{"id":26854,"date":"2022-11-08T17:01:04","date_gmt":"2022-11-08T16:01:04","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/variation-pa-vinbar-med-chokladpastej-och-graddfilsskum\/"},"modified":"2023-01-10T16:22:45","modified_gmt":"2023-01-10T15:22:45","slug":"variation-pa-vinbar-med-chokladpastej-och-graddfilsskum","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/variation-pa-vinbar-med-chokladpastej-och-graddfilsskum\/","title":{"rendered":"Variation p\u00e5 vinb\u00e4r med chokladpastej och gr\u00e4ddfilsskum"},"content":{"rendered":"<p>I den h\u00e4r desserten bjuder vi p\u00e5 b\u00e5de svarta och r\u00f6da vinb\u00e4r i olika former, de friskar upp den dova s\u00f6tman fr\u00e5n v\u00e5r fina chokladpastej. F\u00f6r textur g\u00f6r vi en h\u00e4rlig havrecrunch och slutligen toppar vi r\u00e4tten med ett ljuvligt l\u00e4tt gr\u00e4ddfilsskum. Vi garnerar tallrikarna med fina f\u00e4rska b\u00e4r s\u00e5klart!<\/p>\n<p>R\u00e4cker till ca 8-10 portioner<\/p>\n<h4>Svartvinb\u00e4rscurd<\/h4>\n<ul>\n<li>1 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gelatinblad<\/li>\n<li>50 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Svartvinb\u00e4rspur\u00e9<\/li>\n<li>45 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>1 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4gg<\/li>\n<li>\u00bd st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Citron<\/li>\n<li>15 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sm\u00f6r Arla\u00ae<\/li>\n<\/ul>\n<p>L\u00e4gg gelatinbladet i bl\u00f6t. Riv skalet fr\u00e5n citronen och spara skalet till havrecrunchet. Blanda svartvinb\u00e4rspur\u00e9n med socker, \u00e4gg och citronjuice i en kastrull. V\u00e4rm p\u00e5 medelh\u00f6g v\u00e4rme under konstant vispning till 85\u00b0C. Dra \u00e5t sidan och tills\u00e4tt gelatinbladet. Vispa ner sm\u00f6ret i omg\u00e5ngar. Passera curden genom en sil och h\u00e4ll upp i en spritsp\u00e5se. St\u00e4ll kallt.<\/p>\n<h4>Chokladpastej<\/h4>\n<ul>\n<li>250 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sm\u00f6r Arla\u00ae<\/li>\n<li>250 g &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Choklad, Valrhona Cara\u00efbe<\/li>\n<li>6 st &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4gg<\/li>\n<li>170 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>2 msk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Kakaonibs<\/li>\n<li>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Salt<\/li>\n<\/ul>\n<p>Hacka chokladen och sm\u00e4lt sm\u00f6ret. H\u00e4ll det sm\u00e4lta sm\u00f6ret i den hackade chokladen och blanda v\u00e4l. Vispa \u00e4gg och socker por\u00f6st, tills\u00e4tt chokladblandningen och mixa sl\u00e4tt med en stavmixer. Tills\u00e4tt en nypa salt. Str\u00f6 kakaonibs i botten p\u00e5 silikonformar och h\u00e4ll i chokladsmeten. Baka av i ca 10 min i ugn p\u00e5 165\u00b0C. St\u00e4ll svalt.<\/p>\n<h4>Gr\u00e4ddfilsskum<\/h4>\n<ul>\n<li>100 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gr\u00e4dde Arla\u00ae<\/li>\n<li>\u00bd st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gelatinblad<\/li>\n<li>25 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Socker<\/li>\n<li>2 st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \u00c4ggulor<\/li>\n<li>150 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gr\u00e4ddfil Arla\u00ae<\/li>\n<li>\u00bc&nbsp; st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vaniljst\u00e5ng<\/li>\n<\/ul>\n<p>L\u00e4gg gelatinbladet i bl\u00f6t. Blanda gr\u00e4dde, socker och \u00e4ggulor i en kastrull. Skrapa ur vaniljst\u00e5ngen i kastrullen och sjud upp till 85\u00b0C under konstant vispning. L\u00e4gg i gelatinbladet och l\u00e5t det sm\u00e4lta. Sila genom en finmaskig sil och l\u00e5t blandningen svalna. Blanda ner gr\u00e4ddfilen.<br \/>\nH\u00e4ll kr\u00e4men i en sifon, ladda med 2 patroner och st\u00e4ll kallt.<\/p>\n<h4>Havrecrunch och r\u00e5r\u00f6rda b\u00e4r<\/h4>\n<ul>\n<li>1 \u00bd dl&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Havregryn<\/li>\n<li>35 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sm\u00f6r Arla\u00ae<\/li>\n<li>35 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; R\u00e5socker<\/li>\n<li>\u00bd st&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Citron (skalet fr\u00e5n curden)<\/li>\n<li>150 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; R\u00f6da vinb\u00e4r<\/li>\n<li>15 g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Str\u00f6socker<\/li>\n<li>1 msk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Frystorkade svarta vinb\u00e4r<\/li>\n<\/ul>\n<p>Sm\u00e4lt sm\u00f6ret i en stekpanna, tills\u00e4tt havregryn, r\u00e5socker och citronskalet. Stek p\u00e5 medelh\u00f6g v\u00e4rme tills knaprigt. H\u00e4ll upp p\u00e5 en pl\u00e5t med hush\u00e5llspapper och l\u00e5t svalna.<\/p>\n<p>Rensa vinb\u00e4ren, l\u00e4gg dem i en sk\u00e5l och mosa ca 1\/5 av b\u00e4ren. Tills\u00e4tt sockret och r\u00f6r f\u00f6rsiktigt tills det \u00e4r l\u00f6st.<\/p>\n","protected":false},"featured_media":25237,"template":"","recipe_category":[],"course":[80,246],"season":[],"class_list":["post-26854","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>Variation p\u00e5 vinb\u00e4r med chokladpastej och gr\u00e4ddfilsskum - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Variation p\u00e5 vinb\u00e4r med chokladpastej och gr\u00e4ddfilsskum - en h\u00e4rlig dessert med s\u00f6tma, syra och friskhet fr\u00e5n b\u00e4ren\" \/>\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\/variation-pa-vinbar-med-chokladpastej-och-graddfilsskum\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Variation p\u00e5 vinb\u00e4r med chokladpastej och gr\u00e4ddfilsskum - 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