{"id":4781,"date":"2026-08-25T14:17:57","date_gmt":"2026-08-25T14:17:57","guid":{"rendered":"https:\/\/www.consorziobalsamico.it\/ricetta\/nougat-kaffee-parfait-und-karamell-sauce-mit-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a\/"},"modified":"2026-10-14T14:20:56","modified_gmt":"2026-10-14T14:20:56","slug":"nougat-kaffee-parfait-und-karamell-sauce-mit-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a","status":"publish","type":"ricetta","link":"https:\/\/www.consorziobalsamico.it\/de\/rezept\/nougat-kaffee-parfait-und-karamell-sauce-mit-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a\/","title":{"rendered":"Nougat-Kaffee-Parfait und Karamell-Sauce mit Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)"},"content":{"rendered":"<p>Das Eiwei\u00df und 50 g Zucker in eine Sch\u00fcssel geben, diese in ein Wasserbad legen. Die Masse erhitzen und dabei ca. 5-6 Minuten mit dem Handmixer verr\u00fchren. Die Sch\u00fcssel aus dem Wasserbad herausnehmen und bis zum Abk\u00fchlen weiter verr\u00fchren. 180 g Nougat kleinhacken und ebenfalls im Wasserbad lauwarm erhitzen. Die Sahne steif schlagen und vorsichtig mit der Nougatcreme und dem Eiwei\u00df verr\u00fchren. Die Gelatine im hei\u00dfen Kaffee schmelzen lassen (zuvor 10 Minuten in kaltes Wasser legen) und anschlie\u00dfend alles miteinander verr\u00fchren. In eine mit Backpapier ausgelegte Kuchenform mit der Gr\u00f6\u00dfe 22 x 8 cm geben. Die Kuchenform etwa 5 Stunden ins Gefrierfach legen. Kurz bevor die Kuchenform aus dem Gefrierfach genommen wird, die Karamell-Sauce vorbereiten. In einer Pfanne Zucker, Wasser und Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) erhitzen und einige Minuten eindicken lassen. Anschlie\u00dfend abk\u00fchlen lassen. Die Karamell-Sauce \u00fcber das Parfait geben, mit Schokoraspeln dekorieren und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Das Eiwei\u00df und 50 g Zucker in eine Sch\u00fcssel geben, diese in ein Wasserbad legen. Die Masse erhitzen und dabei ca. 5-6 Minuten mit dem Handmixer verr\u00fchren. Die Sch\u00fcssel aus dem Wasserbad herausnehmen und bis zum Abk\u00fchlen weiter verr\u00fchren. 180 g Nougat kleinhacken und ebenfalls im Wasserbad lauwarm erhitzen. Die Sahne steif schlagen und vorsichtig [&hellip;]<\/p>\n","protected":false},"featured_media":4782,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[160],"chef":[27],"aceto_utilizzato":[156],"difficolta":[209],"collana":[163],"class_list":["post-4781","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-dolci","chef-imma-di-domenico","aceto_utilizzato-aceto-balsamico-di-modena-igp","difficolta-difficile","collana-ricette-di-imma"],"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>200 g<\/strong> Nougat<\/li>\n<li><strong>3<\/strong> Eiwei\u00df<\/li>\n<li><strong>100 g<\/strong> Zucker<\/li>\n<li><strong>200 ml<\/strong> frische Sahne<\/li>\n<li><strong>30 ml<\/strong> Kaffee<\/li>\n<li><strong>15 g<\/strong> Gelatine<\/li>\n<li>F\u00fcr die Karamell-Sauce mit Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)<\/li>\n<li><strong>150 g<\/strong> Zucker<\/li>\n<li><strong>100 ml<\/strong> Wasser<\/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>200 g<\/strong> Nougat<\/li>\n<li><strong>3<\/strong> Eiwei\u00df<\/li>\n<li><strong>100 g<\/strong> Zucker<\/li>\n<li><strong>200 ml<\/strong> frische Sahne<\/li>\n<li><strong>30 ml<\/strong> Kaffee<\/li>\n<li><strong>15 g<\/strong> Gelatine<\/li>\n<li>F\u00fcr die Karamell-Sauce mit Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)<\/li>\n<li><strong>150 g<\/strong> Zucker<\/li>\n<li><strong>100 ml<\/strong> Wasser<\/li>\n<li><strong>20 ml<\/strong> Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)<\/li>\n<\/ul>\n"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nougat-Kaffee-Parfait und Karamell-Sauce mit Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) - Consorzio Tutela Aceto Balsamico di Modena IGP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.consorziobalsamico.it\/de\/rezept\/nougat-kaffee-parfait-und-karamell-sauce-mit-balsamessig-aus-modena-aceto-balsamico-di-modena-g-g-a\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nougat-Kaffee-Parfait und Karamell-Sauce mit Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.) - Consorzio Tutela Aceto Balsamico di Modena IGP\" \/>\n<meta property=\"og:description\" content=\"Das Eiwei\u00df und 50 g Zucker in eine Sch\u00fcssel geben, diese in ein Wasserbad legen. Die Masse erhitzen und dabei ca. 5-6 Minuten mit dem Handmixer verr\u00fchren. Die Sch\u00fcssel aus dem Wasserbad herausnehmen und bis zum Abk\u00fchlen weiter verr\u00fchren. 180 g Nougat kleinhacken und ebenfalls im Wasserbad lauwarm erhitzen. 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