{"id":5208,"date":"2013-03-01T17:46:08","date_gmt":"2013-03-01T17:46:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5208"},"modified":"2013-03-01T17:46:08","modified_gmt":"2013-03-01T17:46:08","slug":"passionsfruchtparfait","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/passionsfruchtparfait\/","title":{"rendered":"Passionsfruchtparfait"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Unbehandelte Limetten
\n11-12 Passionsfr\u00fcchte
\n1 Vanilleschote; Mark davon
\n150 g Zucker
\n9 Eigelb (M)
\n600 ml Schlagsahne
\n25 g Puderzucker
\n150 g Frische Kokosnuss (gesch\u00e4lt und geh\u00e4utet)<\/p>\n

Zubereitung<\/strong>
\n1. Am Vortag die Limettenschale fein abreiben und 4 EL Limettensaft auspressen. Passionsfr\u00fcchte halbieren, Kerne und Saft herausschaben und mit einer kleinen Sch\u00f6pfkelle in einem feinen Sieb gut ausdr\u00fccken (es soll 150 ml Saft ergeben). Passionsfrucht- und Limettensaft mit Vanillemark und Zucker auf etwa 175 ml fast sirupartig einkochen.
\nEigelb mit den Quirlen des Handr\u00fchrers schaumig schlagen, dann den hei\u00dfen Passionsfruchtsirup langsam unter st\u00e4ndigem R\u00fchren zugie\u00dfen. Die Masse mit den Quirlen des Handr\u00fchrers in Eiswasser dicklich-cremig kaltschlagen. 500 ml Sahne steif schlagen und mit der Limettenschale unter die Eimasse heben. In eine Springform (18 cm \u00d8) f\u00fcllen und
\nmindestens 12 Stunden gefrieren.
\n2. Am n\u00e4chsten Tag die Springform kurz in warmes Wasser tauchen, das Parfait aus der Form l\u00f6sen und ins Gefrierger\u00e4t stellen. Die restliche Sahne mit dem Puderzucker steif schlagen.
\n3. Die Kokosnuss fein raspeln. 30 Minuten vorm Servieren das Parfait mit Sahne bestreichen, kalt stellen. Mit Kokosraspeln bestreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Unbehandelte Limetten 11-12 Passionsfr\u00fcchte 1 Vanilleschote; Mark davon 150 g Zucker 9 Eigelb (M) 600 ml Schlagsahne 25 g Puderzucker 150 g Frische Kokosnuss (gesch\u00e4lt und geh\u00e4utet) Zubereitung 1. Am Vortag die Limettenschale fein abreiben und 4 EL Limettensaft auspressen. Passionsfr\u00fcchte halbieren, Kerne und Saft herausschaben und mit einer kleinen Sch\u00f6pfkelle in einem … <\/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":[22,23],"tags":[664],"class_list":["post-5208","post","type-post","status-publish","format-standard","hentry","category-desert","category-eis","tag-passionsfrucht","item-wrap"],"yoast_head":"\nPassionsfruchtparfait<\/title>\n<meta name=\"description\" content=\"- Passionsfruchtparfait\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/passionsfruchtparfait\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Passionsfruchtparfait\" \/>\n<meta property=\"og:description\" content=\"- Passionsfruchtparfait\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/passionsfruchtparfait\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-03-01T17:46:08+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/passionsfruchtparfait\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/passionsfruchtparfait\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Passionsfruchtparfait\",\"datePublished\":\"2013-03-01T17:46:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/passionsfruchtparfait\\\/\"},\"wordCount\":179,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Passionsfrucht\"],\"articleSection\":[\"Desert\",\"Eis\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/passionsfruchtparfait\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/passionsfruchtparfait\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/passionsfruchtparfait\\\/\",\"name\":\"Passionsfruchtparfait\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-03-01T17:46:08+00:00\",\"description\":\"- Passionsfruchtparfait\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/passionsfruchtparfait\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/passionsfruchtparfait\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/passionsfruchtparfait\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Passionsfruchtparfait\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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