{"id":4557,"date":"2024-05-02T15:00:45","date_gmt":"2024-05-02T13:00:45","guid":{"rendered":"https:\/\/dasmei.at\/?p=4557"},"modified":"2024-04-15T12:31:53","modified_gmt":"2024-04-15T10:31:53","slug":"zwei-suesse-rezepte-fuer-den-fruehling-fruchtiger-genuss-und-cremige-verfuehrung","status":"publish","type":"post","link":"https:\/\/dasmei.at\/en\/2024\/05\/02\/two-sweet-recipes-for-spring-fruity-enjoyment-and-creamy-seduction\/","title":{"rendered":"Two sweet recipes for spring: fruity indulgence and creamy temptation"},"content":{"rendered":"
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Spring is the perfect time to bring fresh, light and fruity flavours into the kitchen. With the first warm rays of sunshine comes the desire for sweet, refreshing desserts. Here are two simple and delicious recipes that Guaranteed to put you in a spring mood<\/strong> provide.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Strawberry and rhubarb crumble<\/h3>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>
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Ingredients:<\/strong><\/p>\n

- 300 g rhubarb, in pieces
\n- 200 g fresh strawberries
\n- 100 g sugar
\n- 1 vanilla pod
\n- 150 g flour
\n- 100 g cold butter
\n- 50 g brown sugar
\n- A pinch of salt<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div>

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Preparation:<\/strong><\/p>\n

1 Preheat the oven to 180\u00b0C.
\n2. mix the rhubarb, strawberries, sugar and vanilla pulp in a baking tin.
\n3 In a separate bowl, prepare the crumble: Work the flour, cold butter, brown sugar and salt into crumbs with your fingertips.
\n4 Spread the crumble evenly over the fruit.
\n5 Bake the crumble for 30-35 minutes until the crumble is golden brown and the fruit is soft.
\n6 Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>

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Serving tip:<\/strong> The strawberry and rhubarb crumble is a real highlight for any spring party and can be easily prepared the day before.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Lemon and basil tiramisu<\/h3>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>
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Ingredients:<\/strong><\/p>\n

- 250 g mascarpone
\n- 80 g sugar
\n- 200 ml whipped cream
\n- 2 large lemons
\n- 1 handful of basil leaves
\n- 200 g ladyfingers
\n- 100 ml milk
\n- Basil for decoration<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div>

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Preparation:<\/strong><\/p>\n

1 In a bowl, mix the mascarpone with the sugar until creamy.
\n2 Add the lemon juice and zest and the chopped basil.
\n3 In another bowl, whip the cream until stiff and carefully fold into the mascarpone mixture.
\n4 Dip the ladyfingers briefly in milk and place a layer in a mould.
\n5 Spread half of the mascarpone cream over the sponge cakes.
\n6 Place another layer of dipped ladyfingers on top and cover with the remaining cream.
\n7 Chill the tiramisu in the fridge for at least 4 hours.
\n8 Decorate the tiramisu with fresh basil leaves before serving.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>

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Serving tip:<\/strong> This innovative tiramisu combines the freshness of lemons and basil and makes an elegant change to classic desserts. Ideal for any occasion in spring.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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These two recipes offer a delicious way to enjoy the flavours of spring and treat your guests to something special.<\/p>\n

Enjoy your meal!<\/strong><\/h4>\n\n\t\t<\/div>\n\t<\/div>\n
<\/span><\/div> <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"Spring is the perfect time to bring fresh, light and fruity flavours into the kitchen. With the first warm rays of sunshine comes the desire for sweet, refreshing desserts. Here are two simple and delicious recipes that are guaranteed to get you in the mood for spring. Strawberry and rhubarb crumble Ingredients: - 300 g rhubarb, chopped - 200 g fresh strawberries [...]","protected":false},"author":11,"featured_media":4561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,31,502],"tags":[46,471,528,302],"_links":{"self":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/4557"}],"collection":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/comments?post=4557"}],"version-history":[{"count":3,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/4557\/revisions"}],"predecessor-version":[{"id":4563,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/4557\/revisions\/4563"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/media\/4561"}],"wp:attachment":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/media?parent=4557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/categories?post=4557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/tags?post=4557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}