{"id":15322,"date":"2018-12-20T02:55:08","date_gmt":"2018-12-20T02:55:08","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=15322"},"modified":"2022-12-13T14:10:59","modified_gmt":"2022-12-13T13:10:59","slug":"saffranspannacotta-med-tranbarsgele","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=15322","title":{"rendered":"Saffranspannacotta med tranb\u00e4r"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

Pannacotta \u00e4r en klassisk italiensk efterr\u00e4tt som blivit mycket popul\u00e4r i Sverige. Namnet betyder helt enkelt kokt gr\u00e4dde, eftersom tjock gr\u00e4dde som kokas blir \u00e4nnu tjockare. Man brukar \u00e4nd\u00e5 ha i en liten m\u00e4ngd gelatin f\u00f6r att f\u00e5 r\u00e4tt konsistens, men var f\u00f6rsiktig eftersom f\u00f6r mycket gelatin ger en gummiartad mindre trevlig upplevelse \u00e4n den mjukkr\u00e4miga lena efterr\u00e4tt det \u00e4r avsett att vara.<\/h3>\n

Pannacottan kan vara smaksatt med vanilj eller n\u00e4stan vad som helst. Men s\u00e5h\u00e4r i juletider g\u00f6r jag den g\u00e4rna alldeles gyllene saffransgul med ett tunt lager vackert r\u00f6d gel\u00e9 p\u00e5 tranb\u00e4r eller lingon. En riktig julpannacotta!\"\"<\/a><\/h3>\n

Ber\u00e4kna ca en dl gr\u00e4dde per person \u2013 beroende p\u00e5 hur stora pannacottor ni vill ha. Till 4 personer brukar jag ta 4\u00bd dl gr\u00e4dde, till 6 personer knappt 7 dl gr\u00e4dde, till 8 personer 9 dl gr\u00e4dde och till 10 personer knappt 12 dl gr\u00e4dde.<\/p>\n

F\u00f6ljande recept \u00e4r f\u00f6r 4-5 personer:<\/em><\/h4>\n

Knappt 5 dl gr\u00e4dde<\/p>\n

ca 4 tsk str\u00f6socker (ev. muscavado eller n\u00e5got milt ljust r\u00e5r\u00f6rsocker)<\/p>\n

1 paket saffran\"\"<\/a><\/p>\n

2 gelatinblad<\/p>\n

 <\/p>\n

F\u00f6r gel\u00e9n ovanp\u00e5 pannacottan:<\/em><\/h4>\n

1 1\/2 dl frysta tranb\u00e4r (man kan \u00e4ven ta lingon)<\/p>\n

1 gelatinblad\"\"<\/a><\/p>\n

 <\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/em><\/strong> H\u00e4ll gr\u00e4dden i en tjockbottnad kastrull, r\u00f6r i socker och saffran. L\u00e5t koka upp och l\u00e5t sjuda p\u00e5 svag v\u00e4rme i fem minuter. Pannacotta betyder just kokt gr\u00e4dde p\u00e5 \"\"<\/a>italienska (panna cotta egentligen).<\/p>\n

L\u00e4gg gelatinbladen i bl\u00f6t i vatten i en sk\u00e5l i ca 5-10 minuter. R\u00f6r ner gelatinbladen i den n\u00e5got avsvalnade men fortfarande varma pannacottasmeten. H\u00e4ll upp i glasformar eller vackra glas. St\u00e4ll i kylen att stelna. Gelatin stelnar f\u00f6rst n\u00e4r det kyls. Under tiden som pannacottorna stelnar passar du p\u00e5 att g\u00f6ra tranb\u00e4rsgel\u00e9n.<\/p>\n

F\u00f6r gel\u00e9n ovanp\u00e5 (som jag g\u00f6r ganska l\u00f6s):<\/em> L\u00e4gg 1 1\/2 – 2 dl tranb\u00e4r i en kastrull tillsammans med 1\/2 dl socker. L\u00e5t koka upp, smaka av om beh\u00f6vs mer socker, ibland kan det beh\u00f6vas lite mer syra i form av n\u00e5gra droppar pressad citron.<\/p>\n

Lyft av v\u00e4rmen och l\u00e5t svalna en liten stund innan du mixar till pur\u00e9 med stavmixer eller i en mixer innan du tills\u00e4tter \"\"<\/a>gelatinet. Fruktpur\u00e9n f\u00e5r inte vara alltf\u00f6r varm n\u00e4r du l\u00e4gger i gelatinet. Bl\u00f6tl\u00e4gg gelatinbladen i vatten s\u00e5 de mjuknar, krama ur dem l\u00e4tt och r\u00f6r ner den i fruktpur\u00e9n s\u00e5 l\u00f6ser sig helt.<\/p>\n

L\u00e5t svalna ytterligare lite och ta d\u00e4refter ut pannacottorna ur kylen, h\u00e4ll ett ca halvcentimetertjockt lager gel\u00e9 \u00f6ver dem och st\u00e4ll \u00e5ter in i kylen att stelna. Dekorera g\u00e4rna med n\u00e5gra tranb\u00e4r i gel\u00e9n. L\u00e5t dem st\u00e5 n\u00e5gra timmar eller \u00f6ver natten, \u00f6vert\u00e4ckta av plast efter de svalnat, innan middagen d\u00e5 du serverar dem.<\/p>\n

Bon app\u00e9tit\u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Pannacotta \u00e4r en klassisk italiensk efterr\u00e4tt som blivit mycket popul\u00e4r i Sverige. Namnet betyder helt enkelt kokt gr\u00e4dde, eftersom tjock gr\u00e4dde som kokas blir \u00e4nnu tjockare. Man brukar \u00e4nd\u00e5 ha i en liten m\u00e4ngd gelatin f\u00f6r att f\u00e5 r\u00e4tt konsistens, men var f\u00f6rsiktig eftersom f\u00f6r mycket gelatin ger en gummiartad […]<\/p>\n","protected":false},"author":5,"featured_media":15331,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71,4006,110,11779,11775,53],"tags":[],"class_list":["post-15322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-efterratter","category-jul","category-lattlagat-efterratter","category-lingon","category-pannacotta","category-saffran"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/15322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15322"}],"version-history":[{"count":7,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/15322\/revisions"}],"predecessor-version":[{"id":29795,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/15322\/revisions\/29795"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/15331"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}