{"id":227,"date":"2013-04-01T14:24:00","date_gmt":"2013-04-01T14:24:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/kirsi-valgesokolaadi-panna-cotta\/"},"modified":"2013-04-01T14:24:00","modified_gmt":"2013-04-01T14:24:00","slug":"kirsi-valgesokolaadi-panna-cotta","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2013\/04\/01\/kirsi-valgesokolaadi-panna-cotta\/","title":{"rendered":"Kirsi-valge\u0161okolaadi panna cotta"},"content":{"rendered":"<div style=\"clear: both; text-align: left;\">Sellest kogusest sain 5 klaasit\u00e4it (\u00e1 200 ml)<\/div>\n<div style=\"clear: both; text-align: left;\"><span style=\"font-size: 16px; text-align: left;\">Tavaliselt panna cotta tehakse alla ja peale kas marjakaste v\u00f5i kerge tarretis. Kuna kirss on raske, siis seekord on tarretis alumine.<\/p>\n<p><\/span><strong>kirsitarretis:<\/strong><br \/>\n\u2022 250 ml (konserveeritud) kirsse<br \/>\n\u2022 250 ml kirsimahla v\u00f5i kompoti vedelikku<br \/>\n\u2022 1 sl suhkrut<br \/>\n\u2022 \u00bd tl mandliessentsi<br \/>\n\u2022 5 \u017eelatiinilehte<\/div>\n<div style=\"clear: both; text-align: left;\">\n<p><strong>panna cotta:<\/strong><br \/>\n\u2022 3 dl r\u00f5\u00f5ska koort (35%)<br \/>\n\u2022 2 dl piima<br \/>\n\u2022 100 g valget \u0161okolaadi<br \/>\n\u2022 0,5 dl mandlilaaste<br \/>\n\u2022 1 tl vanillisuhkrut<br \/>\n\u2022 3\u00a0\u017eelatiinilehte<\/p>\n<p>* Pane 5 \u017eelatiinilehte k\u00fclma vette likku. T\u00f5sta kirsid v\u00e4ikesesse n\u00f5usse, ja kalle peale mahl. Kuumuta keemiseni. T\u00f5sta pliidilt. Lisa mandliessents. Pigista \u017eelatiinilehed liigsest veest. Sulata hetke mikrossa (1-3 sekundit t\u00e4isv\u00f5imsusel). Sega kirsside hulka. Jaga tarretis vormidesse. Pane k\u00fclma tarduma.<br \/>\n*\u00a0Pane 3 \u017eelatiinilehte k\u00fclma vette likku. M\u00f5\u00f5da koor ja piim potti ja kuumuta keemiseni. Keera kuumus maha. Lisa vanillisuhkur ja t\u00fckeldatud valge \u0161okolaad.\u00a0Pigista \u017eelatiinilehed liigsest veest. Sulata hetke mikrossa (1-3 sekundit t\u00e4isv\u00f5imsusel). Sega vahukoore-\u0161okolaadi hulka. Lisa mandlilaastud ja sega hoolega l\u00e4bi ja lase \u00a0jahtuda. T\u00f5sta leige panna cotta tarretisele. Pane k\u00fclma mitmeks tunniks. V\u00f5i j\u00e4ta \u00fcle\u00f6\u00f6 tarduma. Kaunist kirrsidega v\u00f5i mandlilaastudega.<\/p>\n<div style=\"clear: both; text-align: center;\"><span style=\"font-size: 16px; text-align: left;\">Munadep\u00fchaks aga v\u00f5ib teha praemuna v\u00e4ljan\u00e4gemisega <\/span><\/div>\n<div style=\"clear: both; text-align: center;\"><span style=\"font-size: 16px; text-align: left;\">panna cota\u00b4t. Munakollaseks sobib poolik virsik.\u00a0<\/span><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1309\" src=\"http:\/\/www.suhkrusai.net\/wp-content\/uploads\/2017\/09\/panna-cotta-017-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p><a href=\"https:\/\/sites.google.com\/site\/prindiretsept\/kirsi-valgesokolaadi-panna-cotta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint\"><em>prindi retsept<\/em><\/a><\/p>\n<\/div>\n<p><b><span style=\"font-family: Georgia, Times New Roman, serif;\">\u00a0<\/span><\/b><\/p>\n<div style=\"clear: both; text-align: center;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sellest kogusest sain 5 klaasit\u00e4it (\u00e1 200 ml) Tavaliselt panna cotta tehakse alla ja peale kas marjakaste v\u00f5i kerge tarretis. Kuna kirss on raske, siis seekord on tarretis alumine. kirsitarretis:&#8230; <a class=\"read-more\" href=\"https:\/\/suhkrusai.net\/index.php\/2013\/04\/01\/kirsi-valgesokolaadi-panna-cotta\/\">[Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":4351,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,23],"tags":[],"class_list":["post-227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-magustoidud"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/comments?post=227"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/227\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}