{"id":4481,"date":"2012-10-21T14:23:56","date_gmt":"2012-10-21T14:23:56","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4481"},"modified":"2012-10-21T14:23:56","modified_gmt":"2012-10-21T14:23:56","slug":"kaffee-zermatt","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kaffee-zermatt\/","title":{"rendered":"Kaffee Zermatt"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n1 Kugel Vanilleeis<br \/>\n1 doppelter Espresso<br \/>\nSchlagsahne<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nEine Kugel Vanilleeis mit einem doppelten Espresso \u00fcbergie\u00dfen. Mit Schlagsahne abdecken.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 1 Kugel Vanilleeis 1 doppelter Espresso Schlagsahne Zubereitung Eine Kugel Vanilleeis mit einem doppelten Espresso \u00fcbergie\u00dfen. 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