{"id":464141,"date":"2007-03-15T10:29:00","date_gmt":"2007-03-15T10:29:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20070315\/glace-au-four-fruktglass-pa-havreflarnsbotten\/"},"modified":"2016-08-07T14:53:48","modified_gmt":"2016-08-07T14:53:48","slug":"glace-au-four-fruktglass-pa-havreflarnsbotten","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20070315\/glace-au-four-fruktglass-pa-havreflarnsbotten\/","title":{"rendered":"Glace au four fruktglass p\u00e5 havreflarnsbotten"},"content":{"rendered":"
\n
\n
\n

Du beh\u00f6ver<\/h2>\n
\n

Fruktglass med frysta b\u00e4r<\/h3>\n

250 g frysta hallon<\/span>
\n 250 g mango<\/span> fryst, eller valfria frysta b\u00e4r<\/span>
\n 3 dl florsocker<\/span>
\n 4 dl kesella<\/span> (10-procentig)<\/span><\/p>\n

Havreflarnsbotten<\/h3>\n

75 g sm\u00f6r<\/span> (sm\u00e4lt)<\/span>
\n 2.5 dl havregryn<\/span>
\n 1 tsk bakpulver<\/span>
\n 1 msk vetemj\u00f6l<\/span>
\n 1 st \u00e4gg<\/span>
\n 1.5 dl str\u00f6socker<\/span> <\/p>\n

Till formen<\/h3>\n

sm\u00f6r<\/span> <\/p>\n

Mar\u00e4ng<\/h3>\n

5 st \u00e4ggvitor<\/span>
\n 2.5 dl str\u00f6socker<\/span>\n <\/div>\n<\/p><\/div>\n

\n

G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
\n
1<\/div>\n
\n Fruktglass med frysta b\u00e4r:\n <\/div>\n<\/p><\/div>\n
\n
2<\/div>\n
\n B\u00f6rja med att plasta in tv\u00e5 sk\u00e5lar som du ska anv\u00e4nda n\u00e4r du fryser glassen. Om du g\u00f6r s\u00e5 blir det l\u00e4ttare att f\u00e5 ut glassen n\u00e4r det \u00e4r dags f\u00f6r servering. Mixa b\u00e4ren var f\u00f6r sig med 1 1\/2 deciliter florsocker och 2 deciliter kesella. Spara g\u00e4rna lite b\u00e4r och h\u00e4ll p\u00e5 dem n\u00e4r du mixat klart. D\u00e5 blir glassen fylligare. H\u00e4ll sedan glassarna i sk\u00e5larna. Frys glassen i 1 timme. St\u00e5r glassen i \u00f6ver 5 timmar blir den f\u00f6r h\u00e5rd.\n <\/div>\n<\/p><\/div>\n
\n
3<\/div>\n
\n Havreflarnsbotten:\n <\/div>\n<\/p><\/div>\n
\n
4<\/div>\n
\n H\u00e4ll sm\u00f6ret \u00f6ver havregrynen och l\u00e5t allt sv\u00e4lla i n\u00e5gon minut. Blanda bakpulver och mj\u00f6l i en sk\u00e5l. R\u00f6r ner det i havregrynen tillsammans med \u00e4gget och sockret. Blanda v\u00e4l.\n <\/div>\n<\/p><\/div>\n
\n
5<\/div>\n
\n Ta fram ett ugnss\u00e4kert fat i storleken 25 centimeter i diameter eller 27 x 19 centimeter. Sm\u00f6ra fatet. Bred ut smeten och gr\u00e4dda i 175 graders ugnsv\u00e4rme cirka 40 minuter.\n <\/div>\n<\/p><\/div>\n
\n
6<\/div>\n
\n Mar\u00e4ng:\n <\/div>\n<\/p><\/div>\n
\n
7<\/div>\n
\n Vispa \u00e4ggvitorna med en tredjedel av sockret. Vispa s\u00e5 l\u00e4nge att det g\u00e5r att v\u00e4nda sk\u00e5len upp och ner och \u00e4ggvitan blir kvar. Tills\u00e4tt resten av sockret och forts\u00e4tt vispa en stund till.\n <\/div>\n<\/p><\/div>\n
\n
8<\/div>\n
\n Placera de b\u00e5da glassblocken t\u00e4tt samman p\u00e5 havreflarnsbottnen. T\u00e4ck glassen med mar\u00e4ng. Gr\u00e4dda i 275 graders ugnsv\u00e4rme cirka 3 minuter eller tills mar\u00e4ngen f\u00e5tt lite f\u00e4rg.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Du beh\u00f6ver Fruktglass med frysta b\u00e4r 250 g frysta hallon 250 g mango fryst, eller valfria frysta b\u00e4r 3 dl florsocker 4 dl kesella (10-procentig)…<\/p>\n","protected":false},"author":1,"featured_media":464142,"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":[3],"tags":[4,23,316],"class_list":["post-464141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-dessert","tag-ovrigt","tag-svar"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-14 08:51:19","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/posts\/464141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/comments?post=464141"}],"version-history":[{"count":0,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/posts\/464141\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/media\/464142"}],"wp:attachment":[{"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/media?parent=464141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/categories?post=464141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/tags?post=464141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}