{"id":944,"date":"2024-09-27T11:45:41","date_gmt":"2024-09-27T11:45:41","guid":{"rendered":"https:\/\/zafferanoticinus.it\/eis-mit-safranblueten\/"},"modified":"2025-02-27T09:25:33","modified_gmt":"2025-02-27T09:25:33","slug":"eis-mit-safranblueten","status":"publish","type":"post","link":"https:\/\/zafferanoticinus.it\/de\/eis-mit-safranblueten\/","title":{"rendered":"Eis mit Safranbl\u00fcten"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8220;1&#8243; admin_label=&#8220;Header&#8220; _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; use_background_color_gradient=&#8220;on&#8220; background_color_gradient_type=&#8220;circular&#8220; background_color_gradient_stops=&#8220;rgba(0,0,0,0.2) 0%|rgba(0,0,0,0.5) 100%&#8220; background_color_gradient_overlays_image=&#8220;on&#8220; background_image=&#8220;https:\/\/zafferanoticinus.it\/wp-content\/uploads\/2024\/09\/gelato-zafferano-4.jpg&#8220; custom_margin=&#8220;90px||||false|false&#8220; custom_margin_tablet=&#8220;80px||||false|false&#8220; custom_margin_phone=&#8220;80px||||false|false&#8220; custom_margin_last_edited=&#8220;on|desktop&#8220; custom_padding=&#8220;6vw||||false|false&#8220; locked=&#8220;off&#8220; collapsed=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_row _builder_version=&#8220;4.24.2&#8243; _module_preset=&#8220;default&#8220; width=&#8220;90%&#8220; max_width=&#8220;none&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_image src=&#8220;https:\/\/zafferanoticinus.it\/wp-content\/uploads\/2024\/09\/T.svg&#8220; title_text=&#8220;T&#8220; align=&#8220;center&#8220; disabled_on=&#8220;on|off|off&#8220; _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; max_width=&#8220;24vw&#8220; max_width_tablet=&#8220;40vw&#8220; max_width_phone=&#8220;40vw&#8220; max_width_last_edited=&#8220;on|phone&#8220; custom_margin=&#8220;||10px||false|false&#8220; global_colors_info=&#8220;{}&#8220;][\/et_pb_image][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;dbaf4c12-b66e-4401-a72f-551e972b1cf8&#8243; text_text_color=&#8220;#aa0a0e&#8220; header_font=&#8220;Montserrat|700||on|||||&#8220; header_text_color=&#8220;#FFFFFF&#8220; header_font_size=&#8220;6vw&#8220; header_letter_spacing=&#8220;2px&#8220; header_line_height=&#8220;1em&#8220; text_orientation=&#8220;center&#8220; custom_margin=&#8220;||10px||false|false&#8220; custom_padding=&#8220;10px||||false|false&#8220; custom_padding_tablet=&#8220;10px||||false|false&#8220; custom_padding_phone=&#8220;10px||||false|false&#8220; custom_padding_last_edited=&#8220;on|tablet&#8220; header_font_size_tablet=&#8220;8vw&#8220; header_font_size_phone=&#8220;7vw&#8220; header_font_size_last_edited=&#8220;on|phone&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<h1>&nbsp;Safraneis in Bl\u00fctenstempeln<\/h1>\n<p>[\/et_pb_text][et_pb_text quote_border_color=&#8220;#FFFFFF&#8220; _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;e570e40f-87d2-43e1-b827-6ba3414c4228&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#FFFFFF&#8220; text_font_size=&#8220;26px&#8220; text_letter_spacing=&#8220;2px&#8220; link_text_color=&#8220;#FFFFFF&#8220; quote_text_color=&#8220;#FFFFFF&#8220; text_orientation=&#8220;center&#8220; max_width=&#8220;900px&#8220; module_alignment=&#8220;center&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<p>SELBSTGEMACHTES EIS<\/p>\n<p>[\/et_pb_text][et_pb_button button_url=&#8220;#Rezept&#8220; button_text=&#8220;Lesen Sie das Rezept&#8220; button_alignment=&#8220;center&#8220; _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;7b7c8842-3019-4939-9b06-be17f1003f20&#8243; hover_enabled=&#8220;0&#8243; global_colors_info=&#8220;{}&#8220; sticky_enabled=&#8220;0&#8243;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8220;1&#8243; admin_label=&#8220;Ricetta&#8220; module_id=&#8220;Rezept&#8220; _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;default&#8220; custom_padding=&#8220;8vw||8vw||true|false&#8220; locked=&#8220;off&#8220; collapsed=&#8220;on&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_row _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_text _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#ba9658&#8243; text_letter_spacing=&#8220;1px&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]Aroma, S\u00fc\u00dfe und raffinierter Geschmack.[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;d00c9978-c293-44bd-91df-8f0a2e84e5b7&#8243; text_font=&#8220;Shippori Mincho||||||||&#8220; text_text_color=&#8220;#333333&#8243; text_font_size=&#8220;52px&#8220; text_line_height=&#8220;1.3em&#8220; text_font_size_tablet=&#8220;28px&#8220; text_font_size_phone=&#8220;16px&#8220; text_font_size_last_edited=&#8220;on|phone&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]Safraneis zelebriert das einzigartige Aroma der Safranbl\u00fcten und bietet ein au\u00dfergew\u00f6hnliches, samtiges Geschmackserlebnis.[\/et_pb_text][et_pb_image src=&#8220;https:\/\/zafferanoticinus.it\/wp-content\/uploads\/2024\/09\/gelato-zafferano.jpg&#8220; alt=&#8220;Safran-Eiscreme&#8220; title_text=&#8220;Safran-Eiscreme&#8220; align=&#8220;center&#8220; force_fullwidth=&#8220;on&#8220; _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; custom_padding=&#8220;30px||||false|false&#8220; global_colors_info=&#8220;{}&#8220;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; custom_padding=&#8220;40px||||false|false&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_text _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#ba9658&#8243; text_letter_spacing=&#8220;1px&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]ZUTATEN:[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat||||||||&#8220; text_text_color=&#8220;#000000&#8243; text_letter_spacing=&#8220;1px&#8220; link_text_color=&#8220;#000000&#8243; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<ul>\n<li>3 g Safranstempel<\/li>\n<li>  500 ml fl\u00fcssige frische Sahne<\/li>\n<li>250 ml Vollmilch<\/li>\n<li>150 g Streuzucker<\/li>\n<li>6 Eigelb<\/li>\n<li>Eine Prise Salz<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; custom_padding=&#8220;40px||||false|false&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_text _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;d00c9978-c293-44bd-91df-8f0a2e84e5b7&#8243; link_font=&#8220;||||on||||&#8220; header_2_font=&#8220;Shippori Mincho|700|||||||&#8220; header_2_font_size=&#8220;52px&#8220; header_2_line_height=&#8220;1.3em&#8220; custom_margin=&#8220;||10px||false|false&#8220; header_2_font_size_tablet=&#8220;34px&#8220; header_2_font_size_phone=&#8220;28px&#8220; header_2_font_size_last_edited=&#8220;on|desktop&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<h2>&nbsp;Wie man Safraneis zubereitet<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#ba9658&#8243; text_letter_spacing=&#8220;1px&#8220; custom_padding=&#8220;30px||||false|false&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]FOLGEN SIE DEM REZEPT SCHRITT F\u00dcR SCHRITT, UM SELBSTGEMACHTES EIS ZU ERHALTEN:[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat||||||||&#8220; text_text_color=&#8220;#000000&#8243; text_letter_spacing=&#8220;1px&#8220; link_text_color=&#8220;#000000&#8243; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]Um das Safraneis zuzubereiten, l\u00f6sen Sie die Safranbl\u00fcten in hei\u00dfem Wasser auf und lassen sie ziehen.<\/p>\n<p>Erhitzen Sie die Milch und die Sahne und schlagen Sie die Eigelbe mit dem Zucker.<\/p>\n<p>Geben Sie den Safranaufguss in die Milch-Sahne-Mischung. Dann gie\u00dfen Sie das Ganze \u00fcber die Eier und den Zucker. Kochen Sie nun, bis die Mischung eindickt.<\/p>\n<p>Lassen Sie sie abk\u00fchlen, decken Sie sie ab und stellen Sie die entstandene Creme f\u00fcr 2 Stunden in den K\u00fchlschrank. Geben Sie die Mischung dann in die Eismaschine und r\u00fchren Sie so lange, bis die gew\u00fcnschte Konsistenz erreicht ist. Wer keine Eismaschine hat, kann das Eis auch alle 30 Minuten von Hand umr\u00fchren und es von Zeit zu Zeit in den Gefrierschrank stellen.<\/p>\n<p>Wenn es die gew\u00fcnschte Konsistenz erreicht hat, ist das Eis bereit, um mit Dekorationen und Beilagen nach Wunsch genossen zu werden. 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