{"id":12750,"date":"2025-02-05T17:25:16","date_gmt":"2025-02-05T16:25:16","guid":{"rendered":"https:\/\/sosa.several.studio\/?post_type=receta&#038;p=12750"},"modified":"2026-01-12T16:13:44","modified_gmt":"2026-01-12T15:13:44","slug":"pannacotta-de-caramelo","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/fr\/recettes\/pannacotta-de-caramelo\/","title":{"rendered":"Panna cotta au caramel"},"content":{"rendered":"&#13;\n<p>La <strong>Pannacotta<\/strong>, dont le nom signifie litt\u00e9ralement \u00ab cr\u00e8me cuite \u00bb en italien, est un dessert traditionnel originaire de la r\u00e9gion du Pi\u00e9mont, dans le nord de l&rsquo;Italie. Bien que ses origines exactes soient incertaines, on pense que la panna cotta a des racines qui remontent au d\u00e9but du XIXe si\u00e8cle. Dans ses premi\u00e8res versions, on utilisait de la cr\u00e8me fra\u00eeche, du sucre et de la g\u00e9latine, et on l&rsquo;aromatisait avec de la vanille ou du rhum.  <\/p>&#13;\n&#13;\n<p>Dans cette recette, nous avons souhait\u00e9 remplacer la g\u00e9latine animale par notre <a href=\"https:\/\/www.sosa.cat\/es-es\/pro-pannacotta-iota\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Pro-Pannacotta<\/strong><\/a>. Cet ingr\u00e9dient \u00e0 base d&rsquo;iota (extraction d&rsquo;algues rouges) garantit une g\u00e9lification rapide et thermor\u00e9versible, ce qui permet au m\u00e9lange d&rsquo;atteindre une texture parfaite, souple et \u00e9lastique, en refroidissant entre 60 et 70 \u00b0C.<\/p>&#13;\n&#13;\n<p><strong><mark class=\"has-inline-color\" style=\"background-color: rgba(0, 0, 0, 0); color: #00cfab;\">Le processus est simple\u00a0:<\/mark><\/strong> il suffit de m\u00e9langer <a href=\"https:\/\/www.sosa.cat\/es-es\/pro-pannacotta-iota\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Pro-Pannacotta<\/strong><\/a> avec le liquide froid et de porter le m\u00e9lange \u00e0 \u00e9bullition, en remuant constamment. Une fois refroidie, on obtient une g\u00e9lification id\u00e9ale, qui donne une pannacotta avec une consistance unique.<\/p>&#13;\n","protected":false},"featured_media":8406,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[281],"especialidad":[284],"tecnica-y-aplicacion":[755],"class_list":["post-12750","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturants","especialidad-doux","tecnica-y-aplicacion-gelatine-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Panna cotta au caramel - Sosa<\/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.sosa.cat\/fr\/recettes\/pannacotta-de-caramelo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Panna cotta au caramel - Sosa\" \/>\n<meta property=\"og:description\" content=\"&#013; La Pannacotta, dont le nom signifie litt\u00e9ralement \u00ab cr\u00e8me cuite \u00bb en italien, est un dessert traditionnel originaire de la r\u00e9gion du Pi\u00e9mont, dans le nord de l&rsquo;Italie. 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