{"id":164,"date":"2016-08-20T20:19:00","date_gmt":"2016-08-20T20:19:00","guid":{"rendered":"http:\/\/thebakingdays.com\/index.php\/2016\/08\/20\/panna-cotta-med-rips\/"},"modified":"2021-05-13T09:04:11","modified_gmt":"2021-05-13T09:04:11","slug":"panna-cotta-med-rips","status":"publish","type":"post","link":"https:\/\/thebakingdays.com\/index.php\/2016\/08\/20\/panna-cotta-med-rips\/","title":{"rendered":"Panna Cotta med Rips"},"content":{"rendered":"<div>\u00a0<\/div>\r\n<div style=\"text-align: center;\">Denne desserten er virkelig god! Myk og fyldig Panna Cotta med syrlig og frisk ripsgel\u00e9!\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<h6>Ingredienser Panna cotta (ca. 4 dessertglass):<\/h6>\r\n<ul>\r\n<li>2 gelatinplater<\/li>\r\n<li>1 dl sukker<\/li>\r\n<li>1,5 dl yoghurtnaturell<\/li>\r\n<li>3 dl kremfl\u00f8te<\/li>\r\n<li>1 vaniljestang<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<div>&#8211; Legg gelatinplatene i en bolle med vann i 5 minutter. Ha fl\u00f8te, sukker, fr\u00f8ene fra vaniljestangen og selve stangen i en liten kjele. Varm blandingen til kokepunktet og trekk kjelen av platen.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>&#8211; Klem vannet ut av gelatinplatene og r\u00f8r de inn i fl\u00f8teblandingen. Ha r\u00f8ren gjennom en sil for \u00e5 fjerne vaniljestangen og eventelle andre klumper. R\u00f8r inn yoghurt naturell. Fordel r\u00f8ren i dessertglass. La st\u00e5 i kj\u00f8leskap til de har stivnet helt, minst 4 timer.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<h6>Ingredienser ripsgel\u00e9:<\/h6>\r\n<ul>\r\n<li>200 g rips<\/li>\r\n<li>3,5 dl vann<\/li>\r\n<li>3,5 &#8211; 4 ss sukker<\/li>\r\n<li>2 gelatinplater<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<div>&#8211; Ha b\u00e6r og vann i en kjele og la det sm\u00e5koke\/putre i ca 20 minutter.<\/div>\r\n<div>\u00a0<\/div>\r\n<div>&#8211; Mos blandingen gjennom en sil. Ha ripssaften tilbake i kjelen og tilsett sukker. Kok opp. Ha i gelatinplatene og r\u00f8r til de er helt oppl\u00f8st.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>&#8211; Avkj\u00f8l blandingen litt s\u00e5 den ikke er glovarm. Hell litt gel\u00e9 p\u00e5 toppen av hver panna cotta og sett i kj\u00f8leskapet til geleen er helt stiv, ca 1-2 timer. Pynt med noen ferske rips p\u00e5 toppen og serv\u00e9r \ud83d\ude42<\/div>\r\n<div>\u00a0<\/div>\r\n\r\n<figure class=\"wp-block-image\"><img loading=\"lazy\" width=\"1024\" height=\"856\" class=\"wp-image-1139\" src=\"http:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rips-1024x856.jpg\" alt=\"\" srcset=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rips-1024x856.jpg 1024w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rips-300x251.jpg 300w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rips-768x642.jpg 768w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rips-1140x953.jpg 1140w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rips.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\r\n","protected":false},"excerpt":{"rendered":"<p>Denne desserten er virkelig god! Myk og fyldig Panna Cotta med syrlig og frisk ripsgel\u00e9!<\/p>\n","protected":false},"author":1,"featured_media":1138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[12,19,23],"tags":[],"jetpack_featured_media_url":"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/ripss.jpg","_links":{"self":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/164"}],"collection":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/comments?post=164"}],"version-history":[{"count":8,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/164\/revisions"}],"predecessor-version":[{"id":1754,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/164\/revisions\/1754"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media\/1138"}],"wp:attachment":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media?parent=164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/categories?post=164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/tags?post=164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}