{"id":28573,"date":"2021-01-05T11:02:17","date_gmt":"2021-01-05T11:02:17","guid":{"rendered":"https:\/\/horecamagazine.be\/panacotta-vanille-mandarine-coing-poche-au-miel-et-epices\/"},"modified":"2021-01-05T11:02:18","modified_gmt":"2021-01-05T11:02:18","slug":"panacotta-vanille-mandarine-coing-poche-au-miel-et-epices","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/panacotta-vanille-mandarine-coing-poche-au-miel-et-epices\/","title":{"rendered":"Panacotta vanille, mandarine, coing poch\u00e9 au miel et \u00e9pices"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_4,1_2,1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>Ingr\u00e9dients <\/b><\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<p class=\"p2\"><span class=\"s1\"><strong>Pour la panacotta :<\/strong> <br \/>500 ml de lait, 500 ml de cr\u00e8me \u00e0 40 %, 125 g de sucre fin, 2 gousses de vanille, 5 feuilles de g\u00e9latine hydrat\u00e9e dans de l\u2019eau froide. <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\"><strong>Pour la gel\u00e9e de mandarine :<\/strong> <br \/>6 mandarines (jus), 50 g de sucre, 3 feuilles de g\u00e9latine hydrat\u00e9e dans de l\u2019eau froide. <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\"><strong>Pour les coings aux \u00e9pices :<\/strong> <br \/>2 coings, jus d\u2019un citron jaune, 200 g de sucre blanc, 50 g de miel liquide, \u00bd cc de cannelle, \u00bd cc de gingembre en poudre, 500 ml d\u2019eau.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>pr\u00e9paration<\/b><\/h4>\n<p class=\"p2\"><strong>Panacotta<\/strong><\/p>\n<p class=\"p2\">Faire bouillir le lait avec le sucre et les gousses de vanille vid\u00e9es. Ajouter la g\u00e9latine et mixer pour faire fondre. Ajouter la cr\u00e8me, m\u00e9langer et verser dans les 4 verrines (weck en verre). Garder au froid.<\/p>\n<p class=\"p2\"><strong>Gel\u00e9e de mandarine<\/strong><\/p>\n<p class=\"p2\">Faire bouillir le jus avec le sucre jusqu\u2019\u00e0 ce que le sucre soit dissout. Ajouter la g\u00e9latine et m\u00e9langer. Laisser refroidir \u00e0 20\u00b0C et verser doucement sur la panacotta dans les verrines.<\/p>\n<p class=\"p2\"><strong>Coings aux \u00e9pices<\/strong><\/p>\n<p class=\"p2\">Eplucher les coings et faire des boules avec une cuill\u00e8re parisienne. Pocher ces boules dans de l\u2019eau avec le reste des ingr\u00e9dients jusqu\u2019\u00e0 obtenir une texture tendre. Retirer et garder au froid.<\/p>\n<p class=\"p2\"><strong>Garniture de boules rouges<\/strong><\/p>\n<p class=\"p2\">Utiliser les restes des coings et les mettre dans la m\u00eame eau de cuisson de la pr\u00e9paration ci-dessus. Faire r\u00e9duire jusqu\u2019\u00e0 obtenir une couleur rouge. Mixer.<\/p>\n<p class=\"p4\"><strong>Dressage <\/strong><\/p>\n<p class=\"p2\">Dans les verrines garnies de panacotta et de gel\u00e9e de mandarine, ajouter les boules de coings aux \u00e9pices puis alterner avec les boules rouges.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p class=\"p1\"><b>Moscato d&rsquo;Asti DOCG, \u00ab\u00a0Le Fronde\u00a0\u00bb Fontanafredda<\/b><\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/01\/Schermafbeelding-2021-01-05-om-09.00.30.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbSchermafbeelding 2021-01-05 om 09.00.30&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes Pour la panacotta : 500 ml de lait, 500 ml de cr\u00e8me \u00e0 40 %, 125 g de sucre fin, 2 gousses de vanille, 5 feuilles de g\u00e9latine hydrat\u00e9e dans de l\u2019eau froide. Pour la gel\u00e9e de mandarine : 6 mandarines (jus), 50 g de sucre, 3 feuilles de g\u00e9latine hydrat\u00e9e [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":28513,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-28573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Panacotta vanille, mandarine, coing poch\u00e9 au miel et \u00e9pices | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca 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