{"id":13338,"date":"2026-06-23T15:59:24","date_gmt":"2026-06-23T15:59:24","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=13338"},"modified":"2026-06-23T18:01:03","modified_gmt":"2026-06-23T18:01:03","slug":"recette-mousse-a-la-fraise-et-reine-des-pres","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-mousse-a-la-fraise-et-reine-des-pres","title":{"rendered":"Recette Mousse \u00e0 la fraise et reine des pr\u00e9s"},"content":{"rendered":"
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M\u00e4des\u00fc\u00df-Erdbeer-Mousse mit kristallisierter Ananas-Minze<\/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 20 Personen (Fingerfood-Portionen)<\/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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Rezept gemacht mit der 24 Mini-Spiralform von Guy Demarle<\/a><\/em><\/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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M\u00e4des\u00fc\u00df-Mousse<\/p>

  • 125 ml Milch<\/li>
  • 8 g M\u00e4des\u00fc\u00dfbl\u00fcten<\/li>
  • 2 Eigelbe<\/li>
  • 40 g Zucker<\/li>
  • 60 g wei\u00dfer Schokoladenkuvert\u00fcre<\/li>
  • 2 Bl\u00e4tter Gelatine<\/li>
  • 125 ml Schlagsahne<\/li><\/ul>

    Erdbeer-Mousse<\/p>

    • 200 g Erdbeerp\u00fcree<\/li>
    • 50 g Zucker<\/li>
    • 3 Bl\u00e4tter Gelatine<\/li>
    • 1 EL Zitronensaft<\/li>
    • 100 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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      Erdbeer-Gel<\/p>

      • 250 g Erdbeerp\u00fcree<\/li>
      • 50 g Zucker<\/li>
      • 5 g Agar-Agar<\/li><\/ul>

        Marinierte Erdbeeren<\/p>

        • 250 g Erdbeeren<\/li>
        • 1 EL Rohrzucker<\/li>
        • 1 EL Zitronensaft<\/li>
        • 5 Bl\u00e4tter Zitronenminz<\/li><\/ul>

          kristallisierte Ananas-Minze<\/p>

          • 20 Bl\u00e4tter Ananas-Minze<\/li>
          • etwas Eiwei\u00df<\/li>
          • Ausreichend 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 kristallisierte Minzbl\u00e4tter die Blattoberfl\u00e4che mit dem Zeigefinger leicht mit Eiwei\u00df bestreichen und anschlie\u00dfend in Zucker tauchen. Auf ein Backblech legen und im Backofen oder D\u00f6rrger\u00e4t bei 70 \u00b0C etwa 2 Stunden trocknen (wichtig: nicht zu viel Eiwei\u00df verwenden, damit die Minzbl\u00e4tter d\u00fcnn und nicht zu s\u00fc\u00df bleiben).<\/p>

            F\u00fcr die M\u00e4des\u00fc\u00dfmousse die Milch aufkochen, die M\u00e4des\u00fc\u00dfbl\u00fcten hinzuf\u00fcgen und zugedeckt 10 Minuten ziehen lassen. Durch ein feines Sieb sieben. Eigelb und Zucker kr\u00e4ftig r\u00fchren. Die M\u00e4des\u00fc\u00df-Milch hinzuf\u00fcgen und die Mischung \u00fcber einem Wasserbad auf 82 \u00b0C erhitzen. Die wei\u00dfe Schokolade und die eingeweichte Gelatine unterr\u00fchren, bis alles vollst\u00e4ndig geschmolzen ist. Abk\u00fchlen lassen. Bevor die Mousse fest wird, die Schlagsahne unterheben. Die Mousse in die F\u00f6rmchen f\u00fcllen, bis diese halbvoll sind. Kalt stellen, bis die Mousse fest ist.<\/p>

            F\u00fcr die Erdbeermousse etwas Erdbeerp\u00fcree mit dem Zucker in einem Topf erhitzen. Die eingeweichte Gelatine hinzuf\u00fcgen und den Zucker und die Gelatine schmelzen. Mit dem restlichen Erdbeerp\u00fcree in einer Sch\u00fcssel vermischen. Den Zitronensaft hinzuf\u00fcgen, dann die Schlagsahne unterheben. F\u00fcllen Sie die M\u00e4des\u00fc\u00df-Mousse-Formen mit der Erdbeer-Mousse. Abk\u00fchlen lassen.<\/p>

            F\u00fcr die marinierten Erdbeeren die Erdbeeren waschen und entstielen. In vier Teile schneiden und mit braunem Zucker und Zitronensaft marinieren. Die fein gehackte Zitronenminze hinzuf\u00fcgen. 1 Nacht mazerieren lassen.<\/p>

            F\u00fcr das Erdbeergel das Erdbeerp\u00fcree in einen Topf geben. Zucker und Agar-Agar hinzuf\u00fcgen und 2 Minuten bei schwacher Hitze kochen. Abk\u00fchlen lassen. Im Mixer fein mixen, bis eine feine Creme entsteht.<\/p>

            Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/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 la fraise et \u00e0 la reine des pr\u00e9s, feuille de menthe ananas cristallis\u00e9e Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 20 personnes (portions amuse-bouche) Recette r\u00e9alis\u00e9e avec le moule 24 mini spirales de Guy Demarle Mousse \u00e0 la reine des pr\u00e9s 125 ml 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":"","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":0,"footnotes":""},"class_list":["post-13338","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Mousse \u00e0 la fraise et reine des pr\u00e9s - 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