{"id":4589,"date":"2019-11-13T07:10:18","date_gmt":"2019-11-13T07:10:18","guid":{"rendered":"https:\/\/sinolin.co\/?p=4589"},"modified":"2019-11-13T07:10:23","modified_gmt":"2019-11-13T07:10:23","slug":"panna-cotta-with-strawberry-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/11\/13\/panna-cotta-with-strawberry-by-dapur-sinolin\/","title":{"rendered":"Panna Cotta with strawberry by Dapur Sinolin"},"content":{"rendered":"\n<p>Prep\nTime30&nbsp;minutes<\/p>\n\n\n\n<p>Cook\nTime30&nbsp;minutes<\/p>\n\n\n\n<p>Chill\nTime7&nbsp;hours<\/p>\n\n\n\n<p>Total\nTime8&nbsp;hours<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p><strong>For the Panna Cotta:<\/strong><\/p>\n\n\n\n<ul><li>1\/2&nbsp;cup&nbsp;milk<\/li><li>1&nbsp;envelope&nbsp;powdered\nunflavored gelatin&nbsp;(only use 1.5 tsp of it here)<\/li><li>1.5&nbsp;cups&nbsp;heavy\ncream<\/li><li>1\/4&nbsp;cup&nbsp;sugar<\/li><li>1&nbsp;tsp&nbsp;vanilla\nextract<\/li><li>1\/4&nbsp;tsp&nbsp;salt<\/li><\/ul>\n\n\n\n<p><strong>For the raspberry gelee:<\/strong><\/p>\n\n\n\n<ul><li>remainder of above gelatin envelope\u00a0(about 3\/4 tsp)<\/li><li>1\/4\u00a0cup\u00a0water<\/li><li>1.5\u00a0cups\u00a0fresh or frozen at strawberry<\/li><li>1\/4\u00a0cup\u00a0sugar<\/li><li>2\u00a0tsp\u00a0lemon juice<\/li><\/ul>\n\n\n\n<p><strong>Instructions<\/strong><\/p>\n\n\n\n<ol><li>In a small saucepan off the heat, combine 1.5 tsp of the gelatin with the milk, and let stand for 5 minutes. This process is called blooming and lets the gelatin absorb liquid and dissolve evenly later on.<\/li><li>Set the pan over medium heat, and stir frequently for 5 minutes, until the gelatin dissolves, making sure you don\u2019t boil the milk. Turn the heat down to medium-low, if necessary.<\/li><li>Add the heavy cream, sugar, vanilla, and salt, and stir for another 5 minutes until the sugar dissolves. Remove the mixture from the heat.<\/li><li>Evenly pour the mixture into 4 glasses or ramekins of your choice (4-ounce ramekins are a good size), and let cool at room temperature for 15 minutes. Then chill in the fridge for 6 hours to set.<\/li><li>To make the raspberry gelee, in a small saucepan, combine the remaining gelatin with the water, and let stand for 5 minutes.<\/li><li>Add the raspberries, sugar, and lemon juice, then simmer for 5 minutes until the sugar is dissolved. Use a fine-meshed sieve to strain out the raspberry seeds.<\/li><li>Let the gelee cool to room temperature before pouring evenly over the chilled panna cotta (if the liquid is hot, you\u2019ll melt the panna cotta very easily).<\/li><li>Refrigerate for another hour to set the gelee. If desired, serve with fresh berries, and enjoy!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Prep Time30&nbsp;minutes Cook Time30&nbsp;minutes Chill Time7&nbsp;hours Total Time8&nbsp;hours Ingredients For the Panna Cotta: 1\/2&nbsp;cup&nbsp;milk 1&nbsp;envelope&nbsp;powdered unflavored gelatin&nbsp;(only use 1.5 tsp of it here) 1.5&nbsp;cups&nbsp;heavy cream 1\/4&nbsp;cup&nbsp;sugar 1&nbsp;tsp&nbsp;vanilla extract 1\/4&nbsp;tsp&nbsp;salt For the raspberry gelee: remainder of above gelatin envelope\u00a0(about 3\/4 tsp) 1\/4\u00a0cup\u00a0water 1.5\u00a0cups\u00a0fresh or frozen at [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4587,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[74,23,7],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4589"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=4589"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4589\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/4587"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=4589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=4589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=4589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}