{"id":110,"date":"2009-01-14T21:53:41","date_gmt":"2009-01-14T20:53:41","guid":{"rendered":"http:\/\/tropp.se\/receptsidan\/?p=110"},"modified":"2009-01-14T21:53:58","modified_gmt":"2009-01-14T20:53:58","slug":"mangomoussekaka","status":"publish","type":"post","link":"https:\/\/tropp.se\/receptsidan\/?p=110","title":{"rendered":"Mangomoussekaka"},"content":{"rendered":"

10 portioner<\/p>\n

Det h\u00e4r beh\u00f6vs:<\/strong><\/p>\n

15-20 st pepparkakor
\n3 msk flytande margarin
\n6 st gelatinblad
\n3 dl Kesella Gourmet
\n2 dl youghurt naturell 3%
\n1,5 dl florsocker
\n1 stor mogen mango
\n2-3 dl svarta vinb\u00e4r eller bj\u00f6rnb\u00e4r
\n1 msk str\u00f6socker
\n4 st passionsfrukter
\n10 st physalis<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/strong><\/p>\n

    \n
  1. Krossa pepparkakorna i en matberedare och tills\u00e4tt margarinet.<\/li>\n
  2. Kl\u00e4 en form, ca 1,5 lit, med plastfolie och truck ut kaksmulorna till en botten.<\/li>\n
  3. L\u00e4gg gelatinbladen i bl\u00f6t i kallt vatten.<\/li>\n
  4. Blanda kesella, yoghurt och florsocker.<\/li>\n
  5. Skala mangon och tag bort k\u00e4rnan samt mixa fruktk\u00f6ttet till en sl\u00e4t pur\u00e9 och blanda den i smeten.<\/li>\n
  6. Ta upp gelatinbladen och krama ur vattnet. Sm\u00e4lt dem p\u00e5 vag v\u00e4rme tillsammans med ca 1 dl av mangoblandningen.<\/li>\n
  7. Vispa upp gelatinblandningen med resten av smeten och h\u00e4ll den p\u00e5 kakbottnen.<\/li>\n
  8. St\u00e4ll moussen kallt f\u00f6r att stelna i minst 2 timmar.<\/li>\n
  9. Mixa b\u00e4ren och str\u00f6sockret till en s\u00e5s.<\/li>\n
  10. Sk\u00e4r moussen i fina bitar och servera med passionsfrukt, physalis och b\u00e4rs\u00e5sen.<\/li>\n<\/ol>\n

    \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    10 portioner Det h\u00e4r beh\u00f6vs: 15-20 st pepparkakor 3 msk flytande margarin 6 st gelatinblad 3 dl Kesella Gourmet 2 dl youghurt naturell 3% 1,5 dl florsocker 1 stor mogen mango 2-3 dl svarta vinb\u00e4r eller bj\u00f6rnb\u00e4r 1 msk str\u00f6socker 4 st passionsfrukter 10 st physalis G\u00f6r s\u00e5 h\u00e4r: Krossa pepparkakorna i en matberedare och […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-110","post","type-post","status-publish","format-standard","hentry","category-efterratter"],"_links":{"self":[{"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/posts\/110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=110"}],"version-history":[{"count":2,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/posts\/110\/revisions"}],"predecessor-version":[{"id":113,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/posts\/110\/revisions\/113"}],"wp:attachment":[{"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}