{"id":9404,"date":"2025-05-23T19:20:57","date_gmt":"2025-05-23T19:20:57","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=9404"},"modified":"2025-05-23T19:40:33","modified_gmt":"2025-05-23T19:40:33","slug":"recette-terrine-aux-pousses-depicea-et-biscuit-au-cacao","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-terrine-aux-pousses-depicea-et-biscuit-au-cacao","title":{"rendered":"Recette Terrine aux pousses d’\u00e9pic\u00e9a et biscuit au cacao"},"content":{"rendered":"
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Terrine von Fichtenspitzen-Mousse in Kakao-Biskuit, Himbeer und Fichtenspitzen in Schokolade<\/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 Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)<\/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\"Terrine\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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Kakao-Biskuit<\/span><\/p>

  • 4 Eiwei\u00dfe<\/li>
  • 1 Prise Meersalz<\/li>
  • 100 g Zucker<\/li>
  • 6 Eigelbe<\/li>
  • 80 g Mehl<\/li>
  • 40 g Kakaopulver<\/li><\/ul>

    Fichtenspitzen-Mousse<\/span><\/p>

    • 300 g Fichtenspitzenp\u00fcree (150 g Fichtenspitzen fein p\u00fcriert mit 150 g Zucker)<\/span><\/li>
    • 300 g Joghurt<\/li>
    • 4 Bl\u00e4tter Gelatine<\/li>
    • 250 g Schlagsahne<\/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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      Fichtenspitzen in Schokolade<\/span><\/p>

      • 12 Fichtenspitzen<\/span><\/li>
      • Kuvert\u00fcre Schokolade 60% oder mehr<\/li><\/ul>

        Rote Fr\u00fcchte-Gel<\/p>

        • 250 g rote Fr\u00fcchte-P\u00fcree<\/li>
        • 50 g Zucker<\/li>
        • 5 g Agar-Agar<\/li><\/ul>

          Deko<\/p>

          • 12 Himbeeren<\/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 Kakao-Biskuit Eiweiss mit einer Prise Salz in einer Sch\u00fcssel schaumig schlagen. Die H\u00e4lfte Zucker dazugeben und weiter fest schlagen. Dann den \u00fcbrigen Zucker nur kurz unterheben. Das Eigelb unterheben und dann das gesiebte Mehl und Kakao. Auf ein Backblech mit Backpapier aufstreichen. Im Backofen etwa 5 min bei 200 \u00b0C backen. Auf einen feuchte Tuch legen.<\/p>

            F\u00fcr das Fichtenspitzen-Mousse die Gelatine in kaltem Wasser einweichen und mit etwas Joghurt in einem Topf aufl\u00f6sen. Anschlie\u00dfend mit dem restlichen Joghurt und dem Fichtenp\u00fcree verr\u00fchren. Im kalten Zustand die geschlagene Sahne unterheben.<\/p>

            Eine Terrineform mit Klarsichtfolie belegen. Das Biskuit zurecht schneiden und in die Terrine legen. Das Fichten-Joghurt-Mousse darauf giessen und mit Kakao-Biskuit bedecken. In K\u00fchlschrank stellen.<\/p>

            Die Kuvert\u00fcre im Wasserbad langsam temperieren. Die Fichtenspitzen in die Kuvert\u00fcre tauchen und sie dann auf ein mit einem Silpat ausgelegtes Backblech legen.<\/p>

            F\u00fcr das Fruchtgel das rote Fruchtp\u00fcree in einen Topf geben. Zucker und Agar-Agar hinzuf\u00fcgen und 2 Minuten bei schwacher Hitze kochen. Abk\u00fchlen lassen. Im Mixer fein mixen, 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":"

            Terrine aux pousses d’\u00e9pic\u00e9a et biscuit au cacao, framboise et pousse d’\u00e9pic\u00e9a enrob\u00e9e de chocolat Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Biscuit au cacao 4 blancs d\u2019\u0153ufs 1 pinc\u00e9e de sel 100 g de sucre 6 jaunes d\u2019\u0153ufs 80 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":13,"footnotes":""},"class_list":["post-9404","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Terrine aux pousses d'\u00e9pic\u00e9a et biscuit au cacao - 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