{"id":473959,"date":"2002-01-06T00:00:00","date_gmt":"2002-01-06T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20020105\/hovdessert-med-valfri-garnering\/"},"modified":"2016-07-07T09:54:33","modified_gmt":"2016-07-07T09:54:33","slug":"hovdessert-med-valfri-garnering","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20020106\/hovdessert-med-valfri-garnering\/","title":{"rendered":"Hovdessert med valfri garnering"},"content":{"rendered":"
\n
\n
\n

Du beh\u00f6ver<\/h2>\n
\n
    \n
  • 0.5 pkt frysta hallon<\/span> (225 g)<\/span><\/li>\n
  • 4.5 msk socker<\/span> <\/li>\n
  • 2 msk glykos<\/span> (finns p\u00e5 apoteket)<\/span><\/li>\n
  • 4 st gelatinblad<\/span> <\/li>\n
  • 3 dl vispgr\u00e4dde<\/span> <\/li>\n
  • 2.5 msk bl\u00e5b\u00e4rssylt<\/span> <\/li>\n<\/ul>\n

    Chokladgarnering:<\/h3>\n

    1 st chokladkaka<\/span> 100 g<\/span><\/p>\n

    Karamellgarnering:<\/h3>\n

    0.5 dl vatten<\/span>
    \n 1 dl str\u00f6socker<\/span>
    \n 1 tsk glykos<\/span> (fr\u00e5n apoteket)<\/span>\n <\/div>\n<\/p><\/div>\n

    \n

    G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
    \n
    1<\/div>\n
    \n 1. Bl\u00f6tl\u00e4gg gelatinbladen i kallt vatten. V\u00e4rm h\u00e4lften av hallonen med glykos och socker tills sockret sm\u00e4lt.\n <\/div>\n<\/p><\/div>\n
    \n
    2<\/div>\n
    \n 2. L\u00e4gg i de urkramade gelatinbladen, r\u00f6r om. Vispa gr\u00e4dden och r\u00f6r i hallonblandningen n\u00e4r den svalnat. Fyll i 6-8 sm\u00e5 aluminiumformar och st\u00e4ll i frys \u00f6ver natten.\n <\/div>\n<\/p><\/div>\n
    \n
    3<\/div>\n
    \n 3. Koka upp bl\u00e5b\u00e4rssylten och l\u00e5t svalna n\u00e5got. Doppa aluminiumformarna i ljummet vatten och stj\u00e4lp upp desserten. Doppa ner toppen p\u00e5 desserten i bl\u00e5b\u00e4rssylt och st\u00e4ll in en stund i frysen igen.\n <\/div>\n<\/p><\/div>\n
    \n
    4<\/div>\n
    \n Servera med valfri garnering.\n <\/div>\n<\/p><\/div>\n
    \n
    5<\/div>\n
    \n Chokladgarnering:\n <\/div>\n<\/p><\/div>\n
    \n
    6<\/div>\n
    \n 1. Sm\u00e4lt en kaka, 100 g, m\u00f6rk choklad \u00f6ver vattenbad. L\u00e4gg ut sm\u00e5 klickar choklad p\u00e5 ett sm\u00f6rpapper.\n <\/div>\n<\/p><\/div>\n
    \n
    7<\/div>\n
    \n 2. Dra ut flikar upp\u00e5t med en tesked till ett taggigt sp\u00e5n. Kyl och lossa med kniv. Garnera varje portion med flera chokladsp\u00e5n.\n <\/div>\n<\/p><\/div>\n
    \n
    8<\/div>\n
    \n Karamellgarnering:\n <\/div>\n<\/p><\/div>\n
    \n
    9<\/div>\n
    \n 1. Koka upp vatten med socker i en rostfri kastrull. Sl\u00e5 i glykos och koka tills smeten tjocknar.\n <\/div>\n<\/p><\/div>\n
    \n
    10<\/div>\n
    \n 2. Temperaturen ska vara 150 grader. Har du ingen termometer, prova att doppa en tesked i karamellen och sedan i en sk\u00e5l kallt vatten. \u00c4r karamellen som tunt glas \u00e4r den klar, den f\u00e5r ej vara brun.\n <\/div>\n<\/p><\/div>\n
    \n
    11<\/div>\n
    \n 3. Kyl kastrullens botten i kallt vatten och st\u00e4ll den p\u00e5 en grytlapp.\n <\/div>\n<\/p><\/div>\n
    \n
    12<\/div>\n
    \n 4. Ringla ut karamell i ovala cirklar p\u00e5 ett smort sm\u00f6rpapper. L\u00e5t garneringen kallna och st\u00e4ll ner den i dessertens bl\u00e5b\u00e4rstopp strax f\u00f6re servering.\n <\/div>\n<\/p><\/div>\n
    \n
    13<\/div>\n
    \n 5. Ta ut desserten ur frysen 10-15 minuter f\u00f6re servering.\n <\/div>\n<\/p><\/div>\n
    \n
    \n Kommentar:<\/b>
    \n Detta recept kommer fr\u00e5n sk\u00e5nska B\u00e4ckaskog.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Du beh\u00f6ver 0.5 pkt frysta hallon (225 g) 4.5 msk socker 2 msk glykos (finns p\u00e5 apoteket) 4 st gelatinblad 3 dl vispgr\u00e4dde 2.5 msk…<\/p>\n","protected":false},"author":1,"featured_media":473960,"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":[4,15],"class_list":["post-473959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-dessert","tag-fria-fran-de-fyra-sadesslagen"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-11 03:41:53","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\/473959","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=473959"}],"version-history":[{"count":0,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/posts\/473959\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/media\/473960"}],"wp:attachment":[{"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/media?parent=473959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/categories?post=473959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/icakuriren\/wp-json\/wp\/v2\/tags?post=473959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}