{"id":13744,"date":"2016-06-22T14:41:55","date_gmt":"2016-06-22T12:41:55","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/uncategorized\/dulcey-panna-cotta\/"},"modified":"2016-06-22T20:44:20","modified_gmt":"2016-06-22T18:44:20","slug":"dulcey-panna-cotta","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/desserts\/dulcey-panna-cotta\/","title":{"rendered":"Dulcey panna cotta"},"content":{"rendered":"

\"Processed<\/p>\n

Silky-smooth, caramel sweet Dulcey panna cotta with cookie crumbs and sweet organic strawberries on top. My new dessert lover! My son Kaj loves it, too!<\/em><\/p>\n

Dulcey Panna Cotta<\/strong>
\n4 servings<\/p>\n

200 g Dulcey 32% blond chocolate from Valrhona
\n1,5 gelatin sheets (approximately 2,5 g)
\n250 ml heavy cream
\n130 ml whole milk
\n15 g sugar<\/p>\n

Topping:
\nFresh strawberries
\nCookie<\/a> crumbs
\nRose petals and Dulcey pearls, optional<\/p>\n

Finely chop the Dulcey chocolate. Soften the gelatin sheets in cold water for 5 minutes. Heat\u00a0the cream, milk and sugar in a saucepan to boiling point. Add the Dulcey chocolate to the hot cream and stir until completely melted. Squeeze excess water from the gelatin and stir the it into the hot Dulcey chocolate cream until completely dissolved. At this stage you can use a hand blender shortly to obtain a completetly homogenous mixture. Divide the mixture evenly into 4 ramekins or glasses. Chill in the fridge for at least 4 hours. Serve with cookie crumbs and strawberries, or your favorite berries.<\/p>\n

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

Silky-smooth, caramel sweet Dulcey panna cotta with cookie crumbs and sweet organic strawberries on top. My new dessert lover! My son Kaj loves it, too! Dulcey Panna Cotta 4 servings 200 g Dulcey 32% blond chocolate from Valrhona 1,5 gelatin sheets (approximately 2,5 g) 250 ml heavy cream 130 ml whole milk 15 g sugar…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"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":[1385,1374,1479,1472,1364],"class_list":["post-13744","post","type-post","status-publish","format-standard","category-desserts","tag-cookies-en","tag-dulcey-en","tag-jordbr-en","tag-panna-cotta-en","tag-valrhona-en","entry","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13744","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=13744"}],"version-history":[{"count":3,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13744\/revisions"}],"predecessor-version":[{"id":13749,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13744\/revisions\/13749"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=13744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=13744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=13744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}