{"id":345,"date":"2012-03-01T20:26:58","date_gmt":"2012-03-01T19:26:58","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=345"},"modified":"2019-10-19T18:34:24","modified_gmt":"2019-10-19T16:34:24","slug":"guimauve","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/guimauve\/","title":{"rendered":"Guimauve"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_702_37\">\n<div class=\"Normal\">\n<p class=\"paragraph_style\"><span style=\"font-size: 1rem;\">Ingr\u00e9dients :<\/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_898_933\">\n<div class=\"style\">\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">6 feuilles de g\u00e9latine<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">15cl d\u2019eau<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">200g de sucre semoule<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">3 blancs d\u2019oeufs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">parfum \u00e0 votre choix et colorant correspondant<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">50g de sucre glace<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_4\">50g de f\u00e9cule<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_2\">Pr\u00e9paration :<\/p>\n<p class=\"paragraph_style_6\">Mettre les feuilles de g\u00e9latine \u00e0 ramollir dans de l\u2019eau froide pendant 15mn.<\/p>\n<p class=\"paragraph_style_6\">Les \u00e9goutter et presser fortement pour extraire toute l\u2019eau.<\/p>\n<p class=\"paragraph_style_6\">Dans une casserole, verser 15cl d\u2019eau + 200g de sucre et porter \u00e0 \u00e9bullition jusqu\u2019\u00e0 130\u00b0<\/p>\n<p class=\"paragraph_style_6\">avec un p\u00e8se-sirop (ou porter \u00e0 \u00e9bullition pendant 8mn).<\/p>\n<p class=\"paragraph_style_6\">Pendant cette op\u00e9ration, battre les blancs d\u2019oeufs en neige tr\u00e8s ferme.<\/p>\n<p class=\"paragraph_style_6\">Quand le sirop a atteint 130\u00b0 ou 8 mn de cuisson, retirer du feu et ajouter la g\u00e9latine en remuant<\/p>\n<p class=\"paragraph_style_6\">\u00e9nergiquement mais attention aux projections.<\/p>\n<p class=\"paragraph_style_6\">Incorporer peu \u00e0 peu le sirop dans les blancs + le parfum + le colorant,<\/p>\n<p class=\"paragraph_style_6\">en continuant \u00e0 fouetter pour obtenir une meringue.<\/p>\n<p class=\"paragraph_style_6\">Chemiser de film alimentaire un moule ou un Tupperware carr\u00e9 de<\/p>\n<p class=\"paragraph_style_6\">18 ou 20 cm de c\u00f4t\u00e9 ou d\u00e9rouler de l\u2019alu sur une plaque et rouler l\u2019alu<\/p>\n<p class=\"paragraph_style_6\">pour former les bords d\u2019un carr\u00e9 de 20 cm de c\u00f4t\u00e9.<\/p>\n<p class=\"paragraph_style_6\">Verser la meringue dans ce moule sur une hauteur de 3cm et laisser refroidir<\/p>\n<p class=\"paragraph_style_6\">et durcir pendant toute une nuit au r\u00e9frig\u00e9rateur apr\u00e8s l\u2019avoir recouverte de film alimentaire.<\/p>\n<p class=\"paragraph_style_6\">Le lendemain, pr\u00e9parer le m\u00e9lange sucre glace, f\u00e9cule et saupoudrer le plan de travail.<\/p>\n<p class=\"paragraph_style_6\">D\u00e9mouler la p\u00e2te et la d\u00e9couper en cubes avec un couteau tremp\u00e9 dans de l\u2019eau chaude.<\/p>\n<p class=\"paragraph_style_6\">Rouler chaque cube dans le m\u00e9lange sucre-f\u00e9cule<\/p>\n<p class=\"paragraph_style_6\">et laisser s\u00e9cher \u00e0 l\u2019air libre pendant 6 heures.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 6 feuilles de g\u00e9latine 15cl d\u2019eau 200g de sucre semoule 3 blancs d\u2019oeufs parfum \u00e0 votre choix et colorant correspondant 50g de sucre glace 50g de f\u00e9cule Pr\u00e9paration&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/guimauve\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-g-et-aussi"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/345","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=345"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/345\/revisions"}],"predecessor-version":[{"id":1741,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/345\/revisions\/1741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}