Sweet M\u00fcnster cheese cream with red fruit jelly<\/p>\n","protected":false},"featured_media":15562,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[183,207],"class_list":["post-15557","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-confectionery","rezepte_cat-cream-custard-and-ice-cream-desserts"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"10","ausbeute":"
pieces of 83 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"45 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"15 minutes\/190\u00b0C","optional_label":"","optional":""},"nahrwerte":{"energiewert":"802 kJ\/192 kcal;","fett":"11.4 g, of which saturated 7 g;","kohlenhydrate":"14.1 g, of which sugars 11.1 g;","eiweiss":"5.4 g; salt 0.4 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Sweet M\u00fcnster cheese cream","rez_infos":[{"rez_weight":"160","rez_weight_unit":"g","rez_value":"
M\u00fcnster cheese, peeled<\/p>\n"},{"rez_weight":"40","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"
kirsch 40% vol.<\/p>\n"},{"rez_weight":"90","rez_weight_unit":"g","rez_value":"
sour half cream 20%<\/p>\n"},{"rez_weight":"50","rez_weight_unit":"g","rez_value":"
mascarpone<\/p>\n"}],"bottom_description":""},{"rez_heading":"Red fruit jelly","rez_infos":[{"rez_weight":"110","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"45","rez_weight_unit":"g","rez_value":"
red currants, frozen<\/p>\n"},{"rez_weight":"85","rez_weight_unit":"g","rez_value":"
wild berry mix, frozen<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
cornstarch<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
water
\n(for mixing the starch)<\/p>\n"},{"rez_weight":"50","rez_weight_unit":"g","rez_value":"
raspberries, frozen<\/p>\n"},{"rez_weight":"50","rez_weight_unit":"g","rez_value":"
strawberries, fresh
\n(cut into pieces)<\/p>\n"}],"bottom_description":""},{"rez_heading":"Puff pastry sticks, caramelized with fennel seeds","rez_infos":[{"rez_weight":"40","rez_weight_unit":"g","rez_value":"
puff pastry base<\/p>\n"},{"rez_weight":"6","rez_weight_unit":"g","rez_value":"
icing sugar (no additives)<\/p>\n"},{"rez_weight":"1","rez_weight_unit":"g","rez_value":"
fennel seeds<\/p>\n"}],"bottom_description":""},{"rez_heading":"Decoration","rez_infos":[{"rez_weight":"30","rez_weight_unit":"g","rez_value":"
raspberries, fresh<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"
blueberries, fresh<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Note on M\u00fcnster cheese","hers_description":"
M\u00fcnster cheese is a soft, washed-rind cheese with a strong, distinctive aroma and an edible rind. For this dessert, however, the rind is removed. Combining sweet and salty flavors – similar to salted caramel – creates an interesting taste combination. Instead of cream cheese, sweetened M\u00fcnster cheese is used here.<\/p>\n","hers_images":[{"hers_image":15558}]},{"hers_heading":"Preparing the cheese","hers_description":"
Place the M\u00fcnster cheese in the freezer for about 20\u201330 minutes to firm it up. Then, using a vegetable peeler, remove the rind as thinly as possible. Alternatively, the rind can be cut off with a knife, though this will waste more cheese. Freezing makes it easier to peel cleanly.<\/p>\n
\n","hers_images":[{"hers_image":15559}]},{"hers_heading":"Making sweet M\u00fcnster cheese cream","hers_description":"
Cut the peeled cheese into large pieces and place them in a tall blender jug. Add sugar, kirsch, and about half of the sour half cream. Pur\u00e9e the mixture until smooth. Then add the remaining cream and the mascarpone, and stir until completely smooth. Chill the cream until ready to use.<\/p>\n
\n","hers_images":[{"hers_image":15560}]},{"hers_heading":"Preparing the red fruit jelly","hers_description":"
Bring water together with the frozen red currants and the wild berry mixture to a boil. Cook the berries until soft and broken down. Pass the mixture through a fine sieve and return the resulting berry pur\u00e9e to the pan. (Alternatively, fruit pulp can be used directly.)<\/p>\n
Mix the cornstarch with water, then add it to the hot fruit sauce. Stir and bring to a boil once more until the sauce thickens. Let the jelly cool, then fold in the remaining berries.<\/p>\n
\n
\n","hers_images":false},{"hers_heading":"Making puff pastry sticks","hers_description":"
Evenly sprinkle the puff pastry sheet with icing sugar and bake in a preheated oven until browned and caramelized. While still hot, sprinkle with fennel seeds so they stick. Cut the pastry into sticks about 1.5 \u00d7 9 cm. They are easiest to cut while still warm.<\/p>\n","hers_images":[{"hers_image":15561}]},{"hers_heading":"Assembling and finishing","hers_description":"
Spoon the chilled cheese cream and red fruit jelly into dessert glasses or bowls, lightly marbling but not fully mixing them. Decorate with fresh raspberries, blueberries and one or more puff pastry sticks.<\/p>\n
Serve chilled.<\/p>\n
\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n