{"id":4775,"date":"2026-08-25T14:17:50","date_gmt":"2026-08-25T14:17:50","guid":{"rendered":"https:\/\/www.consorziobalsamico.it\/ricetta\/granatapfel-panna-cotta-verfeinert-mit-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a\/"},"modified":"2026-10-14T14:20:55","modified_gmt":"2026-10-14T14:20:55","slug":"granatapfel-panna-cotta-verfeinert-mit-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a","status":"publish","type":"ricetta","link":"https:\/\/www.consorziobalsamico.it\/de\/rezept\/granatapfel-panna-cotta-verfeinert-mit-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a\/","title":{"rendered":"Granatapfel Panna Cotta verfeinert mit Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)"},"content":{"rendered":"<p><strong>Zubereitung des Granatapfel-Balsamessig-Gelees<\/strong><\/p>\n<p>Die Gelatinebl\u00e4tter f\u00fcr 10 Minuten in Wasser einweichen und den Fruchtsaft aus dem Granatapfel mit einer Kartoffelpresse pressen.<br \/> Den Saft gemeinsam mit Zucker in einem kleinen Topf erhitzen (nicht kochen!), eingeweichte Gelatinebl\u00e4tter hinzugeben, vermischen, bis die Gelatine vollkommen aufgel\u00f6st ist. Abk\u00fchlen lassen und Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) hinzugeben. Die Gl\u00e4ser zur H\u00e4lfte mit Gelatine f\u00fcllen, anschlie\u00dfend f\u00fcr eine Stunde im K\u00fchlschrank k\u00fchlen.<\/p>\n<p><strong>Zubereitung der Panna Cotta<\/strong><\/p>\n<p>Die Gelatine 10 Minuten lang in Wasser aufweichen lassen. Sahne, Vanille und Zucker in einem kleinen Topf erw\u00e4rmen (nicht kochen!). Die Gelatine zerdr\u00fccken, Sahne unterr\u00fchren bis die Gelatine vollkommen aufgel\u00f6st ist.<br \/> Die Panna Cotta auf das Gelee in die Gl\u00e4ser f\u00fcllen und f\u00fcr ca. 4-5 Stunden in den K\u00fchlschrank stellen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zubereitung des Granatapfel-Balsamessig-Gelees Die Gelatinebl\u00e4tter f\u00fcr 10 Minuten in Wasser einweichen und den Fruchtsaft aus dem Granatapfel mit einer Kartoffelpresse pressen. Den Saft gemeinsam mit Zucker in einem kleinen Topf erhitzen (nicht kochen!), eingeweichte Gelatinebl\u00e4tter hinzugeben, vermischen, bis die Gelatine vollkommen aufgel\u00f6st ist. Abk\u00fchlen lassen und Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) hinzugeben. [&hellip;]<\/p>\n","protected":false},"featured_media":4776,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[160],"chef":[27],"aceto_utilizzato":[156],"difficolta":[205],"collana":[163],"class_list":["post-4775","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-dolci","chef-imma-di-domenico","aceto_utilizzato-aceto-balsamico-di-modena-igp","difficolta-media","collana-ricette-di-imma"],"acf":{"tempo_preparazione":60,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"60"},"porzioni":"4 Portionen","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 Portionen"},"consortium_profile":"4","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"4"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<p><strong>Zutaten f\u00fcr den Granatapfel-Balsamessig-Gelee<\/strong><\/p>\n<ul>\n<li><strong>2<\/strong> Gelatinebl\u00e4tter<\/li>\n<li><strong>200 ml<\/strong> Granatapfelsaft<\/li>\n<li><strong>30 g<\/strong> Zucker<\/li>\n<li><strong>1 TL<\/strong> Balsamessig aus Modena<\/li>\n<li>(Aceto Balsamico di Modena g.g.A.)<\/li>\n<\/ul>\n<p><strong>Zutaten f\u00fcr die Panna Cotta<\/strong><\/p>\n<ul>\n<li><strong>250 ml<\/strong> Sahne<\/li>\n<li><strong>1 \u00bd<\/strong> Gelatinebl\u00e4tter<\/li>\n<li><strong>1 TL<\/strong> Vanille<\/li>\n<li><strong>75 g<\/strong> Zucker<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<p><strong>Zutaten f\u00fcr den Granatapfel-Balsamessig-Gelee<\/strong><\/p>\n<ul>\n<li><strong>2<\/strong> Gelatinebl\u00e4tter<\/li>\n<li><strong>200 ml<\/strong> Granatapfelsaft<\/li>\n<li><strong>30 g<\/strong> Zucker<\/li>\n<li><strong>1 TL<\/strong> Balsamessig aus Modena<\/li>\n<li>(Aceto Balsamico di Modena g.g.A.)<\/li>\n<\/ul>\n<p><strong>Zutaten f\u00fcr die Panna Cotta<\/strong><\/p>\n<ul>\n<li><strong>250 ml<\/strong> Sahne<\/li>\n<li><strong>1 \u00bd<\/strong> Gelatinebl\u00e4tter<\/li>\n<li><strong>1 TL<\/strong> Vanille<\/li>\n<li><strong>75 g<\/strong> Zucker<\/li>\n<\/ul>\n"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Granatapfel Panna Cotta verfeinert mit Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) - Consorzio Tutela Aceto Balsamico di Modena IGP<\/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:\/\/www.consorziobalsamico.it\/de\/rezept\/granatapfel-panna-cotta-verfeinert-mit-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Granatapfel Panna Cotta verfeinert mit Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) - Consorzio Tutela Aceto Balsamico di Modena IGP\" \/>\n<meta property=\"og:description\" content=\"Zubereitung des Granatapfel-Balsamessig-Gelees Die Gelatinebl\u00e4tter f\u00fcr 10 Minuten in Wasser einweichen und den Fruchtsaft aus dem Granatapfel mit einer Kartoffelpresse pressen. Den Saft gemeinsam mit Zucker in einem kleinen Topf erhitzen (nicht kochen!), eingeweichte Gelatinebl\u00e4tter hinzugeben, vermischen, bis die Gelatine vollkommen aufgel\u00f6st ist. Abk\u00fchlen lassen und Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) hinzugeben. 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