{"id":23609,"date":"2021-08-07T03:00:00","date_gmt":"2021-08-07T01:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=23609"},"modified":"2022-12-04T18:52:18","modified_gmt":"2022-12-04T17:52:18","slug":"bar-med-aromatisk-kram","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=23609","title":{"rendered":"B\u00e4r med apelsindoftande vinkr\u00e4m"},"content":{"rendered":"<p><a href=\"http:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3572.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-large wp-image-23611\" src=\"http:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3572-768x1024.jpg\" alt=\"IMG_3572\" width=\"768\" height=\"1024\" srcset=\"https:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3572-768x1024.jpg 768w, https:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3572-113x150.jpg 113w, https:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3572-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/a><\/p>\n<p><strong>Den h\u00e4r efterr\u00e4tten kom till av ett misslyckande. Tanken var att g\u00f6ra en zabayonne (kallas \u00e4ven zabaglione p\u00e5 italienska eller sabayon ibland), men den ville liksom inte bli fluffig som vanligt. Antagligen var det lite f\u00f6r mycket vin och lik\u00f6r i, s\u00e5 d\u00e5 fick det bli en variant p\u00e5 vaniljs\u00e5s med smaka av s\u00f6t Riesling och Cointreau. Den ofluffiga kr\u00e4men blandades med vispad gr\u00e4dde och det blev riktigt gott &#8211; ett utm\u00e4rkt komplement till framf\u00f6r allt bj\u00f6rnb\u00e4r som kan vara lite k\u00e4rva au naturel. Anv\u00e4nd f\u00e4rska eller frysta b\u00e4r efter tillg\u00e5ng och smak. Jag blandade bj\u00f6rnb\u00e4r, hallon, bl\u00e5b\u00e4r och vinb\u00e4r som lades ovanp\u00e5 som dekoration.&nbsp;<\/strong><\/p>\n<p>Den som vill ha ett alkoholfritt alternativ kan med f\u00f6rdel ta motsvarande m\u00e4ngd pressad apelsin, g\u00e4rna med n\u00e5gra strimlor apelsinskal och \u00e4ven citronskal.<\/p>\n<p><em><strong>Du beh\u00f6ver f\u00f6r 4 personer:&nbsp;<a href=\"http:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3571.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-23613\" src=\"http:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3571-225x300.jpg\" alt=\"IMG_3571\" width=\"225\" height=\"300\" srcset=\"https:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3571-225x300.jpg 225w, https:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3571-113x150.jpg 113w, https:\/\/files.katinkaskitchen.com\/2015\/10\/IMG_3571-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a><\/strong><\/em><\/p>\n<p>f\u00e4rska b\u00e4r<\/p>\n<p>3 \u00e4ggulor<\/p>\n<p>4 msk socker, g\u00e4rna finkornigt r\u00e5socker<\/p>\n<p>1 dl dessertvin &#8211; jag tog en Riesling auslese<\/p>\n<p>1-2 msk Cointreau eller annan citruslik\u00f6r<\/p>\n<p>2 dl vispgr\u00e4dde<\/p>\n<p><em><strong>G\u00f6r s\u00e5 h\u00e4r:&nbsp;<\/strong><\/em><\/p>\n<p>Vispa socker och \u00e4ggulor tillsammans med vin och lik\u00f6r i en metallsk\u00e5l. St\u00e4ll sk\u00e5len \u00f6ver varmt vattenbad och forts\u00e4tt vispa tills blandningen tjocknar. Tag av v\u00e4rmen. Vispa gr\u00e4dden f\u00f6r sig tills den \u00e4r fluffig men inte f\u00f6r h\u00e5rd. V\u00e4nd ner gr\u00e4dden i den ljumma kr\u00e4men. Arrangera b\u00e4ren i sk\u00e5lar, couper eller p\u00e5 fat. H\u00e4ll kr\u00e4men \u00f6ver b\u00e4ren och servera direkt.<\/p>\n<p>Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n<p>Katinka Hammarski\u00f6ld<\/p>\n<p>katinka.hammarskiold@hotmail.com<\/p>\n<p>www.katinkaskitchen.com<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Den h\u00e4r efterr\u00e4tten kom till av ett misslyckande. Tanken var att g\u00f6ra en zabayonne (kallas \u00e4ven zabaglione p\u00e5 italienska eller sabayon ibland), men den ville liksom inte bli fluffig som vanligt. Antagligen var det lite f\u00f6r mycket vin och lik\u00f6r i, s\u00e5 d\u00e5 fick det bli en variant p\u00e5 vaniljs\u00e5s [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":23611,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,11816,11767,71,11792],"tags":[],"class_list":["post-23609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-bjornbar","category-blabar","category-efterratter","category-hallon"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/23609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23609"}],"version-history":[{"count":4,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/23609\/revisions"}],"predecessor-version":[{"id":34299,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/23609\/revisions\/34299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/23611"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}