{"id":114,"date":"2018-10-16T10:12:00","date_gmt":"2018-10-16T10:12:00","guid":{"rendered":"http:\/\/mitpiskeris.dk\/?p=114"},"modified":"2021-02-22T21:53:54","modified_gmt":"2021-02-22T20:53:54","slug":"panna-cottataerte-med-blodappelsin","status":"publish","type":"post","link":"http:\/\/mitpiskeris.dk\/?p=114","title":{"rendered":"Panna cottat\u00e6rte med blodappelsin"},"content":{"rendered":"<h2 style=\"padding-left: 30px;\"><\/h2>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-376 size-full\" src=\"http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2018\/10\/00112E45-6534-47B6-AA66-461505CF31A6.jpeg\" alt=\"\" width=\"742\" height=\"747\" srcset=\"http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2018\/10\/00112E45-6534-47B6-AA66-461505CF31A6.jpeg 742w, http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2018\/10\/00112E45-6534-47B6-AA66-461505CF31A6-150x150.jpeg 150w, http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2018\/10\/00112E45-6534-47B6-AA66-461505CF31A6-298x300.jpeg 298w, http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2018\/10\/00112E45-6534-47B6-AA66-461505CF31A6-100x100.jpeg 100w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/h2>\n<h2><em>M\u00f8rdej<\/em><\/h2>\n<p>150 g. stuetempereret sm\u00f8r<\/p>\n<p>270 g. hvedemel<\/p>\n<p>20 g. Mandelmel<\/p>\n<p>120 g. flormelis<\/p>\n<p>1 \u00e6g<\/p>\n<h2><em>Panna cottafyld<\/em><\/h2>\n<p>250 ml. fl\u00f8de<\/p>\n<p>1 vaniljestang<\/p>\n<p>55 g. sukker<\/p>\n<p>2 bl. husblas<\/p>\n<p>125 ml. friskpresset, sigtet blodappelsinsaft.<\/p>\n<h2><em>Marengs<\/em><\/h2>\n<p>2 \u00e6ggehvider<\/p>\n<p>100 g. flormelis<\/p>\n<p>1 knsp. salt<\/p>\n<h2><em>M\u00f8rdej<\/em><\/h2>\n<p>Alle ingredienser \u00e6ltes sammen. Lad dejen ville i k\u00f8leskabet i ca. 40 minutter. Rul den ud, og blindbag den i en t\u00e6rteform i ca. 20 minutter ved 165 grader. Lad den afk\u00f8le p\u00e5 k\u00f8kkenbordet.<\/p>\n<h2><em>Fyld<\/em><\/h2>\n<p>Blodappelsinerne presses og saften sigtes.<\/p>\n<p>Udbl\u00f8d husblas i koldt vand i ca. 10 minutter.<\/p>\n<p>Fl\u00e6k vaniljestangen og skrab kornene ud \u00a0med enden af en teske. Gem st\u00e6nglen til pynt. Mas kornene ud med lidt af sukkeret p\u00e5 et sk\u00e6rebr\u00e6t. Brug en kniv eller en spiseske.<\/p>\n<p>Kog fl\u00f8den op med alt sukkeret og vaniljekorn. Tag gryden af varmen og smelt husblassen ned i. R\u00f8r grundigt rundt. H\u00e6ld noget af den varme fl\u00f8deblandning i blodappelsinsaften for at tempere den, og bland s\u00e5 det hele sammen. H\u00e6ld blandingen i t\u00e6rten og lad den k\u00f8le kort af p\u00e5 k\u00f8kkenbordet. Stil den herefter i k\u00f8leskabet til n\u00e6ste dag.<\/p>\n<h2><em>Marengs<\/em><\/h2>\n<p>T\u00e6nd ovnen p\u00e5 90 grader.<\/p>\n<p>Pisk \u00e6ggehviderne luftige med salt p\u00e5 medium hastighed. Sigt flormelis og pisk det i lidt af gangen. \u00d8g hastigheden og pisk marengsen helt sej. Det tager ca. 10 minutter i alt.<\/p>\n<p>Fyld massen p\u00e5 en spr\u00f8jtepose med tyl, og spr\u00f8jt den ud p\u00e5 en bageplade bekl\u00e6dt med bagepapir. Bag dem i ca. 50 minutter ved 90 grader.<\/p>\n<p>Opbevar dem i en kaged\u00e5se indtil brug.<\/p>\n<h2><em>Anretning<\/em><\/h2>\n<p>Lav en halvm\u00e5ne af hakkede pistacien\u00f8dder og plac\u00e9r nogle marengs ovenp\u00e5. L\u00e6g til sidst de to halve vaniljest\u00e6nger p\u00e5. Vent med at anrette t\u00e6rten til lige f\u00f8r servering.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>M\u00f8rdej 150 g. stuetempereret sm\u00f8r 270 g. hvedemel 20 g. Mandelmel 120 g. flormelis 1 \u00e6g Panna cottafyld 250 ml. fl\u00f8de 1 vaniljestang 55 g. sukker 2 bl. husblas 125 ml. friskpresset, sigtet blodappelsinsaft. Marengs 2 \u00e6ggehvider 100 g. flormelis 1 knsp. salt M\u00f8rdej Alle ingredienser \u00e6ltes sammen. Lad dejen ville i k\u00f8leskabet i ca. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/mitpiskeris.dk\/?p=114\" class=\"more-link\">L\u00e6s videre<span class=\"screen-reader-text\"> &#8220;Panna cottat\u00e6rte med blodappelsin&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[30,126,148,146,32,31,127,125,147,26,29],"class_list":["post-114","post","type-post","status-publish","format-standard","hentry","category-taerte","tag-blodappelsin","tag-blodappelsin-panna-cotta","tag-blodappelsintaerte","tag-dessert-blodappelsin","tag-moerdej","tag-panna-cotta","tag-panna-cotta-taerte-med-blodappelsin","tag-panna-cottataerte","tag-panna-cottataerte-med-blodappelsin","tag-pannacotta","tag-taerte"],"_links":{"self":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=114"}],"version-history":[{"count":11,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":1231,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions\/1231"}],"wp:attachment":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}