{"id":38877,"date":"2022-12-01T20:15:44","date_gmt":"2022-12-01T19:15:44","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=38877"},"modified":"2022-12-01T20:16:19","modified_gmt":"2022-12-01T19:16:19","slug":"glace-a-loreo-sur-croute-sablee","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/glace-a-loreo-sur-croute-sablee\/","title":{"rendered":"Glace \u00e0 l\u2019Or\u00e9o sur cro\u00fbte sabl\u00e9e"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb41px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Une recette de Roland Debuyst<\/span><\/strong><\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

pour 1 portion<\/strong><\/p>\n

    \n
  • Biscuit Or\u00e9o<\/li>\n
  • Brisures d\u2019Or\u00e9o<\/li>\n
  • Ganache chocolat noir (C\u00f4te d\u2019Or)<\/li>\n
  • Cr\u00e8me glac\u00e9e vanille<\/li>\n
  • Sph\u00e8re chocolat blanc (C\u00f4te d\u2019Or)<\/li>\n
  • Rhubarbe fra\u00eeche<\/li>\n
  • Caramel beurre sal\u00e9\u00a0<\/span><\/li>\n
  • 1 tranche d\u2019ananas<\/li>\n
  • Crumble<\/li>\n
  • Granul\u00e9s de chocolat dor\u00e9<\/li>\n
  • P\u00e2te sabl\u00e9e (farine, sucre, beurre, \u0153uf, sel)<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

    R\u00e9aliser une p\u00e2te sabl\u00e9e pour faire une cro\u00fbte qui deviendra le fond du dessert. Pr\u00e9parer une glace vanille classique et y ajouter des brisures d\u2019Or\u00e9o en fin de pr\u00e9paration. Tremper un gros Or\u00e9o dans du chocolat noir fondu. En y ajoutant un b\u00e2ton \u00e0 glace, on obtiendra une sucette Or\u00e9o. Faire r\u00f4tir la tranche d\u2019ananas puis la d\u00e9couper en cubes.<\/span><\/p>\n

    Faire confire la rhubarbe fra\u00eeche dans du vin blanc et du sucre.<\/span><\/p>\n

    R\u00e9aliser un caramel beurre-sal\u00e9.\u00a0<\/span><\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

    Dressage<\/h4>\n

    Dresser en commen\u00e7ant par la croute sabl\u00e9e. Ajouter les cubes d\u2019ananas r\u00f4tis, les d\u00e9s de rhubarbe confits, un trait de sauce caramel beurre-sal\u00e9 et terminer par la boule de glace vanille \u00e0 l\u2019Or\u00e9o. Parsemer de quelques granul\u00e9s de chocolat dor\u00e9s. D\u00e9corer avec une mini-sph\u00e8re chocolat blanc, quelques cress et saupoudrer, \u00e0 discr\u00e9tion, d\u2019un peu de sucre glace.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Une recette de Roland DebuystIngr\u00e9dients pour 1 portion Biscuit Or\u00e9o Brisures d\u2019Or\u00e9o Ganache chocolat noir (C\u00f4te d\u2019Or) Cr\u00e8me glac\u00e9e vanille Sph\u00e8re chocolat blanc (C\u00f4te d\u2019Or) Rhubarbe fra\u00eeche Caramel beurre sal\u00e9\u00a0 1 tranche d\u2019ananas Crumble Granul\u00e9s de chocolat dor\u00e9 P\u00e2te sabl\u00e9e (farine, sucre, beurre, \u0153uf, sel) Pr\u00e9paration R\u00e9aliser une p\u00e2te sabl\u00e9e pour faire une cro\u00fbte qui […]<\/p>\n","protected":false},"author":5,"featured_media":38845,"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,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[48],"tags":[],"class_list":["post-38877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-collations","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nGlace \u00e0 l\u2019Or\u00e9o sur cro\u00fbte sabl\u00e9e | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Glace \u00e0 l\u2019Or\u00e9o sur cro\u00fbte sabl\u00e9e\" \/>\n<meta name=\"robots\" content=\"index, follow, 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