{"id":245,"date":"2024-12-12T10:23:48","date_gmt":"2024-12-12T10:23:48","guid":{"rendered":"http:\/\/hojgaarden.dk.linux160.unoeuro-server.com\/?p=245"},"modified":"2024-12-17T10:41:07","modified_gmt":"2024-12-17T10:41:07","slug":"hojgaardens-sommerdrom","status":"publish","type":"post","link":"https:\/\/hojgaarden.dk\/index.php\/2024\/12\/12\/hojgaardens-sommerdrom\/","title":{"rendered":"H\u00f8jgaardens Sommerdr\u00f8m"},"content":{"rendered":"\t\t
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H\u00f8jgaardens Sommerdr\u00f8m<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lars Olesen

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Hermed opskriften p\u00e5 vores popul\u00e6re dessert “H\u00f8jgaardens Sommerdr\u00f8m”.
En n\u00f8ddemarengs med rabarbersskum og friske b\u00e6r eller hvad s\u00e6sonen nu byder p\u00e5.
God bagelyst – og t\u00f8v ikke med at sende billeder af resultaterne, eller kig forbi med et stykke \ud83d\ude42

K\u00e6rlig Hilsen,
Niels Olesen<\/strong>\u200b<\/p>

Opskriften:<\/h3>

\u200bMarengsbunden:<\/strong><\/p>

  • 2,25 dl \u00e6ggehvider<\/p><\/li>

  • 330 g sukker<\/p><\/li>

  • 200 g n\u00f8dder efter eget valg fx hasseln\u00f8dder og mandler<\/p><\/li><\/ul>

    Fremgangsm\u00e5de:<\/strong><\/p>

    • Hviderne piskes meget luftige og stive med sukkeret.<\/p><\/li>

    • N\u00f8dderne vendes meget forsigtigt i massen<\/p><\/li>

    • Massen fordeles i en smurt springform<\/p><\/li>

    • Bages i 45 minutter ved 160 grader varmluft eller 200 grader almindelig ovn<\/p><\/li><\/ul>

      Rabarberskum:<\/strong><\/p>

      • 200 g rabarber<\/p><\/li>

      • 125 g skovb\u00e6r<\/p><\/li>

      • Sukker<\/p><\/li>

      • Flormelis<\/p><\/li>

      • Vaniljesukker<\/p><\/li>

      • 1\/2 liter fl\u00f8de<\/p><\/li><\/ul>

        Fremgangsm\u00e5de:<\/strong><\/p>

        • B\u00e6r og rabarber l\u00e6gges i et ildfast fad og drysses med et godt lag sukker, flormelis og vaniljesukker<\/p><\/li>

        • Fadet stilles i ovnen i 30 minutter ved 160 grader varmluft eller 200 grader almindelig ovn<\/p><\/li>

        • R\u00f8r i blandingen ind i mellem<\/p><\/li>

        • Blandingen skal blive til en tyk gr\u00f8d. Er den ikke tyk skal den have l\u00e6ngere tid i ovnen<\/p><\/li>

        • Blandingen tages ud og k\u00f8les helt af<\/p><\/li>

        • Fl\u00f8de piskes og vendes sammen med b\u00e6r- og rabarberblandingen<\/p><\/li>

        • Fl\u00f8den med b\u00e6r og rabarber l\u00e6gges p\u00e5 den kolde marengsbund og pyntes med friske b\u00e6r eller frugt samt mynteblade<\/p><\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\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<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          H\u00f8jgaardens Sommerdr\u00f8m Lars Olesen December 12, 2018. Hermed opskriften p\u00e5 vores popul\u00e6re dessert “H\u00f8jgaardens Sommerdr\u00f8m”.En n\u00f8ddemarengs med rabarbersskum og friske b\u00e6r eller hvad s\u00e6sonen nu byder p\u00e5. God bagelyst – og t\u00f8v ikke med at sende billeder af resultaterne, eller kig forbi med et stykke \ud83d\ude42 K\u00e6rlig Hilsen, Niels Olesen\u200b Opskriften: \u200bMarengsbunden: 2,25 dl \u00e6ggehvider […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-245","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/posts\/245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/comments?post=245"}],"version-history":[{"count":13,"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/posts\/245\/revisions"}],"predecessor-version":[{"id":589,"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/posts\/245\/revisions\/589"}],"wp:attachment":[{"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/media?parent=245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/categories?post=245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hojgaarden.dk\/index.php\/wp-json\/wp\/v2\/tags?post=245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}