{"id":989,"date":"2020-04-04T12:46:07","date_gmt":"2020-04-04T10:46:07","guid":{"rendered":"http:\/\/mitpiskeris.dk\/?p=989"},"modified":"2020-04-04T13:48:13","modified_gmt":"2020-04-04T11:48:13","slug":"rabarbertaerte-med-lakridsrodsmarengs","status":"publish","type":"post","link":"http:\/\/mitpiskeris.dk\/?p=989","title":{"rendered":"Rabarbert\u00e6rte med lakridsrodsmarengs"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"750\" height=\"742\" src=\"http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2020\/04\/B71B4D25-F91C-4783-A8F9-EFF3D7BFB78C.jpeg\" alt=\"\" class=\"wp-image-992\" srcset=\"http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2020\/04\/B71B4D25-F91C-4783-A8F9-EFF3D7BFB78C.jpeg 750w, http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2020\/04\/B71B4D25-F91C-4783-A8F9-EFF3D7BFB78C-300x297.jpeg 300w, http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2020\/04\/B71B4D25-F91C-4783-A8F9-EFF3D7BFB78C-100x100.jpeg 100w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/figure>\n\n\n\n<p>T\u00e6rten best\u00e5r af en krydret mandelm\u00f8rdej fyldt med rabarbercurd &amp; toppet med italiensk marengs, pisket med lakridsrodssirup.                   Du kan med fordel starte med at s\u00e6tte lakridsrodssiruppen over, s\u00e5 den kan tr\u00e6kke smag ud af lakridsroden. <br>T\u00e6rteskallerne kan du ogs\u00e5 lave i forvejen og opbevare i en luftt\u00e6t beholder.                             Rabarbercurden laves om morgenen eller aftenen inden, s\u00e5 den n\u00e5r at k\u00f8le inden den fyldes i t\u00e6rterne.   Marengsen er det sidste du pisker og denne spr\u00f8jtes p\u00e5 t\u00e6rterne s\u00e5 t\u00e6t p\u00e5 serveringstidspunkt som muligt. <br>Opskriften giver 6 sm\u00e5 t\u00e6rter.<\/p>\n\n\n\n<p><strong>Mandelm\u00f8rdej<\/strong><\/p>\n\n\n\n<p>100 g. Hvedemel<\/p>\n\n\n\n<p>50 g. Mandelmel<\/p>\n\n\n\n<p>75 g. Flormelis<\/p>\n\n\n\n<p>3 spsk. kakao<\/p>\n\n\n\n<p>Vaniljepulver<\/p>\n\n\n\n<p>Skal af 1 citron<\/p>\n\n\n\n<p>1 knsp. Salt <\/p>\n\n\n\n<p>80 g. Sm\u00f8r<\/p>\n\n\n\n<p>1 \u00e6g<\/p>\n\n\n\n<p><br><\/p>\n\n\n\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<p>Bland alle ingredienser undtagen \u00e6gget hurtigt sammen p\u00e5 en r\u00f8remaskine. Tils\u00e6t \u00e6gget til dejen har samlet sig.<\/p>\n\n\n\n<p>Tryk dejen flad, film den og kom den p\u00e5 k\u00f8l i en time.<\/p>\n\n\n\n<p>Rul dejen ud mellem to stykker bagepapir og l\u00e6g den tilbage p\u00e5 k\u00f8l i 10 minutter. S\u00e5 er den lettere at arbejde med.<\/p>\n\n\n\n<p>Bekl\u00e6d 6 t\u00e6rteringe (\u00d88), ved at stikke dem ud i t\u00e6rteringens st\u00f8rrelse. Herefter sk\u00e6r du lange strimler af m\u00f8rdej, som du l\u00e6gger i som kant. Sk\u00e6r resterende dej af kanten, med en skarp kniv. <\/p>\n\n\n\n<p>Bag t\u00e6rterne ved 170 grader i ca. 13 minutter.<\/p>\n\n\n\n<p><strong>Rabarbercurd<\/strong><\/p>\n\n\n\n<p>4 dl. rabarbersirup (se min opskrift under \u201cSaft, sirup &amp; marmelader\u201d)<br>Skal af 1 citron <br>2 \u00e6g                                                                 100 g. sm\u00f8r<br>1 1\/2 bl. husblas<\/p>\n\n\n\n<p><strong>Fremgangsm\u00e5de<\/strong><br><\/p>\n\n\n\n<p>L\u00e6g husblas i bl\u00f8d i koldt vand i 5 minutter.<\/p>\n\n\n\n<p>Varm rabarbersirup &amp; citronskal op, og h\u00e6ld det i en tynd str\u00e5le ned i de sammenpiskede \u00e6g.<\/p>\n\n\n\n<p>H\u00e6ld massen tilbage i gryden og varm den langsomt op under piskning. <br>Den m\u00e5 ikke koge.<\/p>\n\n\n\n<p>N\u00e5r massen tykner,  smelter du husblassen heri.<\/p>\n\n\n\n<p>Sigt curden og fyld den p\u00e5 spr\u00f8jtepose.<\/p>\n\n\n\n<p><strong>Lakridsrodsmarengs<\/strong><\/p>\n\n\n\n<p>2 dl. lakridsrodssirup ( find opskriften under \u201cSaft, sirup &amp; marmelade\u201d)         65 g. \u00e6ggehvide<br>Et par dr\u00e5ber citronsaft <br>Lidt sort pastafarve <\/p>\n\n\n\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<p>Varm siruppen op til 120 grader.<\/p>\n\n\n\n<p>Imens pisker du \u00e6ggehvider &amp; citronsaft luftigt.<\/p>\n\n\n\n<p>H\u00e6ld den varme sirup ned i \u00e6ggehviderne under fortsat piskning.<\/p>\n\n\n\n<p>Pisk marengsen helt sej og blank og fyld den p\u00e5 spr\u00f8jtepose. Jeg har brugt en St. Honor\u00e9-tyl.<\/p>\n\n\n\n<p>  <\/p>\n\n\n\n<p><strong>Samling<\/strong> <strong>af<\/strong> <strong>t\u00e6rterne<\/strong><br><\/p>\n\n\n\n<p>Fyld t\u00e6rteskallerne med rabarbercurd.<\/p>\n\n\n\n<p>Spr\u00f8jt marengsen ud i b\u00f8lger over t\u00e6rterne. <br><\/p>\n\n\n\n<p>Pynt med t\u00f8rrede, spiselige blomster.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"750\" height=\"560\" src=\"http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2020\/04\/D5E189A5-732C-43F9-9669-0BFE4EE836F9.jpeg\" alt=\"\" class=\"wp-image-1002\" srcset=\"http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2020\/04\/D5E189A5-732C-43F9-9669-0BFE4EE836F9.jpeg 750w, http:\/\/mitpiskeris.dk\/wp-content\/uploads\/2020\/04\/D5E189A5-732C-43F9-9669-0BFE4EE836F9-300x224.jpeg 300w\" sizes=\"auto, (max-width: 706px) 89vw, (max-width: 767px) 82vw, 740px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>T\u00e6rten best\u00e5r af en krydret mandelm\u00f8rdej fyldt med rabarbercurd &amp; toppet med italiensk marengs, pisket med lakridsrodssirup. Du kan med fordel starte med at s\u00e6tte lakridsrodssiruppen over, s\u00e5 den kan tr\u00e6kke smag ud af lakridsroden. T\u00e6rteskallerne kan du ogs\u00e5 lave i forvejen og opbevare i en luftt\u00e6t beholder. Rabarbercurden laves om morgenen eller aftenen inden, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/mitpiskeris.dk\/?p=989\" class=\"more-link\">L\u00e6s videre<span class=\"screen-reader-text\"> &#8220;Rabarbert\u00e6rte med lakridsrodsmarengs&#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":[1],"tags":[111,318,315,317,316,319,320,286,289,288,322,287,82,284,321],"class_list":["post-989","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-italiensk-marengs","tag-lakridsmarengs","tag-lakridsrod","tag-lakridsrodsmarengs","tag-lakridsrodssirup","tag-minitaerte","tag-minitaerter","tag-rabarber","tag-rabarber-curd","tag-rabarbercurd","tag-rabarbercurd-med-marengs","tag-rabarberdessert","tag-rabarbersirup","tag-rabarbertaerte","tag-smaa-rabarbertaerter"],"_links":{"self":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts\/989","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=989"}],"version-history":[{"count":12,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts\/989\/revisions"}],"predecessor-version":[{"id":1017,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=\/wp\/v2\/posts\/989\/revisions\/1017"}],"wp:attachment":[{"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=989"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mitpiskeris.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}