{"id":16817,"date":"2023-02-08T11:22:12","date_gmt":"2023-02-08T16:22:12","guid":{"rendered":"https:\/\/le-fort.org\/?p=16817"},"modified":"2023-03-05T09:50:04","modified_gmt":"2023-03-05T14:50:04","slug":"pannacotta","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pannacotta\/","title":{"rendered":"Pannacotta"},"content":{"rendered":"<p>La pannacotta es un postre muy r\u00e1pido y sencillo, y da para jugar mucho con \u00e9l ya que admite infinidad de ingredientes y salsas.<\/p>\n<p>La receta est\u00e1 adaptada desde Baking and Pastry, Mastering the Art and Craft, p\u00e1gina 423.<\/p>\n<h2>Ingredientes de la Panacotta<\/h2>\n<p>Para 5 porciones de 100 g<\/p>\n<ul>\n<li>5 g de gelatina sin sabor, hidratada en 30 g de agua<\/li>\n<li>250 g crema de leche<\/li>\n<li>80 g az\u00facar blanca<\/li>\n<li>200 g yogurt sin sabor<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Calentar a 80\u00b0C todos los ingredientes menos la gelatina , mezclando y disolviendo todo, pero sin que hierva.<\/li>\n<li>Retirar del calor y a\u00f1adir la gelatina hidratada. Disolver perfectamente<\/li>\n<li>Llenar los moldes y dejar cuajar en refrigeraci\u00f3n<\/li>\n<\/ol>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10625\" data-permalink=\"https:\/\/le-fort.org\/cocina\/babel-i-dia-del-noqui\/pannacotta\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pannacotta.jpg?fit=1500%2C900&amp;ssl=1\" data-orig-size=\"1500,900\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pannacotta\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pannacotta.jpg?fit=1200%2C720&amp;ssl=1\" class=\"aligncenter size-full wp-image-10625\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2017\/12\/pannacotta.jpg?resize=1200%2C720&#038;ssl=1\" alt=\"Pannacotta de chocolate\" width=\"1200\" height=\"720\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pannacotta.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pannacotta.jpg?resize=600%2C360&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/pannacotta.jpg?resize=1280%2C768&amp;ssl=1 1280w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>Versi\u00f3n con gelificante de algas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cl\u00e1sica pannacotta<\/p>\n","protected":false},"author":1,"featured_media":3679,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[86],"class_list":["post-16817","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-postre","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4nf","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16070,"url":"https:\/\/le-fort.org\/cocina\/mousse\/","url_meta":{"origin":16817,"position":0},"title":"Mousse","author":"Marell Rojas","date":"10 de Mayo, 2021","format":false,"excerpt":"Espuma cl\u00e1sica.","rel":"","context":"En &quot;Postres&quot;","block_context":{"text":"Postres","link":"https:\/\/le-fort.org\/cocina\/categoria\/postres\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/NsELQhWuNKc\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":9668,"url":"https:\/\/le-fort.org\/cocina\/gomitas\/","url_meta":{"origin":16817,"position":1},"title":"Gomitas","author":"Le-Fort.org","date":"27 de Septiembre, 2017","format":false,"excerpt":"Ejercicio de preparaci\u00f3n de gomitas (gominolas) de un MOOC que estamos tomando","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/09\/gomitas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14844,"url":"https:\/\/le-fort.org\/cocina\/crema-namelaka\/","url_meta":{"origin":16817,"position":2},"title":"Crema Namelaka","author":"Le-Fort.org","date":"25 de Marzo, 2020","format":false,"excerpt":"Receta de crema Namelaka, descrita como una combinaci\u00f3n entre ganache y Panna Cotta. Desarrollada por Valrhona, se comporta como un gel fluido. Muy vers\u00e1til.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16048,"url":"https:\/\/le-fort.org\/cocina\/tartatletas-de-limon\/","url_meta":{"origin":16817,"position":3},"title":"Tartaletas de Lim\u00f3n","author":"Marell Rojas","date":"13 de Mayo, 2020","format":false,"excerpt":"Receta de tartaletas de lim\u00f3n","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":435,"url":"https:\/\/le-fort.org\/cocina\/namelaka\/","url_meta":{"origin":16817,"position":4},"title":"Namelaka","author":"Marell Rojas","date":"11 de Mayo, 2021","format":false,"excerpt":"Muy cremosa","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/ohI61jMHeHQ\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":16059,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-banana\/","url_meta":{"origin":16817,"position":5},"title":"Cremoso de Banana","author":"Marell Rojas","date":"17 de Junio, 2020","format":false,"excerpt":"Receta de cremoso de banana","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/gastrofisica.jpg?fit=337%2C500&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=16817"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16817\/revisions"}],"predecessor-version":[{"id":16837,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16817\/revisions\/16837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/3679"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=16817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=16817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=16817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}