{"id":10804,"date":"2015-06-28T13:18:19","date_gmt":"2015-06-28T12:18:19","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2015\/06\/28\/ispinde-med-brombaer-og-skyr\/"},"modified":"2016-04-12T19:36:44","modified_gmt":"2016-04-12T18:36:44","slug":"ispinde-med-brombaer-og-skyr","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/ispinde-med-brombaer-og-skyr\/","title":{"rendered":"Blackberry ice popsicles"},"content":{"rendered":"

\"skyr<\/p>\n

Colourful and tasty blackberry ice popsicles with a delicious crunchy coating of chocolate and pistachios.<\/em><\/p>\n

Blackberry ice popsicles
\n<\/strong>5\u00a0popsicles<\/p>\n

190 g blackberries,\u00a0fresh or frozen
\n60 g sugar
\n300 g skyr (icelandic yogurt) or plain yogurt<\/p>\n

100 g melted dark chocolate, preferably Guanaja 70% from Valrhona
\n2 tbsp pistachios, finely chopped<\/p>\n

In a sauce pan bring blackberries\u00a0to the boiling point with sugar and let it bubble for a minute. Remove from heat and cool off. Add skyr (or\u00a0yogurt) and blend to combine well. Churn to ice cream in the ice cream machine. Pour the ice cream into the ice cream silicone molds. Add popsicle sticks and freeze over night. Add the melted\u00a0chocolate to a small glass and dip the frozen popsicles into the chocolate and sprinkle with pistachios. Eat the popsicles or store them in an airtight container in the freezer.<\/p>\n

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

Colourful and tasty blackberry ice popsicles with a delicious crunchy coating of chocolate and pistachios. Blackberry ice popsicles 5\u00a0popsicles 190 g blackberries,\u00a0fresh or frozen 60 g sugar 300 g skyr (icelandic yogurt) or plain yogurt 100 g melted dark chocolate, preferably Guanaja 70% from Valrhona 2 tbsp pistachios, finely chopped In a sauce pan bring…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":10434,"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":[1640,1],"tags":[],"class_list":["post-10804","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ice-cream","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10804","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=10804"}],"version-history":[{"count":5,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10804\/revisions"}],"predecessor-version":[{"id":10809,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10804\/revisions\/10809"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/10434"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}