{"id":47402,"date":"2024-09-09T15:52:02","date_gmt":"2024-09-09T13:52:02","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=47402"},"modified":"2024-09-09T15:52:29","modified_gmt":"2024-09-09T13:52:29","slug":"vallee-de-adrano","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/vallee-de-adrano\/","title":{"rendered":"Vall\u00e9e de Adrano"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _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\u00bb4.19.2″ _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

Recette de Emanuele Indorato<\/strong><\/a> de Mona Lisa \u00e0 Yvoir<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _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 ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Tourbillon au yaourt<\/b><\/h4>\n

250 ml de cr\u00e8me 35 %, 190 g de yaourt, 125 ml de lait entier,
60 g de sucre SO, 8 g de feuille de g\u00e9latine<\/p>\n

Chauffez tous les ingr\u00e9dients puis ajoutez la g\u00e9latine. Laissez refroidir et ensuite ajoutez le yaourt. Mettez la pr\u00e9paration dans des moules en silicone.<\/p>\n

Glace pistache<\/b><\/h4>\n

200 g de lait entier, 60 g de cr\u00e8me 35 %, 20 g de sucre SO, 10\u00a0g de glucose, 2 g de stabilisateur, 32 g de sucre so, 60 g de jaunes d\u2019\u0153ufs, 45 g de p\u00e2te de pistaches pure de Sicile<\/p>\n

Faites bouillir le lait et ajoutez le sucre, le glucose, le stabilisateur. Pendant ce temps, faites monter les jaunes d\u2019\u0153uf avec 32 g de sucre. Une fois le lait bouilli, versez sur la pr\u00e9paration de jaunes d\u2019\u0153ufs. Faites monter \u00e0 la nappe \u00e0 85\u00b0C. Placez ensuite dans un bol Pacojet et laissez reposer durant 24 heures. Apr\u00e8s 24 heures, turbinez.<\/p>\n

Cr\u00e8me Namelaka \u00e0 la noisette<\/b><\/h4>\n

100 ml de lait, 200 ml de cr\u00e8me 35 %, 200 g de chocolat blanc, 4 g de feuilles de g\u00e9latine, 200 g de pralin\u00e9 de noisette<\/p>\n

Faites chauffer le lait et le chocolat blanc. Ajoutez la g\u00e9latine et, une fois la pr\u00e9paration chaude, versez sur la p\u00e2te de pralin\u00e9 de noisettes. En dernier lieu, ajoutez la cr\u00e8me en \u00e9mulsionnant. Quand la pr\u00e9paration est pr\u00eate, mettez-la sur une plaque et filmez \u00e0 contact afin d\u2019\u00e9viter que la pr\u00e9paration ne s\u00e8che.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _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 ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Ingr\u00e9dients de l\u2019\u00e9ponge au chocolat<\/b><\/h4>\n

75 g de blancs d\u2019\u0153ufs, 15 g de sucre, 15 g de lait entier,
15 g de poudre d\u2019amande, 5 g de farine, 5 g de cacao<\/p>\n

Placez tous les ingr\u00e9dients dans le Thermomix. Mixez \u00e0 haute vitesse. Filtrez puis mettez dans un syphon (charg\u00e9 de 2 capsules de gaz). Laissez reposer pendant 1 heure. Mettez dans un gobelet en carton biod\u00e9gradable et faites cuire au micro-ondes pendant 30 secondes. Sortez du four et retournez les gobelets pour d\u00e9mouler \u00e0 l\u2019envers.<\/p>\n

Pistaches caram\u00e9lis\u00e9es<\/b><\/h4>\n

150 g de pistaches avec peau : mettez-les au four \u00e0 180\u00b0C pendant 5 min.<\/p>\n

150 g de sucre, 15 g d\u2019eau : faites un caramel \u00e0 121 \u00b0C et ajoutez-y les pistaches.<\/p>\n

D\u00e9posez ensuite sur un silpat plac\u00e9 sur une plaque. Laissez refroidir. Une fois refroidies s\u00e9parez les pistaches les unes des autres.<\/p>\n

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

Agencez harmonieusement tous les \u00e9l\u00e9ments du dessert sur une originale assiette de pr\u00e9sentation. Eventuellement, ajoutez un crumble au chocolat sous la glace afin que celle-ci ne glisse pas.<\/p>\n

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

Recette de Emanuele Indorato de Mona Lisa \u00e0 YvoirTourbillon au yaourt 250 ml de cr\u00e8me 35 %, 190 g de yaourt, 125 ml de lait entier, 60 g de sucre SO, 8 g de feuille de g\u00e9latine Chauffez tous les ingr\u00e9dients puis ajoutez la g\u00e9latine. Laissez refroidir et ensuite ajoutez le yaourt. Mettez la pr\u00e9paration […]<\/p>\n","protected":false},"author":5,"featured_media":47387,"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-47402","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":"\nVall\u00e9e de Adrano | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Vall\u00e9e de Adrano\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/vallee-de-adrano\/\" \/>\n<meta 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