{"id":235,"date":"2013-01-09T17:10:31","date_gmt":"2013-01-09T17:10:31","guid":{"rendered":"https:\/\/revald.dk\/?p=235"},"modified":"2020-09-19T00:51:27","modified_gmt":"2020-09-19T00:51:27","slug":"parfaitis-med-marcipan-og-chokoladesauce","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=235","title":{"rendered":"Parfaitis med marcipan  og chokoladesauce"},"content":{"rendered":"<p>Giv lidt liv til den almindelige vaniljeis med denne marcipan parfait.<\/p>\n<p><strong>Ingredienser is<\/strong><\/p>\n<p>8-12 personer<\/p>\n<ul>\n<li>12 \u00e6ggeblommer (pasteuriserede)<\/li>\n<li>150g flormelis<\/li>\n<li>1 stang vanille<\/li>\n<li>1 lt. piskefl\u00f8de<\/li>\n<li>200g r\u00e5 marcipan<\/li>\n<\/ul>\n<p>Pisk \u00e6ggeblommer sammen med korn fra vanillestang og flormelis. Pisk l\u00e6nge til massen er tyk. Pisk fl\u00f8den til skum &#8211; gerne en smule overpisket. Sk\u00e6r marcipan i sm\u00e5 romber\/tern ca 1 cm. brede. Vend fl\u00f8deskum i \u00e6ggeblandingen. Fordel marcipan i massen l\u00f8bende. R\u00f8r aldrig kraftigt rundt, kun stille og rolige vendinger.<\/p>\n<p>H\u00e6ld det hele i en springform eller portionsforme. D\u00e6k overfladen til med folie eller l\u00e5g. 4-6 timer i fryseren.<\/p>\n<p>Serv\u00e9r med b\u00e6r og\/eller chokoladesauce.<\/p>\n<p><strong>Ingredienser chokoladesauce<\/strong><\/p>\n<ul>\n<li>100g m\u00e6rkchokolade<\/li>\n<li>2 dl piskefl\u00f8de<\/li>\n<li>\u00bd dl vand<\/li>\n<\/ul>\n<p>Smelt chokoladen forsigtig over svag varme. Bland piskefl\u00f8de og vand i chokolademassen. Bring i kog ved st\u00e6rk varme under kraftig \u00f8mr\u00f8ring. Kog videre i 3-5 minutter indtil massen har den rigtige konsistens. S\u00f8rg for at r\u00f8re konstant mens saucen koger.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Giv lidt liv til den almindelige vaniljeis med denne marcipan parfait. Ingredienser is 8-12 personer 12 \u00e6ggeblommer (pasteuriserede) 150g flormelis 1 stang vanille 1 lt. piskefl\u00f8de 200g r\u00e5 marcipan Pisk \u00e6ggeblommer sammen med korn fra vanillestang og flormelis. Pisk l\u00e6nge til massen er tyk. Pisk fl\u00f8den til skum &#8211; gerne en smule overpisket. Sk\u00e6r marcipan [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":382,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserter"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2013\/01\/parfait-med-marcipan.jpg?fit=1024%2C680&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=235"}],"version-history":[{"count":1,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/235\/revisions"}],"predecessor-version":[{"id":619,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/235\/revisions\/619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/382"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}