{"id":1313,"date":"2009-07-04T07:08:14","date_gmt":"2009-07-04T06:08:14","guid":{"rendered":"http:\/\/stefanie-herberth.de\/?p=1313"},"modified":"2017-04-22T07:12:52","modified_gmt":"2017-04-22T05:12:52","slug":"johannisbeer-himbeer-eis","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/07\/johannisbeer-himbeer-eis\/","title":{"rendered":"Red currant-raspberry-icecream"},"content":{"rendered":"

\"\"Sometimes I read something and then think: “I have to try this immediately!” But then time goes by and much later I remember again. One of this things is ice cream preperation with liquid nitrogen. When I read about it I thought: “What a cool idea!” But then I never thought about it up to now.<\/p>\n

But when we were eating our last icecream at work, I remeber again and told my colleagues about it. One of them was as enthusiastic as I and so we started our newest experiment the next day, having all materials we need in our Cofferoom or in the lab.<\/p>\n

Because we know our colleagues, we douple the “experimental instruction<\/a>” not knowing that the nitrogen would froth the mixture! So we end up with icecream for two days. But when the temperature is about 30\u00b0C in lab, it is allways a good idea to have some icecream, isn’t it? \ud83d\ude09<\/p>\n

The preaperation was alot of fun and a real event with a lot viewers.<\/p>\n

Red currant-raspberry-icecream<\/span><\/h1>\n
    \n
  • 500g raspberrys<\/li>\n
  • 500g red currants<\/li>\n
  • 800g cream<\/li>\n
  • 200g sugar<\/li>\n
  • liquid nitrogen<\/li>\n<\/ul>\n

    Puree currants and raspberrys, mix with sugar and cream and put in a big plastic bowl. Add slowly liquid nitrogen while stirring with a wooden spoon (do not use a metal one, because it becomes very cold!) untill the mixture freez to a creamy icecream.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Sometimes I read something and then think: “I have to try this immediately!” But then time goes by and much later I remember again. One of this things is ice cream preperation with liquid nitrogen. When I read about it I thought: “What a cool idea!” But then I never thought about it up to […]<\/p>\n","protected":false},"author":1,"featured_media":20577,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[36],"tags":[123],"class_list":["post-1313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eis","tag-eis"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=1313"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1313\/revisions"}],"predecessor-version":[{"id":20576,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1313\/revisions\/20576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20577"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}