{"id":1175,"date":"2023-04-16T17:39:49","date_gmt":"2023-04-16T17:39:49","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1175"},"modified":"2024-03-24T21:42:28","modified_gmt":"2024-03-24T21:42:28","slug":"recette-de-dessert-au-pavot","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-dessert-au-pavot","title":{"rendered":"Recette de dessert au pavot"},"content":{"rendered":"
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Schwarzes Mohneis auf Thymian-Kirschen-Kompott<\/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 Jean-Marie Dumaine<\/b>\u00a0und Yoann Hue<\/strong><\/span><\/p>

aus dem Buch von Ria Lottermoser und Brigitte Klemme \u201cGeliebte Wildkr\u00e4uterk\u00fcche\u201d<\/span><\/strong><\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Cuisine\t\t\t\t\t\t\t\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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Foto von Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\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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F\u00fcr die Kirschen:<\/p>

  • 50 g Zucker<\/li>
  • 50 ml Wasser<\/li>
  • 1 Bund Feldthymian<\/li>
  • 200 g entsteinte Sauerkirschen<\/li>
  • Puderzucker<\/li><\/ul>

    F\u00fcr das schwarze Mohneis:<\/p>

    • 55 g schwarzer Mohn<\/li>
    • 30 ml Sonnenblumen\u00f6l<\/li>
    • 100 g Zucker<\/li>
    • 25 g Glukose<\/li>
    • 25 g Rohrzucker<\/li>
    • 350 ml Wasser<\/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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      F\u00fcr den wei\u00dfen Mohnschaum:<\/p>

      • 30 g wei\u00dfer Mohn<\/li>
      • 200 ml Milch<\/li>
      • 75 g Sahne<\/li>
      • 40 g Zucker<\/li>
      • 5 g Milchpulver<\/li><\/ul>

        F\u00fcr das Zitronenmousse:<\/p>

        • 1 unbehandelte Zitrone<\/li>
        • 125 g Joghurt<\/li>
        • 15 g Zucker<\/li>
        • 1 Blatt Gelatine<\/li>
        • 125 g Schlagsahne<\/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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          F\u00fcr die kristallisierten Mohnbl\u00fcten:<\/p>

          • 4 Mohnbl\u00fctenbl\u00e4tter<\/li>
          • 1 Eiwei\u00df<\/li>
          • 2 EL Zucker<\/li><\/ul>

            F\u00fcr die Streusel:<\/p>

            • 50 g Butter<\/li>
            • 40 g Zucker<\/li>
            • Salz<\/li>
            • 1 TL Zitronensaft<\/li>
            • 100 g Mehl<\/li>
            • 20 g Haselnussgrie\u00df<\/li><\/ul>

              Zum Anrichten:<\/p>

              • frischer Feldthymian<\/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\t<\/div>\n\t\t<\/section>\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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                F\u00fcr die Kirschen den Backofen (Umluft) auf 80\u00b0C vorheizen. Den Zucker und das Wasser in einem Topf aufkochen. Den Feldthymian dazugeben und 10 Minuten ziehen lassen. Durch ein Haarsieb streichen. Die Kirschen nach und nach in diesem Sirup pochieren, dann abtropfen lassen. Auf ein mit Backpapier belegtes Blech legen und mit Puderzucker bestreuen. Im hei\u00dfen Ofen bei leicht ge\u00f6ffnete T\u00fcr 1 Stunde trocknen lassen. Den Sirup reduzieren. Wenn die Kirschen getrocknet sind, diese mit dem Sirup \u00fcberziehen.

                F\u00fcr das schwarze Mohneis den Mohn in einem M\u00f6rser zerdr\u00fccken, anschlie\u00dfend mit dem \u00d6l vermengen, bis eine Paste ensteht. Den Zucker, die Glukose und den Rohrzucker in einem Topf mit einem Teil des Wassers aufl\u00f6sen. Das restliche Wasser und die Mohnpaste dazugeben. Mit einem Stabmixer p\u00fcrieren und in der Eismaschine 15 bis 30 Minuten gefrieren.

                F\u00fcr den wei\u00dfen Mohnschaum den Mohn im Wok leicht r\u00f6stet. Anschlie\u00dfend in einem Topf geben, alle \u00fcbrigen Zutaten hinzuf\u00fcgen und einmal aufkochen. 15 Minuten ziehen lassen. Zum Schluss mit dem Stabmixer p\u00fcrieren und anschlie\u00dfend durch ein Haarsieb streichen.

                F\u00fcr das Zitronenmousse die Zitrone waschen, trocken reiben und die Schale abreiben. Mit dem Joghurt vermengen. Den Zucker mit einem Teil des Joghurts in einen Topf geben und leicht erw\u00e4rmen. Die eingeweichte Gelatine dazugeben und aufl\u00f6sen. Zu dem restlichen Joghurt geben. Die Sahne steif schlagen und unterheben.

                F\u00fcr die Mohnbl\u00fcten den Backofen (Umluft) auf 75\u00b0C vorheizen. Die Mohnbl\u00fcten mit einem Pinsel mit Eiwei\u00df leicht von beiden Seiten bestreichen. Mit Zucker bestreuen und auf eine Silikonmatte legen. Im hei\u00dfen Ofen bei leicht ge\u00f6ffneter T\u00fcr 10 Minuten trocknen lassen.

                F\u00fcr die Streusel den Backofen auf 140 \u00b0C vorheizen. Die Butter (Zimmertemperatur!), den Zucker, eine Prise Salz und den Zitronensaft miteinander verkneten. Das Mehl und den Haselnussgrie\u00df dazugeben und nochmals kurz kneten; die Masse muss grobk\u00f6rnig sein. Ein Blech mit Backpapier auslegen und die Masse darauf verstreichen. Im hei\u00dfen Ofen 30 Minuten hell backen.

                Zum Anrichten jede einzelne Komponente in breiten Gl\u00e4sern \u00fcbereinanderschichten: erst die Streusel, dann das Zitronenmousse und die Kirschen, die mit etwas Sirup versetzt werden. Den wei\u00dfen Mohnschaum erw\u00e4rmen und mit einem Stabmixer aufsch\u00e4umen. Diesen Schaum auf die Kirschen geben, anschlie\u00dfend eine Kugel schwarzes Mohneis in der Mitte platzieren. Zum Schluss mit einer kristallisierten Mohnbl\u00fcte und mit Feldthymian dekorieren.<\/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":"

                Glace au pavot noir sur une compote de cerises au thym serpolet Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Compote de cerises\u00a0: 50 g de sucre 50 ml d’eau 1 poign\u00e9e de thym serpolet 200 g de […]<\/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":"0","ocean_second_sidebar":"0","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":"0","ocean_custom_header_template":"0","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":"0","ocean_menu_typo_font_family":"0","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":"0","iawp_total_views":9,"footnotes":""},"class_list":["post-1175","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de dessert au pavot - 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