{"id":3844,"date":"2018-07-22T17:35:19","date_gmt":"2018-07-22T16:35:19","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3844"},"modified":"2016-07-22T17:41:13","modified_gmt":"2016-07-22T16:41:13","slug":"ethon-mess","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2018\/07\/22\/ethon-mess\/","title":{"rendered":"Ethon Mess"},"content":{"rendered":"<p><a title=\"Ethon Mess\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/27852124584\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c1.staticflickr.com\/9\/8477\/27852124584_4d0a831fcd_m.jpg\" alt=\"Ethon Mess\" width=\"240\" height=\"214\" align=\"right\" border=\"0\" hspace=\"2\" vspace=\"2\" \/><\/a><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script>Fl\u00f8deskum, vanilje, marengs og friske b\u00e6r. Hvad kan n\u00e6sten g\u00e5 galt i denne dessert? Den er ikke altid et hit hos b\u00f8rn grundet fl\u00f8deskummen, men alle der kan lide fl\u00f8deskum plejer at v\u00e6re vild med den.<\/p>\n<p>Navnet kommer fra at det er en marengs der er \u201dsmadret\u201d og blandet med de \u00f8vrige ingredienser.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser\u00a0 &#8211; marengs<\/strong><\/p>\n<ul>\n<li>6 \u00e6ggehvider<\/li>\n<li>300 gram sukker<\/li>\n<li>1 lille spsk hvidvinseddike<\/li>\n<\/ul>\n<p><strong>Ingredienser &#8211; b\u00e6r<\/strong><\/p>\n<ul>\n<li>125 gram solb\u00e6r og hindb\u00e6r<\/li>\n<li>170 gram jordb\u00e6r<\/li>\n<\/ul>\n<p><strong>Ingredienser &#8211; fl\u00f8deskum<\/strong><\/p>\n<ul>\n<li>\u00bd L fl\u00f8de<\/li>\n<li>2 knivspids vaniljesukker<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Kom \u00e6ggehviderne op i en sk\u00e5l<\/li>\n<li>Pisk dem med en elpisker til de bliver luftige<\/li>\n<li>Drys sukkeret ned i sk\u00e5len, mens der piskes<\/li>\n<li>Tils\u00e6t hvidsvinseddiken og pisk videre<\/li>\n<li>Pisk til der ikke er flere \u201dsukkerkorn\u201d tilbage<\/li>\n<li>Forbered en bageplade med bagepapir<\/li>\n<li>H\u00e6ld marengsmassen ud p\u00e5 bagepapiret og fordel den j\u00e6vnt med en spatel<\/li>\n<li>Bag marengsen i en forvarmet ovn p\u00e5 110 grader i 65 minutter. Ovnen m\u00e5 ikke \u00e5bnes undervejs, og marengsen kan med fordel blive i ovnen efter varmen er slukket for at blive rigtig god.<\/li>\n<li>Vent til marengsen bliver kold<\/li>\n<li>Skyl og rens de friske b\u00e6r. Sk\u00e6rm dem gerne i nogle mindre stykker<\/li>\n<li>Knus marengsen i mindre stykker og kom den op i sk\u00e5len<\/li>\n<li>I en anden sk\u00e5l piskes fl\u00f8deskum af fl\u00f8den og vaniljesukkeret<\/li>\n<li>Kom den f\u00e6rdige fl\u00f8deskum over i sk\u00e5len<\/li>\n<li>R\u00f8r godt rundt i det hele<\/li>\n<li>Kom nu den f\u00e6rdige Ethon Mess over i nogle glas<\/li>\n<li>Glassene kan serveres straks eller stilles p\u00e5 k\u00f8l<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fl\u00f8deskum, vanilje, marengs og friske b\u00e6r. Hvad kan n\u00e6sten g\u00e5 galt i denne dessert? Den er ikke altid et hit hos b\u00f8rn grundet fl\u00f8deskummen, men alle der kan lide fl\u00f8deskum plejer at v\u00e6re vild med den. Navnet kommer fra at det er en marengs der er \u201dsmadret\u201d og blandet med de \u00f8vrige ingredienser. \/Dann Ingredienser\u00a0 &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2018\/07\/22\/ethon-mess\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Ethon Mess<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3844","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-100","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3844","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3844"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3844\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}