{"id":7592,"date":"2016-03-25T13:30:31","date_gmt":"2016-03-25T12:30:31","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=7592"},"modified":"2018-04-12T10:29:12","modified_gmt":"2018-04-12T08:29:12","slug":"recept-roomijs-met-chocolade-gekonfijte-venkel","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-roomijs-met-chocolade-gekonfijte-venkel","title":{"rendered":"Recept: Roomijs met chocolade & gekonfijte venkel"},"content":{"rendered":"Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>

E<\/span>en origineel recept van Pierre Marcolini. Durvers worden beloond door de gesofisticeerde smaak!\u00a0<\/strong><\/p>\n

\"UNE-Life-Magazine\"Bereidingstijd: 25 minuten
\n<\/strong>Rusttijd: 1 nacht + 1 uur<\/strong><\/p>\n

INGREDIENTEN<\/strong><\/span> (voor 6 personen)<\/h1>\n

Chocoladeroomijs<\/strong><\/span><\/span><\/p>\n

    \n
  • 110 g zwarte chocolade (vb. grand cru Alto Piura uit Peru)<\/li>\n
  • 50 cl volle melk<\/li>\n
  • 200 g vloeibare room 35 % MG<\/li>\n
  • 33 g afgeroomd melkpoeder<\/li>\n
  • 45 g invertsuiker<\/li>\n
  • 40 g eidooiers (of 2 eidooiers)<\/li>\n
  • 140 g poedersuiker<\/li>\n<\/ul>\n

    Gekonfijte venkel<\/strong><\/p>\n

      \n
    • 6 stronkjes jonge venkel
      \n<\/span><\/li>\n
    • 50 cl water
      \n<\/span><\/li>\n
    • 300 g + 150 g poedersuiker
      \n<\/span><\/li>\n
    • 1 vanillestokje<\/span><\/li>\n<\/ul>\n

      BEREIDING<\/strong><\/span><\/h1>\n

      Roomijs<\/strong><\/span><\/p>\n

        \n
      • Hak de chocolade fijn met een mes. Bewaar<\/span><\/span>\u00a0in een kom. <\/span><\/span><\/li>\n
      • Breng de room en de melk tot het kookpunt met het melkpoeder en de invertsuiker. <\/span><\/span><\/li>\n
      • Klop de eigelen met de suiker tot een witte massa. <\/span><\/span><\/li>\n
      • Giet een beetje warme room op de bereiding\u00a0om ze\u00a0op de juiste temperatuur te brengen. <\/span><\/span><\/li>\n
      • Voeg de rest toe en mix. <\/span><\/span><\/li>\n
      • Doe alles in een kom en roer warm tot 82\u00b0 C. <\/span><\/span><\/li>\n
      • Giet uit over de chocolade en laat de mixer zijn werk doen. Laat een nachtje afkoelen in de koelkast. <\/span><\/span><\/li>\n
      • Steek dit \u2019s anderendaags in de ijsmachine om er roomijs van\u00a0te maken.<\/span><\/span><\/li>\n<\/ul>\n

        Gekonfijte venkel<\/strong>
        \n<\/span><\/p>\n

          \n
        • Laat de in twee gesneden venkelstronkjes enkele seconden blancheren in gezouten kokend water.<\/li>\n
        • Maak een stroop met het water en 300 g suiker.<\/li>\n
        • Voeg het afgestreken vanillestokje toe.<\/li>\n
        • Aan de kook brengen en vervolgens de venkel toevoegen.<\/li>\n
        • 10 min. laten koken op een zacht vuurtje.<\/li>\n
        • Voeg 50 g suiker toe en laat opnieuw 10 min. koken.<\/li>\n
        • Herhaal deze handeling\u00a02 keer.<\/li>\n
        • Haal hierna de venkel uit de stroop en laat uitlekken. 1 uur laten afkoelen in de koelkast.
          \n<\/strong><\/em><\/span><\/li>\n<\/ul>\n

          Tip<\/span><\/strong>\u00a0:\u00a0<\/span><\/span>Voor extra smaak strooit u over het dessert enkele venkelzaadjes. Voor de opdiening\u00a0legt u op het bord een quenelle van chocolade-ijs en enkele stukjes gekonfijte venkel.<\/em><\/p>\n

          \n

          *Uit \u2018<\/em>Cacao – De la f\u00e8ve \u00e0 la tablette\u2019
          \n<\/em><\/span>Pierre Marcolini, Marie-Pierre Morel & Chae Rin Vincent
          \n<\/span>Ed. de La Martini\u00e8re, 380 blz., \u20ac 39,90<\/span>.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>Een origineel recept van Pierre Marcolini. Durvers worden beloond door de gesofisticeerde smaak! <\/p>\n","protected":false},"author":8,"featured_media":7595,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[450],"class_list":["post-7592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","tag-gastronomie-wijn"],"yoast_head":"\nRecept: chocolade-ijs met gekonfijte venkel - Life MAGAZINE<\/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.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-roomijs-met-chocolade-gekonfijte-venkel\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept: chocolade-ijs met gekonfijte venkel - Life MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Leestijd: 2 minutenEen origineel recept van Pierre Marcolini. 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