{"id":10677,"date":"2025-09-22T06:22:03","date_gmt":"2025-09-22T06:22:03","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10677"},"modified":"2025-09-22T06:35:11","modified_gmt":"2025-09-22T06:35:11","slug":"recette-creme-glacee-aux-bourgeons-de-peuplier","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-creme-glacee-aux-bourgeons-de-peuplier","title":{"rendered":"Recette Cr\u00e8me glac\u00e9e aux bourgeons de peuplier"},"content":{"rendered":"
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Pappelknospen-Eis<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Yoann Hue<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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  • 5 Eigelbe<\/li>
  • 100 g Zucker<\/li>
  • 8 g Pappelknospen, fein gehackt<\/li>
  • 300 ml Milch<\/li>
  • 200 ml Schlagsahne \u00e0 30% Fett<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Pappelknospen werden im Herbst und Winter gesammelt. Die gr\u00f6\u00dften Knospen sitzen relativ hoch am Baum und sind daher schwer zu sammeln. Deshalb empfiehlt es sich, nach einem Sturm die abgefallenen \u00c4ste einzusammeln. Die Knospen werden dann geerntet, gewaschen und anschlie\u00dfend im Thermomix mit 40%igem Alkohol fein p\u00fcriert. So sind sie in kleinen Gl\u00e4sern im K\u00fchlschrank lange haltbar.<\/i><\/p>

    Milch aufkochen und die fein gehackten Pappelknospen hinzuf\u00fcgen. 10 Minuten ziehen lassen. Durch ein feines Sieb passieren. Zucker und Eigelb verquirlen. Mit der aromatisierten Milch aufgie\u00dfen. Wie f\u00fcr einer Vanilleso\u00dfe kochen (85 \u00b0C). Dann die Sahne (30 % Fett) hinzuf\u00fcgen. Einige Stunden k\u00fchl stellen, damit die Creme optimal reifen kann. In eine Eismaschine geben und r\u00fchren, bis die gew\u00fcnschte Konsistenz erreicht ist. Beiseite stellen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    Cr\u00e8me glac\u00e9e aux bourgeons de peuplier Recette de Yoann Hue Ingr\u00e9dients pour 4 personnes 5 jaunes d\u2019\u0153uf 100 g de sucre 8 g de bourgeons de peuplier hach\u00e9s finement 300 ml de lait 200 ml de cr\u00e8me \u00e0 30 % de mati\u00e8re grasse Pr\u00e9paration de la recette Les bourgeons de peupliers se ramassent en automne […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":10,"footnotes":""},"class_list":["post-10677","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Cr\u00e8me glac\u00e9e aux bourgeons de peuplier - 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