{"id":4188,"date":"2013-06-07T22:53:19","date_gmt":"2013-06-07T21:53:19","guid":{"rendered":"http:\/\/somes.dk\/?p=4188"},"modified":"2015-03-14T10:46:34","modified_gmt":"2015-03-14T09:46:34","slug":"fl%c3%b8derand-med-friske-jordb%c3%a6r-og-ananas","status":"publish","type":"post","link":"https:\/\/somes.dk\/?p=4188","title":{"rendered":"Fl\u00f8derand med friske jordb\u00e6r og ananas"},"content":{"rendered":"

5 blade husblas, 2 past. \u00e6ggeblommer, 2 past. \u00e6ggehvider, 50 g sukker, \u00bd l fl\u00f8de 13%, \u00bd stang vanille, 2-3 spsk rom, 1\u00bd dl fl\u00f8de 38%.<\/p>\n

Pynt<\/strong>:<\/em> friske jordb\u00e6r og frisk ananas i tern.<\/p>\n

    \n
  1. L\u00e6g husblas i bl\u00f8d i ca 6-8 minutter.<\/li>\n
  2. Pisk \u00e6ggeblommer og sukker godt, bring fl\u00f8de 13% i kog med den fl\u00e6kkede vanillestang.<\/li>\n
  3. Pisk den varme fl\u00f8de i \u00e6ggecremen, og h\u00e6ld det tilbage i gryden.<\/li>\n
  4. Varm op under piskning til cremen tykner, den m\u00e5 ikke koge.<\/li>\n
  5. Knug vandet af husblasen og smelt den i den varme creme. Tils\u00e6t rom og afk\u00f8l cremen.<\/li>\n
  6. Pisk \u00e6ggehvider og fl\u00f8de 38% stive hver for sig og vend begge dele i den nu afk\u00f8lede creme.<\/li>\n
  7. H\u00e6ld cremen i en skyllet randform og s\u00e6t den koldt til n\u00e6ste dag.<\/li>\n
  8. Vend randen ud p\u00e5 et fad og server med en blanding af friske jordb\u00e6r og frisk ananas.<\/li>\n<\/ol>\n

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    \n","protected":false},"excerpt":{"rendered":"

    5 blade husblas, 2 past. \u00e6ggeblommer, 2 past. \u00e6ggehvider, 50 g sukker, \u00bd l fl\u00f8de 13%, \u00bd stang vanille, 2-3 spsk rom, 1\u00bd dl fl\u00f8de 38%. Pynt: friske jordb\u00e6r og frisk ananas i tern. L\u00e6g husblas i bl\u00f8d i ca 6-8 minutter. Pisk \u00e6ggeblommer og sukker godt, bring fl\u00f8de 13% i kog med den fl\u00e6kkede … L\u00e6s videre Fl\u00f8derand med friske jordb\u00e6r og ananas<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,33,8],"tags":[],"class_list":["post-4188","post","type-post","status-publish","format-standard","hentry","category-desserter","category-mousse-fromage","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/4188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4188"}],"version-history":[{"count":0,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/4188\/revisions"}],"wp:attachment":[{"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}