{"id":2463,"date":"2017-05-31T16:20:00","date_gmt":"2017-05-31T13:20:00","guid":{"rendered":"http:\/\/new.peronihoney.ru\/?p=2463"},"modified":"2020-10-15T23:57:20","modified_gmt":"2020-10-15T20:57:20","slug":"panna-kotta-s-jagodami-i-kljukvennym-sousom","status":"publish","type":"post","link":"https:\/\/peronihoney.ru\/en\/panna-kotta-s-jagodami-i-kljukvennym-sousom\/","title":{"rendered":"PANNA COTTA WITH BERRIES AND CRANBERRY SAUCE"},"content":{"rendered":"<p><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">Berries from cap are edible and can be also used. <\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">This is a natural freeze-dry strawberry &#8211; a type of drying that preserves the flavor, color and properties of the berries.<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">Recipe:<\/span><\/p>\n<ul>\n<li lang=\"en-US\" style=\"text-align: left;\"><span style=\"font-family: 'Times New Roman', serif;\">150 ml 30% cream<\/span><\/li>\n<li lang=\"en-US\" style=\"text-align: left;\"><span style=\"font-family: 'Times New Roman', serif;\">150 ml milk<\/span><\/li>\n<li lang=\"en-US\" style=\"text-align: left;\"><span style=\"font-family: 'Times New Roman', serif;\">40 g PERONI strawberry sugar<\/span><\/li>\n<li lang=\"en-US\" style=\"text-align: left;\"><span style=\"font-family: 'Times New Roman', serif;\">20 g gelatin<\/span><\/li>\n<li lang=\"en-US\" style=\"text-align: left;\"><span style=\"font-family: 'Times New Roman', serif;\">vanilla stick 1pcs<\/span><\/li>\n<\/ul>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">Preparation:<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">1. Soak gelatin in cold water.<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">2. Mix cream with strawberry, sugar, milk and vanilla essence, put on fire, heat well until sugar is completely dissolved, but do not boil.<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">3. Dissolve the swollen gelatin in the creamy milk mixture, add lemon zest in a couple of minutes, mix and pour into molds and refrigerate until it solidifies.<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">It takes 5 hours for gelatin to completely solidify.<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">In order to get the panna cotta out of the mold, you must first put the mold in the freezer for 10-12 hours. Then you just turn the silicone mold inside out. The product will have a perfect shape and will remain dry, and it will be much easier to lay out \u201cpieces of ice\u201d. Well, the shelf life in the freezer is a month. You can freeze a couple of forms at the same time and take out one cake at a time before the guests arrive. It will take about 30 minutes for the product to warm up before serving at room temperature.<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">You can also serve the treat in the form without transferring it to the plate.<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">CRANBERRY SAUCE<\/span><\/p>\n<ul>\n<li lang=\"en-US\" style=\"text-align: left;\"><span style=\"font-family: 'Times New Roman', serif;\">200 g cranberries<\/span><\/li>\n<li lang=\"en-US\" style=\"text-align: left;\"><span style=\"font-family: 'Times New Roman', serif;\">80 g sugar<\/span><\/li>\n<li lang=\"en-US\" style=\"text-align: left;\"><span style=\"font-family: 'Times New Roman', serif;\">70 g red wine<\/span><\/li>\n<\/ul>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">Preparation:<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">1. Fill the cranberries with sugar, bring to a boil until the cranberries let out the juice.<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">2. Pour in red dry wine, bring to a boil and simmer until the alcohol evaporates from the wine.<\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">Panna cotta is ready. The sauce is ready too. Let\u2019s prepare everything for serving. Lightly garnish with strawberries and a little mint. Done. <\/span><\/p>\n<p lang=\"en-US\" style=\"text-align: left;\" align=\"center\"><span style=\"font-family: 'Times New Roman', serif;\">Enjoy your meal!<\/span><\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"Berries from cap are edible and can be also used. This is a natural freeze-dry strawberry &#8211; a type of drying that preserves the flavor, color and properties of the berries. Recipe: 150 ml 30% cream 150 ml milk 40 g PERONI strawberry sugar 20 g gelatin vanilla stick 1pcs Preparation: 1. Soak gelatin in [&hellip;]","protected":false},"author":10,"featured_media":2464,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[13,4,7],"tags":[],"class_list":["post-2463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-posts","category-recept-dnja","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/posts\/2463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/comments?post=2463"}],"version-history":[{"count":2,"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/posts\/2463\/revisions"}],"predecessor-version":[{"id":6305,"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/posts\/2463\/revisions\/6305"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/media\/2464"}],"wp:attachment":[{"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/media?parent=2463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/categories?post=2463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peronihoney.ru\/en\/wp-json\/wp\/v2\/tags?post=2463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}