{"id":5310,"date":"2013-03-11T15:58:10","date_gmt":"2013-03-11T15:58:10","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5310"},"modified":"2013-03-11T15:58:10","modified_gmt":"2013-03-11T15:58:10","slug":"cremant-gelee-mit-rhabarber","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/11\/cremant-gelee-mit-rhabarber\/","title":{"rendered":"Cremant-Gelee mit Rhabarber"},"content":{"rendered":"

Zutaten<\/strong>
\n100 g Getrocknete Aprikosen
\n2 EL Wasser
\n4 EL Aprikosenlik\u00f6r
\n1 EL Zitronensaft
\n5 Bl\u00e4tter Wei\u00dfe Gelatine
\n500 ml Cremant d’Alsace (ersatzweise trockener Sekt)
\n150 g Zucker
\n350 g Rhabarber
\n50 ml Wasser<\/p>\n

Zubereitung<\/strong>
\n1. Die Aprikosen in feine W\u00fcrfel schneiden und mit 2 EL Wasser, 2 EL Aprikosenlik\u00f6r und Zitronensaft in einem Topf unter R\u00fchren aufkochen und bei mittlerer Hitze 2-3 Minuten d\u00fcnsten, bis die Fl\u00fcssigkeit vollst\u00e4ndig verdampft ist. Abk\u00fchlen lassen, in 4 Gl\u00e4ser (\u00e0 250 ml Inhalt) f\u00fcllen und kalt stellen.
\n2. Die Gelatine in kaltem Wasser einweichen. 150 ml Cr\u00e9mant mit dem restlichen Aprikosenlik\u00f6r und 100 g Zucker bei mittlerer Hitze kochen, bis sich der Zucker aufgel\u00f6st hat; dabei st\u00e4ndig umr\u00fchren. Die
\nCr\u00e9mantmischung von der Kochstelle nehmen und die ausgedr\u00fcckte Gelatine darin aufl\u00f6sen.
\n3. Die Fl\u00fcssigkeit in einer Sch\u00fcssel kalt stellen. Sobald die Masse zu gelieren beginnt, den restlichen Cr\u00e9mant unterr\u00fchren. Den entstehenden Schaum immer etwas zur\u00fcckgehen lassen und dann wieder
\netwas Cr\u00e9mant zugie\u00dfen. Die Mischung in die Gl\u00e4ser f\u00fcllen und mindestens 2-3 Stunden kalt stellen.
\n4. Den Rhabarber waschen, putzen und in feine Scheiben schneiden. Mit 50 ml Wasser und dem restlichen Zucker in einem Topf aufkochen. Unter R\u00fchren so lange kochen, bis der Rhabarber vollkommen zerf\u00e4llt und die
\nFl\u00fcssigkeit vollst\u00e4ndig verdampft ist. Das Rhabarberkompott abk\u00fchlen lassen und kalt stellen. Kurz vor dem Servieren auf dem Gelee verteilen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 g Getrocknete Aprikosen 2 EL Wasser 4 EL Aprikosenlik\u00f6r 1 EL Zitronensaft 5 Bl\u00e4tter Wei\u00dfe Gelatine 500 ml Cremant d’Alsace (ersatzweise trockener Sekt) 150 g Zucker 350 g Rhabarber 50 ml Wasser Zubereitung 1. Die Aprikosen in feine W\u00fcrfel schneiden und mit 2 EL Wasser, 2 EL Aprikosenlik\u00f6r und Zitronensaft in einem Topf … <\/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":[307],"class_list":["post-5310","post","type-post","status-publish","format-standard","hentry","category-desert","tag-rhabarber","item-wrap"],"yoast_head":"\nCremant-Gelee mit 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