{"id":1618,"date":"2023-05-23T16:39:44","date_gmt":"2023-05-23T16:39:44","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1618"},"modified":"2023-05-23T16:45:05","modified_gmt":"2023-05-23T16:45:05","slug":"recette-de-creme-glacee-a-la-fleur-dacacia","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-creme-glacee-a-la-fleur-dacacia","title":{"rendered":"Recette de Cr\u00e8me glac\u00e9e \u00e0 la fleur d’acacia"},"content":{"rendered":"
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Akazienbl\u00fcteneis<\/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 Michel Bras<\/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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  • 6 Eigelbe<\/li>
  • 150 g Zucker<\/li>
  • 40 bis 80 g Akazienbl\u00fcten<\/li>
  • 50 cl Milch<\/li>
  • 125 g 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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    Es ist schwierig, eine genaue Menge an Akazienbl\u00fcten anzugeben. Der Duft, der von diesen Bl\u00fctentrauben ausgeht, variiert je nach Bl\u00fctezeit, Wetter usw.<\/i>
    Wenn Sie den Aufguss zubereiten, probieren Sie am besten die Milch und beurteilen Sie so die blumige Kraft.<\/i><\/p>

    Die Akazienbl\u00fctentraubenl in die kochende Milch geben. Die n\u00f6tige Zeit ziehen lassen. Durch ein mit einem Tuch bedecktes Sieb passieren. Zucker und Eigelb verquirlen. Gie\u00dfen Sie die aufgegossene Milch hinein. Wie f\u00fcr Vanilleso\u00dfe kochen. Wenn die Cr\u00e8me den L\u00f6ffel bedeckt, f\u00fcgen Sie die Sahne mit 30 % Fett hinzu. Durch ein feines Sieb passieren. Einige Stunden im K\u00fchlschrank lagern, um die Reifung der Schlagsahne zu optimieren.
    In eine Eismaschine geben und umr\u00fchren, bis eine glatte Masse entsteht. Ins Gefrierfach aufbewahren.<\/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 \u00e0 la fleur d’acacia Recette de Michel Bras Ingr\u00e9dients pour 4 personnes 6 jaunes d’oeuf 150 g de sucre 40 \u00e0 80 g de fleurs d’acacia 50 cl de lait 125 g de cr\u00e8me \u00e0 30 % de mati\u00e8re grasse Pr\u00e9paration de la recette Il est difficile de donner une quantit\u00e9 exacte 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":48,"footnotes":""},"class_list":["post-1618","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de Cr\u00e8me glac\u00e9e \u00e0 la fleur d'acacia - 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