{"id":12791,"date":"2026-04-04T21:57:33","date_gmt":"2026-04-04T21:57:33","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=12791"},"modified":"2026-04-07T18:00:19","modified_gmt":"2026-04-07T18:00:19","slug":"recette-mousse-a-lasperule-et-gelee-de-violette","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-mousse-a-lasperule-et-gelee-de-violette","title":{"rendered":"Recette Mousse \u00e0 l’asp\u00e9rule et gel\u00e9e de violette"},"content":{"rendered":"
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Waldmeister-Mousse und Veilchengelee,\nHimbeer- und Japanischer Staudenkn\u00f6terich-Kompot<\/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 im Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)\n<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Mousse\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
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Foto von Yoann Hue<\/em><\/span><\/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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Zutaten f\u00fcr 15 Personen (Fingerfood-Portionen)<\/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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Waldmeister-Mousse<\/p>

  • 250 ml Milch<\/li>
  • 15 g getrockneter Waldmeister<\/li>
  • 5 Eigelbe<\/li>
  • 150 g Zucker<\/li>
  • 5 Bl\u00e4tter Gelatine<\/li>
  • 2 Messerspitze gr\u00fcne Lebensmittelfarbe<\/li>
  • 400 ml Schlagsahne<\/li><\/ul>

    Veilchengelee<\/p>

    • 25 g Duftveilchen-Bl\u00fcten<\/li>
    • 80 g Zucker<\/li>
    • 140 ml Wasser<\/li>
    • 20 ml Zitronensaft<\/li>
    • 3 Bl\u00e4tter Gelatine<\/li>
    • 15 Duftveilchen-Bl\u00fcten<\/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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      Himbeer-Japanische Kn\u00f6terich-Kompott<\/span><\/p>

      • 150 g Japanisch Kn\u00f6terich, jung und zart<\/span><\/li>
      • 200 ml Wasser<\/li>
      • 80 g Zucker<\/li>
      • 2 EL Zitronensaft<\/li>
      • 1\/2 Vanilleschote<\/li>
      • 1 EL Maisst\u00e4rke<\/li>
      • 200 g Himbeeren<\/span><\/li><\/ul>

        Honig-Schmand<\/span><\/p>

        • 250 g Schmand<\/li>
        • 25 g Honig<\/li>
        • die abgeriebene Schale einer halben Zitrone<\/li><\/ul>

          Kristallisierte Veilchen-Bl\u00fcten<\/p>

          • 15 Veilchen-Bl\u00fcten<\/li>
          • Etwas Eiwei\u00df<\/li>
          • Etwas Zucker<\/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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            F\u00fcr die Waldmeistermousse die Milch mit dem Waldmeister aufkochen. Zugedeckt 10 Minuten ziehen lassen. Durch ein Haarsieb sieben. Dann die Eigelbe mit dem Zucker kr\u00e4ftig r\u00fchren. Die Waldmeistermilch darunter r\u00fchren und auf Wasserbad bei 82 \u00b0C einige Minuten eindicken lassen. Die eingeweichte Gelatine und anschlie\u00dfend die gr\u00fcne Lebensmittelfarbe hinzuf\u00fcgen.. Abk\u00fchlen lassen. Bevor die Cr\u00e8me fest wird, die Schlagsahne unterheben. Die Mousse in kleine Gl\u00e4ser f\u00fcllen. Abk\u00fchlen lassen.<\/p>

            F\u00fcr das Veilchen-Gel\u00e9e Zucker im Wasser lauwarm erhitzen. Alle Zutaten fein p\u00fcrieren. Die eingeweichte Gelatine in dem Veilchen-Sirup aufl\u00f6sen und durch ein Haarsieb streichen. Eine kleine Veilchenbl\u00fcte in die Mitte der Mousse setzen. Das Veilchengelee dar\u00fcber gie\u00dfen, sodass die Bl\u00fcte bedeckt ist. Die Mousse im K\u00fchlschrank fest werden lassen.<\/p>

            F\u00fcr das Himbeer-Kn\u00f6terich-Kompott den Kn\u00f6terich waschen und in 3 mm dicke Scheiben schneiden. Wasser, Zucker, Zitronensaft und die l\u00e4ngs aufgeschnittene Vanilleschote in einen Topf geben und aufkochen lassen. Den Kn\u00f6terich etwa 30 Sekunden im kochenden Sirup k\u00f6cheln lassen, dann abgie\u00dfen. Anschlie\u00dfend die Himbeeren ebenfalls 30 Sekunden k\u00f6cheln lassen und abgie\u00dfen. Den Sirup auf die H\u00e4lfte reduzieren und mit Speisest\u00e4rke andicken. Abk\u00fchlen lassen. Himbeeren, Kn\u00f6terich und Sirup vorsichtig vermengen und in kleine Gl\u00e4ser f\u00fcllen.<\/p>

            F\u00fcr den Honigschmand Schmand und Honig in eine Sch\u00fcssel geben. Zitronenschale abreiben und gut verr\u00fchren. Kalt stellen.<\/p>

            F\u00fcr kandierte Veilchenbl\u00fcten die Bl\u00fcten leicht mit geschlagenem Eiwei\u00df bestreichen und anschlie\u00dfend in Kristallzucker w\u00e4lzen. Auf ein Backblech legen und im Backofen oder D\u00f6rrger\u00e4t bei 70 \u00b0C etwa 3 Stunden trocknen.<\/p>

            Zum Servieren einen Teel\u00f6ffel Honig-Schmand \u00fcber das Himbeer- und Japanische-Kn\u00f6terich-Kompott gie\u00dfen und anschlie\u00dfend eine kandierte Veilchenbl\u00fcte daraufsetzen.<\/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":"

            Mousse \u00e0 l’asp\u00e9rule odorante et gel\u00e9e de violette, compote de framboises et renou\u00e9e du Japon Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 15 personnes (portions amuse-bouche) Mousse \u00e0 l\u2019asp\u00e9rule 250 ml de lait 15 g d\u2019asp\u00e9rule s\u00e9ch\u00e9e 5 jaunes d\u2019\u0153ufs 150 g de sucre 5 feuilles […]<\/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":9,"footnotes":""},"class_list":["post-12791","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Mousse \u00e0 l'asp\u00e9rule et gel\u00e9e de violette - 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