{"id":54351,"date":"2025-10-06T16:05:45","date_gmt":"2025-10-06T14:05:45","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=54351"},"modified":"2025-10-06T16:13:26","modified_gmt":"2025-10-06T14:13:26","slug":"fruits-du-jardin","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/fruits-du-jardin\/","title":{"rendered":"Fruits du jardin"},"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\/wouter-van-hoof-hoeve-roosbeek\/\"><strong>Wouter Van Hoof<\/strong><\/a>, chef de Hoeve Roosbeek<\/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<h4 class=\"p1\"><b>Ingr\u00e9dients<\/b><\/h4>\n<p class=\"p2\">125 g de framboises \/ 125 g de m\u00fbres \/ 125 g de myrtilles \/ Gel de m\u00fbre \/ Gel de framboise<\/p>\n<p class=\"p3\"><strong>Mousse\u00a0:<br \/><\/strong>500 ml de bouillie de fleurs \/ 25 g de pro espuma \/ 100 ml de pur\u00e9e de m\u00fbres<\/p>\n<p class=\"p3\"><strong>Cr\u00e9meux cassis :<br \/><\/strong>500 ml de cassis \/ 150 g de jaunes d\u2019\u0153ufs \/ 150 g d\u2019\u0153ufs \/ 250 g de sucre \/ 180 g de beurre \/ 15 g de g\u00e9latine<\/p>\n<p class=\"p3\"><strong>Sorbet de yaourt \u00e0 la verveine :<br \/><\/strong>100 g de sucre \/ 1 poign\u00e9e de verveine citronn\u00e9e \/ 800 g de yaourt<\/p>\n<p class=\"p3\"><strong>Cr\u00e8me suisse de m\u00fbres :<br \/><\/strong>180 g de coulis de m\u00fbres \/ 85 g de sucre \/ 85 g de jaunes d\u2019\u0153ufs \/ 30 g de ma\u00efzena \/ 4 g de g\u00e9latine \/ 500 g de cr\u00e8me<\/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\"><b>Pr\u00e9paration<\/b><\/h4>\n<p class=\"p2\"><strong>Sorbet :<br \/><\/strong>Portez l\u2019eau \u00e0 \u00e9bullition avec le sucre et ajoutez la verveine citronn\u00e9e, laissez infuser quelques min. Ajoutez le yaourt, faites ensuite tourner en sorbeti\u00e8re.<\/p>\n<p class=\"p2\"><strong>Cr\u00e8me suisse:<br \/><\/strong>Portez \u00e0 \u00e9bullition le coulis de m\u00fbres et la cr\u00e8me et ajoutez le jaune d\u2019\u0153uf battu, le sucre et la ma\u00efzena, et faites cuire jusqu\u2019\u00e0 obtenir une \u00e9paisseur de pudding. Faites tremper la g\u00e9latine et ajoutez-la. Faites ensuite refroidir le tout. Lorsque la cr\u00e8me est froide, remuez-la et ajoutez la cr\u00e8me semi-battue.<\/p>\n<p class=\"p2\"><strong>Cr\u00e9meux:<br \/><\/strong>Versez le coulis, les jaunes, l\u2019\u0153uf et le sucre dans le thermomix et faites cuire jusqu\u2019\u00e0 ce qu\u2019il atteigne 85\u00b0C, ajoutez la g\u00e9latine et petit \u00e0 petit le beurre. Faites refroidir le tout.<\/p>\n<p class=\"p2\"><strong>Espuma:<br \/><\/strong>M\u00e9langez la bouillie de fleurs avec le coulis de m\u00fbres, le pro espuma et finalisez avec \u00e9ventuellement un peu de sucre impalpable, mixez soigneusement, tamisez et versez dans un siphon avec 2 cartouches de gaz.<\/p>\n<h4 class=\"p1\"><b>Dressez<\/b><\/h4>\n<p class=\"p3\">Formez un anneau avec la cr\u00e8me suisse et remplissez-le de cr\u00e9meux. Disposez les fruits autour de l\u2019anneau et ajoutez quelques rosaces de gel entre les fruits. D\u00e9posez une belle boule de sorbet et finalisez avec l\u2019espuma.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Wouter Van Hoof, chef de Hoeve RoosbeekIngr\u00e9dients 125 g de framboises \/ 125 g de m\u00fbres \/ 125 g de myrtilles \/ Gel de m\u00fbre \/ Gel de framboise Mousse\u00a0:500 ml de bouillie de fleurs \/ 25 g de pro espuma \/ 100 ml de pur\u00e9e de m\u00fbres Cr\u00e9meux cassis :500 ml de [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":54195,"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\/wouter-van-hoof-hoeve-roosbeek\/\"><strong>Wouter Van Hoof<\/strong><\/a>, chef van Hoeve Roosbeek<\/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\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n<h4 class=\"p1\"><b>Ingredi\u00ebnten<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">125 gr framboos \/ 125 gr bramen \/ 125 gr blauwe bes \/ Gel braam \/ Gel framboos<\/span><\/p>\n<p class=\"p3\"><strong><span class=\"s1\">Schuim:\n<\/span><\/strong><span class=\"s1\">500 ml bloemenpap \/ 25 gr pro espuma \/ 100 ml bramenpuree<\/span><\/p>\n<p class=\"p3\"><strong><span class=\"s1\">Cr\u00e9meux van cassis:\n<\/span><\/strong><span class=\"s1\">500 ml cassis \/ 150 gr dooier \/ 150 gr ei \/ 250 gr suiker \/ 180 gr boter \/ 15 gr gelatine <\/span><\/p>\n<p class=\"p3\"><span class=\"s1\"><strong>Yoghurt verbena sorbet:\n<\/strong><\/span>100 gr suiker \/ Citroenverbena handvol \/ 800 gr yoghurt<\/p>\n<p class=\"p3\"><strong><span class=\"s1\">Cr\u00e8me suisse bramen:\n<\/span><\/strong><span class=\"s1\">180 gr bramen coulis \/ 85 gr suiker \/ 85 gr dooier \/\n30 gr ma\u00efzena \/ 4 gr gelatine \/ 500 gr room<\/span><\/p>\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\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"]\n<h4 class=\"p1\"><b>Bereiding<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\"><strong>Sorbet:\n<\/strong><\/span>Kook water met de suiker op en voeg de citroenverbena toe, laat even trekken en voeg de yoghurt toe, draai vervolgens af in de sorbetiere.<\/p>\n<p class=\"p2\"><strong><span class=\"s1\">Cr\u00e8me suisse:\n<\/span><\/strong><span class=\"s1\">Kook de bramencoulis en de room op en voeg toe aan de opgeklopte dooier, suiker en ma\u00efzena, en gaar tot pudding dikte.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Week de gelatine, voeg toe en koel het geheel terug.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Als de cr\u00e8me koud is, roer het los en voeg half opgeklopte room toe.<\/span><\/p>\n<p class=\"p2\"><strong><span class=\"s1\">Cr\u00e9meux:\n<\/span><\/strong><span class=\"s1\">Doe coulis, dooier, ei en suiker in de thermomix, gaar het tot 85 \u00b0c. Als temperatuur bereikt is: voeg gelatine toe, en geleidelijk de boter. Koel het geheel terug.<\/span><\/p>\n<p class=\"p2\"><strong><span class=\"s1\">Espuma:\n<\/span><\/strong><span class=\"s1\">Meng de bloemenpap met de coulis van bramen, pro espuma en smaak af met eventueel een beetje bloemsuiker, mix goed, zeef en giet in een sifon en plaats er twee gas patronen op.<\/span><\/p>\n\n<h4 class=\"p1\"><b>Dresseer<\/b><\/h4>\n<p class=\"p3\"><span class=\"s1\">We maken een ring van de cr\u00e8me suisse en vullen die vervolgens op met de cr\u00e9meux.<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Schik het fruit rond de ring en spuit er enkele dotten gel tussen. Schep een mooie bol sorbet en werk af met espuma.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-54351","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>Fruits du jardin | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Fruits du jardin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/fruits-du-jardin\/\" \/>\n<meta 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