{"id":355,"date":"2013-07-02T15:31:09","date_gmt":"2013-07-02T13:31:09","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2013\/07\/panna-cotta-saveur-citron-et-confiture-de-framboise\/"},"modified":"2023-02-18T17:44:01","modified_gmt":"2023-02-18T16:44:01","slug":"panna-cotta-saveur-citron-et-confiture-de-framboise","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/panna-cotta-saveur-citron-et-confiture-de-framboise\/","title":{"rendered":"Panna cotta saveur citron et confiture de framboise"},"content":{"rendered":"

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En r\u00e8gle g\u00e9n\u00e9rale, la panna cotta doit \u00eatre assez ferme pour \u00eatre d\u00e9moul\u00e9e<\/strong> et assez cr\u00e9meuse pour fondre en bouche<\/strong>. Donc, Laura Zavan dans My Little Italy pr\u00e9conise 20 g de g\u00e9latine pour 1 L de cr\u00e8me liquide (enti\u00e8re) !<\/p>\n

Ainsi, en verrine, je mettrais un chouilla moins de g\u00e9latine<\/strong>. Et comme c\u2019est richement servi avec de la confiture de framboise, je mettrais aussi deux tiers de lait<\/strong>.<\/p>\n

Pour 3 petites verrines ap\u00e9ritives :
\n– 10 cl de cr\u00e8me fluide
\n– 20 cl de lait
\n– 1 citron jaune
\n– 2 feuilles de g\u00e9latine (un peu moins de 4 g)
\n– 3 petites cuill\u00e8res \u00e0 caf\u00e9 de confiture de framboise<\/p>\n

Faire un ruban de zeste de citron. Tremper la g\u00e9latine dans l\u2019eau froide.<\/p>\n

Porter le lait, la cr\u00e8me et le citron \u00e0 fr\u00e9missement, puis laisser infuser 5 min. Retirer le zeste.<\/p>\n

Int\u00e9grer la g\u00e9latine essor\u00e9e et la faire dissoudre. Puis verser dans des petites verrines.<\/p>\n

Lorsque la cr\u00e8me a pris, ajouter la confiture.<\/p>\n<\/div>\n<\/div>\n

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Lemon flavoured panna cotta and raspberry jam<\/em><\/p>\n

In general, the panna cotta should be firm enough to be removed<\/strong> from the mold and creamy enough to melt<\/strong> in the mouth. So Laura Zavan in My Little Italy recommends 20 g of gelatin 1 L liquid cream (whole cream)!<\/em><\/p>\n

Thus, in a little glass, I would put a chouilla less gelatin<\/strong>. And as it is richly served with raspberry jam, I also would put two-thirds of milk<\/strong>.<\/em><\/p>\n

For three small aperitif glasses:<\/em>
\n– 10 cl of fluid cream<\/em>
\n– 20 cl of milk<\/em>
\n– 1 yellow lemon<\/em>
\n– 2 sheets of gelatin (a little less than 4 g)<\/em>
\n– 3 small teaspoons of raspberry jam<\/em><\/p>\n

Make a tape of lemon zest. Soak the gelatine in cold water.<\/em><\/p>\n

Bring the milk, cream and lemon juice to a simmer and let steep for 5 minutes. Remove zest.<\/em><\/p>\n

Embed the softened gelatine and dissolve it. Then pour into small glasses.<\/em><\/p>\n

When the cream has set, add the jam.<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

En r\u00e8gle g\u00e9n\u00e9rale, la panna cotta doit \u00eatre assez ferme pour \u00eatre d\u00e9moul\u00e9e et assez cr\u00e9meuse pour fondre en bouche. Donc, Laura Zavan dans My Little Italy pr\u00e9conise 20 g de g\u00e9latine pour 1 L de cr\u00e8me liquide (enti\u00e8re) ! Ainsi, en verrine, je mettrais un chouilla moins de g\u00e9latine. Et comme c\u2019est richement servi… Poursuivre la lecture Panna cotta saveur citron et confiture de framboise<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":550,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[54,125],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/355"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=355"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/355\/revisions"}],"predecessor-version":[{"id":1381,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/355\/revisions\/1381"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/550"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}