{"id":135,"date":"2017-09-19T21:52:17","date_gmt":"2017-09-19T19:52:17","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=135"},"modified":"2019-10-19T15:33:56","modified_gmt":"2019-10-19T13:33:56","slug":"mousse-de-foie-de-volaille-a-larmagnac","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/mousse-de-foie-de-volaille-a-larmagnac\/","title":{"rendered":"Mousse de foie de volaille \u00e0 l\u2019armagnac"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_495_37\">\n<div class=\"Normal\">\n<p class=\"paragraph_style\"><span style=\"font-size: 1rem;\">Pour 8 personnes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"style_SkipStroke_1 shape-with-text flowDefining\">\n<div class=\"text-content style_External_967_889\">\n<p class=\"paragraph_style_1\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">300g de foie de volaille<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">25 g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">2 cl d\u2019Armagnac<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">5 cl de porto<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">300g de foie gras cuit<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">15 cl de cr\u00e8me liquide<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">1 sachet de gel\u00e9e Maggi<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">sel-poivre-4 \u00e9pices<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_5\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_6\">2 jours ou plus avant le repas ( les mousses termin\u00e9es peuvent se garder<\/p>\n<p class=\"paragraph_style_6\">au frigo pendant 3 ou 4 jours) :<\/p>\n<p class=\"paragraph_style_6\">Parer les foies (supprimer les nerfs et les peaux)<\/p>\n<p class=\"paragraph_style_6\">Assaisonner les foies de volaille avec le sel + poivre + 4 \u00e9pices + porto.<\/p>\n<p class=\"paragraph_style_6\">Laisser mac\u00e9rer pendant 2 heures.<\/p>\n<p class=\"paragraph_style_6\">\u00c9goutter les foies et les faire revenir dans le beurre puis les flamber \u00e0 l\u2019armagnac.<\/p>\n<p class=\"paragraph_style_6\">R\u00e9server au froid<\/p>\n<p class=\"paragraph_style_6\">Le lendemain, pr\u00e9parer la gel\u00e9e : 1 sachet de gel\u00e9e + 40 cl d\u2019eau.<\/p>\n<p class=\"paragraph_style_6\">Laisser ti\u00e9dir.<\/p>\n<p class=\"paragraph_style_6\">Mixer les foies + 20 cl de gel\u00e9e + le foie gras.<\/p>\n<p class=\"paragraph_style_6\">R\u00e9server au frigo pendant 15 mn.<\/p>\n<p class=\"paragraph_style_6\">Pendant ce temps, monter la cr\u00e8me en chantilly bien ferme,<\/p>\n<p class=\"paragraph_style_6\">puis l\u2019ajouter au m\u00e9lange foies-gel\u00e9e.<\/p>\n<p class=\"paragraph_style_6\">Verser dans des tasses ou petits verres ou coupelles.<\/p>\n<p class=\"paragraph_style_6\">R\u00e9server au cong\u00e9lateur pendant 1 heure pour que le dessus de la mousse<\/p>\n<p class=\"paragraph_style_6\">soit bien ferme avant de recouvrir avec le reste de gel\u00e9e froide mais pas prise.<\/p>\n<p class=\"paragraph_style_6\">(si la mousse est trop molle, la gel\u00e9e sera trouble)<\/p>\n<p class=\"paragraph_style_6\">R\u00e9server ces mousses au frigo.<\/p>\n<p class=\"paragraph_style_6\">Servir avec des tranches de brioche grill\u00e9es<\/p>\n<p class=\"paragraph_style_6\">ou un bon pain de campagne, au pavot ou au s\u00e9same ou m\u00eame un pain d\u2019\u00e9pices maison<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 300g de foie de volaille 25 g de beurre 2 cl d\u2019Armagnac 5 cl de porto 300g de foie gras cuit 15 cl de cr\u00e8me&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/mousse-de-foie-de-volaille-a-larmagnac\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-terrines-de-viande"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":3,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"predecessor-version":[{"id":1490,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/135\/revisions\/1490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/137"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}