{"id":7837,"date":"2024-12-17T14:07:27","date_gmt":"2024-12-17T14:07:27","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7837"},"modified":"2024-12-29T15:23:00","modified_gmt":"2024-12-29T15:23:00","slug":"recette-berce-du-caucase-et-pets-de-nonne","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-berce-du-caucase-et-pets-de-nonne","title":{"rendered":"Recette Berce du Caucase et pets de nonne"},"content":{"rendered":"
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Herkulesb\u00e4renklau mit Nonnenf\u00fcrzchen und Sauerkirschen<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Recette\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 Andreas Thumm<\/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 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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  • 1 kg zarte Herkulesb\u00e4renklau-Bl\u00fctenstengel, am Vortag geerntet<\/li>
  • 200 g Zucker<\/li>
  • 100 ml Zitronensaft<\/li>
  • 200 ml Wasser<\/li>
  • 50 g Puderzucker<\/li><\/ul>

    \u00a0<\/p>

    • 500 g Sauerkirschen, ensteint<\/li>
    • 2 EL Kristallzucker<\/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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      Nonnenf\u00fcrzchen:<\/p>

      • 1\/4 L Wasser<\/li>
      • 100 g Butter<\/li>
      • 1 Prise Meersalz<\/li>
      • 1 EL Zucker<\/li>
      • 150 g Mehl<\/li>
      • 4 Eier<\/li>
      • Puderzucker zum Best\u00e4uben<\/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 Bl\u00fctenstengel des B\u00e4renklaus schr\u00e4g in 5 Zentimeter lange St\u00fccke schneiden und sch\u00e4len. Aus Zucker, Zitronensaft und Wasser einen Sirup herstellen und die Bl\u00fctenstengel darin kurz pochieren. Abtropfen und abk\u00fchlen lassen. Den restlichen B\u00e4renklau in feine Ringe schneiden, ebenfalls im Zuckersirup pochieren und abtropfen lassen. Auf ein mit Backpapier ausgelegtes Blech geben, mit Puderzucker best\u00e4uben und bei 80 Grad im Backofen etwa 40 Minuten trocknen lassen.<\/p>

        F\u00fcr die Nonnenf\u00fcrzchen Wasser, Butter, Meersalz und Zucker aufkochen und vom Herd nehmen. Das Mehl durch ein Sieb dazugeben und darunterr\u00fchren. Den Teig auf dem Herd etwa 4 Minuten kr\u00e4ftig r\u00fchren. Leicht abk\u00fchlen lassen. Dann die Eier eines nach dem anderen unter den lauwarmen Teig r\u00fchren. Die H\u00e4lfte des im Backofen getrockneten B\u00e4renklaus daruntermengen. Mit zwei Teel\u00f6ffeln den Teig zu 12 Nocken formen. Diese im 180 Grad hei\u00dfen \u00d6l etwa 5 Minuten goldgelb frittieren. Sie bl\u00e4hen sich dabei auf. Auf einen K\u00fcchenpapier abtropfen lassen und mit Puderzucker gro\u00dfz\u00fcgig best\u00e4uben.<\/p>

        Die Sauerkirschen im B\u00e4renklausirup 2 Minuten pochieren, dann herausheben und abtropfen lassen. Den Sirup auf die H\u00e4lfte einkochen und die Kirschen wieder dazugeben.<\/p>

        Die Kirschen in Schalen verteilen. Die Nonnenf\u00fcrzchen darauflegen und die B\u00e4renklaust\u00fccke senkrecht zwischen die Kirschen stellen. Die zweite H\u00e4lfte der getrockneten B\u00e4renklauringe in Kristallzucker wenden und \u00fcber die Kirschen verteilen.

        Hinweis: Der Pflanzensaft des Herkulesb\u00e4renklau kann, ebenso wie der Saft anderer Doldenbl\u00fctengew\u00e4chse, unter der Einwirkung von Licht Hautsch\u00e4digungen (Phytophotodermatitis) verursachen. Verantwortlich f\u00fcr diese Hautirritationen sind Furocumarine, die in allen Teilen der Pflanzen vorhanden sind. Man sollte den B\u00e4renklau also fr\u00fchmorgens oder abends und mit Handschuhen pfl\u00fccken. Sollte beim Pfl\u00fccken der Pflanze dennoch einmal Saft auf die Haut spritzen, waschen Sie die betroffene Stelle sofort gr\u00fcndlich mit Wasser ab.<\/em><\/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":"

        Berce du Caucase avec des pets de nonne et cerises confites Recette de Jean-Marie Dumaine tir\u00e9e du livre “Kochen mit Wildpflanzen” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes 1 kg de tiges de Berce du Caucase ramass\u00e9es le matin 200 g de sucre 100 ml de jus de citron 200 ml d’eau 50 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":10,"footnotes":""},"class_list":["post-7837","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Berce du Caucase et pets de nonne - 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