{"id":2003,"date":"2026-04-29T10:42:57","date_gmt":"2026-04-29T10:42:57","guid":{"rendered":"https:\/\/keittioni.fkinw.com\/staging\/?p=2003"},"modified":"2026-04-29T10:42:57","modified_gmt":"2026-04-29T10:42:57","slug":"panna-cotta-resepti-ja-puhdistus-10-minuutissa-lehky-ja-osvezujici-aavikko-letossa","status":"publish","type":"post","link":"https:\/\/keittioni.fkinw.com\/staging\/panna-cotta-resepti-ja-puhdistus-10-minuutissa-lehky-ja-osvezujici-aavikko-letossa\/","title":{"rendered":"PANNA COTTA -resepti ja puhdistus 10 minuutissa! Lehk\u00fd ja osv\u011b\u017euj\u00edc\u00ed aavikko Letossa."},"content":{"rendered":"

Huomautus: Su\u0161enky rozmixujte \u010di rozdr\u0165te najemno a prom\u00edchejte se zm\u011bkl\u00fdm m\u00e1slem. Drobe\u010dky rozd\u011blte do 3 sqn\u00ed stranou stranou up\u011bchujte na dno. Taikina chladit.
\nKerma: Smetanu vy\u0161lehejte s mou\u010dkov\u00fdm cukrem do pevn\u00fdch \u0161pi\u010dek. V jin\u00e9 m\u00edse spojte jogurtti se smetanov\u00fdm s\u00fdrem, pot\u00e9 s\u011brkou zlehka vm\u00edchejte \u0161leha\u010dku. Cream rovnom\u011brn\u011b rozd\u011blte do skleni\u010dek na su\u0161enkov\u00fd z\u00e1klad a vra\u0165te na minim\u00e1ln\u011b 1 hodinu do lednice.
\nOvocn\u00e1 poleva: Ovoce j\u00e4tt\u00e4\u00e4 rendl\u00edku s cukrem ja citronovou \u0161\u0165\u00e1vau. Pieni koko 2\u20133 minuuttia ja keit\u00e4 sitten paksuksi ja paksuksi. Hauduta seuraavat 5-10 minuuttia.
\nDokon\u010den\u00ed: Keskell\u00e4 navrstv\u011bte hajua. Skleni\u010dky valitsee lednicen ja pod\u00e1v\u00e1n\u00ed.<\/p>\n

Rychl\u00fd, osv\u011b\u017euj\u00edc\u00ed autiomaahan spolehliv\u00fd “do poh\u00e1ru”, lumipeitteinen alue ja bez \u017eelatiny. K\u0159upav\u00fd su\u0161enkov\u00fd z\u00e1klad, smetanovo-jogurtov\u00fd kermaa ovocn\u00e1 tepl\u00e1 om\u00e1\u010dkassa, kter\u00e1 po zchladnut\u00ed kr\u00e1sn\u011b zpevn\u00ed a zv\u00fdrazn\u00ed chu\u0165. Ihanteellinen nukkumiseen, kdy\u017e nechcete zap\u00ednat troubu.<\/p>\n

Ainesosat
\nSu\u0161enkov\u00fd lista:<\/p>\n

50 g celozrnn\u00fdch suspensiota<\/p>\n

25 g lumihiutaleita<\/p>\n

Kerma:<\/p>\n

100 g \u0159eck\u00e9ho jogurttia<\/p>\n

50 g paistaa (mascarpone nebo lu\u010dina)<\/p>\n

75 g smetania on \u0161leh\u00e1n\u00ed<\/p>\n

1 l\u017e\u00edce mou\u010dkov\u00e9ho cukru<\/p>\n

Ovocn\u00e1 poleva:<\/p>\n

250 g ohutta ovocea (karkea, paksu, ruskea apod.)<\/p>\n

1 l\u017e\u00edce cukru<\/p>\n

1 l\u017e\u00edce \u010derstv\u00e9 sitruunamehu \u0161\u0165\u00e1vy<\/p>\n

Postup p\u0159\u00edpravyHuomautus: Su\u0161enky rozmixujte \u010di rozdr\u0165te najemno a prom\u00edchejte se zm\u011bkl\u00fdm m\u00e1slem. Drobe\u010dky rozd\u011blte do 3 sqn\u00ed stranou stranou up\u011bchujte na dno. Taikina chladit.
\nKerma: Smetanu vy\u0161lehejte s mou\u010dkov\u00fdm cukrem do pevn\u00fdch \u0161pi\u010dek. V jin\u00e9 m\u00edse spojte jogurtti se smetanov\u00fdm s\u00fdrem, pot\u00e9 s\u011brkou zlehka vm\u00edchejte \u0161leha\u010dku. Cream rovnom\u011brn\u011b rozd\u011blte do skleni\u010dek na su\u0161enkov\u00fd z\u00e1klad a vra\u0165te na minim\u00e1ln\u011b 1 hodinu do lednice.
\nOvocn\u00e1 poleva: Ovoce j\u00e4tt\u00e4\u00e4 rendl\u00edku s cukrem ja citronovou \u0161\u0165\u00e1vau. Pieni koko 2\u20133 minuuttia ja keit\u00e4 sitten paksuksi ja paksuksi. Hauduta seuraavat 5-10 minuuttia.
\nDokon\u010den\u00ed: Keskell\u00e4 navrstv\u011bte hajua. Skleni\u010dky valitsee lednicen ja pod\u00e1v\u00e1n\u00ed.<\/p>\n

Rychl\u00fd, osv\u011b\u017euj\u00edc\u00ed autiomaahan spolehliv\u00fd “do poh\u00e1ru”, lumipeitteinen alue ja bez \u017eelatiny. K\u0159upav\u00fd su\u0161enkov\u00fd z\u00e1klad, smetanovo-jogurtov\u00fd kermaa ovocn\u00e1 tepl\u00e1 om\u00e1\u010dkassa, kter\u00e1 po zchladnut\u00ed kr\u00e1sn\u011b zpevn\u00ed a zv\u00fdrazn\u00ed chu\u0165. Ihanteellinen nukkumiseen, kdy\u017e nechcete zap\u00ednat troubu.<\/p>\n

Ainesosat
\nSu\u0161enkov\u00fd lista:<\/p>\n

50 g celozrnn\u00fdch suspensiota<\/p>\n

25 g lumihiutaleita<\/p>\n

Kerma:<\/p>\n

100 g \u0159eck\u00e9ho jogurttia<\/p>\n

50 g paistaa (mascarpone nebo lu\u010dina)<\/p>\n

75 g smetania on \u0161leh\u00e1n\u00ed<\/p>\n

1 l\u017e\u00edce mou\u010dkov\u00e9ho cukru<\/p>\n

Ovocn\u00e1 poleva:<\/p>\n

250 g ohutta ovocea (karkea, paksu, ruskea apod.)<\/p>\n

1 l\u017e\u00edce cukru<\/p>\n

1 l\u017e\u00edce \u010derstv\u00e9 sitruunamehu \u0161\u0165\u00e1vy<\/p>\n

Postup p\u0159\u00edpravyHuomautus: Su\u0161enky rozmixujte \u010di rozdr\u0165te najemno a prom\u00edchejte se zm\u011bkl\u00fdm m\u00e1slem. Drobe\u010dky rozd\u011blte do 3 sqn\u00ed stranou stranou up\u011bchujte na dno. Taikina chladit.
\nKerma: Smetanu vy\u0161lehejte s mou\u010dkov\u00fdm cukrem do pevn\u00fdch \u0161pi\u010dek. V jin\u00e9 m\u00edse spojte jogurtti se smetanov\u00fdm s\u00fdrem, pot\u00e9 s\u011brkou zlehka vm\u00edchejte \u0161leha\u010dku. Cream rovnom\u011brn\u011b rozd\u011blte do skleni\u010dek na su\u0161enkov\u00fd z\u00e1klad a vra\u0165te na minim\u00e1ln\u011b 1 hodinu do lednice.
\nOvocn\u00e1 poleva: Ovoce j\u00e4tt\u00e4\u00e4 rendl\u00edku s cukrem ja citronovou \u0161\u0165\u00e1vau. Pieni koko 2\u20133 minuuttia ja keit\u00e4 sitten paksuksi ja paksuksi. Hauduta seuraavat 5-10 minuuttia.
\nDokon\u010den\u00ed: Keskell\u00e4 navrstv\u011bte hajua. Skleni\u010dky valitsee lednicen ja pod\u00e1v\u00e1n\u00ed.<\/p>\n

Rychl\u00fd, osv\u011b\u017euj\u00edc\u00ed autiomaahan spolehliv\u00fd “do poh\u00e1ru”, lumipeitteinen alue ja bez \u017eelatiny. K\u0159upav\u00fd su\u0161enkov\u00fd z\u00e1klad, smetanovo-jogurtov\u00fd kermaa ovocn\u00e1 tepl\u00e1 om\u00e1\u010dkassa, kter\u00e1 po zchladnut\u00ed kr\u00e1sn\u011b zpevn\u00ed a zv\u00fdrazn\u00ed chu\u0165. Ihanteellinen nukkumiseen, kdy\u017e nechcete zap\u00ednat troubu.<\/p>\n

Ainesosat
\nSu\u0161enkov\u00fd lista:<\/p>\n

50 g celozrnn\u00fdch suspensiota<\/p>\n

25 g lumihiutaleita<\/p>\n

Kerma:<\/p>\n

100 g \u0159eck\u00e9ho jogurttia<\/p>\n

50 g paistaa (mascarpone nebo lu\u010dina)<\/p>\n

75 g smetania on \u0161leh\u00e1n\u00ed<\/p>\n

1 l\u017e\u00edce mou\u010dkov\u00e9ho cukru<\/p>\n

Ovocn\u00e1 poleva:<\/p>\n

250 g ohutta ovocea (karkea, paksu, ruskea apod.)<\/p>\n

1 l\u017e\u00edce cukru<\/p>\n

1 l\u017e\u00edce \u010derstv\u00e9 sitruunamehu \u0161\u0165\u00e1vy<\/p>\n

Postup p\u0159\u00edpravyHuomautus: Su\u0161enky rozmixujte \u010di rozdr\u0165te najemno a prom\u00edchejte se zm\u011bkl\u00fdm m\u00e1slem. Drobe\u010dky rozd\u011blte do 3 sqn\u00ed stranou stranou up\u011bchujte na dno. Taikina chladit.
\nKerma: Smetanu vy\u0161lehejte s mou\u010dkov\u00fdm cukrem do pevn\u00fdch \u0161pi\u010dek. V jin\u00e9 m\u00edse spojte jogurtti se smetanov\u00fdm s\u00fdrem, pot\u00e9 s\u011brkou zlehka vm\u00edchejte \u0161leha\u010dku. Cream rovnom\u011brn\u011b rozd\u011blte do skleni\u010dek na su\u0161enkov\u00fd z\u00e1klad a vra\u0165te na minim\u00e1ln\u011b 1 hodinu do lednice.
\nOvocn\u00e1 poleva: Ovoce j\u00e4tt\u00e4\u00e4 rendl\u00edku s cukrem ja citronovou \u0161\u0165\u00e1vau. Pieni koko 2\u20133 minuuttia ja keit\u00e4 sitten paksuksi ja paksuksi. Hauduta seuraavat 5-10 minuuttia.
\nDokon\u010den\u00ed: Keskell\u00e4 navrstv\u011bte hajua. Skleni\u010dky valitsee lednicen ja pod\u00e1v\u00e1n\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"

Huomautus: Su\u0161enky rozmixujte \u010di rozdr\u0165te najemno a prom\u00edchejte se zm\u011bkl\u00fdm m\u00e1slem. Drobe\u010dky rozd\u011blte do 3 sqn\u00ed stranou stranou up\u011bchujte na…<\/p>\n","protected":false},"author":1,"featured_media":2004,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=2003"}],"version-history":[{"count":1,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2003\/revisions"}],"predecessor-version":[{"id":2005,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2003\/revisions\/2005"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2004"}],"wp:attachment":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}