{"id":4761,"date":"2026-08-25T14:17:41","date_gmt":"2026-08-25T14:17:41","guid":{"rendered":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/ricetta\/karamell-mousse-auf-biskuit-aus-dunklem-schokoladenteig-mit-in-balsamessig-aus-modena-getraenkten-rosinen\/"},"modified":"2026-10-14T14:20:55","modified_gmt":"2026-10-14T14:20:55","slug":"karamell-mousse-auf-biskuit-aus-dunklem-schokoladenteig-mit-in-balsamessig-aus-modena-getraenkten-rosinen","status":"publish","type":"ricetta","link":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/rezept\/karamell-mousse-auf-biskuit-aus-dunklem-schokoladenteig-mit-in-balsamessig-aus-modena-getraenkten-rosinen\/","title":{"rendered":"Karamell-Mousse auf Biskuit aus dunklem Schokoladenteig mit in Balsamessig aus Modena getr\u00e4nkten Rosinen"},"content":{"rendered":"<p>Gelatine in kaltem Wasser aufl\u00f6sen, w\u00e4hrenddessen 550 ml Konditorsahne aufkochen. 400 g Zucker karamellisieren, zur Sahne hinzuf\u00fcgen.<br \/> Eier mit verbleibenden 50 g Zucker schlagen und in Sahne unterheben.<\/p>\n<p>Kurz aufkochen, von der Flamme nehmen und vorbereitete Gelatine hinzuf\u00fcgen.<br \/> Ausk\u00fchlen lassen. Unterdessen restliche Sahne schlagen und langsam der ausgek\u00fchlten Masse hinzuf\u00fcgen.<\/p>\n<p>In Auflauff\u00f6rmchen f\u00fcllen und ausk\u00fchlen lassen. Mit den in Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) getr\u00e4nkten Rosinen servieren.<\/p>\n<p>Aus Mehl, Butter, Zucker und Kakao einen dunklen Teig herstellen, backen und mit dem Mousse f\u00fcllen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gelatine in kaltem Wasser aufl\u00f6sen, w\u00e4hrenddessen 550 ml Konditorsahne aufkochen. 400 g Zucker karamellisieren, zur Sahne hinzuf\u00fcgen. Eier mit verbleibenden 50 g Zucker schlagen und in Sahne unterheben. Kurz aufkochen, von der Flamme nehmen und vorbereitete Gelatine hinzuf\u00fcgen. Ausk\u00fchlen lassen. Unterdessen restliche Sahne schlagen und langsam der ausgek\u00fchlten Masse hinzuf\u00fcgen. In Auflauff\u00f6rmchen f\u00fcllen und ausk\u00fchlen [&hellip;]<\/p>\n","protected":false},"featured_media":4762,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[160],"chef":[59],"aceto_utilizzato":[156],"difficolta":[205],"collana":[159],"class_list":["post-4761","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-dolci","chef-nicolo-ferraraccio","aceto_utilizzato-aceto-balsamico-di-modena-igp","difficolta-media","collana-ricette-del-consorzio"],"acf":{"tempo_preparazione":40,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"40"},"porzioni":"4 Portionen","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 Portionen"},"consortium_profile":"5","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"5"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<ul>\n<li><strong>1000 g<\/strong> Mehl<\/li>\n<li><strong>500 g<\/strong> Butter<\/li>\n<li><strong>450 g<\/strong> Zucker<\/li>\n<li><strong>400 g<\/strong> Kristallzucker<\/li>\n<li><strong>150 g<\/strong> Eigelb<\/li>\n<li><strong>100 g<\/strong> Vollei<\/li>\n<li><strong>50 g<\/strong> Sultaninen<\/li>\n<li><strong>500 ml<\/strong> Gelatine<\/li>\n<li>Kakao<\/li>\n<li>Konditorsahne<\/li>\n<li><strong>20 ml<\/strong> Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<ul>\n<li><strong>1000 g<\/strong> Mehl<\/li>\n<li><strong>500 g<\/strong> Butter<\/li>\n<li><strong>450 g<\/strong> Zucker<\/li>\n<li><strong>400 g<\/strong> Kristallzucker<\/li>\n<li><strong>150 g<\/strong> Eigelb<\/li>\n<li><strong>100 g<\/strong> Vollei<\/li>\n<li><strong>50 g<\/strong> Sultaninen<\/li>\n<li><strong>500 ml<\/strong> Gelatine<\/li>\n<li>Kakao<\/li>\n<li>Konditorsahne<\/li>\n<li><strong>20 ml<\/strong> Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)<\/li>\n<\/ul>\n"}},"_links":{"self":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/ricetta\/4761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/ricetta\/4761\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/media\/4762"}],"wp:attachment":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/media?parent=4761"}],"wp:term":[{"taxonomy":"tipologia_piatto","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/tipologia_piatto?post=4761"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/chef?post=4761"},{"taxonomy":"aceto_utilizzato","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/aceto_utilizzato?post=4761"},{"taxonomy":"difficolta","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/difficolta?post=4761"},{"taxonomy":"collana","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/collana?post=4761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}