{"id":1263,"date":"2019-02-21T22:25:45","date_gmt":"2019-02-21T21:25:45","guid":{"rendered":"http:\/\/jardingourmandisa.com\/?p=1263"},"modified":"2019-02-21T22:30:32","modified_gmt":"2019-02-21T21:30:32","slug":"entremet-framboise-litchi","status":"publish","type":"post","link":"https:\/\/jardingourmandisa.com\/?p=1263","title":{"rendered":"Entremet framboise litchi"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/jardingourmandisa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fposts%2F1263&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\"><img src=\"https:\/\/jardingourmandisa.com\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Imprimer la recette<\/span><\/a><\/div>\n<figure class=\"wp-block-image\"><img loading=\"lazy\" width=\"950\" height=\"1024\" src=\"https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2019\/02\/IMG_20190214_165614-950x1024.jpg\" alt=\"\" class=\"wp-image-1264\" srcset=\"https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2019\/02\/IMG_20190214_165614-950x1024.jpg 950w, https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2019\/02\/IMG_20190214_165614-278x300.jpg 278w, https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2019\/02\/IMG_20190214_165614-768x828.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2>Saint Valentin<\/h2>\n\n\n\n<!--more voir la recette-->\n\n\n\n<h3>Les ingr\u00e9dients :<\/h3>\n\n\n\n<h4><strong><em>Biscuit madeleine&nbsp;:<\/em><\/strong><\/h4>\n\n\n\n<ul><li>100 g de sucre<\/li><li>2 \u0153ufs<\/li><li>100 g de farine<\/li><li>1 pinc\u00e9e de levure<\/li><li>100 de beurre fondu<\/li><li>Quelques framboises coup\u00e9es en 4<\/li><\/ul>\n\n\n\n<h4><em>Base croustillante&nbsp;:<\/em><\/h4>\n\n\n\n<ul><li>100 g de biscuits type petits beurre ou galettes bretonnes<\/li><li>45 g de beurre fondu<\/li><\/ul>\n\n\n\n<h4><em>Mousse framboise&nbsp;:<\/em><\/h4>\n\n\n\n<ul><li>175 g de framboises fra\u00eeches<\/li><li>3 cuill\u00e8res \u00e0 soupe de sucre<\/li><li>1 cuill\u00e8re \u00e0 caf\u00e9 de jus de citron<\/li><li>2 feuilles de g\u00e9latine (4 g)<\/li><li>20 cl de cr\u00e8me liquide<\/li><\/ul>\n\n\n\n<h4><em>Mousse lithci&nbsp;:<\/em><\/h4>\n\n\n\n<ul><li>170 g de pur\u00e9e de litchi (litchi en conserve bien \u00e9goutt\u00e9es) Conserver le jus&nbsp;!<\/li><li>10 cl de cr\u00e8me liquide<\/li><li>1 blanc d\u2019\u0153uf<\/li><li>1 cuill\u00e8re \u00e0 soupe de sucre<\/li><li>&nbsp;2 feuilles de g\u00e9latine (4 g)<\/li><\/ul>\n\n\n\n<h4><em>Gla\u00e7age miroir&nbsp;:<\/em><\/h4>\n\n\n\n<ul><li>80 g d\u2019eau<\/li><li>150 g de sucre<\/li><li>150 g de glucose<\/li><li>100 g de lait concentr\u00e9 sucr\u00e9<\/li><li>150 g de chocolat blanc<\/li><li>9 g de g\u00e9latine en poudre<\/li><li>54 g d\u2019eau pour hydrater la g\u00e9latine<\/li><li>Colorant gel rouge et une goutte de noir <\/li><\/ul>\n\n\n\n<h3>Montage \u00e0 l&rsquo;envers :<\/h3>\n\n\n\n<p><em><strong>J&rsquo;ai pr\u00e9par\u00e9 cet entremet dans un moule en silicone de petite taille, mont\u00e9 \u00e0 l&rsquo;envers. J&rsquo;ai donc commenc\u00e9 par :<\/strong><\/em><\/p>\n\n\n\n<ul><li><strong>Mousse framboise<\/strong><\/li><li><strong>Mousse litchi<\/strong><\/li><li><strong>Biscuit madeleine<\/strong><\/li><li><strong>Base croustillante<\/strong><\/li><\/ul>\n\n\n\n<h3>Comment faire :<\/h3>\n\n\n\n<p><em>Pr\u00e9parer le biscuit madeleine :<\/em><\/p>\n\n\n\n<p>Faire fondre le\nbeurre et le laisser refroidir. R\u00e9server.<\/p>\n\n\n\n<p>Pr\u00e9chauffer le four\n\u00e0 200\u00b0<\/p>\n\n\n\n<p>Tamiser la farine\net la levure.<\/p>\n\n\n\n<p>Fouetter les \u0153ufs avec\nle sucre et une pinc\u00e9e de sel.<\/p>\n\n\n\n<p>Ajouter la farine\net la levure et lorsque le m\u00e9lange est bien homog\u00e8ne, ajouter le beurre fondu.<\/p>\n\n\n\n<p>Verser la p\u00e2te sur\nune plaque recouverte d\u2019une feuille de papier sulfuriser, \u00e9galiser bien avec\nune spatule et enfourner&nbsp; 15 minutes jusqu\u2019\u00e0\nce que la surface soit dor\u00e9e.<\/p>\n\n\n\n<p>Laisser refroidir sur une grille et emballer dans un film alimentaire jusqu\u2019au moment d\u2019utilisation.<\/p>\n\n\n\n<p><em>Pr\u00e9parer la base croustillante :<\/em><\/p>\n\n\n\n<p>Mixer les biscuits et faire fondre le beurre.<\/p>\n\n\n\n<p>Ajouter les deux ingr\u00e9dients soigneusement et \u00e9taler le m\u00e9langer avec le fond d&rsquo;un verre afin d&rsquo;obtenir une base uniforme pour former la base du g\u00e2teau. Placer au frais et d\u00e9couper en former de coeur. R\u00e9server.<\/p>\n\n\n\n<p><em>&nbsp;Pr\u00e9parer la mousse framboise&nbsp;<\/em>:<\/p>\n\n\n\n<p>Mixer les framboises\net les passer \u00e0 travers un tamis afin d\u2019enlever les p\u00e9pins.<\/p>\n\n\n\n<p>Mettre les feuilles\nde g\u00e9latine \u00e0 ramollir dans un saladier d\u2019eau froide.<\/p>\n\n\n\n<p>Chauffer la pulpe de\nframboise dans une casserole avec le sucre et le jus de citron.<\/p>\n\n\n\n<p>Au premier bouillon,\nretirer du feu et ajouter les feuilles de g\u00e9latine bien essor\u00e9es et m\u00e9langer\npour les dissoudre.<\/p>\n\n\n\n<p>Laisser refroidir.<\/p>\n\n\n\n<p>Monter la cr\u00e8me en chantilly pas trop ferme et incorporer la pur\u00e9e de framboises.<\/p>\n\n\n\n<p>Verser la mousse dans le moule et le placer au cong\u00e9lateur minimum  1 heure pour que la surface prenne.<\/p>\n\n\n\n<p><em>Pr\u00e9parer la mousse litchi&nbsp;:<\/em><\/p>\n\n\n\n<p>Apr\u00e8s avoir bien\n\u00e9goutter les lichtis, enlever la peau qui entoure le noyau avec un petit\ncouteau pointu (c\u2019est une \u00e9tape fastidieuse mais indispensable) et peser la\nquantit\u00e9 n\u00e9cessaire seulement apr\u00e8s cette \u00e9tape. <\/p>\n\n\n\n<p>Mettre les feuilles\nde g\u00e9latine \u00e0 ramollir dans un saladier d\u2019eau froide.<\/p>\n\n\n\n<p>Mixer les litchis\njusqu\u2019\u00e0 obtenir une pur\u00e9e tr\u00e8s lisse et la faire chauffer dans une petite\ncasserole.<\/p>\n\n\n\n<p>Au premier bouillon,\nretirer du feu et ajouter les feuilles de g\u00e9latine bien essor\u00e9es et m\u00e9langer\npour les dissoudre.<\/p>\n\n\n\n<p>Laisser refroidir.<\/p>\n\n\n\n<p>Monter le blanc d\u2019\u0153uf\nen neige tr\u00e8s ferme en ajoutant le sucre progressivement.<\/p>\n\n\n\n<p>Monter la cr\u00e8me\nliquide en chantilly.<\/p>\n\n\n\n<p>Incorporer la pur\u00e9e de litchi au blanc en neige.<\/p>\n\n\n\n<p> M\u00e9langer \u00e0 la cr\u00e8me fouett\u00e9e.<\/p>\n\n\n\n<p>Verser sur la mousse aux framboises et remettre quelques instants au cong\u00e9lateur le temps de pr\u00e9parer la suite.<\/p>\n\n\n\n<p>Reprendre le biscuit madeleine et le d\u00e9couper \u00e0 la forme du g\u00e2teau (coeur).<\/p>\n\n\n\n<p>Poser le biscuit par dessus la mousse litchi et le badigeonner de sirop de litchi.<\/p>\n\n\n\n<p>Poser la base croustillante. <\/p>\n\n\n\n<p>Laisser au cong\u00e9lateur minimum une nuit avant de d\u00e9mouler.<\/p>\n\n\n\n<p><em>Pr\u00e9parer le gla\u00e7age miroir :<\/em><\/p>\n\n\n<p class=\"MsoNoSpacing\">Hydrater la g\u00e9latine dans les 54 g d\u2019eau froide.<\/p>\n<p><!-- \/wp:paragraph --> <!-- wp:paragraph --><\/p>\n<p class=\"MsoNoSpacing\">Dans une casserole, porter \u00e0 la temp\u00e9rature de 103\u00b0C le sucre, le glucose et 80 g d\u2019eau.<br>Verser ce m\u00e9lange chaud sur le lait concentr\u00e9 et ajouter aussit\u00f4t le chocolat,&nbsp;la g\u00e9latine hydrat\u00e9e et le colorant.<br>Bien mixer \u00e0 l\u2019aide d\u2019un mixeur plongeant en ajoutant si n\u00e9cessaire du colorant&nbsp;en fonction de la teinte souhait\u00e9e.<br>Filmer au contact et placer au frigo jusqu\u2019au lendemain.<\/p>\n<p><!-- \/wp:paragraph --><!--EndFragment--><\/p>\n<p>&nbsp;Le lendemain, r\u00e9chauffer le gla\u00e7age \u00e0 35\u00b0 et le passer \u00e0 travers une passoire fine.<\/p>\n<p>D\u00e9mouler l&rsquo;entremet au dernier moment, le poser sur un bol renvers\u00e9 au dessus d&rsquo;un plat pouvant r\u00e9cup\u00e9rer l&rsquo;exc\u00e9dent de gla\u00e7age qui va couler, et verser le gla\u00e7age en une seule fois sur l&rsquo;ensemble du g\u00e2teau.<\/p>\n<p>Laisser \u00e9goutter avant de le placer sur un plat de service.<\/p>\n<p><em>Pour la d\u00e9co, j&rsquo;ai simplement pos\u00e9 quelques diamants comestibles \u00e0 base de sucre et g\u00e9latine.<\/em><\/p><div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/jardingourmandisa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fposts%2F1263&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\"><img src=\"https:\/\/jardingourmandisa.com\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Imprimer la recette<\/span><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Imprimer la recette Saint Valentin Imprimer la recette<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[1,189,176,113,157],"tags":[147,179,46,146,12,190],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.7.2 - 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