{"id":26372,"date":"2026-01-09T03:00:00","date_gmt":"2026-01-09T02:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=26372"},"modified":"2026-02-09T18:52:39","modified_gmt":"2026-02-09T17:52:39","slug":"passionsbavarois-pa-mandelfondant","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=26372","title":{"rendered":"Passionsbavarois, mandelfondant"},"content":{"rendered":"\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/files.katinkaskitchen.com\/2019\/01\/fullsizeoutput_1f03-1024x1024.jpeg\" alt=\"\" class=\"wp-image-30019\" width=\"512\" height=\"512\" srcset=\"https:\/\/files.katinkaskitchen.com\/2019\/01\/fullsizeoutput_1f03-1024x1024.jpeg 1024w, https:\/\/files.katinkaskitchen.com\/2019\/01\/fullsizeoutput_1f03-150x150.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2019\/01\/fullsizeoutput_1f03-300x300.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2019\/01\/fullsizeoutput_1f03-768x768.jpeg 768w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n\n\n<p><\/p>\n<p><strong>En fluffig syrlig mousse av ljuvligt tropisk passionsfrukt p\u00e5 en fondantbotten av <img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26380\" src=\"http:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_575-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_575-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_575-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_575-768x576.jpeg 768w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_575-1024x768.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>mandel med brynt sm\u00f6r och allt toppas av en passionsfruktsspegel &#8211; se d\u00e4r en oemotst\u00e5ndlig efterr\u00e4tt som imponerar fast den inte \u00e4r s\u00e4rskilt sv\u00e5r att g\u00f6ra. Det tar bara lite tid att f\u00e5 till denna passionsmousset\u00e5rta, och d\u00e5&nbsp;<\/strong><b>fr\u00e4mst f\u00f6r att f\u00e5 den att stelna s\u00e5 g\u00f6r den g\u00e4rna ett bra tag innan den ska serveras eller till och med dagen innan. Den som vill g\u00f6r den i portionsstorlekar och man kan \u00e4ven t\u00e4nka sig att hoppa \u00f6ver mandelbotten och bara g\u00f6ra moussen i couper, sk\u00e5lar eller glas.&nbsp;<\/b><\/p>\n<p><em><strong>Du beh\u00f6ver f\u00f6r en t\u00e5rtform p\u00e5 ca 20-22 cm:&nbsp;<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26381\" src=\"http:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_576-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_576-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_576-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_576-768x576.jpeg 768w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_576-1024x768.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/strong><\/em><\/p>\n<p><em>Till mandelfondantbotten:&nbsp;<\/em><\/p>\n<p>200 gram mandelmj\u00f6l<\/p>\n<p>150 gram socker<\/p>\n<p>2 \u00e4gg<\/p>\n<p>120 gram brynt sm\u00f6r<\/p>\n<p>2 tsk rom<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26382\" src=\"http:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_572-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_572-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_572-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_572-768x576.jpeg 768w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_572-1024x768.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><em>Till passionsfruktsbavaroisen:&nbsp;<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26383\" src=\"http:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_574-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_574-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_574-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_574-768x576.jpeg 768w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_574-1024x768.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/em><\/p>\n<p>400 gram passionsfruktsmos (finns att k\u00f6pa fryst, kallas passionsfruktspulp och \u00e4r utan k\u00e4rnor!)<\/p>\n<p>1 &#8211; 1 1\/2 dl socker<\/p>\n<p>3 1\/2 gelatinblad<\/p>\n<p>400 gram vispgr\u00e4dde<\/p>\n<p>1-2 msk socker<\/p>\n<p><em>Till passionsspegeln:&nbsp;<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26385\" src=\"http:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_564-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_564-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_564-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_564-768x576.jpeg 768w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_564-1024x768.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/em><\/p>\n<p>100-200 gram passionsfruktsmos\/pulp<\/p>\n<p>1 dl vatten<\/p>\n<p>1-2 msk socker (smaka av hur syrlig du vill ha den)<\/p>\n<p>2-3 gelatinblad (jag tog 2 1\/2 gelatinblad)<\/p>\n<p><em><strong>G\u00f6r s\u00e5 h\u00e4r:&nbsp;<\/strong><\/em><\/p>\n<p><em>B\u00f6rja med botten<\/em>: Sm\u00e4lt sm\u00f6ret i en kastrull p\u00e5 <img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26384\" src=\"http:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_571-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_571-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_571-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_571-768x576.jpeg 768w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_571-1024x768.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>mellanh\u00f6g v\u00e4rme, n\u00e4r sm\u00f6ret sm\u00e4lt r\u00f6r du runt kastrullen d\u00e5 och d\u00e5 tills sm\u00f6ret b\u00f6rjar dofta gott och b\u00f6rjar m\u00f6rkna en aning utan att bli br\u00e4nt. R\u00f6r ihop de hela \u00e4ggen med sockret &#8211; det g\u00e5r utm\u00e4rkt att g\u00f6ra med en handvisp eftersom det inte ska vara s\u00e5 fluffigt h\u00e4r. tills\u00e4tt rom och mandelmj\u00f6l och till sist det sm\u00e4lta sm\u00f6ret, men h\u00e4ll inte i allt av trumset p\u00e5 botten av kastrullen. Blanda till en sl\u00e4t smet och h\u00e4ll den i en form med l\u00f6stagbara kanter. Gr\u00e4dda i ugnen p\u00e5 175 grader i 20 minuter. Tag ut och l\u00e5t svalna.<\/p>\n<p><em>G\u00f6r moussen:&nbsp;<\/em>L\u00e4gg gelatinbladen i bl\u00f6t i kallt vatten i minst tio minuter. Blanda passionsfruktsmoset <img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26386\" src=\"http:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_570-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_570-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_570-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_570-768x576.jpeg 768w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_570-1024x768.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>med sockret i en kastrull och v\u00e4rm tills sockret l\u00f6st sig. Lyft upp gelatinbladen ur sitt vattenbad och r\u00f6r ner dem i passionsfruktskr\u00e4men. L\u00e5t st\u00e5 att svalna. N\u00e4r passionsfruktsmoset \u00e4r helt kallt vispar du gr\u00e4dden tills den \u00e4r styv utan att det blir sm\u00f6r. P\u00e5 slutet vispar du ner en sked socker. V\u00e4nd ner passionsfruktskr\u00e4men i gr\u00e4dden och blanda f\u00f6rsiktigt med en spatel eller slickepot. H\u00e4ll smeten \u00f6ver den kalla mandelbotten i t\u00e5rtformen, sl\u00e4ta till moussen och st\u00e4ll att stelna p\u00e5 kallt st\u00e4lle. Det tar minst tv\u00e5 timmar.<\/p>\n<p><em>G\u00f6r spegeltoppingen:&nbsp;<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26387\" src=\"http:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_56f-300x225.jpeg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_56f-300x225.jpeg 300w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_56f-150x113.jpeg 150w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_56f-768x576.jpeg 768w, https:\/\/files.katinkaskitchen.com\/2017\/02\/fullsizeoutput_56f-1024x768.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/em><\/p>\n<p>Bl\u00f6tl\u00e4gg gelatinbladen i kallt vatten i minst tio minuter. Blanda passionsfruktspulpen med vatten och socker, v\u00e4rm f\u00f6rsiktigt s\u00e5 sockret l\u00f6ser sig. R\u00f6r ner de uppbl\u00f6tta gelatinbladen, blanda ordentligt. L\u00e5t blandningen st\u00e5 och svalna innan du f\u00f6rsiktigt h\u00e4ller den \u00f6ver din mousset\u00e5rta s\u00e5 det blir en vacker tunn spegel ovanp\u00e5. Sl\u00e4ta ut eller vicka runt formen s\u00e5 gelatinspegeln l\u00e4gger sig j\u00e4mt \u00f6ver hela t\u00e5rtan. St\u00e4ll kallt att stelna.<\/p>\n<p>Vid servering: tag loss kanten p\u00e5 formen, sk\u00e4r med en kniv runt insidan p\u00e5 den s\u00e5 den lossnar utan att ha s\u00f6nder t\u00e5rtan. Dekorera eventuellt med passionsfruktshalvor, b\u00e4r, blad eller blommor. Servera.<\/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>","protected":false},"excerpt":{"rendered":"<p>En fluffig syrlig mousse av ljuvligt tropisk passionsfrukt p\u00e5 en fondantbotten av mandel med brynt sm\u00f6r och allt toppas av en passionsfruktsspegel &#8211; se d\u00e4r en oemotst\u00e5ndlig efterr\u00e4tt som imponerar fast den inte \u00e4r s\u00e4rskilt sv\u00e5r att g\u00f6ra. Det tar bara lite tid att f\u00e5 till denna passionsmousset\u00e5rta, och d\u00e5&nbsp;fr\u00e4mst [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":26378,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,11761,115,11739,71,11774,89,11762],"tags":[],"class_list":["post-26372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-moussetartor","category-baka-sott-kakor-pajer-bullar","category-tartor","category-efterratter","category-festmiddagar-efterratter","category-glutenfritt","category-mousser-sota"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/26372","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=26372"}],"version-history":[{"count":13,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/26372\/revisions"}],"predecessor-version":[{"id":33701,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/26372\/revisions\/33701"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/26378"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}