{"id":110,"date":"2020-12-20T15:29:35","date_gmt":"2020-12-20T15:29:35","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=110"},"modified":"2020-12-21T19:39:27","modified_gmt":"2020-12-21T19:39:27","slug":"vanilla-panna-cotta","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/110","title":{"rendered":"Vanilla Panna Cotta"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Panna Cotta<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>3 gelatine leaves<\/li><li>250ml milk<\/li><li>250ml double cream<\/li><li>1 vanilla pod; separated<\/li><li>25g sugar<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Sauce<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>175g sugar<\/li><li>175ml water<\/li><li>Splash of cherry liqueur<\/li><li>350g raspberries<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Panna Cotta<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Soak gelatine in a little cold water<\/li><li>Milk, cream, vanilla (pod and seeds), sugar in a pan &#8211; bring to a simmer.  Remove vanilla.<\/li><li>Squeeze water out of gelatine, add to pan.  Remove from the heat. Dissolve.<\/li><li>In ramekins.  Leave to cool.  Fridge to set &#8211; at least an hour; best overnight.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Sauce<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Sugar, water, liqueur &#8211; bring to boil.  Simmer till sugar is dissolved.<\/li><li>Take off heat, add 1\/2 of raspberries.<\/li><li>Blend smooth.  Sieve and add rest of the raspberries.<\/li><li>Serve with a dusting of icing sugar.<\/li><\/ul>\n\n\n\n<p>You can adjust the sugar up or down in the panna cotta depending on what you have it with.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My own panna cotta recipe.<\/p>\n","protected":false},"author":2,"featured_media":111,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[12],"class_list":["post-110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-dessert"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=110"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/110\/revisions"}],"predecessor-version":[{"id":112,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/110\/revisions\/112"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/111"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}