{"id":1895,"date":"2021-06-04T10:52:09","date_gmt":"2021-06-04T08:52:09","guid":{"rendered":"https:\/\/foodies.dk\/?p=1895"},"modified":"2021-06-04T10:52:12","modified_gmt":"2021-06-04T08:52:12","slug":"jordbaerispinde","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=1895","title":{"rendered":"Jordb\u00e6rispinde"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"960\" src=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2021\/06\/jordbaerispind.jpg?resize=720%2C960&#038;ssl=1\" alt=\"\" class=\"wp-image-1896\" srcset=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2021\/06\/jordbaerispind.jpg?w=720&amp;ssl=1 720w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2021\/06\/jordbaerispind.jpg?resize=225%2C300&amp;ssl=1 225w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Ok, m\u00e5ske g\u00e5r der lidt rigeligt is i bloggen for tiden, men helt \u00e6rligt s\u00e5 har vi alle vented med l\u00e6ngsel p\u00e5 sol og sommer, ikke? S\u00e5 nu hvor den endeligt er kommet m\u00e5 vi jo s\u00e5 pr\u00f8ve alle de opskrifter, som er blevet samlet sammen gennem det kolde for\u00e5r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spoiler alert: Der kommer flere is opskrifter \ud83d\ude42<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Men nu g\u00e6lder jordb\u00e6ris. Der er vel n\u00e6ppe noget mere dansk en en simpel jordb\u00e6ris p\u00e5 pind? Helt simpelt lavet af Fl\u00f8de, m\u00e6lk, \u00e6g, sukker og jordb\u00e6r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">G\u00e5 ud og f\u00e5 k\u00f8bt silikone isforme &#8211; det kan &#8216;varmt&#8217; anbefales!<\/p>\n\n\n\n<!--WPRM Recipe 1891-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Jordb\u00e6rspinde<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t<p>Dejlige s\u00f8de jordb\u00e6r, blandet med fl\u00f8de og sukker. Det er voksen ispinde af den bedste slags.<\/p>\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t<ul><li>Ismaskine<\/li><li>Termometer<\/li><li>Silikone isform<\/li><li>Stavblender<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>4 dl piskefl\u00f8de<\/li><li>3 dl s\u00f8dm\u00e6lk<\/li><li>1 tsk vaniljepulver<\/li><li>150 gr r\u00f8rsukker<\/li><li>6 stk \u00e6ggeblommer<\/li><li>500 gr jordb\u00e6r (Friske eller frosne)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li><p>Kom jordb\u00e6r i en gryde med 50 gr sukker. Lad dem simre langsomt ind til der kun er omkring  4 dl.<\/p><\/li><li><p>Tag jordb\u00e6r af varmen og blend hurtigt med en stavblender. Herefter kommes pureen p\u00e5 k\u00f8l til isen skal fryses.<\/p><\/li><li><p>Samtidigt med at jordb\u00e6rerne simrer forbereder vi ismassen. Varm m\u00e6lk op sammen med vanilje i en gryde. Det m\u00e5 ikke komme over ca 80 grader.<\/p><\/li><li><p>Mens m\u00e6lken varmer op piskes \u00e6ggeblommer sammen med de resterende 100 gr sukker. Der skal piskes indtil det bliver en lys, n\u00e6sten hvis, luftig blanding.<\/p><\/li><li><p>H\u00e6ld langsomt den varme m\u00e6lk over \u00e6ggemassen, mens der piskes. S\u00f8rg for at det hele blandes sammen.<\/p><\/li><li><p>Kom ismassen tilbage i gryden og varm op igen. HUSK at bruge termometer, da der skal varmes op til pr\u00e6cist 82 grader, for at sikre den bedste legering.<\/p><\/li><li><p>N\u00e5r ismassen rammer 82 grader tages den af varmen med det samme og h\u00e6ldes gennem en si i en sk\u00e5l eller kande. Herefter skal den k\u00f8les ned inden frysning.<\/p><\/li><li><p>Lige inden ismassen skal fryses, blandes den nedk\u00f8lede jordb\u00e6r puree i.<\/p><\/li><li><p>Frys isen indtil den har en h\u00e5rd softice konsistens og kom herefter i isforme, sammen med ispinde.<\/p><\/li><li><p>Fryses i mindst 5-6 timer, gerne l\u00e6ngere. Herefter kan de tages ud af formene og pakkes enkeltvis ind i plastfolio, vita wrap, cellofan&#8230;Eller hvordan man nu vil opbevare dem.<\/p><\/li><li><p>Nydes herefter p\u00e5 en varm sommerdag \ud83d\ude42<\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div><div class=\"wprm-fallback-recipe-meta-cuisine\">Dansk<\/div><div class=\"wprm-fallback-recipe-meta-keyword\">hjemmelavet, is, ispinde, jordb\u00e6r, jordb\u00e6ris<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Ok, m\u00e5ske g\u00e5r der lidt rigeligt is i bloggen for tiden, men helt \u00e6rligt s\u00e5 har vi alle vented med l\u00e6ngsel p\u00e5 sol og sommer, ikke? S\u00e5 nu hvor den endeligt er kommet m\u00e5 vi jo s\u00e5 pr\u00f8ve alle de opskrifter, som er blevet samlet sammen gennem det kolde for\u00e5r. Spoiler alert: Der kommer flere<\/p>\n<div class=\"more-link-wrap\"><a class=\"more-link button\" href=\"https:\/\/foodies.dk\/?p=1895\">Continue Reading<\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_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":"Jordb\u00e6rispinde\n\n#sommer #is #ispinde #madblog #madblogger #madinspiration #nemmad #food #opskrifter #opskrift #madlavning #mad #deldinmad #inspiration #foodblog","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5,10],"tags":[226,254,980,263,985],"class_list":["post-1895","post","type-post","status-publish","format-standard","hentry","category-dessert","category-is-2","tag-hjemmelavet","tag-is","tag-ispinde","tag-jordbr","tag-jordbaeris"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-uz","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1895"}],"version-history":[{"count":1,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1895\/revisions"}],"predecessor-version":[{"id":1897,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1895\/revisions\/1897"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}