{"id":471999,"date":"2002-07-29T00:00:00","date_gmt":"2002-07-29T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20020728\/dessert-don-juan\/"},"modified":"2015-12-10T12:45:28","modified_gmt":"2015-12-10T12:45:28","slug":"dessert-don-juan","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20020729\/dessert-don-juan\/","title":{"rendered":"Dessert Don Juan"},"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\">  3 gelatinblad<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 burk (425 g) persikor i sockerlag<\/span> <\/li>\n<li><span class=\"recipeingredient\">  ca 1 dl r\u00f6da vinb\u00e4r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  citronmeliss<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk Grand Marnier<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Till dekoration:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  t\u00e4rnat gel\u00e9<\/span> <\/li>\n<li><span class=\"recipeingredient\">  citronmeliss<\/span> <\/li>\n<li><span class=\"recipeingredient\">  n\u00e5gra vindruvor<\/span> <\/li>\n<\/ul>\n<\/div><\/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 gelatinbladen i bl\u00f6t i kallt vatten. L\u00e5t persikorna rinna av. Spara spadet.\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                Ta fram tv\u00e5 formar om cirka 1 dl vardera. Fyll dem med bitar av persikor, vinb\u00e4r och blad av citronmeliss. Ta upp gelatinbladen och sm\u00e4lt dem \u00f6ver v\u00e4rme i lite av fruktspadet. Blanda det sedan med 1 1\/2 dl av fruktspadet plus Grand Marnier. H\u00e4ll av spadet i formarna. L\u00e5t eventuell \u00f6verbliven fruktsaft stelna f\u00f6r sig och sedan t\u00e4rnas och serveras som tillbeh\u00f6r. St\u00e4ll fruktformarna p\u00e5 kall plats att stelna.\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                Stj\u00e4lp upp dem p\u00e5 assietter och garnera med \u00f6vriga tillbeh\u00f6r. Servera med vispad gr\u00e4dde, smaksatt med kardemumma.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 3 gelatinblad 1 burk (425 g) persikor i sockerlag ca 1 dl r\u00f6da vinb\u00e4r citronmeliss 2 msk Grand Marnier Till dekoration: t\u00e4rnat gel\u00e9&#8230;<\/p>\n","protected":false},"author":1,"featured_media":472000,"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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