{"id":14397,"date":"2026-01-21T08:34:48","date_gmt":"2026-01-21T07:34:48","guid":{"rendered":"https:\/\/richemontplus.com\/en\/?post_type=rezepte&#038;p=14397"},"modified":"2026-01-21T08:34:51","modified_gmt":"2026-01-21T07:34:51","slug":"strawberry-balsamic-patisserie","status":"publish","type":"rezepte","link":"https:\/\/richemontdev.wp-experten.org\/en\/recipes\/strawberry-balsamic-patisserie\/","title":{"rendered":"Strawberry-balsamic p\u00e2tisserie"},"content":{"rendered":"\n<p>Panna cotta with strawberry-balsamic jelly<\/p>\n","protected":false},"featured_media":14402,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[184,217],"class_list":["post-14397","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-pastry-shop-confectionery","rezepte_cat-patisserie"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"20","ausbeute":"<p>pieces of 114 g,<br \/>\n3\u00d78 cm<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"60 minutes","ruhezeit_label":"Baking time","ruhezeit":"12 minutes\/175\u00b0C","backzeit_label":"Freezing time","backzeit":"8\u201310 hours","optional_label":"","optional":""},"nahrwerte":{"energiewert":"1'252 kJ\/299 kcal;","fett":"23 g, of which saturated 13.6 g;","kohlenhydrate":"20 g, of which sugars 13.5 g;","eiweiss":"2.9 g; salt 0.1 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Shortcrust pastry base, oval","rez_infos":[{"rez_weight":"280","rez_weight_unit":"g","rez_value":"<p>shortcrust pastry<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"<p>spray couverture, milk or dark<\/p>\n"}],"bottom_description":""},{"rez_heading":"Strawberry-balsamic jelly","rez_infos":[{"rez_weight":"45","rez_weight_unit":"g","rez_value":"<p>cooking wine, red<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"<p>balsamic vinegar<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"<p>water<\/p>\n"},{"rez_weight":"30","rez_weight_unit":"g","rez_value":"<p>sugar<\/p>\n"},{"rez_weight":"185","rez_weight_unit":"g","rez_value":"<p>strawberries, fresh<\/p>\n"},{"rez_weight":"1","rez_weight_unit":"g","rez_value":"<p>gelatine powder<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"<p>water (for blooming the gelatine)<\/p>\n"},{"rez_weight":"40","rez_weight_unit":"g","rez_value":"<p>cocoa butter, liquid<\/p>\n"}],"bottom_description":""},{"rez_heading":"Balsamic Panna cotta","rez_infos":[{"rez_weight":"1080","rez_weight_unit":"g","rez_value":"<p>heavy cream (UHT)<\/p>\n"},{"rez_weight":"110","rez_weight_unit":"g","rez_value":"<p>sugar<\/p>\n"},{"rez_weight":"6","rez_weight_unit":"g","rez_value":"<p>vanilla pods, scraped<\/p>\n"},{"rez_weight":"16","rez_weight_unit":"g","rez_value":"<p>gelatine powder<\/p>\n"},{"rez_weight":"80","rez_weight_unit":"g","rez_value":"<p>water (for blooming the gelatine)<\/p>\n"},{"rez_weight":"175","rez_weight_unit":"g","rez_value":"<p>balsamic vinegar<\/p>\n"}],"bottom_description":""},{"rez_heading":"Chocolate glaze, dark red","rez_infos":[{"rez_weight":"10","rez_weight_unit":"g","rez_value":"<p>water<\/p>\n"},{"rez_weight":"22","rez_weight_unit":"g","rez_value":"<p>sugar<\/p>\n"},{"rez_weight":"22","rez_weight_unit":"g","rez_value":"<p>glucose syrup<\/p>\n"},{"rez_weight":"14","rez_weight_unit":"g","rez_value":"<p>condensed milk, sweetened<\/p>\n"},{"rez_weight":"2","rez_weight_unit":"g","rez_value":"<p>gelatine powder<\/p>\n"},{"rez_weight":"8","rez_weight_unit":"g","rez_value":"<p>water (for blooming the gelatine)<\/p>\n"},{"rez_weight":"22","rez_weight_unit":"g","rez_value":"<p>couverture, dark (e.g. Maracaibo 65%), grated<\/p>\n"},{"rez_weight":"1","rez_weight_unit":"Msp.","rez_value":"<p>food coloring, powder, strawberry red<\/p>\n"}],"bottom_description":""},{"rez_heading":"Decoration and garnish","rez_infos":[{"rez_weight":"20","rez_weight_unit":"g","rez_value":"<p>couverture 54% (e.g. &#8220;Piccoli Excellence&#8221;)<\/p>\n"},{"rez_weight":"50","rez_weight_unit":"g","rez_value":"<p>strawberries, fresh<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"<p>&#8220;wet proof&#8221; strawberries, freeze-dried<\/p>\n"}],"bottom_description":""},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"40","rez_weight_unit":"g","rez_value":"<p>cocoa nibs or crispies<br \/>\n(for sprinkling)<\/p>\n"},{"rez_weight":"40","rez_weight_unit":"g","rez_value":"<p>decorative elements of your choice (e.g. chocolate decoration)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Shortcrust pastry base","hers_description":"<p>Roll out the shortcrust dough to a thickness of 1.5 mm and score it. Cut out bases with an oval pastry cutter (4.5\u00d710.5 cm). Bake at 175\u00b0C for approx. 12 minutes. Leave the bases to cool and spray with couverture spray.<\/p>\n","hers_images":false},{"hers_heading":"Strawberry-balsamic jelly","hers_description":"<p>Leave the gelatine to soak in the water for approx. 5\u201310 minutes. Bring the cooking wine, vinegar, water, sugar and strawberries to a boil and reduce slightly. Blend the mixture until smooth. Add the soaked gelatin and stir until completely dissolved.<\/p>\n<p>Pour about 13 g into silicone molds (e.g. stick molds, 1.5\u00d78.5 cm) and freeze.<\/p>\n<p>Tip: For a soft core, use less gelatin. For a firmer consistency, increase the gelatin amount accordingly.<\/p>\n","hers_images":[{"hers_image":14398}]},{"hers_heading":"Preparing the jelly cores","hers_description":"<p>Carefully unmold the frozen jelly fillings. Fix with a toothpick and dip in liquid cocoa butter. Then place on baking paper and freeze again immediately.<\/p>\n<p>Note: This step prevents the filling from leaking at refrigerator temperature.<\/p>\n","hers_images":[{"hers_image":14399}]},{"hers_heading":"Balsamic Panna cotta","hers_description":"<p>Soak the gelatin in water for 5\u201310\u202fminutes. Bring the cream, sugar and vanilla seeds to a boil. Remove from heat and stir in the soaked gelatin until dissolved. Cool to about 20\u00b0C. Gently fold in the balsamic vinegar \u2013 do not stir too vigorously to avoid curdling.<\/p>\n<p>Pour the mixture into silicone molds. Let it set slightly, then insert the prepared jelly cores and fill with the remaining mixture. Freeze.<\/p>\n","hers_images":[{"hers_image":14400}]},{"hers_heading":"Chocolate glaze, dark red","hers_description":"<p>Soak the gelatin in water. Heat water, sugar and glucose syrup to 103\u00b0C. Remove from heat and stir in the condensed milk and soaked gelatin. Pour over the couverture, let it sit briefly, then blend until smooth. Add food coloring. Emulsify everything with a hand blender.<\/p>\n<p>Strain the glaze through a fine sieve and cool to about 35\u00b0C. Pour over the well-frozen panna cotta.<\/p>\n","hers_images":false},{"hers_heading":"Assembling and finishing","hers_description":"<p>Place the glazed, frozen panna cotta domes onto the prepared shortcrust bases coated with couverture spray. Arrange the desserts so part of the base remains visible at the edge. Sprinkle the exposed edge with crispies or cocoa nibs. Garnish with strawberry pieces and the desired decoration.<\/p>\n","hers_images":[{"hers_image":14401}]}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Strawberry-balsamic p\u00e2tisserie - Richemontplus.com International<\/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:\/\/richemontplus.com\/en\/recipes\/strawberry-balsamic-patisserie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Strawberry-balsamic p\u00e2tisserie\" \/>\n<meta property=\"og:description\" content=\"Panna cotta with strawberry-balsamic jelly\" \/>\n<meta property=\"og:url\" content=\"https:\/\/richemontplus.com\/en\/recipes\/strawberry-balsamic-patisserie\/\" \/>\n<meta property=\"og:site_name\" content=\"Richemontplus.com International\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-21T07:34:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/richemontplus.com\/en\/wp-content\/uploads\/sites\/2\/2025\/11\/Richemontplus_Rezept_KO_Erdbeer-Balsamico-Patisserie_R.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1435\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/richemontplus.com\/en\/recipes\/strawberry-balsamic-patisserie\/\",\"url\":\"https:\/\/richemontplus.com\/en\/recipes\/strawberry-balsamic-patisserie\/\",\"name\":\"Strawberry-balsamic p\u00e2tisserie - 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