{"id":9994,"date":"2025-06-22T07:07:01","date_gmt":"2025-06-22T07:07:01","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=9994"},"modified":"2025-06-22T18:28:22","modified_gmt":"2025-06-22T18:28:22","slug":"recette-gelee-de-poule-a-la-benoite-urbaine-pesto-de-capucine","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-gelee-de-poule-a-la-benoite-urbaine-pesto-de-capucine","title":{"rendered":"Recette Gel\u00e9e de poule \u00e0 la beno\u00eete urbaine, pesto de capucine"},"content":{"rendered":"
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H\u00fchners\u00fclze mit Nelkenwurz, Kapuzinerkresse-Pesto und Huflattigknospen in Oliven\u00f6l<\/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\"Gel\u00e9e\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 10 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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H\u00fchners\u00fclze mit Nelkenwurz<\/p>

  • 200 ml H\u00fchnerbr\u00fche<\/li>
  • Einige gut gereinigte Wurzeln der Nelkenwurz (am besten im Herbst oder Winter gesammelt)<\/li>
  • 150 g gekochtes H\u00fchnerfleisch oder H\u00e4hnchenbrust<\/li>
  • 150 g gew\u00fcrfeltes Gem\u00fcse (Zwiebel, Karotte, Lauch)<\/li>
  • 10 Bl\u00e4tter Gelatine<\/li>
  • Salz und Pfeffer<\/li><\/ul>

    Huflattichknospen<\/span><\/p>

    • 20 Huflattichbl\u00fctenknospen<\/li>
    • Oliven\u00f6l<\/li>
    • Salz<\/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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      Kapuzinerkresse-Pesto<\/p>

      • 100 g Kapuzinerkresse-Bl\u00e4tter<\/li>
      • 1 Knoblauchzehe<\/li>
      • 100 g Parmesan<\/li>
      • 40 g Sonnenblumenkerne, leicht ger\u00f6stet<\/li>
      • 180 ml Sonnenblumen\u00f6l<\/li>
      • 180 ml Oliven\u00f6l<\/li>
      • Salz und Pfeffer<\/li><\/ul>

        Deko<\/span><\/p>

        • verschiedene Bl\u00fcten (Begonie, Kapuzinerkresse)<\/span><\/li>
        • Kapuzinerkresse-Bl\u00e4tter<\/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 H\u00fchners\u00fclze das H\u00fchnerfleisch in kleine W\u00fcrfel schneiden und das Gem\u00fcse zu Brunoise w\u00fcrfeln. Die H\u00fchnerbr\u00fche aufkochen, die Nelkenwurzeln zugeben und 10 Minuten ziehen lassen. Die Br\u00fche durch ein feines Sieb passieren und zur\u00fcck in den Topf geben. Erneut aufkochen und die Gem\u00fcsew\u00fcrfel zugeben. Je nach Gr\u00f6\u00dfe der Gem\u00fcsew\u00fcrfel 1 bis 2 Minuten kochen lassen, dann aus der Br\u00fche nehmen. Das gekochte oder rohe H\u00fchnerfleisch zugeben und 1 bis 2 Minuten kochen lassen. Dann alle Zutaten (Br\u00fche, Gem\u00fcsew\u00fcrfel, H\u00fchnerfleisch) verr\u00fchren, die in kaltem Wasser eingeweichte Gelatine zugeben und mit Salz und Pfeffer w\u00fcrzen. In Silikonformen f\u00fcllen und das Gelee einige Stunden im K\u00fchlschrank fest werden lassen.<\/p>

          F\u00fcr das Kapuzinerkresse-Pesto alle Zutaten bis auf das \u00d6l in einen Mixer geben und fein p\u00fcrieren. Nach und nach Oliven\u00f6l und Sonnenblumen\u00f6l hinzuf\u00fcgen. Mit Salz und Pfeffer abschmecken.<\/p>

          F\u00fcr die Huflattichknospen die entstielte Bl\u00fctenknospen in eine Sch\u00fcssel geben und mit Salz w\u00fcrzen. \u00dcber Nacht ziehen lassen. Die Bl\u00fctenknospen in ein kleines Glas geben, mit Oliven\u00f6l bedecken und das Glas fest verschlie\u00dfen. Das Glas in einen Topf stellen und mit Wasser bedecken. Zum Kochen bringen und dann etwa 30 Minuten k\u00f6cheln lassen. Abk\u00fchlen lassen und dann in den K\u00fchlschrank stellen. Die Huflattichknospen werden damit gekocht und pasteurisiert; sie k\u00f6nnen vor dem \u00d6ffnen einige Wochen oder sogar Monate im K\u00fchlschrank aufbewahrt werden. Achten Sie nach dem \u00d6ffnen darauf, dass die Bl\u00fctenknospen mit Oliven\u00f6l bedeckt bleiben.\u00a0<\/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":"

          Gel\u00e9e de poule \u00e0 la beno\u00eete urbaine, pesto de capucine et boutons de tussilages Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 10 personnes (portions amuse-bouche) Gel\u00e9e de poule \u00e0 la beno\u00eete commune 200 ml de bouillon de poule Quelques racines de beno\u00eete commune bien nettoy\u00e9es (ramass\u00e9es […]<\/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":12,"footnotes":""},"class_list":["post-9994","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Gel\u00e9e de poule \u00e0 la beno\u00eete urbaine, pesto de capucine - 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