{"id":86,"date":"2011-08-14T21:22:56","date_gmt":"2011-08-14T21:22:56","guid":{"rendered":"http:\/\/lamberth.se\/mari\/wordpress\/?p=86"},"modified":"2011-08-14T21:22:56","modified_gmt":"2011-08-14T21:22:56","slug":"chokladbotten-med-aftereight-och-hallonmousse","status":"publish","type":"post","link":"https:\/\/mari.lamberth.se\/?p=86","title":{"rendered":"Chokladbotten med aftereight och hallonmousse"},"content":{"rendered":"

\"\"<\/a><\/span><\/p>\n

Ber\u00e4knad till 18-20 personer<\/span><\/address>\n
Chokladbotten<\/strong><\/address>\n
200 g mjukt sm\u00f6r
\n3 dl ljust muscovadosocker
\n1 dl ljus sirap
\n4 \u00e4gg
\n5 dl vetemj\u00f6l
\n1 \u00bd dl kakao
\n3 tsk bakpulver
\n2 tsk vaniljsocker
\n1 tsk malen ingef\u00e4ra
\nen nypa salt
\n3 dl mj\u00f6lk
\n200 g kvalitetschoklad 70% (Det blir mkt godare jag lovar)
\nsm\u00f6r till formen<\/address>\n
1. S\u00e4tt ugnen p\u00e5 180 grader varmluft.
\n2. Vispa sm\u00f6r, muscovadosocker och sirap kr\u00e4migt.
\n3. Separera \u00e4ggen och r\u00f6r ner gulorna i sm\u00f6rkr\u00e4men.
\n4. Blanda vetemj\u00f6l, kakao, bakpulver, vaniljsocker, ingef\u00e4ra och salt.
\n5. V\u00e4nd f\u00f6rsiktigt ner mj\u00f6lken och de torra ingredienserna i \u00e4ggsmeten.
\n6. Sm\u00e4lt chokladen i ett vattenbad eller i micron anv\u00e4nder du micron v\u00e4rm
\nden en liten stund i taget s\u00e5 den ej br\u00e4nns. V\u00e4nd ner den i smeten.
\n7. Vispa vitorna till ett h\u00e5rt skum och v\u00e4nd ner dem.
\n8. F\u00f6rdela smeten i 3 sm\u00f6rade 24 cm diameters kakformar i teflon med l\u00f6stagbar botten.
\n9. Baka bottnarna i mitten av ugnen, cirka 15 minuter. L\u00e5t svalna. ( K\u00e4lla: Leilas guldkant p\u00e5 vardagen)<\/address>\n
Fyllning 1<\/address>\n
After eight creme<\/address>\n
2.5 dl gr\u00e4dde
\n150g after eight<\/address>\n
Sm\u00e4lt chockladen i micron f\u00f6rsiktigt vispa gr\u00e4dden och v\u00e4nd ner chockladen, som svalnat n\u00e5got. St\u00e4ll svalt.<\/address>\n
Fyllning 2<\/address>\n
Hallonmousse<\/address>\n
5 gelatinblad
\n400g f\u00e4rska el. frysta hallon
\n2 msk citronsaft
\n3 dl florsocker
\n2 \u00e4ggvitor
\n2 dl vispgr\u00e4dde<\/address>\n
Bl\u00f6tl\u00e4gg gelatinbladen (ca 1 dl vatten) och sm\u00e4lt dem p\u00e5 svag v\u00e4rme. R\u00f6r om lite f\u00f6rsiktigt s\u00e5 att det inte klumpar sig.
\nMixa hallonen. Sila hallonen i en vanlig sil f\u00f6r att bli av med k\u00e4rnorna som annars s\u00e4tter sej i varje tand. Vispa ihop hallonpur\u00e9n, citronsaft och florsocker och r\u00f6r ned de sm\u00e4lta gelatinbladen under vispning.
\nVispa gr\u00e4dden tjock. Vispa \u00e4ggvitorna h\u00e5rt. V\u00e4nd ner alltsammans i hallonpur\u00e9n. L\u00e5t kallna n\u00e5gra timmar i en bunke i kylen.
\nTips!! se till att hallonen inte \u00e4r kalla f\u00f6r d\u00e5 kan gelatinet klumpa sig…blir inte s\u00e5 bra d\u00e5.<\/address>\n
Frostingen p\u00e5 t\u00e5rtan<\/address>\n
Chokladkr\u00e4m<\/strong><\/address>\n
En super enkel chokladkr\u00e4m som kan anv\u00e4ndas som frosting, fyllning eller t\u00e4ckning av t\u00e5rtor. Den e s\u00e5 otroligt god.<\/address>\n
1 dl socker
\n1 dl kakao
\n3 dl vispgr\u00e4dde<\/address>\n
R\u00f6r ihop socker och kakao. H\u00e4ll p\u00e5 gr\u00e4dden och r\u00f6r ihop. St\u00e4ll in i kylen i 30 minuter s\u00e5 att kakaon och sockret l\u00f6ses upp\u00a0i gr\u00e4dden. Det h\u00e4nder magiska saker n\u00e4r detta st\u00e5r i kylen helt underbart.<\/address>\n
Vispas med elvispen fluffig och tillr\u00e4kligt h\u00e5rd s\u00e5 att det bildas toppar. T\u00e4ck t\u00e5rtan med detta.<\/address>\n","protected":false},"excerpt":{"rendered":"

Ber\u00e4knad till 18-20 personer Chokladbotten 200 g mjukt sm\u00f6r 3 dl ljust muscovadosocker 1 dl ljus sirap 4 \u00e4gg 5 dl vetemj\u00f6l 1 \u00bd dl kakao 3 tsk bakpulver 2 tsk vaniljsocker 1 tsk malen ingef\u00e4ra en nypa salt 3 dl mj\u00f6lk 200 g kvalitetschoklad 70% (Det blir mkt godare \u2026<\/p>\n

Continue reading<\/i><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/posts\/86"}],"collection":[{"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=86"}],"version-history":[{"count":0,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/posts\/86\/revisions"}],"wp:attachment":[{"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=86"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=86"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=86"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}