{"id":193,"date":"2019-08-23T15:35:52","date_gmt":"2019-08-23T15:35:52","guid":{"rendered":"http:\/\/daisyskageri.dk\/?page_id=193"},"modified":"2020-01-14T17:33:59","modified_gmt":"2020-01-14T17:33:59","slug":"moussekage-med-passionsfrugt-mangokompot-og-blondiebund","status":"publish","type":"post","link":"http:\/\/daisyskageri.dk\/?p=193","title":{"rendered":"Moussekage med passionsfrugt, mangokompot og blondiebund"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Her f\u00e5r i opskriften p\u00e5 en rigtig dejlig og frisk moussekage – og for at det ikke skal v\u00e6re l\u00f8gn, smager den pr\u00e6cis som Solerois! Mums! Denne glazekage best\u00e5r af passionsfrugt, mangokompot og en blondiebund. Kagen er pyntet med en fin aprikosfarvet glaze, et hvidt tempereret chokoladeb\u00e5nd og friske blomster. Den passer til 8-10 personer.<\/p>\n\n\n\n

Redskaber; en rund silikoneform eller en rund springform (16 cm i diameter) og en rund silikoneform (18 cm i diameter). Formene kan bl.a. k\u00f8bes HER<\/a>. <\/p>\n\n\n\n

Blondiebund<\/h4>\n\n\n\n

100 sm\u00f8r
100 g hvid chokolade
50 g r\u00f8rsukker\/sukker
2 \u00e6g, str. M
40 g hvedemel
\u00c9n knivspids salt <\/p>\n\n\n\n

Pisk \u00e6g og sukker til en luftig masse. Hak chokoladen og smelt det sammen med sm\u00f8r over vandbad. Vend forsigtigt \u00e6g-sukker massen sammen med chokolade-sm\u00f8r blandingen. Sigt herefter hvedemel og salt i.
Fordel det i en rund silikoneform eller i en rund springform med bagepapir i bunden (16 cm i diameter). Bages ved 180 grader varmluft i ca. 25 minutter til den er let gylden. Lad bunden k\u00f8le af og sk\u00e6r den fri fra springformen. <\/p>\n\n\n\n

Mangokompot<\/h4>\n\n\n\n

3 blade husblas
300 g mango, sk\u00e5ret i tern (frossen)
1 \u00f8kologisk citron (saft og skal)<\/p>\n\n\n\n

Udbl\u00f8d husblassen i koldt vand. Kom mango og citron (saft og skal) i en gryde. Lad det sm\u00e5koge i ca. 10 minutter. Blend kompotten til fin pur\u00e9. Vrid husblassen for vand og r\u00f8r det i den varme masse.
Lad det k\u00f8le lidt af og kom det p\u00e5 blondiebunden. S\u00e6ttes i fryseren i min. 3 timer.<\/p>\n\n\n\n

Passionsfrugtmousse<\/h4>\n\n\n\n

4 blade husblas
120 ml passionsfrugtpur\u00e9 (ca. 8 friske frugter)
100 g lyst r\u00f8rsukker
200 g neutral skyr
200 ml piskefl\u00f8de <\/p>\n\n\n\n

Udbl\u00f8d husblassen i koldt vand. Kom passionsfrugtpur\u00e9 (sigtet, uden kerner) og r\u00f8rsukker i en gryde.  Lad der simre i et par minutter. R\u00f8r husblassen i og k\u00f8l let af. Pisk piskefl\u00f8de til let skum og vend skyr i. Vend fl\u00f8de-skyr sammen med pur\u00e9en af flere omgange. Fordel moussen i en rund silikoneform (18 cm i diameter).
Tag blondiebunden-mangokompotten og pres det forsigtigt ned i moussen, s\u00e5 siderne bliver d\u00e6kket. S\u00e6ttes i fryseren natten over.<\/p>\n\n\n\n

Glaze<\/h4>\n\n\n\n

4 blade husblas
100 g hvid chokolade, hakket
100 g glukosesirup
100 g hvid sukker
70 ml piskefl\u00f8de
30 ml vand
Hvid og abrikosfarvet (\/orange) pastafarve
<\/p>\n\n\n\n

Udbl\u00f8d husblassen i koldt vand. Kom den hakkede hvide chokolade i en h\u00f8j kande. Glukosesirup, piskefl\u00f8de, sukker og vand bringes til kogepunktet i en gryde. Vrid husblassen for vand og r\u00f8r det i den varme masse. H\u00e6ld det over chokolade og stavblend, lad det k\u00f8le til 43 grader. Glazen fordeles i to glas. Kom hvid pastafarve i den ene og abrikosfarvet pastafarve i den anden. H\u00e6ld de to farver skiftevis tilbage i kanden.
Tag kagen ud af fryseren p\u00e5 en rist. H\u00e6ld glazen rundt p\u00e5 kagen og befri den for glazetr\u00e5de. Flyt kagen p\u00e5 et fad og lad den t\u00f8 langsomt op i k\u00f8leskabet i nogle timer.<\/p>\n\n\n\n

Pynt<\/h4>\n\n\n\n

Kagen pyntes med et hvidt tempereret chokoladeb\u00e5nd og friske blomster. <\/p>\n\n\n\n

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

Her f\u00e5r i opskriften p\u00e5 en rigtig dejlig og frisk moussekage – og for at det ikke skal v\u00e6re l\u00f8gn, smager den pr\u00e6cis som Solerois! Mums! Denne glazekage best\u00e5r af passionsfrugt, mangokompot og en blondiebund. Kagen er pyntet med en fin aprikosfarvet glaze, et hvidt tempereret chokoladeb\u00e5nd og friske blomster. Den passer til 8-10 personer….<\/p>\n

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