{"id":880,"date":"2012-09-04T14:40:07","date_gmt":"2012-09-04T12:40:07","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=880"},"modified":"2019-10-19T17:24:30","modified_gmt":"2019-10-19T15:24:30","slug":"aspics-de-pommes-sauce-caramel-au-beurre-sale","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/aspics-de-pommes-sauce-caramel-au-beurre-sale\/","title":{"rendered":"Aspics de pommes sauce caramel au beurre sal\u00e9"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 6 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 pommes jonagold ou pomme \u00e0 chair ferme<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3 feuilles de g\u00e9latine<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">40g de beurre doux<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">40g de beurre sal\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">270g de sucre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 cuill\u00e8res \u00e0 caf\u00e9 de jus de citron<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">30cl de cidre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_5\">Pr\u00e9paration :<\/p>\n<p class=\"paragraph_style_6\"><span class=\"style_1\">La veille du repas:<\/span><\/p>\n<p class=\"paragraph_style_6\">Tremper les feuilles de g\u00e9latine dans de l\u2019eau froide.<\/p>\n<p class=\"paragraph_style_6\">Peler les pommes puis les \u00e9mincer en lamelles.<\/p>\n<p class=\"paragraph_style_6\">Dans une grande po\u00eale, faire fondre le beurre doux,<\/p>\n<p class=\"paragraph_style_6\">ajouter les pommes et les laisser cuire en remuant d\u00e9licatement.<\/p>\n<p class=\"paragraph_style_6\">A mi-cuisson, saupoudrer de 100g de sucre et laisser caram\u00e9liser.<\/p>\n<p class=\"paragraph_style_6\">Ajouter 50g de sucre au cidre et porter \u00e0 \u00e9bullition pendant 2mn,<\/p>\n<p class=\"paragraph_style_6\">puis, hors du feu, ajouter les feuilles de g\u00e9latine \u00e9goutt\u00e9es. Bien remuer.<\/p>\n<p class=\"paragraph_style_6\">Huiler 6 ramequins, puis les chemiser avec du film alimentaire.<\/p>\n<p class=\"paragraph_style_6\">Les remplir avec les lamelles de pommes, bien \u00e0 plat,<\/p>\n<p class=\"paragraph_style_6\">et verser un peu de cidre entre chaque couche.<\/p>\n<p class=\"paragraph_style_6\">Replier le film sur le dessus et r\u00e9server au frais jusqu\u2019au lendemain.<\/p>\n<p class=\"paragraph_style_6\"><span class=\"style_1\">Pr\u00e9paration du caramel:<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_6\">dans une casserole, verser le sucre restant + 2 cuill\u00e8res \u00e0 potage d\u2019eau.<\/p>\n<p class=\"paragraph_style_6\">Porter sur le feu jusqu\u2019\u00e0 ce que le m\u00e9lange ait atteint une couleur caramel.<\/p>\n<p class=\"paragraph_style_6\">Arr\u00eater la cuisson avec le jus de citron + 2 cuill\u00e8res \u00e0 potage d\u2019eau.<\/p>\n<p class=\"paragraph_style_6\">Attention aux projections.<\/p>\n<p class=\"paragraph_style_6\">Remettre sur le feu en ajoutant le beurre sal\u00e9.<br \/>\nRetirer du feu d\u00e8s que le m\u00e9lange est bien homog\u00e8ne.<\/p>\n<p class=\"paragraph_style_6\">Cette pr\u00e9paration peut se faire aussi la veille, il suffira de poser<\/p>\n<p class=\"paragraph_style_6\">la casserole sur le feu quelques minutes avant de servir.<\/p>\n<p class=\"paragraph_style_6\">Au moment de servir, d\u00e9mouler les aspics sur une assiette<\/p>\n<p class=\"paragraph_style_6\">et verser tout autour un cordon de caramel.<\/p>\n<p class=\"paragraph_style_6\">Accompagner ce dessert d\u2019une glace \u00e0 la vanille ou une glace aux sp\u00e9culos ou<\/p>\n<p class=\"paragraph_style_6\">encore une glace au calvados.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes Ingr\u00e9dients : 6 pommes jonagold ou pomme \u00e0 chair ferme 3 feuilles de g\u00e9latine 40g de beurre doux 40g de beurre sal\u00e9 270g de sucre 2 cuill\u00e8res&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/aspics-de-pommes-sauce-caramel-au-beurre-sale\/\">[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":[7],"tags":[],"class_list":["post-880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-aux-fruits"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/880","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=880"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/880\/revisions"}],"predecessor-version":[{"id":1632,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/880\/revisions\/1632"}],"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=880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}