{"id":47595,"date":"2024-09-11T19:07:46","date_gmt":"2024-09-11T17:07:46","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=47595"},"modified":"2024-09-11T19:12:11","modified_gmt":"2024-09-11T17:12:11","slug":"sorbet-a-langelique-et-mousse-de-celeri-rave","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/sorbet-a-langelique-et-mousse-de-celeri-rave\/","title":{"rendered":"Sorbet \u00e0 l\u2019ang\u00e9lique et mousse de c\u00e9leri-rave"},"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″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Laurence Haegeman<\/strong><\/a> de restaurant De Vijf Seizoenen \u00e0 Brakel<\/p>\n

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(Ingr\u00e9dients pour 4 personnes)<\/i><\/p>\n

Sorbet \u00e0 l\u2019ang\u00e9lique<\/b><\/h4>\n

200 ml d\u2019eau, 50 g de sucre, 50 g de glucose, Jus d\u2019un citron, 1,5 de pomme Granny Smith, 50 g de feuilles d\u2019ang\u00e9lique, 3 feuilles d\u2019\u00e9pinard<\/p>\n

Portez l\u2019eau, le sucre, le glucose et le jus de citron \u00e0 \u00e9bullition et laissez refroidir. Emincez la Granny Smith, l\u2019ang\u00e9lique et les \u00e9pinards, versez le tout dans un Pacojet et mettez au cong\u00e9lateur.<\/p>\n

Cake de citron vert<\/b><\/h4>\n

2 \u0153ufs, 100 g de sucre, 100 g de farine fermentante, 100 g de beurre, Zeste d\u2019un citron vert, Jus d\u20191\/2 citron vert<\/p>\n

M\u00e9langez tous les ingr\u00e9dients. Faites-les cuire pendant 10 minutes dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C.<\/p>\n

Mousse de c\u00e9leri-rave<\/b><\/h4>\n

\u00bd c\u00e9leri-rave, Jus d\u2019un citron, Lait d\u2019amande, 90 g de jaunes d\u2019\u0153ufs, 65 g de miel, 25 g de sucre, 150 g de cr\u00e8me de c\u00e9leri-rave, 150 ml de cr\u00e8me<\/p>\n

Pour la cr\u00e8me de c\u00e9leri-rave, pelez le c\u00e9leri-rave, coupez-le en cubes, recouvrez de lait d\u2019amande et faites bouillir pendant 30 minutes \u00e0 feu doux. Sortez le c\u00e9leri-rave de son jus de cuisson et mixez jusqu\u2019\u00e0 obtention d\u2019une cr\u00e8me onctueuse. Battez les jaunes d\u2019\u0153ufs avec le miel et le sucre en ruban. Portez 200 ml de lait d\u2019amande avec la cr\u00e8me de c\u00e9leri-rave et la cr\u00e8me \u00e0 \u00e9bullition, versez cette pr\u00e9paration sur le ruban et faites chauffer jusqu\u2019\u00e0 85\u00b0C, laissez refroidir, tamisez et versez dans un siphon.<\/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″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Brunoise de pomme-c\u00e9leri<\/b><\/h4>\n

1 pomme, 1 c\u00e9leri, 150 g de sirop de sucre, 50 g de jus de citron<\/p>\n

Coupez la pomme et le c\u00e9leri en brunoise et versez dans un sac sous vide. Ajoutez le sirop de sucre et le jus de citron et mettez sous-vide. Faites cuire \u00e0 la vapeur pendant 10 minutes \u00e0 85\u00b0C.<\/p>\n

Finition <\/b><\/h4>\n

Feuilles d\u2019oseille, Poudre de liv\u00e8che (liv\u00e8che, 4 min. \u00e0 1000 W au micro-ondes, refroidir et mixer en poudre)<\/p>\n

D\u00e9posez le cake au centre de l\u2019assiette. D\u00e9posez dessus une cuill\u00e8re de brunoise de pomme-c\u00e9leri et dessus une quenelle de sorbet. Pulv\u00e9risez la mousse de c\u00e9leri sur le sommet et finalisez avec la poudre de liv\u00e8che et les feuilles d\u2019oseille.<\/p>\n

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

Recette de Laurence Haegeman de restaurant De Vijf Seizoenen \u00e0 Brakel(Ingr\u00e9dients pour 4 personnes) Sorbet \u00e0 l\u2019ang\u00e9lique 200 ml d\u2019eau, 50 g de sucre, 50 g de glucose, Jus d\u2019un citron, 1,5 de pomme Granny Smith, 50 g de feuilles d\u2019ang\u00e9lique, 3 feuilles d\u2019\u00e9pinard Portez l\u2019eau, le sucre, le glucose et le jus de citron […]<\/p>\n","protected":false},"author":5,"featured_media":47579,"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-47595","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":"\nSorbet 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