{"id":1842,"date":"2022-10-06T14:03:58","date_gmt":"2022-10-06T13:03:58","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1842"},"modified":"2023-07-20T14:44:03","modified_gmt":"2023-07-20T13:44:03","slug":"guanaja-gianduja-4-x-orange-av-wolfgang-kiessling","status":"publish","type":"page","link":"https:\/\/qimiq.com\/sv\/qimiq-foer-yrkesverksamma\/kockens-kockar\/kockrecept\/guanaja-gianduja-4-x-orange-av-wolfgang-kiessling\/","title":{"rendered":"Guanaja | Gianduja | 4 x apelsin av Wolfgang Kiessling"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Guanaja | Gianduja | 4 x apelsin av Wolfgang Kiessling<\/h2>\n \n
<\/div>\n\n

Sea Chefs Cruises konditor Wolfgang Kiessling har skapat en fantastisk dessert till dig med QimiQ Whip. En underbar kombination av guanaja-choklad och apelsiner kommer att f\u00e5 dina g\u00e4ster att flyga till sjunde himlen. Allt vi kan s\u00e4ga \u00e4r: Bon Appetit<\/p>\n<\/div>\n \n

<\/div>\n\n Uppt\u00e4ck receptet i v\u00e5r receptdatabas<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Ingredienser till 10 portioner<\/h3>\n\n \n \"Ko\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

Till vaniljpuddingen (cr\u00e8me anglaise)<\/strong><\/p>\n

    \n
  • 500 ml vispgr\u00e4dde 36 % fett<\/li>\n
  • 500 ml mj\u00f6lk<\/li>\n
  • 2 vaniljst\u00e5ng(ar)<\/li>\n
  • 200 g \u00e4ggula<\/li>\n
  • 100 g socker<\/li>\n<\/ul>\n

    \u00a0<\/p>\n

    Till gianduja-cremeuxen<\/strong><\/p>\n

      \n
    • 500 g vaniljpudding (cr\u00e8me anglaise)<\/li>\n
    • 500 g gianduja<\/li>\n<\/ul>\n

      \u00a0<\/p>\n

      Till apelsinsorbeten<\/strong><\/p>\n

        \n
      • 10 Apelsin(er)<\/li>\n
      • 120 g socker<\/li>\n
      • 40 g glukos<\/li>\n<\/ul>\n<\/div>\n

        Till guanaja-chokladmoussen<\/strong><\/p>\n

          \n
        • 500 g QimiQ Whip, kyld<\/li>\n
        • 500 g vaniljpudding (cr\u00e8me anglaise)<\/li>\n
        • 600 g Valrhona Guanaja 70% m\u00f6rk choklad, sm\u00e4lt<\/li>\n<\/ul>\n

          \u00a0<\/p>\n

          Till Muscovado & \u00c8clat d'Or-smulpajen<\/strong><\/p>\n

            \n
          • 200 g sm\u00f6r<\/li>\n
          • 200 g muscovadosocker<\/li>\n
          • 200 g vetemj\u00f6l, typ 550<\/li>\n
          • 200 g mandlar, malda<\/li>\n
          • 6 g citronskal<\/li>\n
          • 75 g Eclat d`Or (smulade r\u00e5n)<\/li>\n<\/ul>\n<\/div>\n

            Till det halvkanderade apelsinskalet<\/strong><\/p>\n

              \n
            • 200 g apelsinskal, rivet<\/li>\n
            • 100 g socker<\/li>\n
            • 100 ml vatten<\/li>\n<\/ul>\n

              \u00a0<\/p>\n

              F\u00f6r dressing<\/strong><\/p>\n

                \n
              • Apelsins\u00e5s<\/li>\n
              • Blodapelsin(er), skuren i klyftor<\/li>\n
              • Mj\u00f6lkchoklad, riven<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
                \n

                F\u00f6rberedelser<\/h3>\n\n \n \"Ko\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
                \n
                  \n
                1. Till vaniljpuddingen:<\/strong>\u00a0<\/span>L\u00e5t gr\u00e4dden, mj\u00f6lken och den urskrapade vaniljst\u00e5ngen dra i ca 20 minuter.<\/li>\n
                2. Vispa \u00e4ggulorna med sockret till en j\u00e4mn massa. Koka upp vispgr\u00e4ddeblandningen, tills\u00e4tt \u00e4ggula-sockerblandningen och vispa tills den bildar en ros.<\/li>\n
                3. Passera blandningen genom en sil och kyl h\u00e4lften av den.<\/li>\n
                4. Till Gianduja Cremeux:<\/strong>\u00a0<\/span>F\u00f6rdela resten av den varma vaniljs\u00e5sen \u00f6ver giandujan och g\u00f6r en emulsion som en ganache.<\/li>\n
                5. Mixa med en handmixer eller i en Thermomix vid en temperatur p\u00e5 minst 35 \u00b0C (max. 45 \u00b0C) tills en fin emulsion bildas och se till att ingen luft blandas in.<\/li>\n
                6. Till apelsinsorbeten:<\/strong>\u00a0<\/span>Fil\u00e9a apelsinerna och fyll en pacojet-b\u00e4gare upp till m\u00e4rket. Pressa de \u00e5terst\u00e5ende apelsinfil\u00e9erna v\u00e4l och h\u00e4ll h\u00e4lften av saften i pacojetb\u00e4garen.<\/li>\n
                7. V\u00e4rm upp resten av apelsinjuicen och l\u00f6s upp socker och glukos i den. H\u00e4ll \u00f6ver i Pacojet-b\u00e4garen och l\u00e5t svalna. Frys vid - 22 \u00b0C i 24 timmar.<\/li>\n
                8. Till guanaja-chokladmoussen:<\/strong>\u00a0<\/span>Vispa den kalla QimiQ Whip med en mixer tills den \u00e4r sl\u00e4t. Tills\u00e4tt den kalla vaniljpuddingen och vispa till \u00f6nskad volym. V\u00e4nd ner den sm\u00e4lta chokladen.<\/li>\n
                9. Spritsa chokladmoussen i silikonformar och frys in.<\/li>\n
                10. Till Muscovado & \u00c9clat d'Or-smulpajen:<\/strong>\u00a0<\/span>Sk\u00e4r det kalla sm\u00f6ret i t\u00e4rningar och kn\u00e5da med muscovadosocker, mj\u00f6l, mandel och citronskal med hj\u00e4lp av en degkrok.<\/li>\n
                11. Tills\u00e4tt \u00c9clat d'Or, blanda v\u00e4l och se till att degen inte g\u00e5r s\u00f6nder f\u00f6r mycket.<\/li>\n
                12. Gr\u00e4dda i ugnen i 150 \u00b0C med ugnsluckan p\u00e5 gl\u00e4nt tills smulorna har f\u00e5tt fin f\u00e4rg.<\/li>\n
                13. F\u00f6r det halvkanderade apelsinskalet:<\/strong>\u00a0<\/span>L\u00e4gg apelsinskalet i bl\u00f6t i kallt vatten i ca 2 timmar. L\u00e5t rinna av och sk\u00e4r i juliennestrimlor. Avf\u00e4rga tv\u00e5 g\u00e5nger i kallt vatten, l\u00e5t rinna av och l\u00e4gg i en kastrull.<\/li>\n
                14. Tills\u00e4tt socker och vatten till apelsinskalet och l\u00e5t koka upp p\u00e5 l\u00e5g v\u00e4rme. S\u00e4nk v\u00e4rmen och l\u00e5t sjuda tills vattnet har avdunstat och se till att det inte bildas n\u00e5gon karamell. Ta bort det kanderade apelsinskalet.<\/li>\n
                15. Pacotisera apelsinsorbeten. Smak och konsistens kan \u00e4ndras genom att pacotera sorbeten en g\u00e5ng till.<\/li>\n
                16. Att servera:<\/strong>\u00a0<\/span>H\u00e4ll en droppe apelsins\u00e5s p\u00e5 kanten av tallriken och f\u00f6rdela med en sked. L\u00e4gg chokladmoussen i mitten av tallriken och f\u00f6rdela Muscovado-crumble bredvid. Ringla n\u00e5gra klickar av gianduja-cr\u00e8meuxen runt om och l\u00e4gg apelsinsorbeten ovanp\u00e5. Avsluta med lite halvkanderat apelsinskal, blodapelsinklyftor och mj\u00f6lkchokladsp\u00e5n och servera.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1842","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nGuanaja | Gianduja | 4 x Orange von Wolfgang Kiessling - QimiQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/qimiq.com\/sv\/qimiq-foer-yrkesverksamma\/kockens-kockar\/kockrecept\/guanaja-gianduja-4-x-orange-av-wolfgang-kiessling\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guanaja | Gianduja | 4 x Orange von Wolfgang Kiessling\" \/>\n<meta property=\"og:url\" content=\"https:\/\/qimiq.com\/sv\/qimiq-foer-yrkesverksamma\/kockens-kockar\/kockrecept\/guanaja-gianduja-4-x-orange-av-wolfgang-kiessling\/\" \/>\n<meta property=\"og:site_name\" content=\"QimiQ\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/QimiQWorld\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-20T13:44:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/qimiq.com\/wp-content\/uploads\/CR-Spargelsouffle.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/guanaja-gianduja-4-x-orange-von-wolfgang-kiessling\/\",\"url\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/guanaja-gianduja-4-x-orange-von-wolfgang-kiessling\/\",\"name\":\"Guanaja | Gianduja | 4 x Orange von Wolfgang Kiessling - 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