s\u00e5 att de blir n\u00e4tt och j\u00e4mt mjuka. St\u00e4ll kastrullen i kallt vattenbad f\u00f6r att svalna.\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                Blanda \u00e4ggulor, str\u00f6socker, vin och p\u00e4ronkonjak i en rostfri bunke. Koka upp vatten i en gryta och st\u00e4ll bunken i vattenbadet. Vispa oavbrutet tills termometern visar 65\u00ba och det bildats ett fluffigt \u00e4ggskum. Ta upp bunken fr\u00e5n vattenbadet och forts\u00e4tt att vispa tills \u00e4ggskummet har svalnat, ca 5 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                Sk\u00e4r p\u00e4ronen i skivor. Varva dem med mandelmassa, n\u00f6tter och sabayon i h\u00f6ga glas. Toppa med mynta. Servera genast!\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Inkokta p\u00e4ron varvade med sabayons\u00e5s, rostade n\u00f6tter och mandelmassa blir en l\u00e4cker dessert att avsluta helgens middag med.<\/p>\n","protected":false},"author":1,"featured_media":608279,"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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