{"id":4720,"date":"2013-12-26T00:00:15","date_gmt":"2013-12-25T23:00:15","guid":{"rendered":"http:\/\/somes.dk\/?p=4720"},"modified":"2015-03-14T08:45:23","modified_gmt":"2015-03-14T07:45:23","slug":"hvid-chokoladeis","status":"publish","type":"post","link":"https:\/\/somes.dk\/?p=4720","title":{"rendered":"Hvid Chokoladeis"},"content":{"rendered":"

Is<\/strong>:<\/em> \u00bd l s\u00f8dm\u00e6lk, 6 past. \u00e6ggeblommer, 1\u00bd dl sukker, 250 g hvid chokolade.<\/p>\n

Tilbeh\u00f8r<\/strong>:<\/em> 4 ferskner, 1 spsk citronsaft, 2 spsk flydende honning, 16 jordb\u00e6r,<\/p>\n

Pynt<\/strong>:<\/em> Citronmelisse<\/p>\n

Is<\/strong>:<\/em><\/p>\n

    \n
  1. Varm m\u00e6lken op til kogepunktet.<\/li>\n
  2. Pisk\u00e6gge blommerne med sukkeret og r\u00f8r det i m\u00e6lken.<\/li>\n
  3. Varm massen op til den begynder at tykne, den m\u00e5 ikke koge.<\/li>\n
  4. R\u00f8r hele tiden mens cremen laves.<\/li>\n
  5. Tag gryden fra varmen og r\u00f8r den hvide chokolade i. afk\u00f8l massen \u00a0( gerne natten over).<\/li>\n
  6. H\u00e6ld massen i en ismaskine i ca. 50 minutter, miks den i en blender og s\u00e6t den derefter i fryseren i mindst 4 timer.<\/li>\n<\/ol>\n

    Tilbeh\u00f8r<\/strong>:<\/em><\/p>\n

      \n
    1. Dyp fersknerne i kogende vand, fl\u00e5 skindet af dem og sk\u00e6r dem i halve.<\/li>\n
    2. Dryp dem med honning og citronsaft.<\/li>\n
    3. Skyl og halver jordb\u00e6rrene.<\/li>\n<\/ol>\n

      Server isen med ferskner, jordb\u00e6r og lidt citronmelisse.<\/p>\n

      <\/svg> Print denne post<\/a><\/p>\n

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

      Is: \u00bd l s\u00f8dm\u00e6lk, 6 past. \u00e6ggeblommer, 1\u00bd dl sukker, 250 g hvid chokolade. Tilbeh\u00f8r: 4 ferskner, 1 spsk citronsaft, 2 spsk flydende honning, 16 jordb\u00e6r, Pynt: Citronmelisse Is: Varm m\u00e6lken op til kogepunktet. Pisk\u00e6gge blommerne med sukkeret og r\u00f8r det i m\u00e6lken. Varm massen op til den begynder at tykne, den m\u00e5 ikke koge. … L\u00e6s videre Hvid Chokoladeis<\/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":[14,32,8],"tags":[],"class_list":["post-4720","post","type-post","status-publish","format-standard","hentry","category-desserter","category-desserter-is-sorbet","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/4720","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=4720"}],"version-history":[{"count":0,"href":"https:\/\/somes.dk\/index.php?rest_route=\/wp\/v2\/posts\/4720\/revisions"}],"wp:attachment":[{"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somes.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}