{"id":528,"date":"2019-04-09T18:28:59","date_gmt":"2019-04-09T16:28:59","guid":{"rendered":"http:\/\/furlandkager.dk\/?p=528"},"modified":"2022-04-12T15:24:36","modified_gmt":"2022-04-12T13:24:36","slug":"pistaciemazarin-med-citron-chokolade-og-hindbaer","status":"publish","type":"post","link":"https:\/\/furlandkager.dk\/index.php\/2019\/04\/09\/pistaciemazarin-med-citron-chokolade-og-hindbaer\/","title":{"rendered":"Pistaciebund med chokolade, citron og hindb\u00e6r"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Jeg leder altid efter en undskyldning for at lave kage, og denne gang var det min s\u00f8sters f\u00f8dselsdag, der blev undskyldningen. Og det blev en god undskyldning.

Kagen best\u00e5r af en l\u00e6kker gr\u00f8n bund med pistaciemazarin, en syrlig citronmousse, lidt saltet chokoladecrisp og en frisk hindb\u00e6rmousse. Der er ikke meget s\u00f8dt over kagen, hvilket ogs\u00e5 g\u00f8r, at den ikke falder tungt p\u00e5 samme m\u00e5de. S\u00e5 selvom min s\u00f8sters g\u00e6ster havde spist sig m\u00e6tte i dejlig foret og l\u00e6kker buffet til hovedret, s\u00e5 r\u00f8g der alligevel noget kage ned.
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Kagen er super nem at lave, og kan endda sagtens smides i fryseren, s\u00e5 den kan laves et par dage i forvejen. Den kan dog godt svede en smule ved opt\u00f8ning, men det er udelukkende kosmetisk \u2013 Smagen er stadig sk\u00f8n.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pistaciebund<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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200 g pistaciemasse
125 g bl\u00f8dt sm\u00f8r
<\/span>50 g sukker
<\/span>2 \u00e6g
<\/span>50 g mel
<\/span>1\/4 tsk bagepulver<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Start med at t\u00e6nde ovnen p\u00e5 190 grader varmluft.\u00a0
Pisk pistaciemasse, sm\u00f8r og sukker i en sk\u00e5l indtil det er en ensformig masse. Pisk \u00e6ggene i et af gangen, og sigt derefter mel og bagepulver i. Vend det hele rundt, og kom s\u00e5 kagen i en springform, der er gjort klar med sm\u00f8r og bagepapir. Bag kagen i ca 25 minutter, eller indtil man kan stikke en gaffel i den, og der ikke sidder noget kage fast, n\u00e5r man tr\u00e6kker den op. Lad kagen k\u00f8le godt af, inden citronmoussen p\u00e5begyndes.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Citronmousse<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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3 blade husblas
100 ml citronsaft
<\/span>100 g sukker
<\/span>200 ml piskefl\u00f8de
<\/span>100 g skyr<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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L\u00e6g husblassen i bl\u00f8d i koldt vand.\u00a0
I en gryde bringe citronsaft og sukker i kog og koges indtil al sukkeret er opl\u00f8st. Tag gryden af varmen, vrid husblassen fri for vand og tils\u00e6t det til citronsiruppen. Lad siruppen k\u00f8le til en er fingervarm og vend s\u00e5 skyren i. Pisk fl\u00f8den til let skum og vend det i lidt af gangen. H\u00e6ld moussen over kagen, stil den tilbage p\u00e5 k\u00f8l og g\u00e5 i gang med chokoladecrispen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Chokoladecrisp<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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80 g sukker
80 g mandler
<\/span>1 tsk. flagesalt
<\/span>80 g m\u00f8rkchokolade
<\/span>50 g rice crisps<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Smelt sukker til en m\u00f8rk karamel og tils\u00e6t mandler og salt. Lad massen k\u00f8le og blend den herefter.\u00a0
Smelt chokoladen, r\u00f8r n\u00f8ddecrokant heri sammen med ricecrips.\u00a0
<\/span>Fordel massen p\u00e5 et stykke bagepapir og lad det k\u00f8le af. N\u00e5r det afk\u00f8let hakkes det groft i mundrettebidder og drysses oven p\u00e5 citronmoussen \u2013 Den beh\u00f8ver ikke at have sat sig helt, s\u00e5 falder cripsen bare en smule ned i den. Det er ikke n\u00f8dvendigt at komme al chokoladecrispen p\u00e5, og jeg kan bekr\u00e6fte, at det ogs\u00e5 fungerer som en sk\u00f8n snack for sig selv.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Hindb\u00e6rmousse<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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6 blade husblas
<\/span><\/span>600 g hindb\u00e6r
<\/span>100 g sukker
<\/span>2-4 spsk. citronsaft
<\/span>325 ml piskefl\u00f8de
<\/span>155 g skyr<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Start med at l\u00e6gge husblas i koldt vand.
<\/span><\/span>I en gryde koges hindb\u00e6r, sukker, vaniljesukker og citronsaft op til b\u00e6rerne er udkogt. Klem vandet fra husblassen og kom det i b\u00e6rkompotten. Si massen for at komme af med kernernes fra hindb\u00e6rrene og lad den derefter k\u00f8le til den er fingervarm.
<\/span>Pisk fl\u00f8den til en let skum og vend derefter forsigtigt skyren i. Kom eventuelt lidt r\u00f8d frugtfarve i, hvis moussen er lidt for bleg.
<\/span>Tag kagen ud af formen og plac\u00e9r den i midten i en kagering, der ‘pakket’ ind i vitawrap\/plasticfolie – Alts\u00e5 folie i bunden af kageringen, s\u00e5 moussen ikke l\u00f8ber ud, og foret med kageplast – Det giver en skarpere kant og et p\u00e6nere udtryk i. Husk at kageringen skal v\u00e6re cirka 2 cm st\u00f8rre i diameteren end kagen, s\u00e5 hindb\u00e6rmoussen kan d\u00e6kke hele kagen.
H\u00e6ld hindb\u00e6rmoussen over chokoladecripsen og s\u00f8rg for at v\u00e6re grundig i kanterne, s\u00e5 der ikke laves hulrum i moussen. S\u00e6t kage p\u00e5 k\u00f8l i et par timer og pynt den s\u00e5. Husk at lave marengskys et godt stykke tid inden, den skal pyntes – De tager +1 time at lave.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Tofarvede marengskys<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2 pasturiserede \u00e6ggehvider
100 g sukker
1\/2 tsk \u00e6blecidereddike
<\/span>lyser\u00f8d pastafarve<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Start med at t\u00e6nde ovnen p\u00e5 100 grader varmluft.
Pisk \u00e6ggehviderne til de bliver til skum. Tils\u00e6t sukkeret lidt af gangen og pisk grundigt i mellem. Tils\u00e6t \u00e6blecidereddiken og pisk indtil marengsen er helt stiv, og kan vendes p\u00e5 hovedet, uden at ryge ud.
Tils\u00e6t en smule lyser\u00f8d pastafarve og r\u00f8r rundt et par enkelte gange – Pas p\u00e5 ikke at overblande, s\u00e5 bliver marengsen bare lyser\u00f8d og ikke tofarvet.
Kom marengsen i en spr\u00f8jtepose og spr\u00f8jt marengskys ud p\u00e5 bagepapir i forskellige st\u00f8rrelser. Bag dem i en time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Afpyntning<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Friske hindb\u00e6r
Marengskys
Fryset\u00f8rret hindb\u00e6r
Mynte<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tag kagen ud af kageringen og befri den forsigtigt fra kageplasten. Pacer kagen p\u00e5 det \u00f8nskede fad og d\u00e6k bunden af kagen med fryset\u00f8rret hindb\u00e6r.
P\u00e5 toppen af kagen drysses lidt fryset\u00f8rret hindb\u00e6r i en halvcirkel. Oven p\u00e5 s\u00e6ttes hele og halve hindb\u00e6r, marengskys og til sidst placeres lidt mynte.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Jeg leder altid efter en undskyldning for at lave kage, og denne gang var det min s\u00f8sters f\u00f8dselsdag, der blev undskyldningen. Og det blev en god undskyldning. Kagen best\u00e5r af en l\u00e6kker gr\u00f8n bund med pistaciemazarin, en syrlig citronmousse, lidt saltet chokoladecrisp og en frisk hindb\u00e6rmousse. Der er ikke meget s\u00f8dt over kagen, hvilket ogs\u00e5 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