{"id":50040,"date":"2025-02-17T17:07:12","date_gmt":"2025-02-17T16:07:12","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=50040"},"modified":"2025-02-17T17:19:11","modified_gmt":"2025-02-17T16:19:11","slug":"celeri-rave-cacahuete-riz-shiso","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/celeri-rave-cacahuete-riz-shiso\/","title":{"rendered":"C\u00e9leri rave \u2013 Cacahu\u00e8te \u2013 Riz – Shiso"},"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\u00bb4.27.4″ _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 Bram Simons<\/strong><\/a> de restaurant Emiel <\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _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_3″ _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\u00bb4.27.4″ _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<\/b><\/h4>\n

Millefeuille de c\u00e9leri-rave\u00a0<\/strong><\/p>\n

    \n
  • 2 c\u00e9leris-raves<\/li>\n
  • 1 bouteille de Chimay Bleue<\/li>\n
  • Sauce soja<\/li>\n
  • Beurre<\/li>\n
  • Poivre et sel<\/li>\n<\/ul>\n

    Espuma de cacahu\u00e8te et riz\u00a0<\/strong><\/p>\n

      \n
    • 180 g de riz<\/li>\n
    • 700 ml de lait<\/li>\n
    • 200 g de cacahu\u00e8tes<\/li>\n
    • 150 ml de cr\u00e8me<\/li>\n<\/ul>\n

      Tuile de cacahu\u00e8te\u00a0<\/strong><\/p>\n

        \n
      • 30 g de cacahu\u00e8tes<\/li>\n
      • 40 g de farine (type \u201800\u2019)<\/li>\n
      • 60 g de beurre<\/li>\n
      • 60 g de sucre impalpable<\/li>\n
      • 60 g de blancs d\u2019oeufs<\/li>\n
      • 10 ml de sake<\/li>\n<\/ul>\n

        Huile de shiso\u00a0<\/strong><\/p>\n

          \n
        • 24 g de feuilles de shiso<\/li>\n
        • 100 ml d\u2019huile<\/li>\n<\/ul>\n

          Riz souffl\u00e9\u00a0<\/strong><\/p>\n

            \n
          • 1 kg de riz<\/li>\n
          • 3 litres d\u2019eau<\/li>\n<\/ul>\n

            [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _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\u00bb4.27.4″ _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

            Millefeuille de c\u00e9leri-rave\u00a0<\/strong><\/p>\n

              \n
            1. Faites r\u00e9duire la bi\u00e8re aux deux tiers du volume initial et assaisonnez de sauce soja, poivre et sel.<\/li>\n
            2. Epluchez le c\u00e9leri-rave et coupez-le \u00e0 l\u2019aide d\u2019un couteau japonais en tranches longues et fines.<\/li>\n
            3. Roulez fermement les tranches, attachez-les \u00e0 l\u2019aide d\u2019une corde et mettez les sous vide avec la marinade de bi\u00e8re et quelques noix de beurre.<\/li>\n
            4. Faites cuire sous vide pendant 2 minutes \u00e0 90\u00b0C. Refroidissez imm\u00e9diatement dans une eau glac\u00e9e.<\/li>\n<\/ol>\n

              Espuma de cacahu\u00e8tes et riz\u00a0<\/strong><\/p>\n

                \n
              1. Faites cuire le riz pendant 8 minutes dans une grande quantit\u00e9 d\u2019eau sal\u00e9e et poursuivez la cuisson dans le lait jusqu\u2019\u00e0 l\u2019apparition d\u2019une masse \u00e9paisse, comparable \u00e0 du riz au lait.<\/li>\n
              2. Faites dorer les cacahu\u00e8tes sous le gril et mixez-les avec le riz au lait et la cr\u00e8me jusqu\u2019\u00e0 l\u2019obtention d\u2019une masse lisse.<\/li>\n
              3. Assaisonnez de sel et de poivre, tamisez et remplissez-en un siphon.<\/li>\n
              4. Utilisez 2 cartouches pour mettre le siphon sous pression. R\u00e9servez au chaud \u00e0 60\u00b0C.<\/li>\n<\/ol>\n

                Tuile de cacahu\u00e8te\u00a0<\/strong><\/p>\n

                  \n
                1. Faites dorer les cacahu\u00e8tes sous le gril et mixez tous les ingr\u00e9dients jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te lisse.<\/li>\n
                2. Formez des tuiles et faites-les cuire pendant 5 minutes dans un four pr\u00e9chauff\u00e9 \u00e0 150\u00b0C. Laissez refroidir compl\u00e8tement.<\/li>\n<\/ol>\n

                  Huile de shiso\u00a0<\/strong><\/p>\n

                  Mixez \u00e0 vitesse \u00e9lev\u00e9e les feuilles de shiso avec l\u2019huile durant 10 minutes \u00e0 80\u00b0C.<\/p>\n

                  Riz souffl\u00e9\u00a0<\/strong><\/p>\n

                    \n
                  1. Faites cuire le riz pendant 18 minutes dans de l\u2019eau sal\u00e9e. Egouttez et r\u00e9partissez-le sur une plaque de cuisson perfor\u00e9e. Faites s\u00e9cher pendant 5 heures \u00e0 80\u00b0C.<\/li>\n
                  2. Faites bri\u00e8vement frire le riz s\u00e9ch\u00e9 dans l\u2019huile \u00e0 210\u00b0C jusqu\u2019\u00e0 ce que le riz \u00e9clate.<\/li>\n<\/ol>\n

                    Finition<\/b><\/h4>\n
                      \n
                    1. Chauffez le millefeuille de c\u00e9leri-rave pendant 4 minutes dans un four \u00e0 180\u00b0C.<\/li>\n
                    2. Disposez une portion de c\u00e9leri-rave sur l\u2019assiette et garnissez g\u00e9n\u00e9reusement d\u2019espuma de riz.<\/li>\n
                    3. Finalisez avec l\u2019huile de shiso, le riz souffl\u00e9 et la tuile de cacahu\u00e8tes.<\/li>\n<\/ol>\n

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

                      Recette de Bram Simons de restaurant Emiel Ingr\u00e9dients Millefeuille de c\u00e9leri-rave\u00a0 2 c\u00e9leris-raves 1 bouteille de Chimay Bleue Sauce soja Beurre Poivre et sel Espuma de cacahu\u00e8te et riz\u00a0 180 g de riz 700 ml de lait 200 g de cacahu\u00e8tes 150 ml de cr\u00e8me Tuile de cacahu\u00e8te\u00a0 30 g de cacahu\u00e8tes 40 g de […]<\/p>\n","protected":false},"author":5,"featured_media":50042,"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-50040","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":"\nC\u00e9leri rave \u2013 Cacahu\u00e8te \u2013 Riz - 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