{"id":10801,"date":"2015-07-21T10:16:25","date_gmt":"2015-07-21T09:16:25","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2015\/07\/21\/ispinde-med-hindbaer-og-dulcey-chokolade\/"},"modified":"2016-05-10T19:39:55","modified_gmt":"2016-05-10T17:39:55","slug":"ispinde-med-hindbaer-og-dulcey-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/ice-cream\/ispinde-med-hindbaer-og-dulcey-chokolade\/","title":{"rendered":"Raspberry ice popsicles with Dulcey chocolate"},"content":{"rendered":"

\"hindb\u00e6rispinde5\"<\/p>\n

These no-churn summer ice popsicles are so delicious and wonderfully simple to create!<\/em><\/p>\n

Raspberry ice popsicles with Dulcey chocolate \u00a0<\/strong>
\n6 popsicles<\/p>\n

250 g raspberries, fresh or frozen
\n60 g homemade vanilla sugar (sugar and seeds from 1\/3 vanilla pod)
\n150 g heavy cream
\n200 g\u00a0plain yogurt<\/p>\n

150 g melted Dulcey 32% blond chocolate from Valrhona
\nFreeze-dried raspberries<\/p>\n

In a sauce pan bring raspberries to the boiling point with vanilla sugar and let it bubble for a minute. Remove from heat and cool off. Add cream and yogurt and blend to combine well. Pour the ice cream mixture into the ice cream silicone molds. Add popsicle sticks and freeze over night. Add the melted Dulcey chocolate to a small glass and dip the frozen popsicles into the chocolate and sprinkle with freeze-dried raspberries straight away. Eat the popsicles or store them in an airtight container in the freezer.<\/p>\n

\"hindb\u00e6rispinde4\"<\/p>\n

\"hindb\u00e6rispinde\"<\/p>\n","protected":false},"excerpt":{"rendered":"

These no-churn summer ice popsicles are so delicious and wonderfully simple to create! Raspberry ice popsicles with Dulcey chocolate \u00a0 6 popsicles 250 g raspberries, fresh or frozen 60 g homemade vanilla sugar (sugar and seeds from 1\/3 vanilla pod) 150 g heavy cream 200 g\u00a0plain yogurt 150 g melted Dulcey 32% blond chocolate from…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":10456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1640],"tags":[],"class_list":["post-10801","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ice-cream","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10801"}],"version-history":[{"count":3,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10801\/revisions"}],"predecessor-version":[{"id":10810,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10801\/revisions\/10810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/10456"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}