{"id":2461,"date":"2014-06-03T17:11:07","date_gmt":"2014-06-03T15:11:07","guid":{"rendered":"http:\/\/zallan.se\/?page_id=2461"},"modified":"2019-05-08T12:07:29","modified_gmt":"2019-05-08T10:07:29","slug":"eft-pavlova-med-rabarber","status":"publish","type":"page","link":"https:\/\/zallan.se\/?page_id=2461","title":{"rendered":"Pavlova med rabarber"},"content":{"rendered":"

\"pavlovavariant538de9163f9c1.jpg\"<\/a><\/p>\n<\/div>

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Pavlova med rabarber<\/strong><\/h2>\n

ca 12 st<\/strong><\/p>\n

Mar\u00e4nger<\/em>
\n2 \u00e4ggvitor (\u00e0 32 g)
\n1 dl str\u00f6socker (90 g)
\n2 dl rostat puffat ris
\nRabarberkr\u00e4m<\/em>
\n450 g rabarber
\n4 msk str\u00f6socker
\n2 msk vatten
\nGarnering<\/em>
\n1 rabarberstj\u00e4lk \u00e0 60 g
\n1\/4 tsk finhackad f\u00e4rsk ingef\u00e4ra
\n\u00bd msk str\u00f6socker
\nFyllning<\/em>
\n2\u00bd dl Kesella vanilj
\n1 dl vispgr\u00e4dde
\n1 krm vaniljessens alt 1 tsk vaniljsocker<\/p>\n<\/div>

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Mar\u00e4nger<\/em>: Vispa \u00e4ggvitorna riktigt h\u00e5rt. Tills\u00e4tt sockret lite i taget under fortsatt vispning. V\u00e4nd f\u00f6rsiktigt ner det puffade riset. Klicka ut smeten p\u00e5 pl\u00e5tar med bakpl\u00e5tspapper till \u00f6nskad portionsstorlek alt till en hel t\u00e5rtbotten. Tryck f\u00f6rsiktigt ner mitten s\u00e5 en ‘sk\u00e5l’ bildas. Gr\u00e4dda i 125 grader i 2 timmar. L\u00e5t g\u00e4rna st\u00e5 kvar en stund i efterv\u00e4rmen.
\nRabarberkr\u00e4m<\/em>: Ansa rabarbern och skala bort det yttersta tunna skalet. Sk\u00e4r sedan i tunna skivor. H\u00e4ll 2 msk vatten i en liten kastrull och l\u00e4gg i rabarber och socker. L\u00e5t sm\u00e4lta samman p\u00e5 l\u00e5g v\u00e4rme 10-15 minuter. Passa s\u00e5 det inte br\u00e4nner. St\u00e4ll \u00e5t sidan och kyl ner.
\nGarnering<\/em>: Ansa rabarbern och sk\u00e4r i tunna skivor och sedan i sm\u00e5 fyrkanter. Skala ingef\u00e4ra och sk\u00e4r en tunn skiva. Hacka den sedan fint. L\u00e4gg rabarber, ingef\u00e4ra och socker i en kastrull och koka f\u00f6rsiktigt tills sockret sm\u00e4lt, inte l\u00e4ngre. Det ska fortfarande vara sm\u00e5 rabarbert\u00e4rningar att garnera med.
\nFyllning<\/em>: Vispa gr\u00e4dden ganska h\u00e5rt. Blanda f\u00f6rsiktigt med vaniljkesellan och s\u00e4tt in i kylen.<\/p>\n

L\u00e4gg en rej\u00e4l klick rabarberkr\u00e4m i botten p\u00e5 mar\u00e4ngsk\u00e5len. Skeda \u00f6ver kesella\/vaniljkr\u00e4men och avsluta med rabarbert\u00e4rningar och n\u00e5gra blad citronmeliss.<\/p>\n<\/div>

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