{"id":535,"date":"2024-03-25T11:00:46","date_gmt":"2024-03-25T10:00:46","guid":{"rendered":"https:\/\/friis8600.dk\/opskrifter\/?page_id=535"},"modified":"2024-03-25T11:00:46","modified_gmt":"2024-03-25T10:00:46","slug":"appelsinflaesk","status":"publish","type":"page","link":"https:\/\/friis8600.dk\/opskrifter\/index.php\/appelsinflaesk\/","title":{"rendered":"Appelsinfl\u00e6sk"},"content":{"rendered":"<p>INGREDIENSER<\/p>\n<ul>\n<li>20 blade husblas eller tilsvarende m\u00e6ngde gelatinepulver<\/li>\n<li>Koldt vand til udbl\u00f8dning af enten husblas eller gelatine. Se anvisning p\u00e5 produktet<\/li>\n<li>1\/2 kg sukker<\/li>\n<li>1\/4 liter vand<\/li>\n<li>1\/4 tsk. Citronsyre<\/li>\n<li>Revet skal af 1 appelsin<\/li>\n<li>1 dl appelsinsaft<\/li>\n<li>2 spsk. citronsaft<\/li>\n<li>Pynt: perlesukker<\/li>\n<\/ul>\n<p>Sukker, 1\/4 liter vand og citronsyre h\u00e6ldes i en gryde og stilles lunt i 15 min. indtil sukkeret er smeltet.<\/p>\n<p>Lagen bringes i kog.<\/p>\n<p>Den udbl\u00f8dte husblas (eller Gelatine) smeltes i sukkerlagen og koges heri 20 min. over svag varme.<\/p>\n<p>N\u00e5r der er slukket, tils\u00e6ttes appelsinskal og frugtsaft.<\/p>\n<p>Et glas- eller porcel\u00e6nsfad, der er 20 cm p\u00e5 hver led, skylles i koldt vand. Saften h\u00e6ldes i og afk\u00f8les.<\/p>\n<p>Massen sk\u00e6res i firkanter, der trilles i perlesukker og t\u00f8rres nogle timer ved stuetemperatur, f\u00f8r de gemmes i d\u00e5ser med pergamentpapir mellem lagene.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENSER 20 blade husblas eller tilsvarende m\u00e6ngde gelatinepulver Koldt vand til udbl\u00f8dning af enten husblas eller gelatine. Se anvisning p\u00e5 produktet 1\/2 kg sukker 1\/4 liter vand 1\/4 tsk. Citronsyre Revet skal af 1 appelsin 1 dl appelsinsaft 2 spsk. <a class=\"more-link\" href=\"https:\/\/friis8600.dk\/opskrifter\/index.php\/appelsinflaesk\/\">L\u00e6s mere &#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-535","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/pages\/535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/comments?post=535"}],"version-history":[{"count":1,"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/pages\/535\/revisions"}],"predecessor-version":[{"id":536,"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/pages\/535\/revisions\/536"}],"wp:attachment":[{"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/media?parent=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}