{"id":826,"date":"2018-12-22T22:43:39","date_gmt":"2018-12-22T21:43:39","guid":{"rendered":"http:\/\/jardingourmandisa.com\/?p=826"},"modified":"2019-02-07T22:48:45","modified_gmt":"2019-02-07T21:48:45","slug":"entremets-fraises-et-chocolat-blanc","status":"publish","type":"post","link":"https:\/\/jardingourmandisa.com\/?p=826","title":{"rendered":"Entremets fraises et chocolat blanc"},"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%2F826&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=\"1024\" height=\"1004\" src=\"http:\/\/jardingourmandisa.com\/wp-content\/uploads\/2018\/12\/IMG_20180618_213125-1024x1004.jpg\" alt=\"\" class=\"wp-image-827\" srcset=\"https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2018\/12\/IMG_20180618_213125-1024x1004.jpg 1024w, https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2018\/12\/IMG_20180618_213125-300x294.jpg 300w, https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2018\/12\/IMG_20180618_213125-768x753.jpg 768w, https:\/\/jardingourmandisa.com\/wp-content\/uploads\/2018\/12\/IMG_20180618_213125.jpg 1722w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Fraises et chocolat blanc &#8230; un mariage d&rsquo;Amour !!!<\/p>\n\n\n\n<!--more voir la recette-->\n\n\n\n<p>Cet entremets est mont\u00e9 \u00e0 l&rsquo;envers. C&rsquo;est-\u00e0-dire que le montage des \u00e9tapes qui seraint de mani\u00e8re classique respect\u00e9es dans un cercle par exemple, ici on commence par la partie qui se retrouvera sur dessus apr\u00e8s d\u00e9moulage. C&rsquo;est un dessert assez long \u00e0 pr\u00e9parer car il est imp\u00e9ratif de respecter les temps de repos et cong\u00e9lation entre chaque \u00e9tape.<\/p>\n\n\n\n<h3>Les ingr\u00e9dients :<\/h3>\n\n\n\n<p><em><strong>Mousse au chocolat blanc&nbsp;:<\/strong><\/em><\/p>\n\n\n\n<ul><li>200 g de chocolat blanc (ici Galac)<\/li><li>200 g de cr\u00e8me fra\u00eeche enti\u00e8re liquide (35% MG)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <\/li><li>50 g de lait<\/li><li>2 feuilles de g\u00e9latine<\/li><\/ul>\n\n\n\n<p><em><strong>Insert g\u00e9lifi\u00e9 \u00e0 la fraise&nbsp;:&nbsp;&nbsp;<\/strong><\/em>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <\/p>\n\n\n\n<ul><li>200 g de fraises<\/li><li>50 g de sucre poudre<\/li><li>2 feuilles de g\u00e9latine<\/li><li>1 c. \u00e0 soupe de jus de citron<\/li><\/ul>\n\n\n\n<p><em><strong>Mousse \u00e0 la fraise :&nbsp;<\/strong><\/em>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <\/p>\n\n\n\n<ul><li>300 g de fraises (200 + 100 )<\/li><li>50 g de sucre<\/li><li>50 g de lait<\/li><li>200 g de cr\u00e8me fra\u00eeche<\/li><li>4 feuilles de g\u00e9latine<\/li><\/ul>\n\n\n\n<p><em><strong>Biscuit :&nbsp;<\/strong><\/em> <\/p>\n\n\n\n<ul><li>3 oeufs<\/li><li>80 g de sucre poudre<\/li><li>75 g de farine<\/li><li>Arome fraise <\/li><\/ul>\n\n\n\n<p><strong><em>Gla\u00e7age: <\/em><\/strong><\/p>\n\n\n\n<ul><li>200 g de chocolat blanc<\/li><li>200 g de cr\u00e8me fra\u00eeche liquide<\/li><li>50 g d\u2019eau<\/li><li>50 g de sucre<\/li><li>30 g de sirop de glucose (1 cuill\u00e8re \u00e0 soupe environ)<\/li><li>4 feuilles de g\u00e9latine<\/li><\/ul>\n\n\n\n<h3>Comment faire :<\/h3>\n\n\n\n<p><strong><em>On commence par la mousse au chocolat blanc :<\/em><\/strong><\/p>\n\n\n\n<p>Hydrater les feuilles de g\u00e9latine pendant 10 minutes dans un grand r\u00e9cipient d&rsquo;eau froide.<\/p>\n\n\n\n<p>Bouillir le lait et hors du feu ajouter la g\u00e9latine hydrat\u00e9e et press\u00e9e et le chocolat blanc hach\u00e9 au couteau, ou en pistoles.<\/p>\n\n\n\n<p>M\u00e9langer bien et laisser ti\u00e9dir.<\/p>\n\n\n\n<p>Quand le chocolat est \u00e0 25\/27 degr\u00e9s environ, monter la cr\u00e8me en chantily pas trop ferme, juste mousseuse,  puis incorporer le chocolat blanc.<\/p>\n\n\n\n<p>Verser dans le moule et congeler 3 heures.<\/p>\n\n\n\n<p><strong><em>Ensuite, on pr\u00e9pare l&rsquo;insert \u00e0 la fraise :<\/em><\/strong><\/p>\n\n\n\n<p>Hydrater la g\u00e9latine pendant 10 minutes dans un grand r\u00e9cipient d&rsquo;eau froide.<\/p>\n\n\n\n<p>Nettoyer les fraises et les couper en morceaux. Dans une casserole, mettre les fraises, le sucre et le jus de citron. Porter \u00e0 \u00e9bulition pendant 3 minutes.<\/p>\n\n\n\n<p>Retirer du feu et ajouter la g\u00e9latine bien essor\u00e9e. Bien m\u00e9langer.<\/p>\n\n\n\n<p>Mixer le tout avec un mixeur plongeant ou au thermomix puis filtrer \u00e0 travers une passoire. <\/p>\n\n\n\n<p>Laisser ti\u00e9dir et couler dans le moule, sur la mousse au chocolat blanc.<\/p>\n\n\n\n<p>Remettre au cong\u00e9lateur pendant 2 heures.<\/p>\n\n\n\n<p><strong><em>Pour la mousse aux fraises :<\/em><\/strong><\/p>\n\n\n\n<p>Hydrater la g\u00e9latine pendant 10 minutes dans l&rsquo;eau froide.<\/p>\n\n\n\n<p>Chauffer 200 g de fraises coup\u00e9es en morceaux, avec le sucre et un peu de jus de citron.<\/p>\n\n\n\n<p>Faire chauffer le lait et ajouter la g\u00e9latine bien essor\u00e9e.<\/p>\n\n\n\n<p>Ajouter les fraises dans le lait et mixer, puis filtrer avec une passoire.<\/p>\n\n\n\n<p>Laisser ti\u00e9dir.<\/p>\n\n\n\n<p>Monter la cr\u00e8me pas trop ferme.<\/p>\n\n\n\n<p>M\u00e9langer d\u00e9licatement \u00e0 la pur\u00e9e de fraises.<\/p>\n\n\n\n<p>Verser dans le moule, par dessus l&rsquo;insert et pr\u00e9parer le biscuit.<\/p>\n\n\n\n<p><strong><em>Le biscuit :<\/em><\/strong><\/p>\n\n\n\n<p>Clarifier les \u0153ufs (s\u00e9parer les blancs des jaunes)<\/p>\n\n\n\n<p>Blanchir les jaunes avec 50 g de sucre et l&rsquo;arome fraise. Ajouter la farine et m\u00e9langer \u00e0 la spatule.<\/p>\n\n\n\n<p>Monter les blancs en incorporant le reste du sucre \u00e0 mi-parcours et ajouter \u00e0 la p\u00e2te.<\/p>\n\n\n\n<p>Dresser le biscuit sur une plaque recouverte de papier cuisson et cuire 12 minutes \u00e0 200 degr\u00e9s.<\/p>\n\n\n\n<p>Laisser refroidir et d\u00e9couper \u00e0 la taille du moule.<\/p>\n\n\n\n<p>Poser le disque de biscuit sur la mousse au fraises, enfoncer l\u00e9g\u00e8rement dans la mousse et remettre au cong\u00e9lateur quelques heures.<\/p>\n\n\n\n<p><strong><em>Enfin, le gla\u00e7age :<\/em><\/strong><\/p>\n\n\n\n<p>Hydrater 10 minutes les feuilles de g\u00e9latine dans un saladier d&rsquo;eau froide.<\/p>\n\n\n\n<p>Bouillir l&rsquo;eau avec le sucre, sirop de glucose et la cr\u00e8me.<\/p>\n\n\n\n<p>Hors du feu, ajouter le chocolat blanc hach\u00e9 finement et la g\u00e9latine.<\/p>\n\n\n\n<p>Lisser au fouet et laisser ti\u00e9dir jusqu&rsquo;\u00e0 27 degr\u00e9s.<\/p>\n\n\n\n<p>Pendant que le gla\u00e7age refroidit, d\u00e9mouler l&rsquo;entremet et le poser sur un bol, lui-m\u00eame pos\u00e9 sur une grille<\/p>\n\n\n\n<p>R\u00e9partir le gla\u00e7age sur l&rsquo;entremet congel\u00e9.<\/p>\n\n\n\n<p>Placer au frigo minimum 6 heures avant de servir et d\u00e9corer avec des fraises fra\u00eeches.<\/p>\n\n\n\n<p><\/p>\n<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/jardingourmandisa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fposts%2F826&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 Fraises et chocolat blanc &#8230; un mariage d&rsquo;Amour !!! Imprimer la recette<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[135,189,176,113],"tags":[17,147,45,146,12],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.7.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Entremets fraises et chocolat blanc - Jardingourmandisa<\/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:\/\/jardingourmandisa.com\/?p=826\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Entremets fraises et chocolat blanc - Jardingourmandisa\" \/>\n<meta property=\"og:description\" content=\"Imprimer la recette Fraises et chocolat blanc &#8230; un mariage d&rsquo;Amour !!! 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