{"id":941,"date":"2016-04-25T17:53:43","date_gmt":"2016-04-25T17:53:43","guid":{"rendered":"http:\/\/dacheux.com\/vero\/?p=941"},"modified":"2016-04-25T17:55:30","modified_gmt":"2016-04-25T17:55:30","slug":"glace-vanille-pecan-macadamia-et-caramel-au-beurre-sale","status":"publish","type":"post","link":"https:\/\/dacheux.com\/vero\/?p=941","title":{"rendered":"Glace vanille p\u00e9can (macadamia) et caramel au beurre sal\u00e9"},"content":{"rendered":"<p style=\"text-align: right;\"><!--more--><em>[Recette trouv\u00e9e\u00a0<a title=\"Glace vanille\" href=\"http:\/\/cuisine.journaldesfemmes.com\/recette\/353778-glace-vanille-pecan-macadamia-et-caramel-au-beurre-sale\" target=\"_blank\">ici<\/a>]<\/em><\/p>\n<article>Ingr\u00e9dients \/ pour\u00a06\u00a0personnes<\/p>\n<ul>\n<li>Glace :\u00a050 cl de\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/286\/lait.shtml\">lait<\/a>\u00a0entier<\/li>\n<li>1 gousse de\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/208\/vanille.shtml\">vanille<\/a><\/li>\n<li>6 jaunes d\u2019oeufs<\/li>\n<li>100 \u00e0 150 g de\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/285\/sucre.shtml\">sucre<\/a>\u00a0(ici seulement 75 g car il y aura du\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/recette-caramel\">caramel<\/a>\u00a0dans la glace)<\/li>\n<li>25 cl de\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/recette-creme\">cr\u00e8me<\/a>\u00a0liquide enti\u00e8re<\/li>\n<li>Garniture :<\/li>\n<li>Cr\u00e8me caramel au\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/287\/beurre.shtml\">beurre<\/a>\u00a0sal\u00e9 (ici, fait maison)<\/li>\n<li>Noix de p\u00e9can et\/ou\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/144\/noix.shtml\">noix<\/a>\u00a0de macadamia<\/li>\n<\/ul>\n<div id=\"ba_x24\">R\u00e9alisation:<\/div>\n<div>\n<ul>\n<li>Difficult\u00e9: facile<\/li>\n<li>Pr\u00e9paration: 30 mns<\/li>\n<li>Temps Total: 30 mns<\/li>\n<\/ul>\n<\/div>\n<\/article>\n<article>\n<h2>PR\u00c9PARATION<\/h2>\n<div>\n<div>1 Proc\u00e9dez comme pour une cr\u00e8me anglaise : Faites bouillir le lait avec la vanille. Dans une<a href=\"http:\/\/cuisine.journaldesfemmes.com\/definition\/300079\/terrine.shtml\">terrine<\/a>, battez les jaunes d\u2019oeufs avec le sucre puis versez peu \u00e0 peu le lait bouillant dessus. M\u00e9langez. Recuire le tout dans une casserole sans cesser de remuer. La cr\u00e8me doit \u00e9paissir peu \u00e0 peu et doit\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/definition\/91\/napper.shtml\">napper<\/a>\u00a0le dos de la cuill\u00e8re. Attention, elle ne doit pas bouillir ! Elle serait rat\u00e9e ! Au cas o\u00f9 cela arrivait,\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/definition\/300074\/passer.shtml\">passez<\/a>-la quelques minutes au mixeur puis \u00e0 la passoire. Si vous poss\u00e9dez un thermom\u00e8tre, \u00e9teignez le feu \u00e0 84\/85\u00b0c.<\/div>\n<div>2 Laissez ti\u00e9dir puis incorporez la cr\u00e8me liquide.<\/div>\n<div>3\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/definition\/300074\/passer.shtml\">Passez<\/a>\u00a0au\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/definition\/22\/chinois.shtml\">chinois<\/a>\u00a0(ou \u00e0 la passoire) afin d\u2019\u00e9liminer les \u00e9ventuels germes de jaunes d\u2019oeufs.<\/div>\n<div>4 Laissez refroidir plusieurs heures voire toute une nuit.<\/div>\n<div>5 Turbinez ou mettez cette cr\u00e8me en sorbeti\u00e8re pendant 30 minutes environ. Vers la fin, incorporez les noix de p\u00e9can (et \u00e9ventuellement de macadamia) puis versez en filet le caramel au beurre sal\u00e9 ti\u00e9di.<\/div>\n<div><em><\/em><\/p>\n<div><\/div>\n<div>Pour finir:<\/div>\n<ul>\n<li>Versez la pr\u00e9paration dans un bac puis placez au cong\u00e9lateur quelques heures avant de servir.<\/li>\n<li>Cuisinez, savourez\u2026<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/article>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":927,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-941","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\/941","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=941"}],"version-history":[{"count":3,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts\/941\/revisions"}],"predecessor-version":[{"id":957,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts\/941\/revisions\/957"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/media\/927"}],"wp:attachment":[{"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}