{"id":5682,"date":"2024-04-29T19:48:46","date_gmt":"2024-04-29T19:48:46","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5682"},"modified":"2026-04-04T21:22:11","modified_gmt":"2026-04-04T21:22:11","slug":"mousse-a-lasperule-odorante-et-sorbet-fraise-rhubarbe","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/mousse-a-lasperule-odorante-et-sorbet-fraise-rhubarbe","title":{"rendered":"Waldmeistermousse mit Erdbeer-Rhabarber-Sorbet"},"content":{"rendered":"
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Waldmeistermousse mit Erdbeer-Rhabarber-Sorbet<\/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 Jaspreet Dhaliwal und Yoann Hue im Restaurant \"Der Vierte K\u00f6nig\" in K\u00f6ln<\/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 Jaspreet Dhaliwal<\/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 8 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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Biskuitrolle mit Waldmeister<\/p>

  • 230 g Eiwei\u00dfe<\/li>
  • 1 Prise Meersalz<\/li>
  • 150 g Zucker<\/li>
  • 190 g Eigelbe<\/li>
  • 150 g Mehl<\/li>
  • 300 g Aprikosengel\u00e9e<\/li>
  • 8 g Waldmeister, getrocknet<\/li>
  • 1 EL Brennnesselp\u00fcr\u00e9e<\/li><\/ul>

    Waldmeistermousse<\/p>

    • 250 ml Milch<\/span><\/li>
    • 15 g d’asp\u00e9rule s\u00e9ch\u00e9e<\/span><\/li>
    • 5 Eigelbe<\/span><\/li>
    • 150 g Zucker<\/span><\/li>
    • 5 Bl\u00e4tter Gelatine<\/span><\/li>
    • 400 ml Schlagsahne<\/span><\/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-Rhabarber-Sorbet<\/p>

      • 500 g Rhabarber<\/span><\/li>
      • 250 g Erdbeeren<\/span><\/li>
      • 75 g Zucker<\/li>
      • 50 g Rhabarber-Tee<\/li>
      • 25 g Glukose<\/li><\/ul>

        Waldmeister-Gel<\/p>

        • 250 ml Apfelsaft<\/li>
        • 4 g Waldmeister, getrocknet<\/li>
        • 1 EL Brennnesselp\u00fcr\u00e9e<\/li>
        • 12 g Agar-agar<\/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 das Erdbeer-Rhabarber-Sorbet den Rhabarber waschen und sch\u00e4len. Die Schale in einem Topf geben (f\u00fcr Rhabarber-Tee), ca. 150 ml Wasser dazugeben, aufkochen, 10 Minuten ziehen lassen und durch ein Haarsieb passieren. Rhabarber klein schneiden, mit Tee, Zucker und Glukose aufkochen. Alles zusammen mit den Erdbeeren in einen Mixer geben und fein p\u00fcrieren. Durch ein Haarsieb streichen und die Masse in die Eismaschine geben.<\/span><\/p>

          F\u00fcr die Biskuitrolle das Eiwei\u00df mit einer Prise Salz im Aufschlagmaschine schaumig schlagen. Die H\u00e4lfte des Zuckers hinzuf\u00fcgen und weiter schlagen. Anschlie\u00dfend den restlichen Zucker, dann die Eigelbe und schlie\u00dflich das gesiebte Mehl vorsichtig unterr\u00fchren. Auf einem mit Backpapier ausgelegten Backblech verteilen. Bei 200 \u00b0C etwa 5 Minuten backen. Auf ein feuchtes Tuch st\u00fcrzen. Das Backpapier vorsichtig entfernen. Aprikosengel\u00e9e in einem Topf erhitzen, getrockneten Waldmeister dazugeben und 10 Minuten ziehen lassen. Brennnesselp\u00fcree dazugeben und durch ein feines Sieb streichen. Den Biskuitrolle bestreichen und dann ausrollen, sodass Rollen mit einem Durchmesser von ca. 4 cm entstehen. 3 mm gro\u00dfe Scheiben abschneiden und diese in mit Plastikfolie ausgelegte Terrinen legen.<\/span><\/p>

          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 in der warme Cr\u00e8me aufl\u00f6sen. Abk\u00fchlen lassen. Bevor die Cr\u00e8me fest wird, die Schlagsahne unterheben. Die Mousse in die mit Biskuitrollen ausgelegten Terrinen f\u00fcllen. Abk\u00fchlen lassen.<\/p>

          F\u00fcr das Waldmeister-Gel den Apfelsaft aufkochen, den Waldmeister dazugeben und 10 Minuten ziehen lassen. Brennnesselp\u00fcree und Agar-Agar dazugeben und 1 Minute auf niedriger Stufe kochen lassen. Durch ein feines Sieb passieren und abk\u00fchlen lassen. Im Mixer fein p\u00fcrieren, bis eine feine Creme entsteht.<\/p>

          Zum Anrichten dicke Scheiben Waldmeistermousse abschneiden und die verschiedenen Komponenten harmonisch auf Tellern anrichten (zus\u00e4tzlich zu den in diesem Rezept genannten Elementen sehen Sie auf dem Foto eine wei\u00dfe Schokoladen-Ganache-Praline, gerollt in getrockneten Erdbeeren, ein Erdbeer-Gel, pochierten Rhabarber, Schokoladendekorationen , frische Erdbeeren und ein frisches Waldmeisterblatt).<\/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 sorbet fraise-rhubarbe Recette de Jaspreet Dhaliwal et Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Jaspreet Dhaliwal Ingr\u00e9dients pour 8 personnes Biscuit roul\u00e9 \u00e0 l’asp\u00e9rule 230 g de blancs d’\u0153ufs 1 pinc\u00e9e de sel 150 g de sucre 190 g de jaunes d’\u0153ufs 150 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":"","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":34,"footnotes":""},"class_list":["post-5682","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nMousse \u00e0 l'asp\u00e9rule odorante et sorbet fraise-rhubarbe - 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