{"id":6132,"date":"2024-09-19T13:56:57","date_gmt":"2024-09-19T13:56:57","guid":{"rendered":"https:\/\/henkhorck.eu\/?p=6132"},"modified":"2024-09-20T06:02:08","modified_gmt":"2024-09-20T06:02:08","slug":"toffe-toffee-ijs-ninja-creami","status":"publish","type":"post","link":"https:\/\/henkhorck.nl\/?p=6132","title":{"rendered":"Toffe Toffee IJS ( Ninja Creami)"},"content":{"rendered":"<p>RECEPT:<\/p>\n<p>240 Gram Suiker<br \/>\n100 cc slagroom<br \/>\n25\u00a0gram Roomboter<br \/>\nTheelepel Vanille, Madagascar Bourbon Nielsen Massey<br \/>\n100 gram Mascarpone<br \/>\n250 Cc volle Melk<\/p>\n<p>Suiker rustig smelten in pan tot het een mooie karamel\/toffee kleur heeft en alle suiker is opgelost, dan room erbij en zachtjes koken tot mooie gladde massa en de suiker is opgelost!<\/p>\n<p>PAS OP HET SUIKER MENGSEL IS ZEER HEET, EN GAAT KOKEN ALS JE DE ROOM TOEVOEGD!<\/p>\n<p>Dan Roomboter en mascarpone toevoegen, roeren tot gladde massa en dan in de mixer rustig koud kloppen en tussendoor de melk toevoegen, niet met garde maar met blad of kerkraam.<\/p>\n<p>Als het mengsel koud is dan 24 uur invriezen!<\/p>\n<p>Normaal word de Toffee massa gestort in een vorm en als het koud is dan word het gesneden in blokjes!<\/p>\n<p>Een ding is zeker het is zeer zoet en machtig dus kan zijn dat ik het recept nog ga aanpassen.<\/p>\n<p>EXTRA OPMERKING<br \/>\nDoor de vele suiker in de Toffee-IJs massa vriest het niet goed in, dus heb ik er meer melk in gedaan, volgende keer maak ik het zelfde recept met meer melk, dit heb ik hierboven al aangepast in het recept!<br \/>\nMaar ik heb het nieuwe recept nog niet getest!<\/p>\n<p>IKKE<\/p>\n","protected":false},"excerpt":{"rendered":"<p>RECEPT: 240 Gram Suiker 100 cc slagroom 25\u00a0gram Roomboter Theelepel Vanille, Madagascar Bourbon Nielsen Massey 100 gram Mascarpone 250 Cc volle Melk Suiker rustig smelten in pan tot het een mooie karamel\/toffee kleur heeft en alle suiker is opgelost, dan room erbij en zachtjes koken tot mooie gladde massa en de suiker is opgelost! PAS [&#8230;]\n","protected":false},"author":2,"featured_media":6133,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[42,43,1],"tags":[],"class_list":["post-6132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sous-vide","category-recepten-bak","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"RECEPT: 240 Gram Suiker 100 cc slagroom 25 gram Roomboter Theelepel Vanille, Madagascar Bourbon Nielsen Massey 100 gram Mascarpone 250 Cc volle Melk Suiker rustig smelten in pan tot het een mooie karamel\/toffee kleur heeft en alle suiker is opgelost, dan room erbij en zachtjes koken tot mooie gladde massa en de suiker is opgelost! 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