{"id":4884,"date":"2013-01-13T09:50:56","date_gmt":"2013-01-13T09:50:56","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4884"},"modified":"2013-01-13T09:50:56","modified_gmt":"2013-01-13T09:50:56","slug":"grand-marnier-mit-champagner-schokoladenmousse-und-joguhrt-vanille-sorbet","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/13\/grand-marnier-mit-champagner-schokoladenmousse-und-joguhrt-vanille-sorbet\/","title":{"rendered":"Grand Marnier mit Champagner-Schokoladenmousse und Joguhrt-Vanille Sorbet"},"content":{"rendered":"

Zutaten<\/strong>
\nChampagnermousse<\/em>
\n3 Eigelb
\n100 g Zucker
\n330 ml Champagner
\n3 EL Passionsmark
\n15 ml GRAND MARNIER
\n4,5 BL Gelatine
\n300 g Geschlagene Sahne
\nSchokoladenmousse<\/em>
\n80 g Kuvert\u00fcre 70%
\n30 ml Milch
\n7g Puderzucker
\n100 ml Geschlagene Sahne
\n20 ml Grand Marnier
\nPistazien-Boden<\/em>
\n30 g Gemahlene Mandeln
\n30 g Gemahlene Pistazien
\n63g Zucker
\n50 g Eiwei\u00df
\n25 g Puderzucker
\nKirschkompott<\/em>
\n500 g Entsteinte Kirschen
\n150 g Zucker
\n400 g Kirschsaft
\n1\/2 Zimtstange
\n1 Tahiti Vanilleschote
\nKleiner Zweig Rosmarin
\n2 kleine L\u00f6ffel Lavendelbl\u00fcten
\n15 g Kirschschnaps
\nJoghurt-Vanille-Sorbet<\/em>
\n300 g Zucker
\n250 ml Wasser
\n50 g Zitronensaft
\n1 Tahiti Vanilleschote
\n1 BL Gelatine
\n100 ml Champagner
\n500 g Joghurt
\nDeko<\/em>
\n50 g Mandelbl\u00e4ttchen
\nHipenmasse<\/em>
\n2 Eiwei\u00df
\n100 g Puderzucker
\n80 g Mehl
\n50 g Butter
\n1 EL Kakao
\nEtwas Milch
\nDekor-Schokolade<\/em>
\n400 g Dunkle Kuvert\u00fcre
\n200 g Kakaobutter
\nGarnier-Schokolade<\/em>
\n100 g Dunkle Schokolade
\nIsomaltgarnitur<\/em>
\n200 g Isomalt<\/p>\n

Zubereitung<\/strong>
\nChampagnermousse<\/em>
\nEigelb, Zucker, Champagner, Grand Marnier und Passionsmark \u00fcber Wasserbad schaumig schlagen. Eingeweichte Gelatine dazu geben, etwas erkalten lassen. Geschlagene Sahne unterheben und in die gezuckerten Domeformen einstreichen.
\nSchokoladenmousse<\/em>
\n80 g Kuvert\u00fcre (70%), Milch, Puderzucker und Grand Marnier zusammen aufl\u00f6sen, etwas erkalten lassen und geschlagene Sahne unterheben. In Silpat Pyramidenformen geben, kurz anfrieren lassen.
\nSchokoladenpyramiden nach ca. 15 min. ausl\u00f6sen und in die mit Champagnermousse gef\u00fcllten Dome-Formen einlegen.
\nPistazien-Boden<\/em>
\nZucker und Eiwei\u00df schaumig schlagen. Gemahlene Mandeln, gemahlene Pistazien und Puderzucker mischen und unter die Eiwei\u00dfmasse unterheben. Auf einem Blech ausstreichen und ca. 7 min. bei 180\u00b0 C
\nbacken. Ausstechen und auf die D\u00f4me Form legen.
\nKirschkompott<\/em>
\nZucker mit etwas Wasser, Zimtstange, Vanilleschote und Lavendel zu Karamell kochen. Abl\u00f6schen mit Kirschsaft, kurz einreduzieren lassen. Mit Cremepulver und Kirschschnaps abbinden. Kirschen dazu geben.
\nJoghurt-Vanille-Sorbet<\/em>
\nZucker, Wasser, Zitronensaft und Vanilleschoten kochen. Joghurt dazugeben und mit Champagner abschmecken. Eingeweichte Gelatine dazu geben und durchpassieren. Nocken ausstechen.
\nHipenmasse<\/em>
\nEiwei\u00df und Puderzucker schaumig schlagen. Aufgel\u00f6ste Butter, Mehl und Kakao unter das Eiwei\u00df heben. Auf Schablone d\u00fcnn aufstreichen, und bei 180\u00b0C backen. Formen solange die Hippe noch warm ist.
\nDekor-Schokolade<\/em>
\nDunkle Kuvert\u00fcre und Kakaobutter zusammen aufl\u00f6sen und in Spr\u00fchger\u00e4t abf\u00fcllen. D\u00f4me damit einspr\u00fchen.
\nIsomaltgarnitur<\/em>
\nIsomalt zum Karamell aufl\u00f6sen und mit Papier Cornel Notenschl\u00fcssel aufdressieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Champagnermousse 3 Eigelb 100 g Zucker 330 ml Champagner 3 EL Passionsmark 15 ml GRAND MARNIER 4,5 BL Gelatine 300 g Geschlagene Sahne Schokoladenmousse 80 g Kuvert\u00fcre 70% 30 ml Milch 7g Puderzucker 100 ml Geschlagene Sahne 20 ml Grand Marnier Pistazien-Boden 30 g Gemahlene Mandeln 30 g Gemahlene Pistazien 63g Zucker 50 g … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","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":[22],"tags":[],"class_list":["post-4884","post","type-post","status-publish","format-standard","hentry","category-desert","item-wrap"],"yoast_head":"\nGrand Marnier mit Champagner-Schokoladenmousse und 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mit Vanillesauce","author":"Steffen","date":"28. Mai 2011","format":false,"excerpt":"Zutaten 150 g Rhabarberst\u00e4ngel 125 ml Wei\u00dfwein 60 g Zucker 8 Himbeeren 2 Eigelb 2 Blatt Gelatine 250 ml Geschlagene Sahne Vanillesauce 100 ml Sahne 100 ml Milch 30 g Zucker 1 Vanilleschote 2 Eigelb 1\/2 Blatt Gelatine 10 ml Kirschwasser Granitur 16 Erdbeeren Frische Minzebl\u00e4ttchen Zubereitung 1. Rhabarber-Mousse: Rhabarber\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":623,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/cassisfeigen-mit-champagnerparfait\/","url_meta":{"origin":4884,"position":1},"title":"Cassisfeigen mit Champagnerparfait","author":"Steffen","date":"16. April 2011","format":false,"excerpt":"Zutaten: Cassisfeigen: 3 blaue Feigen, reif 4 cl Cassis 1 Tl. 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