{"id":53561,"date":"2025-08-26T12:39:50","date_gmt":"2025-08-26T10:39:50","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=53561"},"modified":"2025-08-26T12:57:32","modified_gmt":"2025-08-26T10:57:32","slug":"yuzu-matcha-witte-chocolade-aardbei","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/yuzu-matcha-witte-chocolade-aardbei\/","title":{"rendered":"Yuzu matcha \u2013 Witte chocolade \u2013 Aardbei"},"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\/marc-clement-sapor\/\"><strong>Marc Clement<\/strong><\/a>, chef de SAPOR<\/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; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<h4 class=\"p1\"><b>Ingr\u00e9dients <\/b><\/h4>\n<ul>\n<li class=\"p2\">350 g de cr\u00e8me<\/li>\n<li class=\"p2\">200 g de lait<\/li>\n<li class=\"p2\">40 g de jus de yuzu<\/li>\n<li class=\"p2\">25 g de jaune d\u2019oeuf<\/li>\n<li class=\"p2\">1 cs de matcha en poudre<\/li>\n<li class=\"p2\">350 g de chocolat blanc<\/li>\n<li class=\"p2\">3 feuilles de g\u00e9latine<\/li>\n<\/ul>\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\"><b>Pr\u00e9paration<\/b><\/h4>\n<p class=\"p2\">Chauffez la cr\u00e8me, le lait, le yuzu, le jaune d\u2019\u0153uf et la poudre de matcha dans un thermoblender \u00e0 80\u00b0C et ajoutez ensuite la g\u00e9latine et le chocolat. R\u00e9partissez sur des tapis en silicone et r\u00e9servez au cong\u00e9lateur. D\u00e9tachez des tapis et laissez d\u00e9congelez sur une assiette, finalisez avec une quenelle de glace et disposez diff\u00e9rentes vari\u00e9t\u00e9s de fraises autour. Finalisez ensuite avec une tuile et des petites fleurs.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Marc Clement, chef de SAPORIngr\u00e9dients 350 g de cr\u00e8me 200 g de lait 40 g de jus de yuzu 25 g de jaune d\u2019oeuf 1 cs de matcha en poudre 350 g de chocolat blanc 3 feuilles de g\u00e9latine Pr\u00e9paration Chauffez la cr\u00e8me, le lait, le yuzu, le jaune d\u2019\u0153uf et la poudre [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":53543,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_row _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"0px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" link_text_color=\"#E09900\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n<p class=\"p1\" style=\"text-align: center;\">Recept van <a href=\"https:\/\/horecamagazine.be\/sapor\/\"><strong>Marc  Clement<\/strong><\/a>, chef van SAPOR<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" global_colors_info=\"{}\"]\n<h4 class=\"p1\"><b>Ingredi\u00ebnten <\/b><\/h4>\n<ul>\n \t<li class=\"p2\">350 g room<\/li>\n \t<li class=\"p2\">200 g melk<\/li>\n \t<li class=\"p2\">40 g yuzu sap<\/li>\n \t<li class=\"p2\">25 g eigeel<\/li>\n \t<li class=\"p2\">1 el matcha poeder<\/li>\n \t<li class=\"p2\">350 g witte chocolade<\/li>\n \t<li class=\"p2\">3 bl gelatine<\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" global_colors_info=\"{}\"]\n<h4 class=\"p1\"><b>Bereidingswijze<\/b><\/h4>\n<p class=\"p2\">Verwarm de room, melk, yuzu, eigeel en matcha poeder in de thermoblender op 80\u00b0C en voeg daarna de gelatine en de chocolade toe. Verdeel in siliconen matten en steek in de vriezer.<\/p>\n<p class=\"p2\">Demouleer de matten en laat ontdooien op een bord, werk af met quenelle ijs en leg er verschillende soorten aardbeien rond. Werk af met een tuile en bloemetjes.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-53561","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>Yuzu matcha \u2013 Witte chocolade \u2013 Aardbei | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Yuzu matcha \u2013 Witte chocolade \u2013 Aardbei\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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