{"id":372,"date":"2023-11-20T09:49:15","date_gmt":"2023-11-20T09:49:15","guid":{"rendered":"https:\/\/cookingpleasure.nl\/?p=372"},"modified":"2023-12-24T08:42:14","modified_gmt":"2023-12-24T08:42:14","slug":"geitenkaas-panna-cotta","status":"publish","type":"post","link":"https:\/\/cookingpleasure.nl\/?p=372","title":{"rendered":"Geitenkaas Panna Cotta"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">INGREDI\u00cbNTEN<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 gram ricotta <\/li>\n\n\n\n<li>5 gelatineblaadjes <\/li>\n\n\n\n<li>3 gr. pist <\/li>\n\n\n\n<li>2 dl karnemelk <\/li>\n\n\n\n<li>0,5 dl room <\/li>\n\n\n\n<li>75 gr. witte basterdsuiker <\/li>\n\n\n\n<li>75 gr. poedersuiker <\/li>\n\n\n\n<li>1 vanillestaafje <\/li>\n\n\n\n<li>1 el. citroenrasp <\/li>\n\n\n\n<li>100 gr. geitenkaas <\/li>\n\n\n\n<li>1 sinaasappel  <\/li>\n\n\n\n<li>1 Torta de Aceite (rozemarijn\/zeezout)<br><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Doe de ricotta in een grote kom, maak met een vork goed los en doe er de citroenrasp bij.<br>Laat de gelatine ca. 5 minuten weken in wat koud water, wring uit om het overtollige water te verwijderen. Warm de karnemelk, de room, het vanillestaafje en de basterdsuiker op in een steelpan, zonder aan de kook te brengen (ca. 90 \u00b0C), brokkel de geitenkaas hierin en roer net zo lang tot het mengsel glad is. Haal van het vuur verwijder het vanillestaafje en voeg er de gelatine aan toe (laten oplossen). Voeg tot slot het mengsel toe aan de ricotta en meng goed tot een glad papje.<br>Verdeel de ricotta over glazen coupes of vormpjes, dek af en zet een paar uur weg in de koelkast om op te stijven. Kook intussen voor de siroop de poedersuiker met 1,5 dl. water en de dun gesneden schil van de sinaasappel gedurende een minuut of 30 op een laag vuur. Schep de schillen eruit en laat op keukenpapier uitlekken. Kook de siroop tot de gewenste dikte in en bewaar deze tot het serveren (n\u00e9t voor het serveren nog even opwarmen om weer vloeibaar te maken). De siroop schenk je naar smaak over de panna cotta. Als je het dessert hebt opgemaakt, kruimel je de Torta de Aceite er overheen. De rozemarijn en het zeezout geven dit heerlijk dessert een aparte touch!<br><br>*Torta de Aceite is een dunne Spaanse olijfoliekoek, verkrijgbaar bij o.a. de spaansewinkel.nl<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\">Een van de allerlekkerste desserts die je je kunt bedenken. De garnering met verkruimelde Torta de Aceite met rozemarijn en zeezout is de kroon op het werk.<\/div>\n<p> <a class=\"mh-excerpt-more\" href=\"https:\/\/cookingpleasure.nl\/?p=372\" title=\"Geitenkaas Panna Cotta\">[&#8230; ]<\/a><\/p>\n","protected":false},"author":1,"featured_media":373,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-372","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dessert"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"Een van de allerlekkerste desserts die je je kunt bedenken. 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