{"id":200,"date":"2017-12-17T20:43:45","date_gmt":"2017-12-17T18:43:45","guid":{"rendered":"http:\/\/andrestover.com\/?p=200"},"modified":"2018-11-17T15:33:23","modified_gmt":"2018-11-17T13:33:23","slug":"200-2","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/200-2\/","title":{"rendered":"Sojapiima panna cotta"},"content":{"rendered":"<p>Panna Cotta on klassikaline P\u00f5hja Itaalia magustoit, mida valmistatakse vahukoorest v\u00f5i piimast, maitsestatakse vanilje, sidruni, erinevate lik\u00f6\u00f6ride, marjadega. Sisuliselt on tegemist siiski piimatarretisega. Panna cotta, mida tegin t\u00e4na Jaan Toveri s\u00fcnnip\u00e4eva magustoiduks oli valmistatud <a href=\"https:\/\/www.alpro.com\/ee\" target=\"_blank\" rel=\"noopener\">Alpro<\/a> sojapiimast. Kerge ja jahutav, oleks see magustoit kindlasti palava auvep\u00e4eva jaoks ideaalne, aga miks ka mitte k\u00fcdeva ahju ja soojaks k\u00f6etud tuppa l\u00f5petamaks m\u00f5nusat talvist \u00f5htus\u00f6\u00f6ki.<\/p>\n<p><span style=\"color: #ff0000;\">Valmistamisaeg : 30 min, tardumisaeg 4-5 tundi<\/span><br \/>\n<span style=\"color: #ff0000;\"> Tase: lihtne<\/span><br \/>\n<span style=\"color: #ff0000;\"> Kogus: kaheksa vormit\u00e4it<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br \/>\n1L sojapiima<br \/>\n5 triiki teelusikat\u00e4it \u017eelatiini<br \/>\n1 sidruni koor<br \/>\n1 vaniljekaun<br \/>\n75g kristallsuhkrut<\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br \/>\n1. Sulata vesivannil 4-5 spl vees \u017eelatiin<br \/>\n2. Aseta vaniljekaun sojapiima sisse ja aja see suhkruga kuumaks<br \/>\n3. Lisa peene riiviga riivitud sidrunikoor<br \/>\n4. Eemalda vaniljekaunast seemned ja pane need piimasegusse tagasi<br \/>\n5. Lisa \u017eelatiin ja sega korralikult l\u00e4bi<br \/>\n6. Jaga segu v\u00e4ikestesse vormidesse ja lase tarduda +4 kraadi juures (selleks kulub umbes 3-5 tundi).<\/p>\n<p>Panna cottat v\u00f5ib s\u00fc\u00fca vormist lusikaga, v\u00f5ib ka see vormist taldrikule kallutada. Juurde v\u00f5ib lisada maasika toormoosi, virsikukompotti, v\u00e4rskeid marju.<br \/>\nValmis!!<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-202\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2017\/12\/IMG_20171217_221059.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2017\/12\/IMG_20171217_221059.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2017\/12\/IMG_20171217_221059-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2017\/12\/IMG_20171217_221059-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2017\/12\/IMG_20171217_221059-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<div id=\"themify_builder_content-200\" data-postid=\"200\" class=\"themify_builder_content themify_builder_content-200 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Panna Cotta on klassikaline P\u00f5hja Itaalia magustoit, mida valmistatakse vahukoorest v\u00f5i piimast, maitsestatakse vanilje, sidruni, erinevate lik\u00f6\u00f6ride, marjadega. Sisuliselt on tegemist siiski piimatarretisega. Panna cotta, mida tegin t\u00e4na Jaan Toveri s\u00fcnnip\u00e4eva magustoiduks oli valmistatud Alpro sojapiimast. Kerge ja jahutav, oleks see magustoit kindlasti palava auvep\u00e4eva jaoks ideaalne, aga miks ka mitte k\u00fcdeva ahju ja soojaks [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,49,8],"tags":[35,65,381],"class_list":["post-200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-piimavabad","category-magustoidud","category-gluteenivabad","tag-itaalia","tag-soja","tag-vanilla","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=200"}],"version-history":[{"count":9,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":251,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/200\/revisions\/251"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/201"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}