{"id":471675,"date":"2002-09-09T00:00:00","date_gmt":"2002-09-09T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20020908\/appelsorbet-med-frukt-i-filodeg\/"},"modified":"2016-07-13T10:41:57","modified_gmt":"2016-07-13T10:41:57","slug":"appelsorbet-med-frukt-i-filodeg","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20020909\/appelsorbet-med-frukt-i-filodeg\/","title":{"rendered":"\u00c4ppelsorbet med frukt i filodeg"},"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\">500 g \u00e4pple<\/span>                       <span class=\"recipeingredientcomment\">(3-4 st) gr\u00f6na, t. ex Granny Smith<\/span><\/li>\n<li><span class=\"recipeingredient\">1 st gelatinblad<\/span> <\/li>\n<li><span class=\"recipeingredient\">110 g socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">20 g flytande honung<\/span>                       <span class=\"recipeingredientcomment\">(2 msk)<\/span><\/li>\n<li><span class=\"recipeingredient\">0.5 dl citronsaft<\/span> <\/li>\n<li><span class=\"recipeingredient\">2.5 msk vin<\/span>                       <span class=\"recipeingredientcomment\">halvtorrt vitt  el Calvados<\/span><\/li>\n<\/ul>\n<h3>Dessutom:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">2 st blad filodeg<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  sm\u00e4lt sm\u00f6r<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  socker<\/span>                       <span class=\"recipeingredientcomment\">lite<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 st honungsmelon<\/span><br \/>\n                                                              <span class=\"recipeingredient\">0.5 l jordgubbar<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1.5 dl bl\u00e5b\u00e4r<\/span>                       <span class=\"recipeingredientcomment\">eller hallon<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 dl socker<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1.5 dl vatten<\/span>                       <span class=\"recipeingredientcomment\">eller vitt vin<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2.5 msk mynta<\/span>                       <span class=\"recipeingredientcomment\">hackad f\u00e4rsk<\/span>\n                                    <\/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                Halvera, k\u00e4rna ur och sk\u00e4r \u00e4pplena i klyftor. L\u00e4gg gelatinbladet i bl\u00f6t i kallt vatten 5-10 minuter.\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                Blanda i en kastrull socker, flytande honung och citronsaft och koka upp. R\u00f6r om tills sockret sm\u00e4lter och vispa ner det urkramade gelatinbladet i den heta lagen. H\u00e4ll sockerlagen p\u00e5 \u00e4ppelklyftorna. L\u00e5t dem ligga och dra i lagen tills den kallnar. K\u00f6r i mixer eller matberedare med vitt vin eller Calvados.\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                Frys sorbeten i glassmaskin eller i en form i frysen. R\u00f6r om ett par g\u00e5nger under tiden om du fryser den i frysen.\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\"><\/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                Filodegskorg med frukt:\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                S\u00e4tt ugnen p\u00e5 ca 200 grader.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\">\n                L\u00e4gg ut ett filodegsblad p\u00e5 arbetsbordet, pensla med sm\u00e4lt sm\u00f6r och str\u00f6 \u00f6ver lite socker. L\u00e4gg det andra bladet ovanp\u00e5. Sk\u00e4r ut cirklar av filodegen och tryck ner dem i sm\u00e5 ugnsfasta formar, typ cocotteformar eller muffinsformar. Gr\u00e4dda mitt i ugnen 4-5 minuter eller tills kanterna p\u00e5 korgarna b\u00f6rjar ta f\u00e4rg &#8211; h\u00e5ll ett \u00f6ga p\u00e5 dem under gr\u00e4ddningen! L\u00e5t svalna och knacka ut korgarna ur formarna.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">8<\/div>\n<div class=\"text col-xs-10\">\n                Ta ut kulor ur fruktk\u00f6ttet p\u00e5 en melon.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Ett recept signerat Andreas Pieplow som \u00e4r b\u00e5de kock och musiker. L\u00e4nkar till fler av Andreas recept hittar du h\u00e4r intill.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 500 g \u00e4pple (3-4 st) gr\u00f6na, t. ex Granny Smith 1 st gelatinblad 110 g socker 20 g flytande honung (2 msk) 0.5&#8230;<\/p>\n","protected":false},"author":1,"featured_media":471676,"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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