{"id":16908,"date":"2025-11-02T21:17:43","date_gmt":"2025-11-02T19:17:43","guid":{"rendered":"https:\/\/nordic-chefs.com\/?post_type=inspirations&#038;p=16908"},"modified":"2026-09-28T14:43:12","modified_gmt":"2026-09-28T12:43:12","slug":"aeblekage-hasselnodder-kardemomme","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/da\/bliv-inspireret\/aeblekage-hasselnodder-kardemomme\/","title":{"rendered":"\u00c6blekage med hasseln\u00f8dder og kardemomme"},"content":{"rendered":"<p class=\"wp-block-paragraph\">En varm og aromatisk dessert, der kombinerer krydret \u00e6blekage med cremet hvid chokolade-kanel-creme, dyb \u00e6blereduktion og en fyldig saltet hasseln\u00f8ddeis. Denne ret er lavet af Brian Mark Hansen og balancerer nordisk elegance med tr\u00f8stende smage for en raffineret, mindev\u00e6rdig finish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<!-- nc-rendered-recipe-fallback-start -->\n<style>body.single-inspirations .elementor-widget-shortcode{display:none!important}.nc-recipe-fallback{margin:24px 0 34px}.nc-recipe-fallback .nc-recipe-notes{margin:18px 0 8px;font-family:Inter,sans-serif;font-size:15px;line-height:1.6;color:#2d2d2d}.nc-rendered-related-products{margin:34px 0 10px}.nc-rendered-related-products .related-products-heading{font-family:Inter,sans-serif;font-size:24px;text-align:center;font-weight:600;margin:0 auto 20px;color:#2D2D2D}@media(max-width:768px){.nc-rendered-related-products .related-products-heading{font-size:20px}}<\/style>\n<div class=\"nc-recipe-fallback\">\n<div class=\"recipes-container nc-rendered-recipes\"><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">TRIN 1: Hvid chokolade kanelcreme<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">250g hvid chokolade<\/li><li class=\"ingredient-item\">100g fl\u00f8de<\/li><li class=\"ingredient-item\">3 kanelst\u00e6nger<\/li><li class=\"ingredient-item\">175 g dr\u00e6net yoghurt af s\u00f8dm\u00e6lk<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Smelt den hvide chokolade.<\/p><\/li><li class=\"instruction-step\"><p>I en separat gryde koges fl\u00f8den med kanelst\u00e6ngerne, lad det derefter tr\u00e6kke i 7 minutter.<\/p><\/li><li class=\"instruction-step\"><p>Si cremen over i den smeltede chokolade og r\u00f8r den dr\u00e6nede yoghurt i.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">TRIN 2: Vaniljecremebase<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">500g s\u00f8dm\u00e6lk<\/li><li class=\"ingredient-item\">400 g fl\u00f8de<\/li><li class=\"ingredient-item\">150 g r\u00f8rsukker<\/li><li class=\"ingredient-item\">40g trimoline<\/li><li class=\"ingredient-item\">3 vaniljest\u00e6nger<\/li><li class=\"ingredient-item\">1 1\u20442 blade husblas<\/li><li class=\"ingredient-item\">160g \u00e6ggeblommer<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Bring m\u00e6lken, fl\u00f8den, sukkeret og trimolinen i kog.<\/p><\/li><li class=\"instruction-step\"><p>Tils\u00e6t vaniljest\u00e6ngerne, d\u00e6k til og lad tr\u00e6kke i 15 minutter.<\/p><\/li><li class=\"instruction-step\"><p>Si vaniljest\u00e6ngerne fra.<\/p><\/li><li class=\"instruction-step\"><p>Bland 160 g \u00e6ggeblommer i m\u00e6lkeblandingen og varm op til 84\u00b0C under konstant omr\u00f8ring i mindst 5 minutter.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">TRIN 3: Saltet hasseln\u00f8ddeis<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">150g salted hasseln\u00f8dder<\/li><li class=\"ingredient-item\"> 225g sukker<\/li><li class=\"ingredient-item\">140g fl\u00f8de<\/li><li class=\"ingredient-item\">650 g m\u00e6lk<\/li><li class=\"ingredient-item\">160g \u00e6ggeblommer<\/li><li class=\"ingredient-item\">3 plader husblas<\/li><li class=\"ingredient-item\">11g salt<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>Varm sukkeret op for at lave karamel.<\/p><\/li><li class=\"instruction-step\"><p>Bland n\u00f8dderne i, og spred dem derefter ud p\u00e5 bagepapir for at k\u00f8le af.<\/p><\/li><li class=\"instruction-step\"><p>Blend den afk\u00f8lede nougatiner til et pulver og tils\u00e6t det til m\u00e6lken og fl\u00f8den. Varm denne blanding op til 89\u00b0C.<\/p><\/li><li class=\"instruction-step\"><p>Lad blandingen tr\u00e6kke i 15 minutter, og sigt den derefter fra.<\/p><\/li><li class=\"instruction-step\"><p>R\u00f8r \u00e6ggeblommerne i og varm blandingen op til 84\u00b0C i 5 minutter, tils\u00e6t salt.<\/p><\/li><li class=\"instruction-step\"><p>Opl\u00f8s husblasarkene i blandingen, og k\u00f8l den derefter ned.<\/p><\/li><li class=\"instruction-step\"><p>Brug en ismaskine til at k\u00f8re blandingen til is.<\/p><\/li><\/ol><\/div><div class=\"recipe-section\"><h3 class=\"recipe-main-title\">TRIN 4: \u00c6blekage<\/h3><h4 class=\"ingredients-label\">Ingredienser<\/h4><ul class=\"ingredients-list\"><li class=\"ingredient-item\">400g \u00e6bler<\/li><li class=\"ingredient-item\">1\/2 spiseskefuld kardemomme<\/li><li class=\"ingredient-item\">1 spiseskefuld kanel<\/li><li class=\"ingredient-item\">75g yoghurt<\/li><li class=\"ingredient-item\">50g hasseln\u00f8ddeolie<\/li><li class=\"ingredient-item\">140g r\u00f8rsukker<\/li><li class=\"ingredient-item\">50g hasseln\u00f8dder<\/li><li class=\"ingredient-item\">140g mel<\/li><li class=\"ingredient-item\">2 \u00e6g<\/li><li class=\"ingredient-item\">2 spiseskefulde bagepulver<\/li><\/ul><h4 class=\"instructions-label\">Instruktioner<\/h4><ol class=\"instructions-list\"><li class=\"instruction-step\"><p>I en stor sk\u00e5l, bland \u00e6bler, kardemomme, kanel, yoghurt, hasseln\u00f8ddeolie, r\u00f8rsukker, hasseln\u00f8dder, mel, \u00e6g og bagepulver.<\/p><\/li><li class=\"instruction-step\"><p>R\u00f8r, indtil det er godt blandet.<\/p><\/li><li class=\"instruction-step\"><p>H\u00e6ld dejen i en smurt bageform og bag ved 160\u00b0C i 20 minutter.<\/p><\/li><\/ol><\/div><\/div>\n<div class=\"nc-recipe-notes\"><h3 data-start=\"479\" data-end=\"496\"><strong data-start=\"483\" data-end=\"494\">Kreditter<\/strong><\/h3>\r\n<p data-start=\"497\" data-end=\"560\"><strong data-start=\"497\" data-end=\"512\">Restaurant:<\/strong> S\u00f8ller\u00f8d Kro<br data-start=\"525\" data-end=\"528\" \/><strong data-start=\"528\" data-end=\"542\">Overkok<\/strong> Brian Mark Hansen<\/p><\/div>\n<\/div>\n<!-- nc-rendered-recipe-fallback-end -->","protected":false},"featured_media":5747,"parent":0,"template":"","meta":{"_acf_changed":true,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[],"inspiration-type":[252],"class_list":["post-16908","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations\/16908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/media?parent=16908"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/tags?post=16908"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/da\/wp-json\/wp\/v2\/inspiration-type?post=16908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}