{"id":10756,"date":"2012-09-13T12:50:29","date_gmt":"2012-09-13T11:50:29","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2012\/09\/13\/panna-cotta-med-rosmarinstegte-%c3%a6bler-og-spr%c3%b8d-n%c3%b8ddekrokant-med-hvid-chokolade\/"},"modified":"2016-06-22T20:49:09","modified_gmt":"2016-06-22T18:49:09","slug":"panna-cotta-med-rosmarinstegte-aebler-og-sproed-noeddekrokant-med-hvid-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/desserts\/panna-cotta-med-rosmarinstegte-aebler-og-sproed-noeddekrokant-med-hvid-chokolade\/","title":{"rendered":"Panna cotta with rosemary apples and crunchy caramel nuts with white chocolate"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Silky, soft and deliciously vanilla-dotted panna cotta with a great aromatic company of rosemary fried apples and a perfect crunch of caramel nuts and white chocolate.\u00a0<\/em><\/p>\n

Panna cotta with rosemary apples and crunchy caramel nuts with white chocolate<\/strong>
\n6-8 servings<\/p>\n

Panna Cotta:
\n1\/2 liter\u00a0heavy cream
\n1 vanilla pod
\n50 g\u00a0sugar
\nsome lemon zest
\n2\u00a0gelatin sheets (3,5 g)<\/p>\n

Rosmary fried apples:
\n30 g\u00a0butter
\n45 g light demerara sugar
\n3 apples, finely diced
\n1\/2 lemon,\u00a0the juice of
\n4 rosemary sprigs<\/p>\n

Crunchy caramel nuts with white chocolate:
\n80 g\u00a0sugar
\n40 g toasted hazelnuts
\n90 g white chocolate, preferably\u00a0Ivoire 35% from Valrhona<\/p>\n

Panna Cotta:
\nPut the cream in a saucepan, scrabe out the seeds of the vanilla into the cream and also add the vanilla pod and sugar and lemon zest. Heat to boiling point. Soften the gelatin sheets in cold water for 5 minutes. Squeeze excess water from the gelatin and stir it into the hot cream until completely dissolved. Strain the cream through a sieve and divide the mixture evenly into 6-8 ramekins. Chill in the fridge for at least 4 hours before unmolding them.
\nRun a thin knife around the sides of the ramekin. Dip the ramekin in warm water up to its rim, and hold it there for about 3 seconds before turning the panna cotta on to a plate<\/p>\n

Rosemary fried apples:
\nWash the rosemary sprigs and remove the leaves from two of the sprigs. Chop the leaves very finely. Melt the butter in a pan and fry the apples in the butter at medium heat with the sugar, lemon, the small rosemary pieces and the two left over sprigs until tender. Cool down.<\/p>\n

Crunchy caramel nuts with white chocolate:
\nMelt the sugar to a light caramel in a pan and add the nuts. Give it a stir and cool down the caramelized nuts on a piece of parchment paper.
\nMelt and temper the white chocolate over a bain-marie or in the microwave. Chop the caramelized nuts and fold them into the melted white chocolate. Pour the chocolate onto the parchment paper and cool down completely.<\/p>\n

Serve the panna cottas with the fried apples and a sprinkle of the caramelized nuts with white chocolate.<\/p>\n

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\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Silky, soft and deliciously vanilla-dotted panna cotta with a great aromatic company of rosemary fried apples and a perfect crunch of caramel nuts and white chocolate.\u00a0 Panna cotta with rosemary apples and crunchy caramel nuts with white chocolate 6-8 servings Panna Cotta: 1\/2 liter\u00a0heavy cream 1 vanilla pod 50 g\u00a0sugar some lemon zest 2\u00a0gelatin sheets…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":5989,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1639],"tags":[1473,1360,1403,1474,1475,1476,1472,1477,1478],"class_list":{"0":"post-10756","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-desserts","8":"tag-hasselndder-en","9":"tag-hvid-chokolade-en","10":"tag-karamel-en","11":"tag-konkurrence-en","12":"tag-krokant-en","13":"tag-nespresso-en","14":"tag-panna-cotta-en","15":"tag-rosmarin-en","16":"tag-rosmarinstegte-bler-en","17":"entry"},"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10756"}],"version-history":[{"count":9,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10756\/revisions"}],"predecessor-version":[{"id":13752,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10756\/revisions\/13752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/5989"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}