{"id":626,"date":"2017-07-27T10:49:12","date_gmt":"2017-07-27T10:49:12","guid":{"rendered":"http:\/\/franklybites.dk\/?p=626"},"modified":"2017-09-03T18:45:30","modified_gmt":"2017-09-03T18:45:30","slug":"panna-cutta","status":"publish","type":"post","link":"http:\/\/franklybites.dk\/?p=626","title":{"rendered":"Panna cotta"},"content":{"rendered":"<p>F\u00f8rst en tak til <a href=\"http:\/\/www.louisesmadblog.dk\">Louises Madblog<\/a> for en nem opskrift. Som jeg da lige skulle afpr\u00f8ve.<\/p>\n<p><strong>Panna Cotta<\/strong><br \/>\n4,5 dl piske fl\u00f8de<br \/>\n1 Vanilje stang<br \/>\n50 g sukker<br \/>\n3 blade husblas<br \/>\nKoldt vand<\/p>\n<p><strong>Hindb\u00e6rcoulis<\/strong><br \/>\n250g frosne hindb\u00e6r<br \/>\n3 spsk sukker<\/p>\n<p><strong>Pynt<\/strong><br \/>\nFrisk hindb\u00e6r<br \/>\nRevet hvid chokolade<\/p>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<p><strong>Panna Cotta<\/strong><br \/>\nKom fl\u00f8den i en gryde<br \/>\nFl\u00e6k vaniljestangen og skrab kornene ud, bland dem med lidt af sukkeret (ca. en tsk).<br \/>\nKom resten af sukkeret i gryden samme med fl\u00f8den.<br \/>\nKom vanilje sukkeret i gryden<br \/>\nKom de 2 halve vaniljest\u00e6nger i grynden.<br \/>\nKom kold vand i en sk\u00e5l eller dyb tallerken, og l\u00e6g husblassen i bl\u00f8d.<br \/>\nVarm gryden med fl\u00f8de, sukker og vanilje langsomt op, mens du pisker.<br \/>\nN\u00e5r fl\u00f8den er lige ved at koge, tag de tomme vanilje st\u00e6nger op.<br \/>\nTag fl\u00f8den af varmen.<br \/>\nPress vandet ud af husblassen og kom det i den varme fl\u00f8de.<br \/>\nR\u00f8r husblassen ud i fl\u00f8den.<br \/>\nH\u00e6ld den varme fl\u00f8de p\u00e5 en kande eller i en sk\u00e5l med h\u00e6ldetud<br \/>\nS\u00e6t kanden p\u00e5 k\u00f8l i k\u00f8leskabet<br \/>\nR\u00f8r i fl\u00f8den ca. en gang hver halve time til fl\u00f8den begynder at blive stivere (som let pisket fl\u00f8deskum) &#8211;<\/p>\n<p>Endnu en gang tak <a href=\"http:\/\/www.louisesmadblog.dk\">Louises Madblog<\/a> for fiffet<\/p>\n<p>H\u00e6ld fl\u00f8den over i de sk\u00e5le eller forme, som du vil servere panna cotta i.<br \/>\nOg s\u00e6t panna cotta&#8217;en p\u00e5 k\u00f8l i hvert fald 6 timer &#8211; til dagen efter er endnu bedre.<\/p>\n<p><strong>Hindb\u00e6rcoulis<\/strong><br \/>\nKom de frosne hindb\u00e6r i en gryde<br \/>\nKom sukkeret p\u00e5<br \/>\nVarm det hele op, mens du r\u00f8r i gryden<br \/>\nHvis nogle af b\u00e6rrene stadig er hele, mos dem med en gryde ske.<br \/>\nN\u00e5r det koger, h\u00e6ld det gennem en fint masket si, og mos det lidt med en ske.<br \/>\nFor at g\u00f8re det lidt nemmere for mig selv, at l\u00e6gge coulisen p\u00e5 panna cotta&#8217;en kom jeg coulisen p\u00e5 en lille flaske med tud (dressingflaske) og satte den p\u00e5 k\u00f8l ogs\u00e5.<\/p>\n<p>N\u00e5r panna cotta&#8217;en har sat sig og er helt fast (efter de her 6 &#8211; 12 timer), kan du samle hele desserten<br \/>\nKom nu coulisen p\u00e5 panna cottaen og s\u00e6t nogle friske hindb\u00e6r ogs\u00e5.<\/p>\n<p>Velbekomme.<\/p>\n<p>Ps. Halal husblas kan k\u00f8bes hos kagebutikken.dk <a href=\"http:\/\/kagebutikken.dk\/product\/halal-husblas-blade-10-stk-3895\/\" target=\"_blank\" rel=\"noopener\">Halal Husblas<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>F\u00f8rst en tak til Louises Madblog for en nem opskrift. Som jeg da lige skulle afpr\u00f8ve. Panna Cotta 4,5 dl piske fl\u00f8de 1 Vanilje stang 50 g sukker 3 blade husblas Koldt vand Hindb\u00e6rcoulis 250g frosne hindb\u00e6r 3 spsk sukker Pynt Frisk hindb\u00e6r Revet hvid chokolade Fremgangsm\u00e5de Panna Cotta Kom fl\u00f8den i en gryde Fl\u00e6k <br \/><a class=\"more\" href=\"http:\/\/franklybites.dk\/?p=626\">Read more <\/a><\/p>\n","protected":false},"author":2,"featured_media":631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[41],"tags":[],"jetpack_featured_media_url":"http:\/\/franklybites.dk\/wp-content\/uploads\/2017\/06\/20170612_194759.jpg","_links":{"self":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts\/626"}],"collection":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=626"}],"version-history":[{"count":19,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts\/626\/revisions"}],"predecessor-version":[{"id":777,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/posts\/626\/revisions\/777"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=\/wp\/v2\/media\/631"}],"wp:attachment":[{"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=626"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/franklybites.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}