{"id":130,"date":"2021-01-03T15:28:53","date_gmt":"2021-01-03T14:28:53","guid":{"rendered":"http:\/\/opskrifter.stidsborg.net\/?post_type=cp_recipe&p=130"},"modified":"2021-01-03T15:28:53","modified_gmt":"2021-01-03T14:28:53","slug":"hindbaermousse-kage","status":"publish","type":"cp_recipe","link":"https:\/\/opskrifter.stidsborg.net\/?cp_recipe=hindbaermousse-kage","title":{"rendered":"Hindb\u00e6rmousse kage"},"content":{"rendered":"

Hindb\u00e6rmousse kage<\/h2>\n

Ingredienser<\/h3>\n
\n
Karamelkage<\/div>\n
150<\/span> g<\/span> Sm\u00f8r<\/span><\/div>\n
150<\/span> g<\/span> Odense hvide chokoladeknapper med karamel<\/span><\/div>\n
3<\/span> <\/span> \u00c6g<\/span><\/div>\n
125<\/span> g<\/span> Sukker<\/span><\/div>\n
½<\/span> <\/span> Vaniliestang<\/span><\/div>\n
150<\/span> g<\/span> Mandelmel<\/span><\/div>\n
0,50<\/span> tsk<\/span> Salt<\/span><\/div>\n
75<\/span> g<\/span> Pekann\u00f8dder<\/span><\/div>\n
Hindb\u00e6rmousse<\/div>\n
3<\/span> <\/span> Blade husblas<\/span><\/div>\n
300<\/span> g<\/span> Hindb\u00e6r (evt. fra frost)<\/span><\/div>\n
125<\/span> g<\/span> Sukker<\/span><\/div>\n
½<\/span> <\/span> Vaniliestang<\/span><\/div>\n
2<\/span> spsk<\/span> Citronsaft<\/span><\/div>\n
250<\/span> ml<\/span> Piskefl\u00f8de<\/span><\/div>\n
100<\/span> g<\/span> Skyr<\/span><\/div>\n
Karamelganache<\/div>\n
100<\/span> g<\/span> Odense hvide chokoladeknapper med karamel<\/span><\/div>\n
20<\/span> g<\/span> Olie (Raps eller solsikke, eller tilsvarende)<\/span><\/div>\n
Pynt<\/div>\n
125<\/span> g<\/span> Friske Hindb\u00e6r<\/span><\/div>\n
50<\/span> g<\/span> Pekan n\u00f8dder<\/span><\/div>\n
85<\/span> g<\/span> Odense Karamel fudge<\/span><\/div>\n<\/div>\n

Anvisninger<\/h3>\n
\n
\n
\n

Karamelkage:
\nT\u00e6nd ovnen p\u00e5 180\u00b0, og bekl\u00e6d en springform med bagepapir. Ca. \u00d820 cm.
\nSmelt sm\u00f8rret i en lille gryde. H\u00e6ld chokoladen ned i gryden, og r\u00f8r rundt, s\u00e5 chokoladen smelter sammen med sm\u00f8rret. Lad chokoladeblandingen k\u00f8le af i 5 minutter.
\nPisk \u00e6g, sukker og vaniljekorn luftigt i en sk\u00e5l med en elpisker. R\u00f8r chokoladeblandingen i. Vend mandelmel, salt og grofthakkede pekann\u00f8dder i dejen, til den er ensartet.
\nFordel dejen i en springformen, og bag bunden i ovnen i 25-30 minutter. Den skal stadig f\u00f8les en smule ubagt. Afk\u00f8l bunden p\u00e5 en rist, og s\u00e6t den herefter p\u00e5 k\u00f8l, til den er helt kold.<\/p>\n

Hindb\u00e6rmousse:
\nL\u00e6g husblassen i bl\u00f8d i en sk\u00e5l med koldt vand i 10 minutter.
\nBland hindb\u00e6r, sukker, vaniljekorn og citronsaft i en gryde, og bring det i kog. Lad det sm\u00e5koge et par minutter. Vrid husblassen fri for vand, og r\u00f8r den ud i den varme hindb\u00e6rpur\u00e9.
\nSi kernerne fra, og lad hindb\u00e6rpur\u00e9en k\u00f8le af, til den er lun.
\nPisk fl\u00f8den til let skum, og vend skyren i. Vend f\u00f8rst lidt af skummet i den lune hindb\u00e6rpur\u00e9 og vend derefter resten i, til du har en j\u00e6vn og ensartet lyser\u00f8d mousse.<\/p>\n

Samling af kagen:
\nSk\u00e6r kagebunden fri, og reng\u00f8r formen. S\u00e6t lagkageplast fast langs indersiden af formen, og l\u00e6g kagebunden tilbage i formen.
\nH\u00e6ld hindb\u00e6rmoussen oven p\u00e5 kagen, og s\u00e6t moussekagen p\u00e5 k\u00f8l i mindst 6 timer, gerne natten over.<\/p>\n

Karamelganache og servering:
\nSmelt karamelchokoladen i en sk\u00e5l over vandbad, og r\u00f8r olien i.
\nAnret moussekagen p\u00e5 et kagefad. H\u00e6ld den stadig lune karamelganache ud over kagen lidt ad gangen, s\u00e5 den l\u00f8ber ned ad siderne. Pynt med friske hindb\u00e6r, pekann\u00f8dder og karamelfudge.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":131,"comment_status":"closed","ping_status":"closed","template":"","class_list":["post-130","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-dessert","entry"],"_links":{"self":[{"href":"https:\/\/opskrifter.stidsborg.net\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opskrifter.stidsborg.net\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/opskrifter.stidsborg.net\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/opskrifter.stidsborg.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/opskrifter.stidsborg.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=130"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/opskrifter.stidsborg.net\/index.php?rest_route=\/wp\/v2\/media\/131"}],"wp:attachment":[{"href":"https:\/\/opskrifter.stidsborg.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}