{"id":5105,"date":"2026-08-25T14:17:50","date_gmt":"2026-08-25T14:17:50","guid":{"rendered":"https:\/\/www.consorziobalsamico.it\/ricetta\/panna-cotta-con-granada-aromatizada-al-vinagre-balsamico-de-modena-igp\/"},"modified":"2026-10-14T14:21:10","modified_gmt":"2026-10-14T14:21:10","slug":"panna-cotta-con-granada-aromatizada-al-vinagre-balsamico-de-modena-igp","status":"publish","type":"ricetta","link":"https:\/\/www.consorziobalsamico.it\/es\/receta\/panna-cotta-con-granada-aromatizada-al-vinagre-balsamico-de-modena-igp\/","title":{"rendered":"Panna cotta con granada aromatizada al Vinagre Bals\u00e1mico de M\u00f3dena IGP"},"content":{"rendered":"<p><strong>Preparaci\u00f3n de la Gelatina de granada y Vinagre Bals\u00e1mico de M\u00f3dena IGP<\/strong><\/p>\n<p>Sumergir la gelatina en agua fr\u00eda durante 10 minutos. Estrujar los granos de granada con un triturador de patatas para obtener el zumo. Filtrar el zumo y calentarlo junto con el az\u00facar en un cazo, sin que llegue a hervir. A\u00f1adir la gelatina ablandada y estrujada, mezclar todo hasta que se disuelva por completo. Dejar enfriar la mezcla y a\u00f1adir luego el Vinagre Bals\u00e1mico de M\u00f3dena IGP. Verter la gelatina hasta la mitad de los moldes y ponerlos en el congelador durante una hora.<\/p>\n<p><strong>Preparaci\u00f3n de la Panna cotta<\/strong><\/p>\n<p>Sumergir la gelatina en agua fr\u00eda durante 10 minutos. Calentar la nata junto con la vainilla y el az\u00facar en un cazo, sin que llegue a hervir. Despu\u00e9s de 10 minutos, estrujar la gelatina, a\u00f1adirla a la nata y mezclar todo hasta que se disuelva por completo. Verter la mezcla en los moldes, sobre la gelatina, y ponerlos en la nevera durante 4 \u00f3 5 horas para que se solidifiquen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparaci\u00f3n de la Gelatina de granada y Vinagre Bals\u00e1mico de M\u00f3dena IGP Sumergir la gelatina en agua fr\u00eda durante 10 minutos. Estrujar los granos de granada con un triturador de patatas para obtener el zumo. Filtrar el zumo y calentarlo junto con el az\u00facar en un cazo, sin que llegue a hervir. A\u00f1adir la gelatina [&hellip;]<\/p>\n","protected":false},"featured_media":5106,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[186],"chef":[27],"aceto_utilizzato":[182],"difficolta":[207],"collana":[189],"class_list":["post-5105","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 personas","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 personas"},"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>Ingredientes para la gelatina de granada y Vinagre Bals\u00e1mico de M\u00f3dena IGP (4 moldes individuales de silicona)<\/strong><\/p>\n<ul>\n<li><strong>2<\/strong> hojas de gelatina<\/li>\n<li><strong>200 ml<\/strong> de zumo de granada<\/li>\n<li><strong>30 g<\/strong> de az\u00facar<\/li>\n<li><strong>1<\/strong> cucharadilla de Vinagre Bals\u00e1mico de M\u00f3dena IGP<\/li>\n<\/ul>\n<p><strong>Ingredientes para la Panna cotta<\/strong><\/p>\n<ul>\n<li><strong>250 ml<\/strong> de nata l\u00edquida<\/li>\n<li><strong>1<\/strong> hoja y 1\/2 de gelatina<\/li>\n<li><strong>Una<\/strong> cucharadilla de extracto de vainilla<\/li>\n<li><strong>75 g<\/strong> de az\u00facar granulado<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<p><strong>Ingredientes para la gelatina de granada y Vinagre Bals\u00e1mico de M\u00f3dena IGP (4 moldes individuales de silicona)<\/strong><\/p>\n<ul>\n<li><strong>2<\/strong> hojas de gelatina<\/li>\n<li><strong>200 ml<\/strong> de zumo de granada<\/li>\n<li><strong>30 g<\/strong> de az\u00facar<\/li>\n<li><strong>1<\/strong> cucharadilla de Vinagre Bals\u00e1mico de M\u00f3dena IGP<\/li>\n<\/ul>\n<p><strong>Ingredientes para la Panna cotta<\/strong><\/p>\n<ul>\n<li><strong>250 ml<\/strong> de nata l\u00edquida<\/li>\n<li><strong>1<\/strong> hoja y 1\/2 de gelatina<\/li>\n<li><strong>Una<\/strong> cucharadilla de extracto de vainilla<\/li>\n<li><strong>75 g<\/strong> de az\u00facar granulado<\/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>Panna cotta con granada aromatizada al Vinagre Bals\u00e1mico de M\u00f3dena IGP - 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\/es\/receta\/panna-cotta-con-granada-aromatizada-al-vinagre-balsamico-de-modena-igp\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Panna cotta con granada aromatizada al Vinagre Bals\u00e1mico de M\u00f3dena IGP - Consorzio Tutela Aceto Balsamico di Modena IGP\" \/>\n<meta property=\"og:description\" content=\"Preparaci\u00f3n de la Gelatina de granada y Vinagre Bals\u00e1mico de M\u00f3dena IGP Sumergir la gelatina en agua fr\u00eda durante 10 minutos. Estrujar los granos de granada con un triturador de patatas para obtener el zumo. Filtrar el zumo y calentarlo junto con el az\u00facar en un cazo, sin que llegue a hervir. 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Estrujar los granos de granada con un triturador de patatas para obtener el zumo. Filtrar el zumo y calentarlo junto con el az\u00facar en un cazo, sin que llegue a hervir. 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