{"id":267,"date":"2010-10-15T19:20:35","date_gmt":"2010-10-15T17:20:35","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=267"},"modified":"2019-10-19T17:42:02","modified_gmt":"2019-10-19T15:42:02","slug":"creme-brulee-printaniere","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/creme-brulee-printaniere\/","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e printani\u00e8re"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_712_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_902_784\">\n<div class=\"style\">\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 jaunes d\u2019oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 oeuf entier<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50cl de cr\u00e8me<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">10cl de lait<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">150g de sucre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 b\u00e2tons de vanille<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">500g de rhubarbe<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sucre \u00e0 votre go\u00fbt<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 cuill\u00e8res \u00e0 caf\u00e9 de ma\u00efzena<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">fraises sucre chantilly menthe<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\">Ouvrir les b\u00e2tons de vanille, les gratter et les m\u00e9langer au lait et \u00e0 la cr\u00e8me. Porter sur le feu, laisser ti\u00e9dir puis r\u00e9server pendant 2 heures.<\/p>\n<p class=\"paragraph_style_5\">Ajouter tous les \u00e9l\u00e9ments de la cr\u00e8me br\u00fbl\u00e9e, battre quelques minutes, puis passer \u00e0 travers une passoire fine.<\/p>\n<p class=\"paragraph_style_5\">Remplir des verres \u00e0 whisky \u00e0 moiti\u00e9 avec cette pr\u00e9paration. D\u00e9poser les dans un plat allant au four rempli \u00e0 moiti\u00e9 d\u2019eau chaude. Recouvrir les verres avec de l\u2019alu Mettre dans un four pr\u00e9chauff\u00e9 \u00e0 120\u00b0 ( th 4 ) environ 45 mn, cuisson \u00e0 surveiller, le temps de cuisson d\u00e9pend de la hauteur de la pr\u00e9paration dans le verre.<\/p>\n<p class=\"paragraph_style_5\">Laisser refroidir la cr\u00e8me br\u00fbl\u00e9e et r\u00e9server au frigo .Eplucher la rhubarbe, la couper en petits morceaux. Faire cuire dans une casserole avec une cuiller\u00e9e \u00e0 soupe d\u2019eau. Quand la rhubarbe a perdu son eau et commence \u00e0 \u00e9paissir ajouter la ma\u00efzena d\u00e9lay\u00e9e dans un peu d\u2019eau jusqu\u2019\u00e0 la consistance d\u00e9sir\u00e9e puis du sucre selon votre go\u00fbt. R\u00e9server au frigo.<\/p>\n<p class=\"paragraph_style_1\">Au moment de servir, recouvrir la cr\u00e8me br\u00fbl\u00e9e d\u2019une couche de compote \u00e0 la rhubarbe (1cm \u00e0 1.5cm) puis de fraises sucr\u00e9es, soit enti\u00e8res si elles sont petites, soit en morceaux.<\/p>\n<p class=\"paragraph_style_1\">Garnir d\u2019un petit d\u00f4me de Chantilly et de menthe.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 6 jaunes d\u2019oeufs 1 oeuf entier 50cl de cr\u00e8me 10cl de lait 150g de sucre 2 b\u00e2tons de vanille 500g de rhubarbe sucre \u00e0 votre&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/creme-brulee-printaniere\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":269,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glaces-cremes-souffles"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/267","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=267"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/267\/revisions"}],"predecessor-version":[{"id":1654,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/267\/revisions\/1654"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/269"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}