{"id":1877,"date":"2020-09-06T08:20:30","date_gmt":"2020-09-06T06:20:30","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=1877"},"modified":"2020-12-21T08:18:59","modified_gmt":"2020-12-21T07:18:59","slug":"%c2%a6-citron-vert-framboise-%c2%a6-3","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=1877","title":{"rendered":"\u00a6 Citron vert ~ Framboise \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#ff2b4b\">\ud83c\udf89 40 ans ! \u00c7a se f\u00eate en couleurs ! Joyeux anniversaire&nbsp;<a href=\"https:\/\/www.instagram.com\/isabelle_marti80\/\"><span class=\"has-inline-color has-very-dark-gray-color\">@isabelle_marti80<\/span><\/a>&nbsp;\ud83c\udf88<br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule Bubble de Silikomart ~ 22 cm<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ff96a6\"><em><strong>Pour la mousse citron vert :&nbsp;<\/strong><\/em><\/p>\n\n\n\n<p><em><strong>Cr\u00e8me anglaise :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>133 gr de lait<\/li><li>zestes d&rsquo;1 citron vert<\/li><li>33 gr de jaunes d\u2019\u0153ufs<\/li><li>20 gr de sucre semoule<\/li><\/ul>\n\n\n\n<p><em><strong>Mousse chocolat blanc :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>180 gr de cr\u00e8me anglaise<\/li><li>2,5 gr de g\u00e9latine en feuilles<\/li><li>200 gr de couverture blanche<\/li><li>200 gr de cr\u00e8me fouett\u00e9e<\/li><\/ul>\n\n\n\n<p>Faire bouillir le lait et les zestes de citron vert.<\/p>\n\n\n\n<p>Verser le tout sur les jaunes et le sucre blanchi faire cuire \u00e0 85\u00b0C.<\/p>\n\n\n\n<p>Ajouter \u00e0 chaud les feuilles de g\u00e9latine pr\u00e9alablement ramollies puis verser sur la couverture blanche.<\/p>\n\n\n\n<p>Lorsque le m\u00e9lange est \u00e0 30\u00b0C, ajouter d\u00e9licatement la cr\u00e8me fouett\u00e9e.<\/p>\n\n\n\n<p>R\u00e9servez.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ff96a6\"><em><strong>Pour le gel\u00e9e de framboise : (\u00e0 faire la veille)<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>300 gr de pur\u00e9e de framboises<\/li><li>15 gr de jus de citron jaune<\/li><li>5 gr de g\u00e9latine<\/li><\/ul>\n\n\n\n<p>Hydrater la g\u00e9latine dans un grand bol d\u2019eau froide.<\/p>\n\n\n\n<p>Dans une casserole, chauffer la pur\u00e9e de framboises avec le citron&nbsp;et porter le tout \u00e0 \u00e9bullition.&nbsp;<\/p>\n\n\n\n<p>Hors du feu, ajouter la g\u00e9latine essor\u00e9e et laisser refroidir.<\/p>\n\n\n\n<p>Couler dans un moule \u00e0 insert et r\u00e9servez&nbsp;au&nbsp;cong\u00e9lateur pour la nuit.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/09\/IMG-20200906-WA0000-1024x768.jpg\" alt=\"\" class=\"wp-image-1878\" width=\"583\" height=\"437\" srcset=\"https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/09\/IMG-20200906-WA0000-1024x768.jpg 1024w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/09\/IMG-20200906-WA0000-300x225.jpg 300w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/09\/IMG-20200906-WA0000-768x576.jpg 768w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/09\/IMG-20200906-WA0000-1536x1152.jpg 1536w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/09\/IMG-20200906-WA0000-1140x855.jpg 1140w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/09\/IMG-20200906-WA0000.jpg 2016w\" sizes=\"(max-width: 583px) 100vw, 583px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ff96a6\"><em><strong>Pour le sabl\u00e9 breton :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>110 gr de farine<\/li><li>110 gr de beurre<\/li><li>110 gr de sucre semoule<\/li><li>110 gr de poudre d&rsquo;amande<\/li><li>2 gr de levure chimique<\/li><li>50 gr d\u2019\u0153ufs<\/li><\/ul>\n\n\n\n<p>M\u00e9langer au batteur la farine et la levure, le beurre pommade, le sucre semoule et la poudre d&rsquo;amandes.<\/p>\n\n\n\n<p>Ajouter ensuite l\u2019\u0153uf.<\/p>\n\n\n\n<p>Former une boule et la laisser reposer 30 min au frais.<\/p>\n\n\n\n<p>Abaisser la p\u00e2te entre deux feuilles sulfuris\u00e9es et d\u00e9tailler un fond de 24 X 24 cm.<\/p>\n\n\n\n<p>Piquer et faites cuire \u00e0 180\u00b0C 10 \u00e0 15 min.<\/p>\n\n\n\n<p>R\u00e9server sur grille.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ff96a6\"><em><strong>Pour le montage :<\/strong><\/em><\/p>\n\n\n\n<p>Couler la mousse au citron vert dans le moule et remonter sur les bords.<\/p>\n\n\n\n<p>Placer la gel\u00e9e de framboises et recouvrir de mousse au citron vert.<\/p>\n\n\n\n<p>Lisser le tout et placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p>Sortir l\u2019entremet, le d\u00e9corer et le placer sur le sabl\u00e9 breton, environ 4 heures avant la d\u00e9gustation et le placer au frigo.<\/p>\n\n\n\n<p>Bonne d\u00e9gustation !<\/p>\n\n\n\n<figure class=\"wp-block-embed-instagram aligncenter wp-block-embed is-type-rich is-provider-instagram\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/CEyJ2TupakT\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"12\" style=\" background:#FFF; 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font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\"> View this post on Instagram<\/div><\/div><div style=\"padding: 12.5% 0;\"><\/div> <div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"><div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div> <div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div><\/div><div style=\"margin-left: 8px;\"> <div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div><\/a> <p style=\" margin:8px 0 0 0; padding:0 4px;\"> <a href=\"https:\/\/www.instagram.com\/p\/CEyJ2TupakT\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">| Citron vert ~ Framboise \ud83c\udf48 \ud83c\udf89 40 ans ! \u00c7a se f\u00eate en couleurs ! Joyeux anniversaire @isabelle_marti80 \ud83c\udf88  ~ Mousse citron vert  ~ Gel\u00e9e de framboises ~ Sabl\u00e9 breton  #farvagny #happybirthday\ud83c\udf88 #instadessert #citron\ud83c\udf48 #framboises #sablebreton #instagood #cafaitplaisir\u263a #lafeteauvillage<\/a><\/p> <p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by <a href=\"https:\/\/www.instagram.com\/jepeuxpasjaipatisserie\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Je peux pas j&#39;ai p\u00e2tisserie \ud83c\udf68<\/a> (@jepeuxpasjaipatisserie) on <time style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2020-09-06T05:39:08+00:00\">Sep 5, 2020 at 10:39pm PDT<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf89 40 ans ! \u00c7a se f\u00eate en couleurs ! Joyeux anniversaire&nbsp;@isabelle_marti80&nbsp;\ud83c\udf88 Pour un moule Bubble de Silikomart ~ 22 cm Pour la mousse citron vert :&nbsp; Cr\u00e8me anglaise : 133 gr de lait zestes d&rsquo;1 citron vert 33 gr de jaunes d\u2019\u0153ufs 20 gr de sucre semoule Mousse chocolat blanc : 180 gr de cr\u00e8me anglaise 2,5 gr de g\u00e9latine en feuilles 200 gr de couverture blanche 200 gr de cr\u00e8me fouett\u00e9e Faire bouillir le lait et les zestes de citron vert. Verser le tout sur les jaunes et le sucre blanchi faire cuire \u00e0 85\u00b0C. Ajouter \u00e0 chaud les feuilles de g\u00e9latine pr\u00e9alablement ramollies puis verser sur la couverture blanche. Lorsque le m\u00e9lange est \u00e0 30\u00b0C, ajouter d\u00e9licatement la cr\u00e8me fouett\u00e9e. R\u00e9servez. Pour le gel\u00e9e de framboise : (\u00e0 faire la veille) 300 gr de pur\u00e9e de framboises 15 gr de jus de citron jaune 5 gr de g\u00e9latine Hydrater la g\u00e9latine dans un grand bol d\u2019eau froide. Dans une casserole, chauffer la pur\u00e9e de framboises avec le citron&nbsp;et porter le tout \u00e0 \u00e9bullition.&nbsp; Hors du feu, ajouter la g\u00e9latine essor\u00e9e et laisser refroidir. Couler dans un moule \u00e0 insert et r\u00e9servez&nbsp;au&nbsp;cong\u00e9lateur pour la nuit.&nbsp; Pour le sabl\u00e9 breton : 110 gr de farine 110 gr de beurre 110 gr de sucre semoule 110 gr de poudre d&rsquo;amande 2 gr de levure chimique 50 gr d\u2019\u0153ufs M\u00e9langer au batteur la farine et la levure, le beurre pommade, le sucre semoule et la poudre d&rsquo;amandes. Ajouter ensuite l\u2019\u0153uf. Former une boule et la laisser reposer 30 min au frais. Abaisser la p\u00e2te entre deux feuilles sulfuris\u00e9es et d\u00e9tailler un fond de 24 X 24 cm. Piquer et faites cuire \u00e0 180\u00b0C 10 \u00e0 15 min. R\u00e9server sur grille. Pour le montage : Couler la mousse au citron vert dans le moule et remonter sur les bords. Placer la gel\u00e9e de framboises et recouvrir de mousse au citron vert. Lisser le tout et placer au cong\u00e9lateur pour la nuit. Sortir l\u2019entremet, le d\u00e9corer et le placer sur le sabl\u00e9 breton, environ 4 heures avant la d\u00e9gustation et le placer au frigo. Bonne d\u00e9gustation !<\/p>\n","protected":false},"author":1,"featured_media":1871,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[34,7,111,98,93],"class_list":["post-1877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-citron-vert","tag-framboise","tag-gelee-framboise","tag-mousse-citron-vert","tag-sable-breton"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1877"}],"version-history":[{"count":5,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1877\/revisions"}],"predecessor-version":[{"id":2420,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/1877\/revisions\/2420"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/1871"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}