{"id":4268,"date":"2026-06-05T15:36:27","date_gmt":"2026-06-05T13:36:27","guid":{"rendered":"https:\/\/detskalsmagegodt.dk\/?p=4268"},"modified":"2026-06-05T15:48:27","modified_gmt":"2026-06-05T13:48:27","slug":"panna-cotta-med-rabarber","status":"publish","type":"post","link":"https:\/\/detskalsmagegodt.dk\/?p=4268","title":{"rendered":"Panna\u00a0Cotta\u00a0med rabarber\u00a0"},"content":{"rendered":"
\n
\"\"<\/figure>\n<\/div>\n\n\n

Portioner:<\/strong> 4-6 <\/p>\n\n\n\n

1 vaniljestang <\/p>\n\n\n\n

60 g sukker <\/p>\n\n\n\n

475 g piskefl\u00f8de <\/p>\n\n\n\n

100 g s\u00f8dm\u00e6lk <\/p>\n\n\n\n

3 ark husblas <\/p>\n\n\n\n

Rabarbergele<\/strong> <\/p>\n\n\n\n

100 g rabarber i sm\u00e5 tern <\/p>\n\n\n\n

100 g vand <\/p>\n\n\n\n

20 g sukker <\/p>\n\n\n\n

1 ark husblas <\/p>\n\n\n\n

Bagte rabarber<\/strong> <\/p>\n\n\n\n

2 st\u00e6ngler rabarber, sk\u00e5ret i 2 cm stave <\/p>\n\n\n\n

1 ss ahornsirup <\/p>\n\n\n\n

\u00bd ts vaniljesukker <\/p>\n\n\n\n

40 g hvid chokolade i sm\u00e5 stykker <\/p>\n\n\n\n

Tilberedning \u2013 TM6<\/strong> <\/p>\n\n\n\n

Panna cotta<\/strong> 
1. L\u00e6g 3 blade husblas i bl\u00f8d i rigeligt koldt vand i 10 minutter. 
2. Fl\u00e6k vaniljestangen, skrab kornene ud, og gnid dem sammen med sukkeret. 
3. Kom vaniljekorn, sukker, den tomme vaniljestang, piskefl\u00f8de og s\u00f8dm\u00e6lk i r\u00f8resk\u00e5len, og varm 8 min\/90\u00b0C\/hastighed 2. <\/p>\n\n\n\n

4. Tils\u00e6t den udbl\u00f8dte og vredne husblas, og r\u00f8r 20 sek\/hastighed 3, til husblassen er helt opl\u00f8st. 
5. Fjern vaniljestangen, og lad blandingen k\u00f8le af i r\u00f8resk\u00e5len eller i en sk\u00e5l i 30-45 minutter. <\/p>\n\n\n\n

6. R\u00f8r kort 10 sek\/hastighed 2, og fordel panna cottaen i serveringsglas. 
7. Hvis du \u00f8nsker panna cotta p\u00e5 skr\u00e5, stilles glassene skr\u00e5t i et fad med et viskestykke som st\u00f8tte. <\/p>\n\n\n\n

8. S\u00e6t p\u00e5 k\u00f8l i mindst 3 timer, f\u00f8r rabarbergel\u00e9en h\u00e6ldes over. <\/p>\n\n\n\n

Rabarbergel\u00e9<\/strong> 
1. L\u00e6g 1 blad husblas i bl\u00f8d i koldt vand i 10 minutter. <\/p>\n\n\n\n

2. Kom rabarber, vand og sukker i r\u00f8resk\u00e5len, og kog 8 min\/100\u00b0C\/hastighed 1. Si den varme saft gennem en fin sigte ned i en sk\u00e5l. <\/p>\n\n\n\n

3. R\u00f8r den udbl\u00f8dte og vredne husblas ud i den varme rabarbersaft, til den er helt opl\u00f8st. Lad gel\u00e9en k\u00f8le af til stuetemperatur. <\/p>\n\n\n\n

4. H\u00e6ld forsigtigt rabarbergel\u00e9en over den kolde panna cotta, og s\u00e6t desserten tilbage p\u00e5 k\u00f8l i mindst 2 timer. <\/p>\n\n\n\n

Bagte rabarber<\/strong> 
1. Vend rabarberstykkerne med ahornsirup og vaniljesukker, og l\u00e6g dem p\u00e5 en bageplade med bagepapir. 
2. Bag i en forvarmet ovn ved 175\u00b0C i ca. 15 minutter, og lad dem k\u00f8le af til stuetemperatur. 
3. Anret de bagte rabarber p\u00e5 panna cottaen sammen med hvid chokolade ved servering. <\/p>\n","protected":false},"excerpt":{"rendered":"

Portioner: 4-6  1 vaniljestang  60 g sukker  475 g piskefl\u00f8de  100 g s\u00f8dm\u00e6lk  3 ark husblas  Rabarbergele  100 g rabarber i sm\u00e5 tern  100 g vand  20 g sukker  1 ark husblas  Bagte rabarber  2 st\u00e6ngler rabarber, sk\u00e5ret i 2 cm stave  1 ss ahornsirup  \u00bd ts vaniljesukker  40 g hvid chokolade i sm\u00e5 stykker  Tilberedning \u2013 TM6  […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,1],"tags":[525,359,453],"class_list":["post-4268","post","type-post","status-publish","format-standard","hentry","category-dessert","category-uncategorized","tag-piskefloede","tag-rabarber","tag-vanilje"],"_links":{"self":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts\/4268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4268"}],"version-history":[{"count":1,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts\/4268\/revisions"}],"predecessor-version":[{"id":4270,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts\/4268\/revisions\/4270"}],"wp:attachment":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}