{"id":48297,"date":"2024-10-25T11:01:24","date_gmt":"2024-10-25T09:01:24","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=48297"},"modified":"2024-10-25T11:01:24","modified_gmt":"2024-10-25T09:01:24","slug":"tartelette-de-betterave-rouge-creme-de-betterave-rouge-bbq-gelee-de-betterave-rouge-creme-de-fromage-comte","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/tartelette-de-betterave-rouge-creme-de-betterave-rouge-bbq-gelee-de-betterave-rouge-creme-de-fromage-comte\/","title":{"rendered":"Tartelette de betterave rouge \/ cr\u00e8me de betterave rouge BBQ \/ gel\u00e9e de betterave rouge \/ cr\u00e8me de fromage Comt\u00e9"},"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\u00bb4.27.2″ _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 Kris De Roy<\/strong><\/a> de restaurant Hofke van Bazel<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ _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\u00bb2_5″ _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\u00bb4.27.2″ _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<\/h4>\n

(4 personnes)<\/p>\n

    \n
  • 1 kg de betteraves rouges<\/li>\n
  • 50 g de fromage Comt\u00e9<\/li>\n
  • 125 g de lait<\/li>\n
  • 1,75 g de kappa<\/span><\/li>\n
  • 2 g de gellan<\/span><\/li>\n
  • 75 g de beurre<\/span><\/li>\n
  • 75 g de Comt\u00e9 r\u00e2p\u00e9<\/span><\/li>\n
  • 12,5 g de ma\u00efzena<\/li>\n
  • 90 g de farine<\/li>\n
  • 1 pinc\u00e9e de sel<\/li>\n
  • 1 \u0153uf<\/li>\n
  • 20 g de poudre de betterave rouge<\/li>\n
  • 0,5 dl de vinaigre de cabernet sauvignon<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _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\u00bb4.27.2″ _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

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

    Lavez et faites mi-cuire les betteraves rouges dans de l\u2019eau sal\u00e9e, r\u00e9servez 2 betteraves rouges crues \u00e0 part. Poursuivez et finalisez la cuisson des betteraves rouges cuites avec peau au BBQ. Ensuite, \u00e9pluchez-les et r\u00e9duisez-les en une cr\u00e8me onctueuse, assaisonnez de sel et de poivre. Epluchez les 2 betteraves rouges crues restantes et coupez-en quelques tranches, d\u00e9coupez quelques perles \u00e0 l\u2019aide d\u2019une parisienne et faites mariner le tout dans une pr\u00e9paration aigre-douce.<\/span><\/p>\n

    Extrayez le jus de toutes les parures et tamisez.<\/p>\n

    Pour la gel\u00e9e, portez \u00e0 \u00e9bullition 2 dl de jus de betterave rouge avec le gellan et le vinaigre de cabernet sauvignon.<\/p>\n

    Pour l\u2019appareil de tartelette. M\u00e9langez le tout de pr\u00e9f\u00e9rence la veille. D\u00e9roulez le lendemain et faites cuire 6\/7 min \u00e0 180\u00b0C.<\/p>\n

    Pour la cr\u00e8me de Comt\u00e9. Portez le lait \u00e0 \u00e9bullition avec le Comt\u00e9 r\u00e2p\u00e9 et du kappa. Lorsqu\u2019il bout, d\u00e9versez sur une plaque et laissez figer. Ensuite, mixez jusqu\u2019\u00e0 obtention d\u2019une structure lisse et tamisez.<\/p>\n

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

    Recette de Kris De Roy de restaurant Hofke van BazelIngr\u00e9dients (4 personnes) 1 kg de betteraves rouges 50 g de fromage Comt\u00e9 125 g de lait 1,75 g de kappa 2 g de gellan 75 g de beurre 75 g de Comt\u00e9 r\u00e2p\u00e9 12,5 g de ma\u00efzena 90 g de farine 1 pinc\u00e9e de sel […]<\/p>\n","protected":false},"author":5,"featured_media":48305,"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-48297","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":"\nTartelette de betterave rouge \/ cr\u00e8me de betterave rouge BBQ \/ gel\u00e9e de 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