{"id":3848,"date":"2012-02-11T20:06:06","date_gmt":"2012-02-11T20:06:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/11\/gemusesulze-zutate\/"},"modified":"2012-02-12T02:58:07","modified_gmt":"2012-02-12T02:58:07","slug":"gemusesulze-zutate","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/11\/gemusesulze-zutate\/","title":{"rendered":"Gem\u00fcses\u00fclze"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

1,5 l Gem\u00fcsefond
\n12 Blatt wei\u00dfe Gelatine
\n350 g M\u00f6hren
\n200 g Porree
\n300 g Broccoli (i. kl. R\u00f6schen)
\n300 g Blumenkohl (i. kl. R\u00f6schen)
\nSalz
\n2 bis 3 EL Sherry Essig
\n1\/2 TL Zucker
\n2 Bund Kerbel<\/p>\n

Zubereitung<\/strong><\/p>\n

1. Fond auf 3\/4 l reduzieren. Gelatine kalt einweichen. M\u00f6hren und Porree fein w\u00fcrfeln. Nacheinander Broccoli, Blumenkohl und M\u00f6hrenw\u00fcrfel 3 Minuten in Salzwasser blanchieren, den Porree 2 Minuten blanchieren, jeweils abschrecken und abtropfen lassen.
\n2. Die Gelatine tropfna\u00df im Fond aufl\u00f6sen. Mit Essig, Salz, Pfeffer und Zucker w\u00fcrzen und 1\/2 bis 1 Stunde kalt stellen. Eine Handvoll Kerbelbl\u00e4ttchen abzupfen. Eine l\u00e4ngliche Form (1,5 l Inhalt) mit einem Gefrierbeutel auslegen.
\n3. Einen Spiegel von ca. 1\/2 cm H\u00f6he in die Form gie\u00dfen und 15 bis 20 Minuten kalt stellen, mit Kerbelbl\u00e4ttchen auslegen. Den restlichen Kerbel abzupfen und grob hacken. Schichtweise Broccoli, Aspik, Kerbel, Blumenkohl, Aspik, Kerbel, M\u00f6hren usw. in die Form legen. Zuletzt sollte die S\u00fclze mit Aspik ausgef\u00fcllt sein. Die S\u00fclze mit den Enden des Gefrierbeutels abdecken und \u00fcber Nacht kalt stellen.Dazu pa\u00dft eine Kr\u00e4uter Vinaigrette oder eine Kresse Remoulade<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,5 l Gem\u00fcsefond 12 Blatt wei\u00dfe Gelatine 350 g M\u00f6hren 200 g Porree 300 g Broccoli (i. kl. R\u00f6schen) 300 g Blumenkohl (i. kl. R\u00f6schen) Salz 2 bis 3 EL Sherry Essig 1\/2 TL Zucker 2 Bund Kerbel Zubereitung 1. Fond auf 3\/4 l reduzieren. Gelatine kalt einweichen. M\u00f6hren und Porree fein w\u00fcrfeln. Nacheinander … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[331],"class_list":["post-3848","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-sulze","item-wrap"],"yoast_head":"\nGem\u00fcses\u00fclze<\/title>\n<meta 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Butter in einem Kochtopf erhitzen, Zwiebelw\u00fcrfel and\u00fcnsten, mit Rinderfond abl\u00f6schen\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3848"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3848\/revisions"}],"predecessor-version":[{"id":3852,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3848\/revisions\/3852"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}