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	<title>Kokkene i Granhauglia &#187; Dessert</title>
	<atom:link href="http://blog.ringneshoff.net/index.php/category/dessert/feed/" rel="self" type="application/rss+xml" />
	<link>http://blog.ringneshoff.net</link>
	<description>Matglede for store og små</description>
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			<item>
		<title>Påske Brûlée</title>
		<link>http://blog.ringneshoff.net/index.php/archive/paske-brule/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/paske-brule/#comments</comments>
		<pubDate>Sun, 12 Apr 2009 17:24:06 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=699</guid>
		<description><![CDATA[
2 porsjoner
Ingredienser:
3 eggeplommer
40 g sukker
2.5 dl fløte
1 kanelstang
Revet appelsinskall
Fremgangsmåte:
Kok sakte opp fløte, kanelstang, appelsinskall og halvparten av sukkeret. La blandingen trekke på svak varme i 20 minutter, før den kokes opp på ny. Rør sammen eggeplommer og resten av sukkeret til blandingen blekgult. Sil fløteblandingen i eggeplommene i en tynn stråle samtidig som du rører [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/paske-brule/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vaniljeis med hasselnøtter og karamellsaus</title>
		<link>http://blog.ringneshoff.net/index.php/archive/vaniljeis-med-hasseln%c3%b8tter-og-karamellsaus/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/vaniljeis-med-hasseln%c3%b8tter-og-karamellsaus/#comments</comments>
		<pubDate>Sun, 15 Feb 2009 06:24:52 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=630</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
1 liter vaniljeis
5 dl hasselnøtter
2 dl fløte
1 dl sukker
1 dl lys sirup
100 g smør
Fremgangsmåte:
Rist hasselnøttene i ovnen på 200 grader, til de får en gyllenbrun farge. Gni dem med hendene slik at skallet løsner. Pakk dem inn i et håndkle, og knus dem med noe hardt. Isen vispes myk og mesteparten av nøttene blandes [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/vaniljeis-med-hasseln%c3%b8tter-og-karamellsaus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Epler i karamellsaus</title>
		<link>http://blog.ringneshoff.net/index.php/archive/epler-i-karamellsaus/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/epler-i-karamellsaus/#comments</comments>
		<pubDate>Sun, 19 Oct 2008 18:40:29 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=444</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
4 stk store epler
4 dl vann
1/2 dl sukker
1 hel kanelstang
Saus:
2 dl lettmelk
2 ss karamellsaus
1/2 ts vaniljesukker
1/2 ss Maisennamel
Fremgangsmåte:
Del eplene i store båter. Skjær vekk skall og kjernehus. Kok båtene knapt møre i vann, sukker og kanelstang. Legg dem lagvis i en serveringsbolle eller i porsjonsskåler.
Rør maisennamel ut i 1/2 dl melk. Kok opp resten [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/epler-i-karamellsaus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bringebærparfait</title>
		<link>http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rparfait/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rparfait/#comments</comments>
		<pubDate>Fri, 03 Oct 2008 10:10:01 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=431</guid>
		<description><![CDATA[Ingredienser:
350 g bringebær
100 g sukker
Parfait:
3 eggehviter
6 ss sukker
3 eggeplommer
4 dl fløte
Fremgangsmåte:
Bringebær og sukker kokes opp på svak varme. La den koke til bærene er kokt i stykker. Press blandingen gjennom en sil for å få vekk alle steinene.
Parfait:
Pisk eggehvitene stive med 1.5 ss sukker. Pisk eggedosis av eggeplommene og 4.5 ss sukker. Fløten piskes til [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rparfait/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ispresso</title>
		<link>http://blog.ringneshoff.net/index.php/archive/ispresso/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/ispresso/#comments</comments>
		<pubDate>Thu, 24 Jul 2008 19:33:24 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=364</guid>
		<description><![CDATA[Ingredienser:
3 kuler vaniljeis
sjokoladesaus
nytrukket espresso
Fremgangsmåte:
Ha vaniljeisen i et høyt glass og ha over litt sjokoladesaus. Nytrukket espresso helles over rett før servering.
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/ispresso/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bringebærgelè med råkrem</title>
		<link>http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rgele-med-rakrem/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rgele-med-rakrem/#comments</comments>
		<pubDate>Wed, 16 Jul 2008 21:05:12 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=347</guid>
		<description><![CDATA[6 porsjoner
Ingredienser:
8 pl. gelatin
3 dl vann
3 dl uspedd bringebærsaft
1/2 dl sitronsaft
150 g friske bringebær
Råkrem:
4 eggeplommer
4 ss sukker
5 dl kremfløte
Fremgangsmåte:
Legg gelatin i bløt i kaldt vann, 3-5 minutter. Rist av vannet og smelt den på svak varme i vannet. Avkjøl.
Spe med bringebærsaft og sitronsaft.
Fyll 6 glass eller små former med friske bringebær. Hell over geléblandingen til [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rgele-med-rakrem/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rabarbraparfait</title>
		<link>http://blog.ringneshoff.net/index.php/archive/rabarbraparfait/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/rabarbraparfait/#comments</comments>
		<pubDate>Sun, 13 Jul 2008 19:53:21 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=341</guid>
		<description><![CDATA[Ingredienser:
Rabarbrakompott:
350 g rabarbra
150 g sukker
Parfait:
2 eggehviter
4 ss sukker
2 eggeplommer
2 1/2 dl fløte
Fremgangsmåte:
Start med å lage rabarbrakompott.
Rabarbra og sukker kokes opp på svak varme. La den koke til rabarbraen er mør. Avkjøl kompotten helt.
Parfait:
Pisk eggehvitene stive med 1 ss sukker. Pisk eggedosis av eggeplommene og 3 ss sukker. Fløten piskes til krem. Vend rabarbrakompotten sammen med [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/rabarbraparfait/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rabarbramousse</title>
		<link>http://blog.ringneshoff.net/index.php/archive/rabarbramousse/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/rabarbramousse/#comments</comments>
		<pubDate>Thu, 03 Jul 2008 05:05:32 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=312</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
Rabarbrasirup:
400 g rabarbra
2 dl sukker
2,5 dl vann
Rabarbramousse:
1 dl rabarbrasirup
1,5 plate gelatin
2 eggeplommer
60 g sukker
3 dl fløte

Rabarbragelé:
2 dl rabarbrasirup
1,5 plate gelatin
Fremgangsmåte:
Sirup:
Rabarbraen skjæres i små biter, og kokes med vann og sukker i 10 minutter. Bruk en stavmixer eller blender og kjør til en jevn blanding. Sil denne blandingen gjennom et kaffefilter (tar gjerne et par [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/rabarbramousse/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grillet ananas med rom</title>
		<link>http://blog.ringneshoff.net/index.php/archive/grillet-ananas-med-rom/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/grillet-ananas-med-rom/#comments</comments>
		<pubDate>Tue, 01 Jul 2008 09:04:32 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Grillmat]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=307</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
1 stor frisk ananas
½ ts malt kanel
75 g usalta smør
75 g brunt sukker
Saft og skall av 1 lime
2 ss mørk rom
Vaniljeis
Fremgangsmåte:
Skjær ananasen i porsjonsbiter og legg de i en aluminiumspakke. Dryss over sukker og kanel, og tilsett smør, lime og rom.
Pakken grilles på middels varme i ca 10 min.
Ha ananasen over i porsjonsskåler sammen [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/grillet-ananas-med-rom/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jordbærsuppe med grønn pepper</title>
		<link>http://blog.ringneshoff.net/index.php/archive/jordb%c3%a6rsuppe-med-gr%c3%b8nn-pepper/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/jordb%c3%a6rsuppe-med-gr%c3%b8nn-pepper/#comments</comments>
		<pubDate>Tue, 01 Jul 2008 08:16:27 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=299</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
800 g jordbær
4 ss sukker
1 ss vaniljesukker
2 ss søt madeira
6 mynteblader
vispet kremfløte
grovstøtte grønne pepperkorn
Fremgangsmåte:
Spar noen jordbær som brukes til pynt. Resten av jordbærene kjøres i foodprocessor med sukker, vaniljesukker, madeira og mynteblader.
Suppen serveres enten kald eller lun med krem og et lite dryss grønn pepper.
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/jordb%c3%a6rsuppe-med-gr%c3%b8nn-pepper/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ripsfromasj</title>
		<link>http://blog.ringneshoff.net/index.php/archive/ripsfromasj/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/ripsfromasj/#comments</comments>
		<pubDate>Mon, 30 Jun 2008 19:07:40 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=296</guid>
		<description><![CDATA[4porsjoner
Ingredienser:
4 egg
1 1/2 dl sukker
4 dl kremfløte
8 plater gelatin
5 dl rips
Fremgangsmåte:
Bløt gelatinen i kaldt vann i ca. 10 minutter. Rist vannet av platene og løs dem opp i 1/2 dl kokende vann.
Pisk eggedosis av egg og sukker.
Pisk fløten til krem.
Rør sammen ripsene og presse de rørte ripsene gjennom en sil for å få en fromasj [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/ripsfromasj/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rabarbrakompott</title>
		<link>http://blog.ringneshoff.net/index.php/archive/rabarbrakompott/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/rabarbrakompott/#comments</comments>
		<pubDate>Sun, 29 Jun 2008 16:30:40 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=291</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
750g rabarbra
3 dl vann
2,50 dl sukker
1 stk vaniljestang el. hel kanel
1 ss potetmel
0,50 dl    kaldt vann
Fremgangsmåte:
Trekk skinnet av rabarbrastilkene og del stilkene i biter.
Kok opp vann, ca 1 dl sukker og vaniljestang eller kanel. Tilsett rabarbrabitene og la koke under lokk i 8-10 min.
Smak evt. til med mer sukker. Jevn med potetmel rørt ut [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/rabarbrakompott/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jordbærsuppe med grillet rabarbra</title>
		<link>http://blog.ringneshoff.net/index.php/archive/jordb%c3%a6rsuppe-med-grillet-rabarbra/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/jordb%c3%a6rsuppe-med-grillet-rabarbra/#comments</comments>
		<pubDate>Thu, 26 Jun 2008 19:20:01 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Grillmat]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=288</guid>
		<description><![CDATA[4 porsjoner

Ingredienser:
1 kg jordbær
2 stilker rabarbra
1 liter vann
200 g sukker
Fremgangsmåte:
Kok opp vann og sukker, tilsett jordbærene og la det trekke i ca. 10 min. Ha alt i en blender og kjør til en jevn puré. Avkjøles i kjøleskap.
Skrell rabarbraen og del den i tynne skiver på langs. Grilles og serveres med kald jordbærsuppe.
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/jordb%c3%a6rsuppe-med-grillet-rabarbra/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rabarbrasuppe II</title>
		<link>http://blog.ringneshoff.net/index.php/archive/rabarbrasuppe-ii/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/rabarbrasuppe-ii/#comments</comments>
		<pubDate>Thu, 05 Jun 2008 09:48:55 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=272</guid>
		<description><![CDATA[4-6 porsjoner

Ingredienser:
1 l vann
300 g sukker
1 vaniljestang
500 g rabarbra
Litt mynte
Evt potetmel til jevning
Fremgangsmåte:
Kok opp vann og sukker. Del vaniljestangen i to på langs og skrap ut frøene. Tilsett frøene i sukkerlaken.
Vask og skrell rabarbraen og skjør den i biter. Ha den i kjelen sammen med mynten og kok opp. Om du ønsker en suppe uten [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/rabarbrasuppe-ii/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tiramisu</title>
		<link>http://blog.ringneshoff.net/index.php/archive/tiramisu/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/tiramisu/#comments</comments>
		<pubDate>Mon, 28 Apr 2008 13:45:45 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=262</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/tiramisu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kokospannekaker</title>
		<link>http://blog.ringneshoff.net/index.php/archive/kokospannekaker/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/kokospannekaker/#comments</comments>
		<pubDate>Fri, 28 Mar 2008 18:14:14 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Eggeretter]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/kokospannekaker/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
3 egg
ca. 2 dl kokos
Rismel
Kokosmelk
Fremgangsmåte:
Visp alle ingrediensene sammen i en bolle. Pass på at røren ikke blir for tynn, ha i såfall i mer mel. Stek pannekakene på middels varme med godt med smør i pannen.
Kilde: NRK.no
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/kokospannekaker/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Rabarbrapai med eggekrem</title>
		<link>http://blog.ringneshoff.net/index.php/archive/rabarbrapai-med-eggekrem-2/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/rabarbrapai-med-eggekrem-2/#comments</comments>
		<pubDate>Mon, 24 Mar 2008 06:47:23 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/rabarbrapai-med-eggekrem-2/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
150 g smør
350 g hvetemel
50 g sukker
3 eggeplommer
3- 4 ss kaldt vann
 
Fyll:
1 kg rabarbra
3 dl sukker
2 ss potetmel.
Eggekrem:
1 vaniljestang
4 dl melk
6 eggeplommer
1/2 dl sukker
1 ss maisenna
Fremgangsmåte:
Smuldre smør og mel og ha i sukker. Tilsett egg og vann til deigen blir smidig. Sett den kaldt i 1/2 time. Kjevle ut deigen til en leiv og [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/rabarbrapai-med-eggekrem-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Klotmjølk</title>
		<link>http://blog.ringneshoff.net/index.php/archive/klotmj%c3%b8lk/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/klotmj%c3%b8lk/#comments</comments>
		<pubDate>Sun, 23 Mar 2008 20:17:42 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/klotmj%c3%b8lk/</guid>
		<description><![CDATA[Ingredienser:
En drøy liter mjølk som kokes opp.
Klot:
ca 4 dl mjøl
en klype salt
1/2 ts sukker
to egg
1,5 dl mjølk
Fremgangsmåte:
Når mjølka er varm tar du ei spiseskje med klotrøre og putter forsiktig ned i mjølka.
Med kanel og sukker smaker dette kjempegodt!
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/klotmj%c3%b8lk/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mokka mousse</title>
		<link>http://blog.ringneshoff.net/index.php/archive/mokka-mousse/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/mokka-mousse/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 06:18:58 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/mokka-mousse/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
4 plater gelatin
Kokende vann
½ dl sterk kaffe &#8211; gjerne espresso
100 g mørk sjokolade
3 eggeplommer
4 ss sukker
3 dl kremfløte
4 ss kaffelikør
Fremgangsmåte:
La gelatinen ligge i bløt i kaldt vann i 10 min
Klem vannet ut av gelatinen og løs den opp i kaffen
Smelt sjokoladen over vannbad, tilsett den sammen med kaffen
Visp eggedosis av eggeplommer og sukker
Fløten piskes [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/mokka-mousse/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sommerkrem</title>
		<link>http://blog.ringneshoff.net/index.php/archive/sommerkrem/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/sommerkrem/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 06:08:44 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/sommerkrem/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
3/4 liter kefir eller kulturmelk
1 dl støtte sukkerkavringer
1 dl jordbærsyltetøy
friske jordbær til pynt
Fremgangsmåte:
Visp melken så den blir jevn.
Like før servering røres sukkerkavring og syltetøy sammen med melken og smakes til med sukker.
Serveres med litt friske jordbær til.
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/sommerkrem/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rabarbrasuppe</title>
		<link>http://blog.ringneshoff.net/index.php/archive/rabarbrasuppe/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/rabarbrasuppe/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 06:06:38 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/rabarbrasuppe/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
2 l vann
5 dl sukker
750 g rabarbra
1-2 ts kanel
Fremgangsmåte:
Hakk rabarbraen i biter og ha den i en kjele sammen med sukker. Smak til med kanel. La det koke til rabarbraen er mør, det tar ca. 10 minutter.
Server suppen lunken eller avkjølt.
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/rabarbrasuppe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eggekrem</title>
		<link>http://blog.ringneshoff.net/index.php/archive/eggekrem/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/eggekrem/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 06:02:23 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/eggekrem/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
4 dl H-melk
1 vaniljestang
eller 1/2-1 ts vaniljesukker
4 eggeplommer
1/2 dl sukker
1 ss maisenna
 
Fremgangsmåte:
Kok opp melken med vaniljestangen, som skal være splittet på langs.
Pisk eggedosis av eggeplommer og sukker.
Kok opp melken og spe med litt av den i eggedosisen.
Ha alt i kjelen med maisenna. Rør hele tiden og varm opp til kremen blir passe tykk. Må ikke [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/eggekrem/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Høy eplepai</title>
		<link>http://blog.ringneshoff.net/index.php/archive/h%c3%b8y-eplepai/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/h%c3%b8y-eplepai/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 06:00:40 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/h%c3%b8y-eplepai/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
100 gram smør
50 gram sukker
200 gram hvetemel
2 egg
1 kilo epler
1 ts kanel
1/2 ss hvetemel
100 gram rosiner
 
Fremgangsmåte:
Bland mel, sukker og smør i terninger til en smulet masse.
Tilsett eggeplomme og arbeid til en deig, som settes kaldt.
Skrell eplene og skjær i tynne skiver. Smør en 1,5 liters brødform. Kjevl ut litt over 3/4 av deigen til [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/h%c3%b8y-eplepai/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bringebærmousse på nøttebunn</title>
		<link>http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rmousse-pa-n%c3%b8ttebunn/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rmousse-pa-n%c3%b8ttebunn/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 05:56:13 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Kaker]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rmousse-pa-n%c3%b8ttebunn/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
Nøttebunn:
2 store eggehviter
100 g sukker
125 g malte hasselnøtter
salt
Bringebærmousse:
400 g frosne bringebær
90 g sukker
4 gelatinplater
4 1/2 dl fløte
Bringebærgelé:
1 1/2 dl bringebærpuré, uten frø og søtet etter smak
1 1/2 gelatinplater
 
Fremgangsmåte:
Visp eggehvitene sammen med bitte litt salt til det begynner å skumme.
Tilsett sukkeret litt etter litt mens det piskes ved middels hastighet.
Når alt sukkeret er tilsatt, øker [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/bringeb%c3%a6rmousse-pa-n%c3%b8ttebunn/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Zabaione med friske bær</title>
		<link>http://blog.ringneshoff.net/index.php/archive/zabaione-med-friske-b%c3%a6r/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/zabaione-med-friske-b%c3%a6r/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 05:50:27 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/zabaione-med-friske-b%c3%a6r/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
3 eggeplommer
6 ss sukker
1/2 dl Marsala
1 ss sitronsaft
Blanding av bær (bringebær, blåbær, bjørnebær, rips)
 
Fremgangsmåte:
Visp sammen eggeplommer, sukker, Marsala og sitronsaft.
Kok opp en kjele med vann. Ha blandingen i en annen kjele som du kan sette i kjelen med kokende vann.
Pisk iherdig til blandingen blir tykk. Ha den over en blanding av friske bær.
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/zabaione-med-friske-b%c3%a6r/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tropisk fruktsalat med råkrem</title>
		<link>http://blog.ringneshoff.net/index.php/archive/tropisk-fruktsalat-med-rakrem/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/tropisk-fruktsalat-med-rakrem/#comments</comments>
		<pubDate>Fri, 07 Mar 2008 17:34:22 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/tropisk-fruktsalat-med-rakrem/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
1 stk mango
1 stk papaya
2 stk kiwi
1 stk melon
1 stk pasjonsfrukt
1 stk sharonfrukt
1 stk granateple
12 stk physalis
4 stk litchi til pynt
Sitruslake
1 dl vann
1 dl sukker
saft av lime eller sitron
1 dl sitruslikør (kan erstattes av like deler vann og sukker + litt lime- eller sitronsaft)
Råkrem
    egg
    sukker
    kremfløte
Fremgangsmåte:
Begynn med å lage laken. Kok opp alle [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/tropisk-fruktsalat-med-rakrem/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eksotisk fruktsalat</title>
		<link>http://blog.ringneshoff.net/index.php/archive/eksotisk-fruktsalat/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/eksotisk-fruktsalat/#comments</comments>
		<pubDate>Fri, 07 Mar 2008 17:29:03 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/eksotisk-fruktsalat/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
2 ananas 
2 bananer
3 kiwi
2 røde epler
1 papaya
1 mango
100 g hasselnøttkjerner
ca. 3 dl sukkerlake
Sukkerlake:
2 dl sukker
2 dl vann
Fremgangsmåte:
Frukten renses og deles i mindre biter. Salaten blandes forsiktig og avkjølt sukkerlake  helles over. Hakkede nøttkjerner strøs over til slutt.
Serveres med pisket krem
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/eksotisk-fruktsalat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Créme Brûlée</title>
		<link>http://blog.ringneshoff.net/index.php/archive/creme-brulee/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/creme-brulee/#comments</comments>
		<pubDate>Fri, 07 Mar 2008 17:23:58 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/index.php/archive/creme-brulee/</guid>
		<description><![CDATA[4 porsjoner
Ingredienser:
4 eggeplommer
½ dl sukker
4 dl fløte
1 vaniljestang delt på langs
4 spiseskjeer brunt sukker
Fremgangsmåte:
Kok sakte opp fløte og vaniljestang. Rør sammen eggeplommer og sukker til blandingen blekgult. Slå fløteblandingen i eggeplommene i en tynn stråle samtidig som du rører kraftig.
Fordel dette på 4 skåler. Stek i ovn på 175 graderi 30 min eller til det [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/creme-brulee/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sitronfromasj</title>
		<link>http://blog.ringneshoff.net/index.php/archive/sitronfromasj/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/sitronfromasj/#comments</comments>
		<pubDate>Sun, 02 Mar 2008 14:20:57 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=97</guid>
		<description><![CDATA[
4 porsjoner
Ingredienser:
6 pl gelatin
3 egg
1.5 dl sukker
2 sitroner
4.5 dl kremfløte
appelsinskiver til pynt
Fremgangsmåte:
Legg gelatinplatene i kaldt vann i ca. 10 min.
Skill eggehvite og plomme, og visp eggeplommer og sukker hvitt. Bland i saften fra to sitroner og revet skall fra en sitron.
Klem vannet ut av gelatinplatene og smelt dem i 1/2 dl kokende vann. Avkjøl og [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/sitronfromasj/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Blåbærkake med eplesnø</title>
		<link>http://blog.ringneshoff.net/index.php/archive/blab%c3%a6rkake-med-eplesn%c3%b8/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/blab%c3%a6rkake-med-eplesn%c3%b8/#comments</comments>
		<pubDate>Tue, 12 Feb 2008 10:22:39 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Kaker]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=41</guid>
		<description><![CDATA[ Nøttebunn:
250 g nøtter
250 g melis
3 egg
1 ts bakepulver
Nøttene males og blandes med de øvrige ingrediensene. Has på smurt papir og stekes i ovn ved 175 C.
Blåbærkrem:
300 g blåbær
2 ss sukker
5 dl fløte
3 ss sukker
6 plater gelatin
Blåbær og sukker kjøres sammen i en foodprocessor. Passeres gjennom sil. Fløte piskes med sukker. Gelatin smeltes og blandes med [...]]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/blab%c3%a6rkake-med-eplesn%c3%b8/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Melkering</title>
		<link>http://blog.ringneshoff.net/index.php/archive/melkering/</link>
		<comments>http://blog.ringneshoff.net/index.php/archive/melkering/#comments</comments>
		<pubDate>Tue, 12 Feb 2008 09:37:02 +0000</pubDate>
		<dc:creator>Audun</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://blog.ringneshoff.net/?p=34</guid>
		<description><![CDATA[En gammel oppskrift fra min bestemor
Ingredienser:
2 ½ dl helmelk varmes ca 25 grader
2 ts kefir
2-3 ss fløte
Fremgangsmåte:
Bland alle ingrediensene og la stå kaldt i 12-14 timer
]]></description>
		<wfw:commentRss>http://blog.ringneshoff.net/index.php/archive/melkering/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
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