{"id":1251,"date":"2024-11-10T08:53:23","date_gmt":"2024-11-10T08:53:23","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=1251"},"modified":"2024-11-10T09:09:11","modified_gmt":"2024-11-10T09:09:11","slug":"hindbaertaerte-med-mascarponecreme","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=1251","title":{"rendered":"Hindb\u00e6rt\u00e6rte med mascarponecreme"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">T\u00e6rte (8 personer)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>M\u00f8rdej<\/strong>:<br>50 g sm\u00f8r<br>50 g flormelis<br>Et nip salt<br>100 g hvedemel<br>Fintrevet skal af \u00bd citron<br>Korn af \u00bd vaniljestang<br>1 \u00e6ggeblomme<br>1-2 spsk. m\u00e6lk<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Brug en smurt t\u00e6rteform p\u00e5 10 x 20 cm eller en rund p\u00e5 20 cm.<br>Pisk sm\u00f8r, flormelis og salt sammen med en elpisker. Tils\u00e6t hvedemel, appelsinskal, \u00e6ggeblomme og vaniljekornene. Saml dejen med m\u00e6lk til en glat kugle. Pak den i husholdningsfilm, og lad den hvile i k\u00f8leskab i mindst 1 time.Rul dejen ud mellem to stykker bagepapir.Bekl\u00e6d formen med dejen, og fjern overfl\u00f8dig dej fra formens kant. Forvarm ovnen til 180\u00b0, og bag t\u00e6rtebunden i ca. 10-15 min,, til den er flot gylden. Afk\u00f8l bunden.<br><br><strong>Hindb\u00e6rsylt<\/strong>: (Kan laves et par dage i forvejen)<br>180 g hindb\u00e6r (frost)<br>90 g sukker<br>1 tsk. citronsaft<br>1\/2 tsk Pektin (Melatin kan ogs\u00e5 bruges, hvis du ikke har Pektin)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kog  hindb\u00e6rrene op med citronen og sukker og j\u00e6vn med Pektin.<br>H\u00e6ld sylten i et skoldet glas med l\u00e5g.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Creme<\/strong>:<br>250 g mascarpone<br>2\u00bd dl piskefl\u00f8de<br>Korn af en god \u00bd vaniljestang<br>Fintrevet skal af \u00bd citron<br>3 spsk. flormelis<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">R\u00f8r mascarponen helt glat. Pisk fl\u00f8den til skum, og vend den med mascarponen. Bland vaniljekorn og citronskal med flormelis. Vend det i cremen. <br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong> Chokolade til bunden:<\/strong><br>100 g god m\u00f8rk chokolade<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong>Samling af t\u00e6rten:<\/strong><br>Det smeltede m\u00f8rke chokolade pensles p\u00e5 den afk\u00f8lede bund.<br>N\u00e5r chokoladen er stivnet, l\u00e6gges et lag hindb\u00e6rsylt p\u00e5 t\u00e6rtebunden.<br>Fordel alt cremen ud p\u00e5 den afk\u00f8lede bund og pynt t\u00e6rten.<br><br><strong>Tuilles<\/strong>:<br>1 spsk\u00a0hvedemel\u00a0<br>1\/2\u00a0dl\u00a0olie\u00a0<br>3\u00a0spsk\u00a0vand\u00a0<br>1\u00a0knsp\u00a0salt\u00a0<br>Lidt pastafarve, hvis korallerne skal farve<br><br>Blend hvedemel, olie, vand, salt og evt. pastafarve godt sammen med en stavblender.<br>Varm en stegepande op ved middel varme og h\u00e6ld lidt tuille dej p\u00e5 panden, cirka 1 lille spiseskefuld.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lad tuillen stege, indtil dejen har sat sig, og det har dannet et smukt koralm\u00f8nster. Det tager cirka 30-45 sekunder. Hvis de er bl\u00f8de og sv\u00e6re at vende, skal de stege lidt mere.<br>Vend tuillen, og steg den ca. 10 sekunder p\u00e5 den anden side og l\u00e6g den til afdrypning p\u00e5 et stykke k\u00f8kkenrulle. du kan lave andre former ved fx at afk\u00f8len tuillen over en kagerulle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong>Pynt<\/strong>:<br>1-2 bakker hindb\u00e6r<br>Revet m\u00f8rk chokolade<\/p>\n","protected":false},"excerpt":{"rendered":"<p>T\u00e6rte (8 personer) M\u00f8rdej:50 g sm\u00f8r50 g flormelisEt nip salt100 g hvedemelFintrevet skal af \u00bd citronKorn af \u00bd vaniljestang1 \u00e6ggeblomme1-2 spsk. m\u00e6lk Brug en smurt t\u00e6rteform p\u00e5 10 x 20 cm eller en rund p\u00e5 20 cm.Pisk sm\u00f8r, flormelis og salt sammen med en elpisker. Tils\u00e6t hvedemel, appelsinskal, \u00e6ggeblomme og vaniljekornene. Saml dejen med m\u00e6lk <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=1251\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":1252,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[186],"class_list":["post-1251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kager-kager","tag-mascarpone-piskefloede-hindbaer-sylt"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/1251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1251"}],"version-history":[{"count":4,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/1251\/revisions"}],"predecessor-version":[{"id":1258,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/1251\/revisions\/1258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/1252"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}