{"id":82,"date":"2011-11-02T01:44:41","date_gmt":"2011-11-01T23:44:41","guid":{"rendered":"https:\/\/gourmet-club-trier.de\/?p=82"},"modified":"2018-11-04T16:24:27","modified_gmt":"2018-11-04T15:24:27","slug":"melonensorbet-mit-pata-negra-schinken","status":"publish","type":"post","link":"https:\/\/gourmet-club-trier.de\/index.php\/2011\/11\/02\/melonensorbet-mit-pata-negra-schinken\/","title":{"rendered":"Melonensorbet mit Pata-Negra-Schinken"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Zutaten<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>100ml L\u00e4uterzucker<\/li><li>600g Fruchtfleisch von reifen Melonen<\/li><li>2 Eiklar<\/li><li>&#8222;Bellota&#8220;- oder &#8222;Pata Negra&#8220;-Schinken, sehr fein geschnitten<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Zubereitung<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>L\u00e4uterzucker und Fruchtfleisch p\u00fcrieren<\/li><li>Eiklar steifschlagen und unterheben<\/li><li>In die Eismaschine geben<\/li><li>Gefrieren bis eine feste, aber cremige Konsistenz erreicht ist<\/li><li>Mit den Schinkenscheiben anrichten<\/li><\/ol>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<table class=\"wp-block-table\"><tbody><tr><td><strong>&#8222;Bellota&#8220; Schinken oder &#8222;Pata Negra&#8220;: sehr fein geschnitten<\/strong><br\/> <br\/>Der wertvollste spanische Schinken (&#8222;Jam\u00f3n Ib\u00e9rico de Bellota&#8220; oder &#8222;Bellota-Schinken&#8220;) stammt von Schweinen, die haupts\u00e4chlich mit Eicheln gem\u00e4stet werden.\u00a0 Wegen der schwarzen Klauen iberischer Schweine nennt man den Schinken auch &#8222;Jam\u00f3n de pata negra&#8220;.<br\/><\/td><\/tr><\/tbody><\/table>\n","protected":false},"excerpt":{"rendered":"<p>Der wertvollste spanische Schinken (&#8222;Jam\u00f3n Ib\u00e9rico de Bellota&#8220; oder &#8222;Bellota-Schinken&#8220;) stammt von Schweinen, die haupts\u00e4chlich mit Eicheln gem\u00e4stet werden.  Wegen der schwarzen Klauen iberischer Schweine nennt man den Schinken auch &#8222;Jam\u00f3n de pata negra&#8220;.<\/p>\n","protected":false},"author":2,"featured_media":83,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[21,18,20,19,17],"class_list":["post-82","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein","tag-bellota","tag-melone","tag-pata-negra","tag-schinken","tag-sorbet"],"_links":{"self":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts\/82","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/comments?post=82"}],"version-history":[{"count":3,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts\/82\/revisions"}],"predecessor-version":[{"id":398,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/posts\/82\/revisions\/398"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/media\/83"}],"wp:attachment":[{"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/media?parent=82"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/categories?post=82"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmet-club-trier.de\/index.php\/wp-json\/wp\/v2\/tags?post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}