{"id":51706,"date":"2025-05-19T12:47:28","date_gmt":"2025-05-19T10:47:28","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=51706"},"modified":"2025-05-19T12:56:54","modified_gmt":"2025-05-19T10:56:54","slug":"pomme-pochee-chocolat-noix-de-coco-fleur-de-sel","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pomme-pochee-chocolat-noix-de-coco-fleur-de-sel\/","title":{"rendered":"POMME (poch\u00e9e) \/ Chocolat \/ noix de coco \/ fleur de sel"},"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\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_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\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/jonathan-de-geyseleer-oltra\/\"><strong>Jonathan De Geyseleer<\/strong><\/a> de restaurant Oltra<\/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\u00bb4.27.4&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\"><em>Pour 4 personnes :<\/em><\/p>\n<h4 class=\"p1\">Glace coco<\/h4>\n<p class=\"p1\">Chauffez 1 l de lait et 500 g de lait de coco. Faites griller 250 g de coco r\u00e2p\u00e9e dans une po\u00eale jusqu\u2019\u00e0 ce qu\u2019elle soit dor\u00e9e et ajoutez-la au lait. Laissez r\u00e9duire la masse et faites infuser au moins pendant une heure la noix de coco, tamisez la masse dans une autre casserole. R\u00e9alisez un ruban avec 8 jaunes d\u2019\u0153ufs et 180 g de sucre. Versez le lait sur le ruban et remettez le tout sur le feu, portez \u00e0 la nappe. Laissez ensuite reposer la masse pendant 1 nuit au r\u00e9frig\u00e9rateur. Tournez la masse dans une turbine \u00e0 glace.<\/p>\n<h4 class=\"p1\">Ganache<\/h4>\n<p class=\"p1\">Chauffez 70 g de cr\u00e8me, 40 g de beurre, 20 g de chocolat noir et 15 g de glucose dans une casserole. Lorsque la masse est chaude, versez-la sur 100 g de chocolat au lait, 50 g de chocolat fondant et 5 g de fleur de sel. Mixez ensuite la masse \u00e0 l\u2019aide d\u2019un mixeur plongeant et laissez refroidir.<\/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\u00bb4.27.4&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\">Tuile de chocolat<\/h4>\n<p class=\"p1\">Faites fondre 100 g de beurre. Versez 100 g de sucre impalpable, 80 g de blancs d\u2019\u0153uf, 60 g de farine, 20 g de cacao dans un bol et m\u00e9langez le tout \u00e0 l\u2019aide d\u2019un fouet. Ajoutez le beurre fondu tout en remuant. D\u00e9roulez ensuite la p\u00e2te, formez-en des rectangles de 4 cm sur 22 cm et faites cuire pendant 12 min. \u00e0 160\u00b0C. Lorsque les rectangles sont cuits, et encore chauds, formez des cylindres.<\/p>\n<h4 class=\"p1\">Pomme<\/h4>\n<p class=\"p1\">\u00c9pluchez 2 granny smith et roulez-les dans un peu de jus de citron vert. Mettez les grannys dans un sac sous vide avec un peu d\u2019eau, du sucre et de la vanille, et faites cuire les pommes pendant 45 min. \u00e0 75\u00b0C. Laissez refroidir les pommes dans une eau glac\u00e9e et coupez-les ensuite en brunoise.<\/p>\n<h4 class=\"p1\">Dressez<\/h4>\n<p class=\"p1\">Disposez la ganache sur le fond de l\u2019assiette, d\u00e9posez dessus le cylindre de cacao, ajoutez ensuite la brunoise de pomme dans le cylindre, suivi d\u2019une boule de glace coco et finalisez avec un crumble de rocher coco.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Jonathan De Geyseleer de restaurant OltraPour 4 personnes : Glace coco Chauffez 1 l de lait et 500 g de lait de coco. Faites griller 250 g de coco r\u00e2p\u00e9e dans une po\u00eale jusqu\u2019\u00e0 ce qu\u2019elle soit dor\u00e9e et ajoutez-la au lait. Laissez r\u00e9duire la masse et faites infuser au moins pendant une [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":51702,"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-51706","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 v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>POMME (poch\u00e9e) \/ Chocolat \/ noix de coco \/ fleur de sel | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | POMME (poch\u00e9e) \/ Chocolat \/ 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