{"id":3363,"date":"2021-09-01T09:29:39","date_gmt":"2021-09-01T09:29:39","guid":{"rendered":"http:\/\/dacheux.com\/vero\/?p=3363"},"modified":"2021-09-01T09:29:39","modified_gmt":"2021-09-01T09:29:39","slug":"panna-cotta-the-a-la-mirabelle-gelee-de-yuzu","status":"publish","type":"post","link":"https:\/\/dacheux.com\/vero\/?p=3363","title":{"rendered":"PANNA COTTA, THE A LA MIRABELLE, GELEE DE YUZU"},"content":{"rendered":"<p>POUR : 4 PARTS,\u00a0PR\u00c9PARATION : 1H30,\u00a0TORR\u00c9FACTION : 15 MIN,\u00a0INFUSION : 15 MIN et\u00a0S\u00c9CHAGE 20 MIN<\/p>\n<p><strong>Pour le gla\u00e7age chocolat blanc :<\/strong><br \/>\n125 g de couverture Opalys 35 g de beurre de cacao 50 g de noisettes hach\u00e9es<\/p>\n<p><strong>Pour la panna cotta au th\u00e9 \u00e0 la mirabelle :<\/strong><br \/>\n7 g de th\u00e9 \u00abF\u00eate des Lanternes\u00bb 7 g de zeste d&#8217;orange 100 g de lait entier<br \/>\n100 g de chocolat blanc<br \/>\n2 g de g\u00e9latine en feuille 135 g de cr\u00e8me liquide<\/p>\n<p><strong>Pour la gel\u00e9e de yuzu 100 g de jus de yuzu :<\/strong><br \/>\n2 g de g\u00e9latine<br \/>\n20 g de sucre semoule<br \/>\nQS colorant jaune citron<\/p>\n<p><strong>Pour le crumble noisette :<\/strong><br \/>\n50 g de farine T55<br \/>\n25 g de poudre d&#8217;amandes<br \/>\n25 g de poudre de noisettes<br \/>\n50 g de sucre cassonade<br \/>\n50 g de beurre doux<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Le gla\u00e7age chocolat blanc<\/strong><\/p>\n<ul>\n<li>Faites fondre la couverture Opalys et le beurre de cacao<\/li>\n<li>Torr\u00e9fiez les noisettes \u00e0 140 \u00b0C pendant 15 min<\/li>\n<li>Ajoutez les noisettes \u00e0 la couverture fondue et au beurre de cacao et m\u00e9langez le tout<\/li>\n<\/ul>\n<p><strong>LA PANNA COTTA AU THE A LA MIRABELLE<\/strong><\/p>\n<ul>\n<li>Faites bouillir le lait puis ajoutez le th\u00e9 et le zeste d\u2019orange<\/li>\n<li>Couvrez et laissez infuser pendant 15 min<\/li>\n<li>Chinoisez \u00e0 l&#8217;\u00e9tamine sur le chocolat et la g\u00e9latine pr\u00e9alablement ramollie dans de l&#8217;eau froide, mixez et ajoutez la cr\u00e8me liquide froide<\/li>\n<li>Coulez dans des moules en silicone d&#8217;une longueur de 12 cm et d&#8217;une largeur de 4 cm. Laissez refroidir et trempez dans le gla\u00e7age chocolat blanc<\/li>\n<\/ul>\n<p><strong>LA GELEE DE YUZU<\/strong><\/p>\n<ul>\n<li>Chinoisez \u00e0 l&#8217;\u00e9tamine le jus de yuzu, puis portez \u00e0 \u00e9bullition la moiti\u00e9 du jus avec le sucre<\/li>\n<li>Ajoutez la g\u00e9latine pr\u00e9alablement ramollie dans de l&#8217;eau froide<\/li>\n<li>M\u00e9langez, versez le reste du jus et ajoutez le colorant<\/li>\n<li>Coulez \u00e0 chaud<\/li>\n<\/ul>\n<p><strong>Le crumble noisette<\/strong><\/p>\n<ul>\n<li>Dans une cuve, p\u00e9trissez \u00e0 la feuille la farine avec les poudres, le sucre et le beurre, puis passez au crible<\/li>\n<li>\u00c9talez sur une plaque et faites s\u00e9cher au four \u00e0 150 \u00b0C pendant 20 min<\/li>\n<\/ul>\n<p><strong>LE MONTAGE<\/strong><\/p>\n<ul>\n<li>D\u00e9posez la gel\u00e9e de yuzu sur le lingot de panna cotta<\/li>\n<li>D\u00e9posez un collier de crumble autour de la gel\u00e9e de yuzu<\/li>\n<\/ul>\n<p><a href=\"http:\/\/dacheux.com\/vero\/wp-content\/uploads\/pannacotta.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3364 aligncenter\" src=\"http:\/\/dacheux.com\/vero\/wp-content\/uploads\/pannacotta.jpg\" alt=\"\" width=\"546\" height=\"1222\" srcset=\"https:\/\/dacheux.com\/vero\/wp-content\/uploads\/pannacotta.jpg 352w, https:\/\/dacheux.com\/vero\/wp-content\/uploads\/pannacotta-300x672.jpg 300w\" sizes=\"auto, (max-width: 546px) 100vw, 546px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>POUR : 4 PARTS,\u00a0PR\u00c9PARATION : 1H30,\u00a0TORR\u00c9FACTION : 15 MIN,\u00a0INFUSION : 15 MIN et\u00a0S\u00c9CHAGE 20 MIN Pour le gla\u00e7age chocolat blanc : 125 g de couverture Opalys 35 g de beurre de cacao 50 g de noisettes hach\u00e9es Pour la panna cotta au th\u00e9 \u00e0 la mirabelle : 7 g de th\u00e9 \u00abF\u00eate des Lanternes\u00bb 7&#8230;<\/p>\n<p class=\"more-link-wrap\"><a href=\"https:\/\/dacheux.com\/vero\/?p=3363\" class=\"more-link\">Read More<span class=\"screen-reader-text\"> &ldquo;PANNA COTTA, THE A LA MIRABELLE, GELEE DE YUZU&rdquo;<\/span> &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":3365,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-3363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts\/3363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3363"}],"version-history":[{"count":1,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts\/3363\/revisions"}],"predecessor-version":[{"id":3366,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts\/3363\/revisions\/3366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/media\/3365"}],"wp:attachment":[{"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}