{"id":26805,"date":"2022-11-08T17:00:56","date_gmt":"2022-11-08T16:00:56","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/lakritslava-med-citronremmar-citronmarinerad-sockerkaka-och-fankalssorbet\/"},"modified":"2022-12-05T21:39:20","modified_gmt":"2022-12-05T20:39:20","slug":"lakritslava-med-citronremmar-citronmarinerad-sockerkaka-och-fankalssorbet","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/lakritslava-med-citronremmar-citronmarinerad-sockerkaka-och-fankalssorbet\/","title":{"rendered":"Lakritslava med citronremmar, citronmarinerad sockerkaka och f\u00e4nk\u00e5lssorbet"},"content":{"rendered":"

Lakrits och citron, en klassisk kombination, h\u00e4r i v\u00e5r tappning. Det h\u00e4r \u00e4r en sp\u00e4nnande dessert, som kommer att imponera p\u00e5 dina g\u00e4ster. Den inneh\u00e5ller en hel del roliga moment, s\u00e5 om du \u00e4r road av matlagning kommer du f\u00e5 ha roligt i k\u00f6ket n\u00e4r du lagar den h\u00e4r desserten. Sorbeten och remmarna kan du definitivt g\u00f6ra i f\u00f6rv\u00e4g – det kommer g\u00f6ra livet litet l\u00e4ttare.
\n<\/strong><\/p>\n

10 portioner<\/strong><\/h4>\n

F\u00e4nk\u00e5lssorbet<\/h4>\n
    \n
  • 5 g\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0F\u00e4nk\u00e5lsfr\u00f6n<\/li>\n
  • 3 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Stj\u00e4rnanis<\/li>\n
  • 3 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mj\u00f6lk<\/li>\n
  • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker (i)<\/li>\n
  • 30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glykos<\/li>\n
  • \u00bc st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vaniljst\u00e5ng<\/li>\n
  • 4,4 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/li>\n
  • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker (II)<\/li>\n
  • 3 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gr\u00e4ddfil<\/li>\n<\/ul>\n

    Rosta f\u00e4nk\u00e5lsfr\u00f6na och stj\u00e4rnanisen i en kastrull tills kryddorna b\u00f6rjar f\u00e5 f\u00e4rg, tills\u00e4tt sedan mj\u00f6lk, stora m\u00e4ngden socker (I), glykos och vaniljst\u00e5ng och l\u00e5t sjuda p\u00e5 l\u00e5g v\u00e4rme i ca 15 min. Blanda lilla m\u00e4ngden socker (II) med agar agar och tills\u00e4tt i smeten. V\u00e4rm tills det precis b\u00f6rjar koka (f\u00f6rsta bubblan). Sila sedan av kryddorna och l\u00e5t svalna till rumstemperatur. R\u00f6r ihop smeten med gr\u00e4ddfilen och k\u00f6r i glassmaskin. Om du inte har tillg\u00e5ng till en glassmaskin eller vill spara tid s\u00e5 g\u00e5r det utm\u00e4rkt att servera en f\u00e4rdig glass av valfri smak ist\u00e4llet!<\/p>\n

    Citronremmar<\/h4>\n
      \n
    • 2 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Citronjuice<\/li>\n
    • 2,5 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n
    • 30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glykos<\/li>\n
    • 18 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pektin<\/li>\n
    • 0,5 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n
    • 12 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vodka<\/li>\n<\/ul>\n

      Koka citronjuice, den stora m\u00e4ngden socker och glykos till 120\u00b0C. Tills\u00e4tt pektinet med lilla m\u00e4ngden socker och r\u00f6r ut alla klumpar. Tills\u00e4tt vodkan. Sila smeten till en eller flera pl\u00e5tar t\u00e4ckta med silikonmatta och socker. L\u00e5t stelna i kyl och sk\u00e4r tunna remmar. L\u00e5t ligga i socker till servering.<\/p>\n

      F\u00e4nk\u00e5lschips<\/h4>\n
        \n
      • 1 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Citron<\/li>\n
      • 2 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n
      • 1 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vatten<\/li>\n
      • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vodka<\/li>\n
      • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pernod<\/li>\n
      • 2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 F\u00e4nk\u00e5l<\/li>\n<\/ul>\n

        Skala citronen och pressa juicen. Sjud socker, vatten, vodka, Pernod och citron (skal+juice) p\u00e5 svag v\u00e4rme ca 15 min till en lag. Hyvla f\u00e4nk\u00e5len s\u00e5 tunt som m\u00f6jligt p\u00e5 mandolin och l\u00e4gg ut p\u00e5 pl\u00e5tar med silikonmatta. Pensla f\u00e4nk\u00e5len med lagen och torka i ugn p\u00e5 100\u00b0C till helt torra chips. Spara resterande lag till sockerkakan.<\/p>\n

        Lakritscurd<\/h4>\n
          \n
        • 4 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00c4ggulor<\/li>\n
        • 40 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Citronjuice<\/li>\n
        • 70 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lakritspasta<\/li>\n
        • 120 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rumsvarmt sm\u00f6r<\/li>\n<\/ul>\n

          Vispa \u00e4ggulor, citronjuice och lakritspasta i en kastrull p\u00e5 medelh\u00f6g temperatur tills smeten n\u00e5r 83 \u00b0C (OBS viktigt att vispa hela tiden). Klicka sedan i sm\u00f6ret under omr\u00f6ring och kyl sedan ner curden i spritsp\u00e5se.<\/p>\n

          Sockerkaka<\/h4>\n
            \n
          • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00c4gg<\/li>\n
          • 1 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n
          • 1,5 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vetemj\u00f6l<\/li>\n
          • 1 tsk \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bakpulver<\/li>\n
          • 25 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r<\/li>\n
          • 0,6 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mj\u00f6lk<\/li>\n
          • Sm\u00f6r & str\u00f6br\u00f6d (till formen)<\/li>\n<\/ul>\n

            Vispa \u00e4gg och socker fluffigt. Sm\u00e4lt sm\u00f6ret och r\u00f6r ner mj\u00f6lken. Blanda vetemj\u00f6l och bakpulver. V\u00e4nd ner det i \u00e4ggblandningen till en klumpfri smet. R\u00f6r ner mj\u00f6lkblandningen. H\u00e4ll smeten i en spritsp\u00e5se. Sm\u00f6ra och br\u00f6a formarna (h\u00e4r anv\u00e4nder vi portionsformar). Fyll formarna och baka ca 10 min p\u00e5 180\u00b0C. Dela kakorna och doppa dem i lagen fr\u00e5n chipsen.<\/p>\n

            Lakritslava<\/h4>\n
              \n
            • 100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Str\u00f6socker<\/li>\n
            • 18 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glykos<\/li>\n
            • 32 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Honung<\/li>\n
            • 7 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bikarbonat<\/li>\n
            • 8 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Svart hush\u00e5llsf\u00e4rg<\/li>\n
            • 10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lakritspasta<\/li>\n
            • \u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lakritsgranulat<\/li>\n<\/ul>\n

              Koka socker, glykos och honung till 165\u00b0C. Vispa ner lakritspasta och svart f\u00e4rg. Tills\u00e4tt bikarbonaten. Vispa tills det b\u00f6rjar bubbla rikligt och v\u00e4nd sedan ner smeten p\u00e5 en pl\u00e5t med silikonmatta. L\u00e5t stelna och pudra sedan med lakritsgranulat.<\/p>\n","protected":false},"featured_media":25121,"template":"","recipe_category":[],"course":[80],"season":[],"class_list":["post-26805","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-dessert"],"acf":[],"yoast_head":"\nLakritslava med citronremmar, citronmarinerad sockerkaka och f\u00e4nk\u00e5lssorbet - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Lakritslava med citronremmar, citronmarinerad sockerkaka och f\u00e4nk\u00e5lssorbet - vem gillar inte kombinationen lakrits och citron?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recept\/lakritslava-med-citronremmar-citronmarinerad-sockerkaka-och-fankalssorbet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lakritslava med citronremmar, citronmarinerad sockerkaka och f\u00e4nk\u00e5lssorbet - 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