{"id":2409,"date":"2017-02-05T14:56:04","date_gmt":"2017-02-05T13:56:04","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2409"},"modified":"2017-02-05T15:07:31","modified_gmt":"2017-02-05T14:07:31","slug":"lakritzpanacotta-mit-karamellisierten-pecannuessen","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2409","title":{"rendered":"Lakritzpanacotta mit karamellisierten Pecann\u00fcssen"},"content":{"rendered":"<p><em>Lakrispannacotta med havsalt og karamelliserte pecann\u00f8tter<\/em> (<a href=\"http:\/\/www.matvrakbloggen.no\/stt\/2016\/1\/19\/lakrispannacotta-med-havsalt-og-karamelliserte-pecanntter\" target=\"_blank\">Matvrakbloggen<\/a>)<\/p>\n<div id=\"attachment_2410\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/02\/Lakritzpanacotta-mit-karamellisierten-Pecann\u00fcssen.png\"><img aria-describedby=\"caption-attachment-2410\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/02\/Lakritzpanacotta-mit-karamellisierten-Pecann\u00fcssen.png\" alt=\"Lakritzpanacotta mit karamellisierten Pecann\u00fcssen\" width=\"250\" height=\"194\" class=\"size-full wp-image-2410\" \/><\/a><p id=\"caption-attachment-2410\" class=\"wp-caption-text\">Lakritzpanacotta mit karamellisierten Pecann\u00fcssen<\/p><\/div>\n<p><strong>Zutaten (16 kleine Portionen):<\/strong><br \/>\n4 dl fl\u00f8te<br \/>\n1 dl melk<br \/>\n3 plater gelatin<br \/>\n1 vaniljestang<br \/>\nlakrispulver (ikke sponset, kun link s\u00e5 dere finner!)<br \/>\npekann\u00f8tter<br \/>\nsukker<br \/>\nvaniljesukker<br \/>\nhavsalt<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Ha melk og fl\u00f8te i en kasserolle.<\/li>\n<li>Del vaniljestang i to og skrap ut, husk at skrapet skal OPPI gryten!<\/li>\n<li>Bland i vaniljestang, 1 ts lakrispulver, og 2 ts vaniljesukker, og varm opp under mer eller mindre konstant omr\u00f8ring.<\/li>\n<li>N\u00e5r alt er oppl\u00f8st, vil fargen bli lys beige. N\u00e5 er det viktig at du smaker til, jeg justerte med ca 0.5 dl sukker og ytterligere 2 ts lakrispulver.<\/li>\n<li>Ha i en klype flaksalt for et ekstra kick.<\/li>\n<\/ul>\n<ul>\n<li>Legg gelatinplatene i vann, la ligge ca. fem minutter og klem vannet av.<\/li>\n<li>N\u00e5r fl\u00f8teblandingen i kasserollen har kokt opp (f\u00f8lg n\u00f8ye med s\u00e5 det ikke koker over!) og du er helt forn\u00f8yd med smaken &#8211; har du i gelatinplatene og r\u00f8rer til de er oppl\u00f8st.<\/li>\n<li>Hell i porsjonsk\u00e5ler og la de avkj\u00f8les litt f\u00f8r du har plastfilm over hver enkelt og setter dem i kj\u00f8leskapet.<\/li>\n<li>De bruker ca 4-5 timer p\u00e5 \u00e5 sette seg, men som jeg har sagt mange ganger tidligere &#8211; panacotta skal ikke v\u00e6re fast!<\/li>\n<\/ul>\n<ul>\n<li>Rist pecann\u00f8tter i ovnen p\u00e5 180 grader ca. 10 minutter.<\/li>\n<li>Ha sukker, litt vann, litt vaniljesukker og pekann\u00f8ttene i en stekepanne og r\u00f8r rundt til sukkeret har karamellisert seg rundt pekann\u00f8ttene.<\/li>\n<li>Avkj\u00f8l p\u00e5 bakepapir, knus lett og str\u00f8 over den ferdige panacottaen f\u00f8r servering.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Lakrispannacotta med havsalt og karamelliserte pecann\u00f8tter (Matvrakbloggen) Zutaten (16 kleine Portionen): 4 dl fl\u00f8te 1 dl melk 3 plater gelatin 1 vaniljestang lakrispulver (ikke sponset, kun link s\u00e5 dere finner!) pekann\u00f8tter sukker vaniljesukker havsalt Zubereitung: Ha melk og fl\u00f8te i en kasserolle. Del vaniljestang i to og skrap ut, husk at skrapet skal OPPI gryten! &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2409\" class=\"more-link\">Continue reading &lsquo;Lakritzpanacotta mit karamellisierten Pecann\u00fcssen&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[287],"tags":[717,719,718,338,161,720,152,203,684,316,173],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2409"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2409"}],"version-history":[{"count":3,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2409\/revisions"}],"predecessor-version":[{"id":2415,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2409\/revisions\/2415"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}