{"id":4444,"date":"2024-02-06T18:13:43","date_gmt":"2024-02-06T18:13:43","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=4444"},"modified":"2024-02-06T18:59:15","modified_gmt":"2024-02-06T18:59:15","slug":"recette-de-mousse-aux-fleurs-de-prunellier","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-mousse-aux-fleurs-de-prunellier","title":{"rendered":"Recette de mousse aux fleurs de prunellier"},"content":{"rendered":"
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Schlehenbl\u00fctenmousse in Mandelhippe<\/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 aus dem Buch \"Kochen mit Wildpflanzen\"<\/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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Schlehenbl\u00fctenmousse:<\/p>

  • 50 g Schlehenbl\u00fcten<\/li>
  • 150 ml Wei\u00dfwein<\/li>
  • 1 EL Zucker<\/li>
  • 3 Blatt Gelatine, kurz in kaltem Wasser eingeweicht<\/li>
  • 200 g Schlagsahne<\/li>
  • 1 EL Amarettolik\u00f6r<\/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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    Mandelhippen:<\/p>

    • 150 g Butter<\/li>
    • 100 g Zucker<\/li>
    • 100 g Honig<\/li>
    • 100 g Weizenmehl Type 550<\/li>
    • 100 g Mandel, gehackt<\/li>
    • 100 g getrocknete Schlehen<\/li><\/ul>

      \u00a0<\/p>

      • 4 EL Schlehenkonfit\u00fcre<\/li>
      • 100 g frische Beeren der Saison<\/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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        Die Schlehenbl\u00fcten mit Wei\u00dfwein und Zucker aufkochen. Vom Herd nehmen, die abgetropfte Gelatine darin aufl\u00f6sen. Zugedeckt ein paar Minuten ziehen lassen, dann durch ein Haarsieb streichen und abk\u00fchlen lassen. Die steif geschlagene Sahne mit dem Amaretto darunterheben. \u00dcber Nacht k\u00fchl stellen.<\/p>

        F\u00fcr die Mandelhippen Butter, Zucker und Honig verr\u00fchren. Das gesiebte Mehl, die Mandeln und die getrockneten Schlehen darunterr\u00fchren. Den Teig auf etwas Mehl zu einer Rolle von 8 Zentimeter Durchmesser formen. Kurz anfrieren, dann mit dem Aufschnittmaschine oder einem sehr scharfen Messer in 1\/2 Zentimeter dicke Scheiben schneiden und mit gen\u00fcgend Abstand auf ein mit Backpapier ausgelegtes Blech legen. Mit Frischhaltefolie bedecken und mit dem Nudelholz zu 12-15 Zentimeter Durchmesser ausrollen. Die Folie entfernen und die Mandelhippen im Backofen bei 160 Grad etwa 15 Minuten goldgelb backen. Noch warm zu F\u00fcllh\u00f6rnern (Cornets) formen.<\/p>

        Die Schlehenbl\u00fctenmousse mit einem Spritzbeutel in die Hippen f\u00fcllen. Mit Schlehenkonfit\u00fcre und frischen Beeren garniert anrichten.<\/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 aux fleurs de prunellier dans une tuile aux amandes Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Ingr\u00e9dients pour 4 personnes Mousse aux fleurs de prunellier : 50 g de fleurs de prunellier 150 ml de vin blanc 1 c. \u00e0 s. de sucre 3 feuilles de g\u00e9latine ramollies 200 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":20,"footnotes":""},"class_list":["post-4444","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de mousse aux fleurs de prunellier - 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