{"id":30596,"date":"2021-04-21T15:05:55","date_gmt":"2021-04-21T15:05:55","guid":{"rendered":"https:\/\/horecamagazine.be\/trio-de-desserts-mousse-au-chocolat-amer-cake-a-la-rhubarbe-mini-tatin-a-la-pomme\/"},"modified":"2021-04-22T07:48:24","modified_gmt":"2021-04-22T07:48:24","slug":"trio-de-desserts-mousse-au-chocolat-amer-cake-a-la-rhubarbe-mini-tatin-a-la-pomme","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/trio-de-desserts-mousse-au-chocolat-amer-cake-a-la-rhubarbe-mini-tatin-a-la-pomme\/","title":{"rendered":"Trio de desserts, mousse au chocolat amer, cake \u00e0 la rhubarbe, mini tatin \u00e0 la pomme"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.2.2″]<\/p>\n

Ingr\u00e9dients<\/b><\/span><\/h4>\n

pour 4 personnes<\/strong><\/p>\n

1. Mousse au chocolat<\/strong><\/p>\n

    \n
  • 100 g de chocolat amer<\/li>\n
  • 200 g de cr\u00e8me \u00e0 fouetter<\/li>\n
  • 2 blancs d\u2019\u0153ufs + 30 g de sucre fin<\/li>\n<\/ul>\n

    2. Cake \u00e0 la rhubarbe<\/strong><\/p>\n

      \n
    • 200 g de sucre fin<\/li>\n
    • 100 g de beurre<\/li>\n
    • 100 g de farine<\/li>\n
    • 2 \u0153ufs<\/li>\n
    • 250 g de rhubarbe<\/li>\n<\/ul>\n

      3. Tatin aux pommes<\/strong><\/p>\n

        \n
      • 1 pomme<\/li>\n
      • 50 g de sucre<\/li>\n
      • 50 g de beurre<\/li>\n<\/ul>\n

        [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.2.2″]<\/p>\n

        Pr\u00e9paration<\/b><\/h4>\n

        1. Faire fondre le chocolat au bain marie. Faire une meringue avec les blancs d\u2019\u0153ufs, le sucre et battre la cr\u00e8me \u00e0 \u00be. M\u00e9langer les trois et r\u00e9server au froid.<\/p>\n

        2. M\u00e9langer les 4 ingr\u00e9dients comme pour un 4\/4. Parsemer des tron\u00e7ons de rhubarbe de sucre et cuire au four pendant 15 minutes. Ajouter une fois refroidis \u00e0 l\u2019appareil pour le cake et cuire 35 \u00e0 40 minutes dans un four \u00e0 180\u00b0C. Faire refroidir le cake.<\/p>\n

        3. Eplucher les pommes et couper en petits morceaux (1 cm2).\u00a0<\/span><\/p>\n

        Dans un silicone pour mini-tatin mettre une cc de beurre et une cc de sucre. Placer les morceaux de pommes dedans et cuire au four pendant 15 \u00e0 20 minutes \u00e0 180\u00b0C. Faire refroidir et d\u00e9mouler doucement.<\/p>\n

        Dressage<\/b>\u00a0<\/span><\/b><\/span><\/h4>\n

        Mettre les trois pr\u00e9parations sur une assiette et d\u00e9corer \u00e0 votre guise. Mousse au chocolat en forme de quenelle par exemple ou dans une verrine.<\/p>\n

        [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″]<\/p>\n

        SUGGESTION DE VIN<\/h4>\n

        Porto Barros White<\/b><\/p>\n

        [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/0881_BT_72_252.png\u00a0\u00bb title_text=\u00a0\u00bb0881_BT_72_252″ _builder_version=\u00a0\u00bb4.4.7″ width=\u00a0\u00bb80px\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

        Ingr\u00e9dients pour 4 personnes 1. Mousse au chocolat 100 g de chocolat amer 200 g de cr\u00e8me \u00e0 fouetter 2 blancs d\u2019\u0153ufs + 30 g de sucre fin 2. Cake \u00e0 la rhubarbe 200 g de sucre fin 100 g de beurre 100 g de farine 2 \u0153ufs 250 g de rhubarbe 3. Tatin aux […]<\/p>\n","protected":false},"author":5,"featured_media":30545,"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-30596","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":"\nTrio de desserts, mousse au chocolat amer, cake \u00e0 la rhubarbe, mini tatin \u00e0 la pomme | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Trio de desserts, mousse au chocolat amer, cake \u00e0 la rhubarbe, mini tatin \u00e0 la pomme\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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