{"id":4731,"date":"2018-05-14T14:22:44","date_gmt":"2018-05-14T12:22:44","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=4731"},"modified":"2018-05-15T07:31:11","modified_gmt":"2018-05-15T05:31:11","slug":"vaniljvisp-till-paj-och-bar","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/vaniljvisp-till-paj-och-bar\/","title":{"rendered":"Vaniljvisp till paj och b\u00e4r"},"content":{"rendered":"

Rabarberkaka, nyplockade jordgubbar, krusb\u00e4rs- och bl\u00e5b\u00e4rspaj. Vilka tider! Allt \u00e4r gott nog i sig, men jag s\u00e4ger inte nej till n\u00e5got svalt, lent och vispat till. N\u00e5got med vanilj. Vaniljvisp. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Ibland st\u00e4ller termerna till det. Det l\u00e5ter mer avancerat \u00e4n det \u00e4r. Ett exempel \u00e4r Cr\u00e9me Chantilly. Ni h\u00f6r sj\u00e4lva, risken \u00e4r att man stoppar redan d\u00e4r, men det h\u00e4r \u00e4r den allra enklaste av alla fluffiga vaniljtillbeh\u00f6r. En perfekt f\u00f6ljeslagare genom alla sommarens fikor.<\/p>\n

Enklare och mer simpelt l\u00e5ter det med r\u00e5kr\u00e4m. L\u00e4ttlagad absolut, och\u00a0 jag s\u00e4ger er, ska ni l\u00e4ra er ett enda vaniljrecept s\u00e5 satsa p\u00e5 det h\u00e4r. Det h\u00e4r \u00e4r ett av de recept som f\u00f6ljt mig t\u00e4tt i sp\u00e5ren genom \u00e5ren och som alltid g\u00e5r hem. N\u00e5got av pajernas b\u00e4sta v\u00e4n faktiskt.<\/p>\n

\"skogtillbord-vaniljvisp-maj18\"<\/a>
Vi \u00e4r p\u00e5 v\u00e4g mot b\u00e4r- och frukttider. Pajernas och kakornas b\u00e4sta dagar. Vi siktar helt enkelt fikastunder med stora behov av vaniljvisp.<\/figcaption><\/figure>\n

Jag brukar anv\u00e4nda mig av Cr\u00e9me Chantilly till kalla saker som alla sorters f\u00e4rska b\u00e4r och till avsvalnade frukt- och b\u00e4rkakor. Testa exempelvis till den h\u00e4r rabarbermazarinen<\/a> eller till de f\u00f6rsta jordgubbarna.<\/p>\n

R\u00e5kr\u00e4m funkar till ljumna och fortfarande varma kakor och pajer. Den \u00e4r perfekt till den upp-och-nerv\u00e4nda rabarberkakan<\/a> eller till min favoritpaj med bl\u00e5b\u00e4r.<\/a><\/p>\n

Inget mer att orda om h\u00e4r har ni de b\u00e5da vaniljvisp-favoriterna.<\/p>\n

Vaniljvisp * 2<\/h2>\n

Cr\u00e9me Chantilly<\/h3>\n
    \n
  • 1 vaniljst\u00e5ng<\/li>\n
  • 4 dl riktigt kall gr\u00e4dde<\/li>\n
  • \u00bd dl florsocker<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. Sk\u00e5ra vaniljst\u00e5ngen och skrapa ur de sm\u00e5 svarta, doftande fr\u00f6na med en sked. H\u00e4ll upp gr\u00e4dden i en kall sk\u00e5l. Gr\u00e4dde ska vispas kallt. L\u00e4gg i vaniljfr\u00f6na och florsockret. Vispa till fint fluff.<\/li>\n<\/ol>\n

      <\/h2>\n

      R\u00e5kr\u00e4m<\/h2>\n
        \n
      • 1 vaniljst\u00e5ng<\/li>\n
      • 3 \u00e4ggulor (Du kan frysa \u00e4ggvitorna till en mar\u00e4ng vid annat tillf\u00e4lle)<\/li>\n
      • \u00bd dl socker<\/li>\n
      • 3 dl vispgr\u00e4dde<\/li>\n<\/ul>\n

        G\u00f6r s\u00e5h\u00e4r<\/h4>\n
          \n
        1. Dela vaniljst\u00e5ngen och skrapa ur den. L\u00e4gg vanilj, \u00e4ggulor och socker i en sk\u00e5l. Vispa tills sockret har l\u00f6st sig och du har en stabil kr\u00e4m.<\/li>\n
        2. Vispa gr\u00e4dden. V\u00e4nd ihop gr\u00e4dde och \u00e4ggsmet. Arbeta f\u00f6rsiktigt, inget vispa bara v\u00e4nda.<\/li>\n<\/ol>\n

           <\/p>\n

          Jaha, sv\u00e5rare \u00e4n s\u00e5 \u00e4r det inte att alldeles sj\u00e4lv fabricera tv\u00e5 varianter av fantastisk vaniljvisp p\u00e5 bara \u00e4kta vara och naturliga ingredienser. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

          Rabarberkaka, nyplockade jordgubbar, krusb\u00e4rs- och bl\u00e5b\u00e4rspaj. Vilka tider. Allt \u00e4r gott nog i sig, men jag s\u00e4ger inte nej till n\u00e5got svalt, lent och vispat till. N\u00e5got med vanilj. Vaniljvisp! V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":4733,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[157,65],"tags":[],"yoast_head":"\nVaniljvisp till paj och b\u00e4r - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Rabarberkaka, nyplockade jordgubbar, krusb\u00e4rs- och bl\u00e5b\u00e4rspaj. Vilka tider! Allt \u00e4r gott nog i sig, men jag s\u00e4ger inte nej till n\u00e5got svalt, lent och vispat till. N\u00e5got med vanilj. Vaniljvisp!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogg.land.se\/skog-till-bord\/vaniljvisp-till-paj-och-bar\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vaniljvisp till paj och b\u00e4r - Skog till bord | Katarina Ekestr\u00f6m\" \/>\n<meta property=\"og:description\" content=\"Rabarberkaka, nyplockade jordgubbar, krusb\u00e4rs- och bl\u00e5b\u00e4rspaj. Vilka tider! Allt \u00e4r gott nog i sig, men jag s\u00e4ger inte nej till n\u00e5got svalt, lent och vispat till. N\u00e5got med vanilj. 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