{"id":52279,"date":"2024-05-30T10:41:18","date_gmt":"2024-05-30T08:41:18","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=52279"},"modified":"2024-05-30T10:41:34","modified_gmt":"2024-05-30T08:41:34","slug":"witsjokolademousse-met-speserypere","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/witsjokolademousse-met-speserypere\/","title":{"rendered":"Witsjokolademousse met speserypere"},"content":{"rendered":"

Genoeg vir 6<\/p>\n

\u2022 200 g witsjokolade, ruweg gekap
\n\u2022 60 ml (\u00bc k) water
\n\u2022 80 ml (\u2153 k) brandewyn
\n\u2022 250 g tuisgemaakte mascarpone
\n\u2022 250 ml (1 k) vars room<\/p>\n

Maak jou eie mascarpone-kaas. Klik hier vir ons resep<\/a>.<\/p>\n

Pere<\/strong>
\n\u2022 6 klein geskilde pere \u2013 los die stingels aan
\n\u2022 1 x (750 ml) bottel soetwyn, soos wit muskadel
\n\u2022 2 kaneelstokkies
\n\u2022 3 steranys-peule
\n\u2022 6 stukkies versuikerde gemmer in stroop (opsioneel)<\/p>\n

1 Maak \u2019n middelslagkastrol halfvol water en laat dit liggies oor matige hitte prut.
\n2 Smelt die sjokolade, water en brandewyn in \u2019n glasbak wat knus op die kastrol pas.
\n3 Roer tot glad. Maak seker geen stoom ontsnap nie, anders trek die sjokolade saam.
\n4 Haal van die hitte af en laat effens afkoel. Roer die mascarpone deur tot glad.
\n5 Klits die room tot stywe punte vorm.
\n6 Vou die room versigtig in die sjokolademengsel in. Sit vir 2 uur in die yskas of tot gestol.
\n7 Posjeer die pere en speserye in die soetwyn in \u2019n middelslag-kastrol oor matige hitte vir sowat 20 min. of tot net-net sag.
\n8 Lig die pere met \u2019n gaatjieslepel uit en kook die wyn verder af tot dit stroperig raak.
\n9 Sit die pere in die afgekookte sous terug en meng saggies deur sodat dit \u2019n mooi glanslaag kan kry.
\n10 Sit die pere by kamertemperatuur saam met die mousse voor sodat die mousse nie smelt nie.
\n11 Tooi elke bakkie met \u2019n stukkie gemmer en \u2019n bietjie van die gemmerstroop.<\/p>\n","protected":false},"excerpt":{"rendered":"

Deur Vickie de Beer. Foto deur CRPhotographic<\/p>\n","protected":false},"author":8,"featured_media":52281,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6442,2943,2946,4469],"tags":[1089,1767,2856,4947,4948,4949,6552,24946,181,263,304,317,361,873],"class_list":["post-52279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kersfees","category-nagereg","category-kos","category-winterkos","tag-brandewyn","tag-sjokolademousse","tag-mascarpone","tag-speserypere","tag-maak-jou-eie-jogurt","tag-versuikerde-gemmer","tag-recipes","tag-dessert","tag-room","tag-jogurt","tag-speserye","tag-pere","tag-kaas","tag-witsjokolade"],"acf":[],"yoast_head":"\nWitsjokolademousse met speserypere | rooi rose<\/title>\n<meta name=\"description\" content=\"'n Heerlike nagereg vir 'n Sondagmiddag\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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