{"id":47602,"date":"2024-09-11T19:10:08","date_gmt":"2024-09-11T17:10:08","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=47602"},"modified":"2024-09-11T19:12:16","modified_gmt":"2024-09-11T17:12:16","slug":"tomate-fumee-et-pasteque-mousseline-de-tomate","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/tomate-fumee-et-pasteque-mousseline-de-tomate\/","title":{"rendered":"Tomate fum\u00e9e et past\u00e8que, mousseline de tomate"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _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&Prime; _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&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/laurence-haegeman-de-vijf-seizoenen-2\/\"><strong>Laurence Haegeman<\/strong><\/a> de restaurant De Vijf Seizoenen \u00e0 Brakel<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _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&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _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&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\"><i>(Ingr\u00e9dients pour 4 personnes)<\/i><\/p>\n<h4 class=\"p1\"><b>Tomate fum\u00e9e<\/b><\/h4>\n<p class=\"p2\">2 tomates San Marzano<span class=\"s1\"> \/ <\/span>1 gousse d\u2019ail<span class=\"s1\"> \/ <\/span>1 cs d\u2019huile de p\u00e9pins de raisin<span class=\"s1\"> \/ <\/span>1 cc de sucre<span class=\"s1\"> \/ <\/span>1 cc de poudre de paprika fum\u00e9e<span class=\"s1\"> \/ <\/span>une pointe de couteau de piment d\u2019Espelette<\/p>\n<p class=\"p2\">\u00c9mondez les tomates, coupez-les en 2 et d\u00e9posez-les sur le gril. Pressez une gousse d\u2019ail et m\u00e9langez-la avec l\u2019huile de p\u00e9pins de raisin, le sucre, la poudre de paprika fum\u00e9e et le piment d\u2019Espelette. Badigeonnez les tomates de ce m\u00e9lange et s\u00e9chez-les pendant 2 heures \u00e0 90\u00b0C. Eteignez ensuite le four et r\u00e9chauffez une cuill\u00e8re \u00e0 l\u2019aide d\u2019un bec Bunsen jusqu\u2019\u00e0 ce qu\u2019elle soit brulante, placez-la au four et parsemez-la de farine fum\u00e9e, fermez le four et faites fumer pendant une heure.<\/p>\n<h4 class=\"p1\"><b>Gel d\u2019agrumes<\/b><\/h4>\n<p class=\"p2\">200 ml de jus de citron vert<span class=\"s1\"> \/ <\/span>250 ml de jus de citron<span class=\"s1\"> \/ <\/span>200 ml de jus d\u2019orange<span class=\"s1\"> \/ <\/span>150 ml de vinaigre de riz<span class=\"s1\"> \/ <\/span>600 ml d\u2019eau de sucre<span class=\"s1\"> \/ <\/span>15 g d\u2019agar agar<span class=\"s1\"> \/ <\/span>15 g de gellane<\/p>\n<p class=\"p2\">Mixez tous les ingr\u00e9dients, portez \u00e0 \u00e9bullition, d\u00e9versez dans un plat et mettez au r\u00e9frig\u00e9rateur. Une fois refroidi, mixez jusqu\u2019\u00e0 obtention d\u2019un gel lisse et versez dans un flacon pulv\u00e9risateur.<\/p>\n<h4 class=\"p1\"><b>Huile de tagetes<\/b><\/h4>\n<p class=\"p2\">500 ml d\u2019huile de p\u00e9pins de raisin<span class=\"s1\"> \/ <\/span>150 g de feuilles de tag\u00e8tes<\/p>\n<p class=\"p2\">Mixez les tagetes et l\u2019huile pendant 5 minutes, passez au tamis fin et mettez au r\u00e9frig\u00e9rateur.<\/p>\n<h4 class=\"p1\"><b>Mousseline de tomate<\/b><\/h4>\n<p class=\"p2\">300 g de pommes de terre<span class=\"s1\"> \/ <\/span>70 ml de lait<span class=\"s1\"> \/ <\/span>30 g de beurre<span class=\"s1\"> \/ <\/span>1 tomate (en petits cubes)<span class=\"s1\"> \/ <\/span>1 cs d\u2019huile d\u2019olive<span class=\"s1\"> \/ <\/span>1 cs de pur\u00e9e de tomate<span class=\"s1\"> \/ <\/span>1 cs de vinaigre de pomme (sucr\u00e9)<span class=\"s1\"> \/ <\/span>ail, origan, poivre et sel selon le go\u00fbt<\/p>\n<p class=\"p4\">Faites cuire les pommes de terre, \u00e9crasez-les en pur\u00e9e. Ajoutez le lait et le beurre. Faites cuire l\u2019ail et les cubes de tomate dans de l\u2019huile d\u2019olive et ajoutez la pur\u00e9e de tomate et le vinaigre de pomme. Incorporez la pr\u00e9paration dans la pur\u00e9e de pommes de terre et rectifiez le go\u00fbt avec de l\u2019origan, du poivre et du sel.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _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&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>Sauce de jus de carottes ferment\u00e9<\/b><\/h4>\n<p class=\"p2\">4 dl de bouillon clair de tomate<span class=\"s1\"> \/ <\/span>2 dl de jus de carotte ferment\u00e9<span class=\"s1\"> \/ <\/span>50 g de beurre<span class=\"s1\"> \/ <\/span>vinaigre de pomme<\/p>\n<p class=\"p2\">Faites r\u00e9duire au 2\/3 le bouillon clair de tomate avec le jus de carotte ferment\u00e9, ajoutez le beurre et quelques gouttes de vinaigre de pomme et fouettez pour obtenir une mousse.<\/p>\n<h4 class=\"p1\"><b>Past\u00e8que <\/b><\/h4>\n<p class=\"p2\">250 g de past\u00e8que<\/p>\n<p class=\"p2\">D\u00e9taillez la past\u00e8que en cubes de 1 cm. D\u00e9posez-les sur du papier cuisine. R\u00e9chauffez une po\u00eale et faites-y cuire les cubes dans une huile v\u00e9g\u00e9tale.<\/p>\n<h4 class=\"p1\"><b>Finition<\/b><\/h4>\n<p class=\"p2\">fleurs et feuilles de tag\u00e8tes citronn\u00e9es<span class=\"s1\"> \/ <\/span>fleurs de fenouil<span class=\"s1\"> \/ <\/span>fleurs de souci<\/p>\n<p class=\"p2\">D\u00e9posez une cuill\u00e8re \u00e0 soupe de mousseline de tomate au centre de l\u2019assiette. Disposez dessus les cubes de past\u00e8que et recouvrez d\u2019une tomate s\u00e9ch\u00e9e.<\/p>\n<p class=\"p2\">Pulv\u00e9risez quelques pointes de gel d\u2019agrumes et finalisez avec les fleurs, une cuill\u00e8re \u00e0 caf\u00e9 d\u2019huile de tag\u00e8tes et une cuill\u00e8re \u00e0 soupe de sauce de jus de carotte ferment\u00e9.\u00a0<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Laurence Haegeman de restaurant De Vijf Seizoenen \u00e0 Brakel(Ingr\u00e9dients pour 4 personnes) Tomate fum\u00e9e 2 tomates San Marzano \/ 1 gousse d\u2019ail \/ 1 cs d\u2019huile de p\u00e9pins de raisin \/ 1 cc de sucre \/ 1 cc de poudre de paprika fum\u00e9e \/ une pointe de couteau de piment d\u2019Espelette \u00c9mondez les [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":47581,"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-47602","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>Tomate fum\u00e9e et past\u00e8que, mousseline de tomate | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Tomate fum\u00e9e et past\u00e8que, mousseline de tomate\" \/>\n<meta name=\"robots\" content=\"index, follow, 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