{"id":26845,"date":"2022-11-08T17:01:02","date_gmt":"2022-11-08T16:01:02","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/svartvinbarsglass-med-bjornbar-blabar-och-sockerkaka\/"},"modified":"2023-01-10T16:23:08","modified_gmt":"2023-01-10T15:23:08","slug":"svartvinbarsglass-med-bjornbar-blabar-och-sockerkaka","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/svartvinbarsglass-med-bjornbar-blabar-och-sockerkaka\/","title":{"rendered":"Svartvinb\u00e4rsglass med bj\u00f6rnb\u00e4r, bl\u00e5b\u00e4r och sockerkaka"},"content":{"rendered":"<p>H\u00e4r har vi en fin dessert med en sp\u00e4nnande glass smaksatt med svartavinb\u00e4rsblad. Resultatet blir v\u00e4ldigt h\u00e4rligt och svartvinb\u00e4rssmaken blir fint diskret. Den smarriga kakan p\u00e5 brynt sm\u00f6r samsas fint med de r\u00e5a b\u00e4ren och den gr\u00e4ddiga, frasiga mar\u00e4ngen. Du kan givetvis g\u00f6ra b\u00e5de glass och mar\u00e4ng i f\u00f6rv\u00e4g s\u00e5 du slipper stressa!<\/p>\n<p><strong>10 portioner&nbsp;<\/strong><\/p>\n<h3>Svartvinb\u00e4rsglass<\/h3>\n<ul>\n<li>300 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mj\u00f6lk<\/li>\n<li>150 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>20 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Glukossirap<\/li>\n<li>\u00bd st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vaniljst\u00e5ng<\/li>\n<li>1 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gelatinblad<\/li>\n<li>20 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Svartvinb\u00e4rsblad<\/li>\n<li>\u00bd st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Citron<\/li>\n<li>300 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gr\u00e4ddfil<\/li>\n<\/ul>\n<p>Bl\u00f6tl\u00e4gg gelatinbladet i kallt vatten. Sk\u00e4r ner vaniljst\u00e5ngen i sm\u00e5 bitar. Koka upp mj\u00f6lk, socker, glukos och vaniljst\u00e5ng. Tills\u00e4tt gelatinbladet, urkramat. L\u00e5t svalna lite och tills\u00e4tt sedan gr\u00e4ddfilen. L\u00e4gg ner svartvinb\u00e4rsbladen och pressa ner citronjuicen. Blanda v\u00e4l, kyl och k\u00f6r i glassmaskin.<\/p>\n<h3>Sockerkaka med brynt sm\u00f6r<\/h3>\n<ul>\n<li>180 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Florsocker<\/li>\n<li>70 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mandelmj\u00f6l<\/li>\n<li>70 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vetemj\u00f6l<\/li>\n<li>2 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Bakpulver<\/li>\n<li>1 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Salt<\/li>\n<li>50 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; L\u00f6nnsirap<\/li>\n<li>100 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sm\u00f6r<\/li>\n<li>180 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4ggvita<\/li>\n<\/ul>\n<p>Bryn sm\u00f6ret, l\u00e5t svalna litet och blanda sedan med l\u00f6nnsirapen och \u00e4ggvita. Vispa ihop. Blanda alla torra ingredienser. Sikta ner de torra ingredienserna \u00f6ver sm\u00f6rblandningen och v\u00e4nd ihop med en slickepott. Fyll i spritsp\u00e5se. Vid servering: spritsa smeten i Madeleine-formar och baka ca 9 min i ugn p\u00e5 200\u00b0C tills kakorna \u00e4r gyllenbruna.<\/p>\n<h3>Frasig gr\u00e4dde<\/h3>\n<ul>\n<li>100 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4ggvita<\/li>\n<li>150 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>100 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vispgr\u00e4dde<\/li>\n<\/ul>\n<p>Vispa \u00e4ggvita och socker till en mar\u00e4ng. Vispa gr\u00e4dden fluffigt och v\u00e4nd ner i gr\u00e4dden i mar\u00e4ngen. Stryk ut tunt p\u00e5 en silikonmatta och torka ca 1 h i ugn p\u00e5 130\u00b0C.<\/p>\n<h3>\u00d6vrigt<\/h3>\n<ul>\n<li>50 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Bl\u00e5b\u00e4r<\/li>\n<li>15 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Bj\u00f6rnb\u00e4r<\/li>\n<li>1 kruka &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Oxalis<\/li>\n<\/ul>\n<p>Dela bj\u00f6rnb\u00e4ren p\u00e5 h\u00e4lften och plocka ner bladen fr\u00e5n oxalisen i kallt vatten. Dekorera tallrikarna med b\u00e4ren och oxalisen vid servering.<\/p>\n","protected":false},"featured_media":25208,"template":"","recipe_category":[],"course":[80,246],"season":[],"class_list":["post-26845","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-dessert","course-frukt-bar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Svartvinb\u00e4rsglass med bj\u00f6rnb\u00e4r, bl\u00e5b\u00e4r och sockerkaka - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Svartvinb\u00e4rsglass med bj\u00f6rnb\u00e4r, bl\u00e5b\u00e4r och sockerkaka - en sensommardessert som gjorde succ\u00e9. 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