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{"id":72,"date":"2014-09-03T15:47:00","date_gmt":"2014-09-03T15:47:00","guid":{"rendered":"http:\/\/magublacook.tk\/2014\/09\/heidelbeer-salmiakmousse-blueberry-salammoniacmousse\/"},"modified":"2014-09-03T15:47:00","modified_gmt":"2014-09-03T15:47:00","slug":"heidelbeer-salmiakmousse-blueberry-salammoniacmousse","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2014\/09\/03\/heidelbeer-salmiakmousse-blueberry-salammoniacmousse\/","title":{"rendered":"Heidelbeer- Salmiakmousse \/ blueberry- salammoniacmousse"},"content":{"rendered":"<div><\/p>\n<h3><span style=\"color: #f9cb9c;\"><br class=\"Apple-interchange-newline\" \/>Zutaten (4 Portionen)<\/span><\/h3>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/3.bp.blogspot.com\/-Metf4ySr7IU\/VAc1iXaAfJI\/AAAAAAAAB88\/UQS5O5hX5qg\/s1600\/Heidelbeermousse.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-Metf4ySr7IU\/VAc1iXaAfJI\/AAAAAAAAB88\/UQS5O5hX5qg\/s1600\/Heidelbeermousse.jpg\" height=\"165\" width=\"320\" \/><\/a><\/div>\n<p><span style=\"color: #073763;\">250g Heidelbeeren<\/span><br \/><span style=\"color: #073763;\">50g dunkle Schokolade<\/span><br \/><span style=\"color: #073763;\">40g wei\u00dfe Schokolade<\/span><br \/><span style=\"color: #073763;\">30g Zucker&nbsp;<\/span><br \/><span style=\"color: #073763;\">2 EL Butter<\/span><br \/><span style=\"color: #073763;\">3 Eier<\/span><br \/><span style=\"color: #073763;\">200ml Schlagobers<\/span><br \/><span style=\"color: #073763;\">Turkish Pepper (Salmiak) ~ 10 &#8211; 20 g<\/span><\/p>\n<\/div>\n<div><\/div>\n<hr \/>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<div><span style=\"color: #073763;\">Zuerst werden die Heidelbeeren in einem kleinen Topf mit 2 EL Wasser zum kochen gebracht. Danach wird die Herdplatte sofort wieder abgedreht.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">W\u00e4hrend die Heidelbeeren wieder ausk\u00fchlen, k\u00f6nnen die Eier in Eiklar und Eigelb getrennt werden. Aus dem Eiklar wird Schnee geschlagen, der anschlie\u00dfend im K\u00fchlschrank aufbewahrt wird. Das Eigelb wird gemeinsam mit dem Zucker und dem Salmiak zu einer cremigen Masse ger\u00fchrt.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Anschlie\u00dfend wird auch das Schlagobers steif geschlagen und im K\u00fchlschrank verstaut.&nbsp;<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald die Heidelbeeren abgek\u00fchlt sind, k\u00f6nnen sie zum Eigelb hinzugef\u00fcgt werden. Anschlie\u00dfend wird die Masse nochmal ordentlich verr\u00fchrt.&nbsp;<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Als n\u00e4chsten Schritt wird die dunkle Schokolade gemeinsam mit 1 EL Butter in einem Gef\u00e4\u00df in einem Wasserbad geschmolzen. Anschlie\u00dfend wird die fl\u00fcssige Schokolade ebenfalls in die Eigelb-Masse ger\u00fchrt.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nun sollten sofort der Schnee und das Schlagobers unter die Masse gehoben werden. Dann muss das Mousse f\u00fcr 2 Stunden in den K\u00fchlschrank.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Bevor das Mousse serviert wird schmilzt man die wei\u00dfe Schokolade auf die selbe Weise wie zuvor die dunkle Schokolade. Anschlie\u00dfend kann das Mousse mit der wei\u00dfen Schokoladen serviert werden.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><\/div>\n<div><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/div>\n<p><\/p>\n<hr \/>\n<h3><span style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/h3>\n<p><span style=\"color: #073763;\">250g blueberries<\/span><br \/><span style=\"color: #073763;\">50g dark chocolate<\/span><br \/><span style=\"color: #073763;\">40g white chocolate<\/span><br \/><span style=\"color: #073763;\">30g sugar&nbsp;<\/span><br \/><span style=\"color: #073763;\">2 tbsp. butter<\/span><br \/><span style=\"color: #073763;\">3 eggs<\/span><br \/><span style=\"color: #073763;\">200ml whipped cream<\/span><br \/><span style=\"color: #073763;\">Turkish Pepper (salammoniac<\/span><span style=\"color: #073763;\">) ~ 10 &#8211; 20 g<\/span><\/p>\n<div>\n<h3><span style=\"color: #f9cb9c;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div><span style=\"color: #073763;\">First the blueberries are brought to simmer together with 2 tbsp. of water. After that, the pot can be taken from the hotplate.<\/span><\/p>\n<p><span style=\"color: #073763;\">While the blueberries are cooling down, you should part the eggs into egg whites and yolks. With the egg whites we make whipped egg white, which is then put into the fridge. With the egg yolks we stir a creamy mixture together with the sugar and the&nbsp;salammoniac.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Then also the whipped cream is whipped and stored in the fridge.<\/span><\/p>\n<p><span style=\"color: #073763;\">As soon as the blueberries are cold, they can be added to the mixture.<\/span><\/p>\n<p><span style=\"color: #073763;\">Next we have to melt the dark chocolate together with one tablespoon of butter over a hot waterbath. As soon as the chocolate is liquid it can be added to the mixture.<\/span><\/p>\n<p><span style=\"color: #073763;\">As a last step we have to add the whipped egg whites and the whipped cream to the mixture. But please do this carefully so that the mousse gets fluffy in the end. The finished mousse mixture has now to rest in the fridge for two hours.<\/span><\/p>\n<p><span style=\"color: #073763;\">Befor the mousse can be served, we have to melt the white chocolate in the same way we did with the dark one. The mousse is than served with the white chocolate on top.<\/span><\/p>\n<div style=\"margin: 0px;\"><\/div>\n<div style=\"margin: 0px;\"><span style=\"color: #073763;\">Enjoy it \ud83d\ude42 !<\/span><\/p>\n<div><span style=\"color: #073763;\"><br \/><\/span><\/div>\n<\/div>\n<div style=\"margin: 0px;\"><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (4 Portionen) 250g Heidelbeeren50g dunkle Schokolade40g wei\u00dfe Schokolade30g Zucker&nbsp;2 EL Butter3 Eier200ml SchlagobersTurkish Pepper (Salmiak) ~ 10 &#8211; 20 g Zubereitung Zuerst werden die Heidelbeeren in einem kleinen Topf [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - 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