{"id":7273,"date":"2024-10-08T15:01:36","date_gmt":"2024-10-08T15:01:36","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7273"},"modified":"2024-10-08T15:22:28","modified_gmt":"2024-10-08T15:22:28","slug":"recette-mousse-aux-fleurs-de-sureau-et-gelee-aux-baies","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-mousse-aux-fleurs-de-sureau-et-gelee-aux-baies","title":{"rendered":"Recette Mousse aux fleurs de sureau et gel\u00e9e aux baies"},"content":{"rendered":"
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Holunderbl\u00fctenmousse mit Holunderbeerengelee<\/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\"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 12 Personen (Fingerfood-Portionen)<\/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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Holunderbl\u00fctenmousse<\/p>

  • 250 ml Milch<\/li>
  • 2 gro\u00dfe Holunderbl\u00fctendolden<\/li>
  • 3 Eigelbe<\/li>
  • 80 g Zucker<\/li>
  • 125 g wei\u00dfe Schokoladenkuvert\u00fcre<\/li>
  • 4 Bl\u00e4tter Gelatine<\/li>
  • 250 ml Schlagsahne<\/li><\/ul>

    Holunderbeerengelee<\/p>

    • 300 g Holunderbeeren<\/li>
    • 100 ml Wasser<\/li>
    • 50 g Zucker<\/li>
    • 4 Bl\u00e4tter Gelatine<\/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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      Holunderbl\u00fctengeb\u00e4ck<\/p>

      • 250 g Mehl<\/li>
      • 105 ml Holunderbl\u00fctensirup<\/li>
      • 25 g Zucker<\/li>
      • 20 g Eigelbe<\/li>
      • 1 Prise Salz<\/li>
      • 1\/4 TL Kurkuma<\/li>
      • Puderzucker<\/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 Holunderbl\u00fctenmousse die Holunderbl\u00fcten von gr\u00f6ssten Stiel entfernen. Die Milch mit den Holunderbl\u00fcten aufkochen. Zugedeckt 10 Minuten ziehen lassen. Durch ein Haarsieb sieben. Dann die Eigelbe mit dem Zucker kr\u00e4ftig r\u00fchren. Die Holundermilch darunter r\u00fchren und auf Wasserbad bei 82 \u00b0C einige Minuten eindicken lassen. Die wei\u00dfe Kuvert\u00fcr und 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 kleinen Gl\u00e4ser f\u00fcllen. Abk\u00fchlen lassen.<\/span><\/p>

        F\u00fcr das Holunderbeerengelee Wasser und Holunderbeeren aufkochen und 10 Minuten leicht kochen lassen. Mixen und den Saft durch ein feines Sieb passieren. Den Saft wieder in den Topf geben und Wasser hinzuf\u00fcgen, um 350 g Saft zu erhalten. Den Zucker und die eingeweichte Gelatine dazugeben und alles aufl\u00f6sen. Das lauwarme Gelee \u00fcber die Mousse gie\u00dfen. Abk\u00fchlen lassen.<\/span><\/p>

        F\u00fcr die Holunderbl\u00fcten-Geb\u00e4cke die Holunderbl\u00fcten in einen Topf geben und mit Wasser bedecken. Zum Kochen bringen und 20 Minuten ziehen lassen. Durch ein feines Sieb passieren und dann 150 g Zucker pro Liter hinzuf\u00fcgen. Den Sirup abk\u00fchlen lassen. Alle Zutaten verkneten und dann abk\u00fchlen lassen. Den Teig d\u00fcnn ausrollen und dann in d\u00fcnne Streifen schneiden. Ein Frittierbad auf 160\u00b0C erhitzen und die Teigstreifen frittieren. Auf saugf\u00e4higem Papier abtropfen lassen. Mit Puderzucker bestreuen.<\/span><\/p>

        Die kleine Gl\u00e4ser mit einem Holunderbl\u00fctengeb\u00e4ck servieren.<\/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 sureau et gel\u00e9e aux baies Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Mousse aux fleurs de sureau 250 ml de lait 2 grosses ombelles de fleurs de sureau 3 jaunes d’\u0153ufs 80 g de sucre 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":23,"footnotes":""},"class_list":["post-7273","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Mousse aux fleurs de sureau et gel\u00e9e aux baies - 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