{"id":2364,"date":"2014-08-01T11:29:29","date_gmt":"2014-08-01T09:29:29","guid":{"rendered":"http:\/\/zuend.net\/cooking\/?p=2364"},"modified":"2017-11-19T16:05:50","modified_gmt":"2017-11-19T14:05:50","slug":"biberli-parfait-marie-theres","status":"publish","type":"post","link":"https:\/\/zuend.net\/cooking\/?p=2364","title":{"rendered":"Biberli-Parfait Marie-Theres"},"content":{"rendered":"<table>\n<tbody>\n<tr>\n<td width=\"236\"><strong>Zutaten<\/strong><\/td>\n<td width=\"118\"><strong>4 Pers<\/strong><\/td>\n<td width=\"118\"><strong>6 Pers<\/strong><\/td>\n<td width=\"342\"><strong>10 Pers<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"236\">Zucker<\/td>\n<td width=\"118\">60 g<\/td>\n<td width=\"118\">90 g<\/td>\n<td width=\"342\">150 g<\/td>\n<\/tr>\n<tr>\n<td width=\"236\">Eigelbe<\/td>\n<td width=\"118\">3<\/td>\n<td width=\"118\">4.5<\/td>\n<td width=\"342\">7.5<\/td>\n<\/tr>\n<tr>\n<td width=\"236\">Appenzeller Biberli (75 g)<\/td>\n<td width=\"118\">3<\/td>\n<td width=\"118\">4.5<\/td>\n<td width=\"342\">7.5<\/td>\n<\/tr>\n<tr>\n<td width=\"236\">Eiweiss<\/td>\n<td width=\"118\">3<\/td>\n<td width=\"118\">4.5<\/td>\n<td width=\"342\">7.5<\/td>\n<\/tr>\n<tr>\n<td width=\"236\">Rahm geschlagen<\/td>\n<td width=\"118\">300 ml<\/td>\n<td width=\"118\">450 ml<\/td>\n<td width=\"342\">750 ml<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Zubereitung<\/strong><br \/>\n<!--more--><\/p>\n<ol>\n<li>Sch\u00fcssel in heisses Wasser stellen und darin den 3\/4 des Zuckers mit den Eigelben schaumig schlagen.<\/li>\n<li>Anschliessend abk\u00fchlen und weiter schlagen, bis die Masse kalt ist und z\u00e4hfl\u00fcssig wird.<\/li>\n<li>Biberli mit der R\u00f6sti-Raffel raffeln und mit der Masse vermischen.<\/li>\n<li>Eiweiss mit dem restlichen Viertel des Zuckers steif schlagen und zusammen mit dem geschlagenen Rahm vorsichtig unter die Masse r\u00fchren.<\/li>\n<li>Masse in eine mit Klarsichtfolie ausgelegte Form geben und mindestens 24 Std. tiefk\u00fchlen.<\/li>\n<li>St\u00fcrzen \u2013 Folie entfernen \u2013 servieren.<\/li>\n<\/ol>\n<p><strong> Hinweise<\/strong><\/p>\n<ul>\n<li>Sehr gut dazu passt Zwetschgenkompott mit etwas &#8222;Vieille Prune&#8220;.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 4 Pers 6 Pers 10 Pers Zucker 60 g 90 g 150 g Eigelbe 3 4.5 7.5 Appenzeller Biberli (75 g) 3 4.5 7.5 Eiweiss 3 4.5 7.5 Rahm geschlagen 300 ml 450 ml 750 ml Zubereitung<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,10],"tags":[],"_links":{"self":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2364"}],"collection":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2364"}],"version-history":[{"count":3,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2364\/revisions"}],"predecessor-version":[{"id":4083,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2364\/revisions\/4083"}],"wp:attachment":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}