{"id":535,"date":"2020-01-20T17:55:21","date_gmt":"2020-01-20T16:55:21","guid":{"rendered":"http:\/\/jepeuxpasjaipatisserie.ch\/?p=535"},"modified":"2020-12-21T08:31:44","modified_gmt":"2020-12-21T07:31:44","slug":"%c2%a6-ananas-noix-de-coco-mangue-%c2%a6","status":"publish","type":"post","link":"https:\/\/jepeuxpasjaipatisserie.ch\/?p=535","title":{"rendered":"\u00a6 Ananas ~ Noix de Coco ~ Mangue \u00a6"},"content":{"rendered":"\n<p class=\"has-background\" style=\"background-color:#ffea7a\">Exotisme et fra\u00eecheur, un beau mariage pour se laisser tenter avec une part de ce d\u00e9licieux entremet !<br><br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour un moule Perla de Silikomart ~ 24 cm<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fefcdc\"><em><strong>Pour la gel\u00e9e de mangue : (\u00e0 faire la veille)<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gr de pur\u00e9e de mangue<\/li><li>10 gr de jus de citron vert<\/li><li>3,5 gr de g\u00e9latine en feuilles<\/li><\/ul>\n\n\n\n<p>Faire ramollir la g\u00e9latine dans de l&rsquo;eau froide. <\/p>\n\n\n\n<p>Dans une casserole, faire chauffer la pur\u00e9e de mangue et le jus de citron vert puis ajouter la g\u00e9latine bien \u00e9goutt\u00e9e. <\/p>\n\n\n\n<p>Verser dans un moule de 22 cm, placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fefcdc\"><em><strong>Pour la brunoise d\u2019ananas : (\u00e0 faire la veille)<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 ananas<\/li><li>1 citron vert<\/li><\/ul>\n\n\n\n<p>Peler et d\u00e9couper l\u2019ananas en fine brunoise. <\/p>\n\n\n\n<p>Zester un citron vert sur la brunoise d\u2019ananas et m\u00e9langer d\u00e9licatement \u00e0 la spatule. <\/p>\n\n\n\n<p>R\u00e9server au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"576\" height=\"1024\" src=\"http:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20190511_105732-576x1024.jpg\" alt=\"\" class=\"wp-image-74\" srcset=\"https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20190511_105732-576x1024.jpg 576w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20190511_105732-169x300.jpg 169w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20190511_105732-768x1365.jpg 768w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20190511_105732-864x1536.jpg 864w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20190511_105732-1152x2048.jpg 1152w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20190511_105732-105x186.jpg 105w, https:\/\/jepeuxpasjaipatisserie.ch\/wp-content\/uploads\/2020\/01\/20190511_105732-scaled.jpg 1440w\" sizes=\"(max-width: 576px) 100vw, 576px\" \/><\/figure><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fefcdc\"><em><strong>Pour la dacquoise coco&nbsp;:<\/strong> <\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 blancs d\u2019\u0153ufs<\/li><li>100 gr de sucre en poudre<\/li><li>80 gr de noix de coco en poudre<\/li><li>40 gr de sucre glace<\/li><li>20 gr de farine<\/li><\/ul>\n\n\n\n<p>Dans un bol, monter les blancs d\u2019\u0153ufs en neige et serrez-les avec le sucre en poudre.<\/p>\n\n\n\n<p>Incorporer d\u00e9licatement, le m\u00e9lange sucre glace, poudre de coco et farine. <\/p>\n\n\n\n<p>Etaler la dacquoise sur une plaque munie de papier sulfuris\u00e9. <\/p>\n\n\n\n<p>Enfourner 15 minutes \u00e0 170\u00b0C. <\/p>\n\n\n\n<p>Quand la dacquoise a bien refroidie, d\u00e9couper un cercle de 22 cm.<\/p>\n\n\n\n<p>R\u00e9server.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fefcdc\"><em><strong>Pour la mousse coco :<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>20 cl de lait de coco (15 + 5)<\/li><li>6 gr de g\u00e9latine<\/li><li>20 cl de cr\u00e8me liquide<\/li><li>70 gr de sucre en poudre<\/li><\/ul>\n\n\n\n<p>Faire ramollir la g\u00e9latine dans de l\u2019eau froide. <\/p>\n\n\n\n<p>Monter la cr\u00e8me liquide en chantilly bien ferme et ajouter le sucre petit \u00e0 petit afin de la rendre brillante. <\/p>\n\n\n\n<p>R\u00e9server au frais. <\/p>\n\n\n\n<p>Faire chauffer les 15 cl de lait de coco et ajouter la g\u00e9latine essor\u00e9e. <\/p>\n\n\n\n<p>Verser le liquide dans les 5 cl de lait de coco froid afin que la pr\u00e9paration refroidisse puis m\u00e9langer. <\/p>\n\n\n\n<p>Incorporer d\u00e9licatement la chantilly. <\/p>\n\n\n\n<p>La mousse doit \u00eatre brillante et lisse. <\/p>\n\n\n\n<p>R\u00e9server au frais.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fefcdc\"><strong><em>Pour le montage :<\/em><\/strong><\/p>\n\n\n\n<p>Couler la mousse coco dans le moule et&nbsp;bien remonter le long des parois avec une spatule pour un montage bien net. <\/p>\n\n\n\n<p>D\u00e9poser la gel\u00e9e de mangues et la brunoise d&rsquo;ananas, puis recouvrir de mousse.<\/p>\n\n\n\n<p>D\u00e9poser la dacquoise coco puis lisser la surface et placer au cong\u00e9lateur pour la nuit.<\/p>\n\n\n\n<p>Sortir l\u2019entremet 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\/B6q6nj-HMgz\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"12\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); 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570.82,37.631\"><\/path><\/g><\/g><\/g><\/svg><\/div><div style=\"padding-top: 8px;\"> <div style=\" color:#3897f0; 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\/B6q6nj-HMgz\/?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\">| Coco ~ Mangue ~ Ananas | \ud83e\udd65 @silikomartprofessional  Moule Perla #cocomangueananas<\/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=\"2019-12-29T20:57:25+00:00\">Dec 29, 2019 at 12:57pm PST<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Exotisme et fra\u00eecheur, un beau mariage pour se laisser tenter avec une part de ce d\u00e9licieux entremet ! Pour un moule Perla de Silikomart ~ 24 cm Pour la gel\u00e9e de mangue : (\u00e0 faire la veille) 200 gr de pur\u00e9e de mangue 10 gr de jus de citron vert 3,5 gr de g\u00e9latine en feuilles Faire ramollir la g\u00e9latine dans de l&rsquo;eau froide. Dans une casserole, faire chauffer la pur\u00e9e de mangue et le jus de citron vert puis ajouter la g\u00e9latine bien \u00e9goutt\u00e9e. Verser dans un moule de 22 cm, placer au cong\u00e9lateur pour la nuit. Pour la brunoise d\u2019ananas : (\u00e0 faire la veille) 1 ananas 1 citron vert Peler et d\u00e9couper l\u2019ananas en fine brunoise. Zester un citron vert sur la brunoise d\u2019ananas et m\u00e9langer d\u00e9licatement \u00e0 la spatule. R\u00e9server au cong\u00e9lateur pour la nuit. Pour la dacquoise coco&nbsp;: 3 blancs d\u2019\u0153ufs 100 gr de sucre en poudre 80 gr de noix de coco en poudre 40 gr de sucre glace 20 gr de farine Dans un bol, monter les blancs d\u2019\u0153ufs en neige et serrez-les avec le sucre en poudre. Incorporer d\u00e9licatement, le m\u00e9lange sucre glace, poudre de coco et farine. Etaler la dacquoise sur une plaque munie de papier sulfuris\u00e9. Enfourner 15 minutes \u00e0 170\u00b0C. Quand la dacquoise a bien refroidie, d\u00e9couper un cercle de 22 cm. R\u00e9server. Pour la mousse coco : 20 cl de lait de coco (15 + 5) 6 gr de g\u00e9latine 20 cl de cr\u00e8me liquide 70 gr de sucre en poudre Faire ramollir la g\u00e9latine dans de l\u2019eau froide. Monter la cr\u00e8me liquide en chantilly bien ferme et ajouter le sucre petit \u00e0 petit afin de la rendre brillante. R\u00e9server au frais. Faire chauffer les 15 cl de lait de coco et ajouter la g\u00e9latine essor\u00e9e. Verser le liquide dans les 5 cl de lait de coco froid afin que la pr\u00e9paration refroidisse puis m\u00e9langer. Incorporer d\u00e9licatement la chantilly. La mousse doit \u00eatre brillante et lisse. R\u00e9server au frais. Pour le montage : Couler la mousse coco dans le moule et&nbsp;bien remonter le long des parois avec une spatule pour un montage bien net. D\u00e9poser la gel\u00e9e de mangues et la brunoise d&rsquo;ananas, puis recouvrir de mousse. D\u00e9poser la dacquoise coco puis lisser la surface et placer au cong\u00e9lateur pour la nuit. Sortir l\u2019entremet environ 4 heures avant la d\u00e9gustation et le placer au frigo. Bonne d\u00e9gustation !<\/p>\n","protected":false},"author":1,"featured_media":75,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[27,156,96,89,28,97,32],"class_list":["post-535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets","tag-ananas","tag-brunoise-ananas","tag-dacquoise-coco","tag-gelee-mangue","tag-mangue","tag-mousse-coco","tag-noix-de-coco"],"_links":{"self":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/535","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=535"}],"version-history":[{"count":7,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/535\/revisions"}],"predecessor-version":[{"id":2513,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/posts\/535\/revisions\/2513"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=\/wp\/v2\/media\/75"}],"wp:attachment":[{"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jepeuxpasjaipatisserie.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}