{"id":285,"date":"2010-08-16T09:11:00","date_gmt":"2010-08-16T09:11:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/vanilla-panna-cotta-with-raspberry\/"},"modified":"2016-03-31T00:29:29","modified_gmt":"2016-03-31T00:29:29","slug":"vanilla-panna-cotta-with-raspberry-coulis","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2010\/08\/vanilla-panna-cotta-with-raspberry-coulis\/","title":{"rendered":"Vanilla Panna Cotta with Raspberry Coulis"},"content":{"rendered":"

\"pannacotta\"<\/a>One of my favorite desserts.<\/p>\n

Ingredients for the vanilla panna cotta:<\/strong>
\n50 ml whole milk
\n330 ml double cream
\n1.5 sheets of gelatin
\n55 g sugar
\n1.5 vanilla bean, split in half lengthwise
\n0.5 cap dark rum<\/p>\n

Preparing the vanilla panna cotta:<\/strong>
\nStart by putting the ramekins you will use for the panna cotta in the fridge to cool them.
\nBloom the gelatin sheets in a bowl of cold water for about 10 minutes, meanwhile mix the milk, cream and sugar in a medium saucepan and bring to the boil. Split the vanilla pods lengthwise and scrape the seeds into the mixture and also put in the vanilla pods. Take off the heat.
\nTake out the gelatin sheets from the water and squeeze them to get rid of as much water as possible. Drop them into the mixture and stir constantly until the gelatin is fully dissolved. Pour in the rum.
\nPrepare an ice bath by putting a bit of cold water and ice cubes in a metal big bowl. But a jug inside the bowl and a fine mesh strainer on top. Strain the mixture into the jug and stir until the mixture thickens a bit, this will help to suspend the vanilla seeds.
\nBring the ramekins out of the fridge and poor the mixture into them.
\nCover with clingfilm and return to the fridge.
\nAllow at least 2 hours for the panna cotta to set.<\/p>\n

Ingredients for the raspberry coulis:<\/strong>
\n300 g raspberries
\n75 g sugar
\nJuice from half a lemon<\/p>\n

Preparing the raspberry coulis:<\/strong>
\nWhizz the raspberries in a food processor with the sugar and lemon juice until the sugar is dissolved and the coulis smooth. Taste and add more lemon juice or sugar if needed.
\nPass through a fine sieve into a bowl, then transfer to a squeeze bottle for later juice.<\/p>\n","protected":false},"excerpt":{"rendered":"

One of my favorite desserts. Ingredients for the vanilla panna cotta: 50 ml whole milk 330 ml double cream 1.5…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[190,112,168],"class_list":["post-285","post","type-post","status-publish","format-standard","hentry","category-desserts","tag-coulis","tag-desserts","tag-raspberry"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=285"}],"version-history":[{"count":4,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/285\/revisions"}],"predecessor-version":[{"id":795,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/285\/revisions\/795"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=285"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}