{"id":1484,"date":"2019-07-27T12:58:23","date_gmt":"2019-07-27T12:58:23","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=1484"},"modified":"2019-07-27T12:58:23","modified_gmt":"2019-07-27T12:58:23","slug":"citrus-panna-cotta","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/citrus-panna-cotta\/","title":{"rendered":"Citrus panna cotta"},"content":{"rendered":"<p><strong>Serves 6<\/strong><\/p>\n<ul>\n<li>350 ml of whole milk<\/li>\n<li>250 ml of double cream<\/li>\n<li>75g of caster sugar<\/li>\n<li>6g of gelatine leaves, softened in a little cold water<\/li>\n<li>grated<span class=\"Apple-converted-space\">\u00a0 <\/span>zest from 1 lime<\/li>\n<li>peeled zest from 1 lemon<\/li>\n<li>1 generous teaspoon of orange blossom water<\/li>\n<\/ul>\n<p>Pour the milk into a saucepan.<\/p>\n<p>Add the lemon and lime zest.<span class=\"Apple-converted-space\">\u00a0 <\/span>Start heating up the milk until it almost boils. Take it off the heat and leave on the side allowing the milk to infuse.<span class=\"Apple-converted-space\">\u00a0 <\/span>After that strain the milk into another pot and discard the lemon and lime zest.<\/p>\n<p>Start warming up the infused milk, add the sugar along with the cream into the saucepan and stir it until the sugar dissolves. Don&#8217;t allow it to boil.<\/p>\n<p>Squeeze the water from the gelatine and add it to the milk mixture, stir very well until the gelatine fully dissolves.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Now add the water blossom water into the prepared milk and cream mixture.<\/p>\n<p>Pour the liquid into moulds, glasses or even champagne flutes and allow to set in the fridge for a minimum of 8 hours.<\/p>\n<p>*to de-mould the pan cotta, fill a small bowl with warm water, and place the container with the panna cotta in the water for approximately 10 seconds (you can help to peel off the edges with a knife).<\/p>\n<p>Remove the mould from the water<span class=\"Apple-converted-space\">\u00a0 <\/span>and place a plate on top. Turn the mould upside down and allow the panna cotta to fall from the mould.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 6 350 ml of whole milk 250 ml of double cream 75g of caster sugar 6g of gelatine leaves, softened in a little cold water grated\u00a0 zest from 1 lime peeled zest from 1 lemon 1 generous teaspoon of orange blossom water Pour the milk into a saucepan. Add the lemon and lime zest.\u00a0 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/citrus-panna-cotta\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Citrus panna cotta&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1485,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/1484"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=1484"}],"version-history":[{"count":0,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/1484\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/1485"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=1484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=1484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=1484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}