{"id":1094,"date":"2009-02-10T13:13:29","date_gmt":"2009-02-10T11:13:29","guid":{"rendered":"http:\/\/blog.zeit.de\/rezeptor\/?p=1094"},"modified":"2009-02-10T13:13:29","modified_gmt":"2009-02-10T11:13:29","slug":"panna-cotta-el-duderino","status":"publish","type":"post","link":"https:\/\/blog.zeit.de\/rezeptor\/2009\/02\/10\/panna-cotta-el-duderino_1094","title":{"rendered":"Panna Cotta El Duderino"},"content":{"rendered":"

REZEPTOR erfindet die Mischung aus White Russian und Panna Cotta. Diese bekackten Amateure \u2026<\/p>\n

<\/p>\n

Pro Person:
\n100 g Sahne
\n1\/2 P\u00e4ckchen Vanillezucker
\n1 Blatt Gelatine
\nKahlua (Kaffeelik\u00f6r)
\nvielleicht auch Wodka
\n1 kleines F\u00f6rmchen<\/p>\n

\"\"<\/a>Die Blattgelatine f\u00fcnf Minuten in kaltem Wasser einweichen. In der Zwischenzeit die Schlagsahne in einem kleinen Topf kurz aufkochen, den Vanillezucker einr\u00fchren und alles gleich wieder abk\u00fchlen lassen.
\nDie jetzt weiche Gelatine aus dem Wasser nehmen und zwischen beiden H\u00e4nden auspressen. In der warmen Sahne r\u00fchrend aufl\u00f6sen.<\/p>\n

Dann einen Schuss Kahlua in jedes F\u00f6rmchen gie\u00dfen und jetzt wirds schwierig. Damit sich das Obere nicht (oder nur wenig) mit dem Unteren vermischt, kommt ein alter Konditortrick zum Einsatz: Die Sahne wird \u00fcber die R\u00fcckseite eines Essl\u00f6ffels gaaaanz vorsichtig und langsam reingeleert, siehe auch Bild 8 im animierten gif.<\/p>\n

Die F\u00f6rmchen mit Frischhaltefolie bedeckt zwei, drei Stunden oder besser \u00fcber Nacht\u00a0 im K\u00fchlschrank kalt stellen.<\/p>\n

Kurz vorm Servieren die F\u00f6rmchen in warmes Wasser stellen, dann l\u00f6st sich die Panna Cotta besser vom Rand. Auf Dessertteller st\u00fcrzen und nochmal etwas Kahlua angie\u00dfen, mit einem Minzblatt garnieren.<\/p>\n

Man kann man auch gerne noch nen Schuss Wodka zur warmen Sahne gie\u00dfen, solange keine Kinder mitessen \u2026<\/p>\n","protected":false},"excerpt":{"rendered":"

REZEPTOR erfindet die Mischung aus White Russian und Panna Cotta. Diese bekackten Amateure \u2026<\/p>\n","protected":false},"author":95,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[836],"tags":[794,801,803],"class_list":["post-1094","post","type-post","status-publish","format-standard","hentry","category-dessert-storm","tag-nachspeise","tag-sahne","tag-sus"],"yoast_head":"\nPanna Cotta El Duderino - Rezeptor<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.zeit.de\/rezeptor\/2009\/02\/10\/panna-cotta-el-duderino_1094\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Panna Cotta El Duderino - Rezeptor\" \/>\n<meta property=\"og:description\" content=\"REZEPTOR erfindet die Mischung aus White Russian und Panna Cotta. 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