{"id":5690,"date":"2014-06-06T12:51:48","date_gmt":"2014-06-06T10:51:48","guid":{"rendered":"https:\/\/dev.stenmelin.se\/?p=5690"},"modified":"2014-06-06T12:56:21","modified_gmt":"2014-06-06T10:56:21","slug":"pannacotta-mild-graddig-och-himelsk","status":"publish","type":"post","link":"https:\/\/www.stenmelin.se\/koket\/2014\/06\/pannacotta-mild-graddig-och-himelsk\/","title":{"rendered":"Pannacotta – mild, gr\u00e4ddig och himelsk"},"content":{"rendered":"

8 portioner:<\/p>\n

\u00bd lit gr\u00e4dde
\n1 dl mj\u00f6lk
\n1 dl socker
\n1\/4 vaniljst\u00e5ng
\n10 gr gelatinblad<\/p>\n

    \n
  1. Bl\u00f6tl\u00e4gg gelatinbladen i 10 min i kallt vatten. V\u00e4rm upp mj\u00f6lken utan att l\u00e5ta den koka. Krama ur gelatinbladen och l\u00e4gg i dem i den varma mj\u00f6lken \u2013 r\u00f6r tills de har sm\u00e4lt.<\/li>\n
  2. Koka upp gr\u00e4dden, sockret och vaniljst\u00e5ngen.<\/li>\n
  3. Blanda i mj\u00f6lken och h\u00e4ll upp i formar som du har sk\u00f6ljt i kallt vatten. L\u00e5t formarna st\u00e5 i kylsk\u00e5pet i minst 5 tim. V\u00e4nd upp och ner p\u00e5 formarna och servera med f\u00e4rska b\u00e4r.<\/li>\n<\/ol>\n

     <\/p>\n

    Andra s\u00e4tt att servera pannacotta, h\u00e4ll pannacottan i ett litet glas och l\u00e5t den stelna i glaset toppa med tex;<\/p>\n

    lingonpur\u00e9 med m\u00f6rkt muskavadosocker
    \nett silat rabarberavkok
    \nhallonsylt
    \nJordgubbspur\u00e9 spetsat med lite apelsinlik\u00f6r<\/p>\n

    Recept Lina Westin<\/p>\n","protected":false},"excerpt":{"rendered":"

    8 portioner: \u00bd lit gr\u00e4dde 1 dl mj\u00f6lk 1 dl socker 1\/4 vaniljst\u00e5ng 10 gr gelatinblad Bl\u00f6tl\u00e4gg gelatinbladen i 10 min i kallt vatten. V\u00e4rm upp mj\u00f6lken utan att l\u00e5ta den koka. Krama ur gelatinbladen och l\u00e4gg i dem i den varma mj\u00f6lken \u2013 r\u00f6r tills de har sm\u00e4lt. Koka upp gr\u00e4dden, sockret och vaniljst\u00e5ngen. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[233,234],"class_list":["post-5690","post","type-post","status-publish","format-standard","hentry","category-efterratter","tag-gradde","tag-vanilj"],"_links":{"self":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/5690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/comments?post=5690"}],"version-history":[{"count":4,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/5690\/revisions"}],"predecessor-version":[{"id":5696,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/5690\/revisions\/5696"}],"wp:attachment":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media?parent=5690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/categories?post=5690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/tags?post=5690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}