{"id":5815,"date":"2024-05-20T21:33:40","date_gmt":"2024-05-20T21:33:40","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5815"},"modified":"2024-07-02T09:57:53","modified_gmt":"2024-07-02T09:57:53","slug":"gateau-a-lasperule-odorante-et-compote-fraise-renouee-du-japon","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/gateau-a-lasperule-odorante-et-compote-fraise-renouee-du-japon","title":{"rendered":"G\u00e2teau \u00e0 l’asp\u00e9rule odorante et compote fraise-renou\u00e9e du Japon"},"content":{"rendered":"
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Waldmeisterkuchen mit Erdbeer-Japanischem Kn\u00f6terich-Kompott<\/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 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\"G\u00e2teau\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

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Rezept gemacht mit der Savarins ovales-Form von Guy Demarle<\/a><\/span><\/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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Waldmeisterkuchen<\/span><\/p>

  • 125 g Butter, weich<\/span><\/li>
  • 125 g Zucker<\/span><\/li>
  • 1 TL Vanillezucker<\/span><\/li>
  • 1 Prise Meersalz<\/span><\/li>
  • 3 Eier<\/span><\/li>
  • 250 g Mehl<\/span><\/li>
  • 1\/2 Paket Backpulver<\/span><\/li>
  • 125 ml Milch<\/span><\/li>
  • 5 g Waldmeister, getrocknet<\/span><\/li><\/ul>

    Waldmeister-Gel<\/p>

    • 250 ml Apfelsaft<\/li>
    • 4 g Waldmeister, getrocknet<\/li>
    • 1 EL Brennnesselp\u00fcree<\/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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      Erdbeer-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 Erdbeeren<\/span><\/li>
      • 1 EL Rohrzucker<\/li>
      • 1 EL Zitronensaft<\/li><\/ul>

        Deko<\/span><\/p>

        • Erdbeeren in Scheiben geschnitten<\/li>
        • kleine Zitronenminzbl\u00e4tter<\/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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          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 den Waldmeisterkuchen die Milch in einen Topf geben und aufkochen. Waldmeister dazugeben, 15 Minuten ziehen lassen, dann durch ein feines Sieb passieren und gut andr\u00fccken. Weiche Butter, Zucker, Vanillezucker und Salz in die Sch\u00fcssel einer Aufschlagmaschine geben und etwa 10 Minuten lang verr\u00fchren, damit die Mischung gut wei\u00df wird. Die Eier nach und nach hinzugeben, dann das gesiebte Mehl und das Backpulver hinzuf\u00fcgen und schlie\u00dflich die Waldmeistermilch. Die Kuchenmischung in die Savarinformen f\u00fcllen. Im hei\u00dfen Ofen (160 \u00b0C Umluft) etwa 20 Minuten backen.<\/span><\/p>

          F\u00fcr das Erdbeer-Japanischer Kn\u00f6terich-Kompott die Erdbeeren waschen und entstielen. In vier Teile schneiden und mit braunem Zucker und Zitronensaft marinieren. 1 Nacht mazerieren lassen.<\/p>

          Die Erdbeeren abtropfen lassen. Den Kn\u00f6terich waschen und in 3 mm dicke Scheiben schneiden. Wasser, Zucker, Zitronensaft, Erdbeersaft und die l\u00e4ngs aufgeschnittene Vanilleschote in einen Topf geben und aufkochen. Den Kn\u00f6terich etwa 30 Sekunden lang im kochenden Sirup pochieren und dann abtropfen lassen. Den Sirup auf die H\u00e4lfte reduzieren und dann mit Maisst\u00e4rke andicken. Abk\u00fchlen lassen. Dann die Erdbeeren, den Staudenkn\u00f6terich und den Sirup vorsichtig vermischen.<\/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>

          Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/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\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":"

          G\u00e2teau \u00e0 l’asp\u00e9rule odorante et compote de fraises et renou\u00e9e du Japon Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 15 personnes (portions amuse-bouche) Recette r\u00e9alis\u00e9e avec le moule \u00e0 savarins ovales de Guy Demarle G\u00e2teau \u00e0 l’asp\u00e9rule odorante 125 g de beurre mou 125 […]<\/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":26,"footnotes":""},"class_list":["post-5815","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nG\u00e2teau \u00e0 l'asp\u00e9rule odorante et compote fraise-renou\u00e9e du Japon - 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