{"id":10811,"date":"2014-08-28T15:12:31","date_gmt":"2014-08-28T14:12:31","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2014\/08\/28\/hvid-chokolade-panna-cotta-fra-lykken-er-chokolade\/"},"modified":"2016-06-18T21:28:47","modified_gmt":"2016-06-18T19:28:47","slug":"hvid-chokolade-panna-cotta-fra-lykken-er-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/hvid-chokolade-panna-cotta-fra-lykken-er-chokolade\/","title":{"rendered":"White chocolate panna cotta"},"content":{"rendered":"<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/panna-cotta-1.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-10062\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/panna-cotta-1-1024x1024.jpg\" alt=\"panna cotta 1\" width=\"640\" height=\"640\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/panna-cotta-1-1024x1024.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/panna-cotta-1-150x150.jpg 150w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/panna-cotta-1-300x300.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><em>Silky smooth white chocolate rich panna cotta accompanied by lots of fresh berries. Pure bliss!\u00a0<\/em><\/p>\n<p><b>White chocolate panna cotta<br \/>\n<\/b>6\u00a0servings<\/p>\n<p>120 g white chocolate, Ivoire 35% from Valrhona<br \/>\n1\/2 liter\u00a0heavy cream<br \/>\n20 g\u00a0sugar<br \/>\n2,5 gelatin sheets<\/p>\n<p>Finely chop the white chocolate. Heat\u00a0the cream and sugar in a saucepan to boiling point. Meanwhile, soften the gelatin sheets in cold water for 5 minutes. Add the white chocolate to the hot cream and stir until completely melted. Squeeze excess water from the gelatin and stir the it into the hot chocolate cream until completely dissolved. Divide the mixture evenly into 6 ramekins or glasses. Chill in the fridge for at least 4 hours. Serve with your favorite berries.<\/p>\n<p><a href=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/panna-cotta.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-10063\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/panna-cotta-1024x1024.jpg\" alt=\"panna cotta\" width=\"640\" height=\"640\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/panna-cotta-1024x1024.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/panna-cotta-150x150.jpg 150w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/panna-cotta-300x300.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Silky smooth white chocolate rich panna cotta accompanied by lots of fresh berries. Pure bliss!\u00a0 White chocolate panna cotta 6\u00a0servings 120 g white chocolate, Ivoire 35% from Valrhona 1\/2 liter\u00a0heavy cream 20 g\u00a0sugar 2,5 gelatin sheets Finely chop the white chocolate. Heat\u00a0the cream and sugar in a saucepan to boiling point. Meanwhile, soften the gelatin&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/uncategorized\/hvid-chokolade-panna-cotta-fra-lykken-er-chokolade\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":13364,"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":[1639,1],"tags":[],"class_list":["post-10811","post","type-post","status-publish","format-standard","has-post-thumbnail","category-desserts","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10811","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=10811"}],"version-history":[{"count":6,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10811\/revisions"}],"predecessor-version":[{"id":13714,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10811\/revisions\/13714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/13364"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}