{"id":57628,"date":"2026-06-16T15:39:43","date_gmt":"2026-06-16T13:39:43","guid":{"rendered":"https:\/\/horecamagazine.be\/rabarber-verse-kaas-hibiscus-sichuanpeper\/"},"modified":"2026-06-16T16:08:15","modified_gmt":"2026-06-16T14:08:15","slug":"rhubarbe-fromage-frais-hibiscus-poivre-de-sichuan","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/rhubarbe-fromage-frais-hibiscus-poivre-de-sichuan\/","title":{"rendered":"Rhubarbe \u2013 fromage frais \u2013 hibiscus \u2013 poivre de Sichuan"},"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\u00bb4.27.5″ _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 Seppe Bleus<\/strong><\/a>, chef du restaurant De Fakkels<\/a><\/strong> <\/p>\n

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Pour 4 personnes\u00a0:<\/em><\/p>\n

Mousse de fromage frais<\/b><\/h2>\n

250 g de fromage frais, 40 g de sucre de canne, 20 g de jus de citron, 2 g de g\u00e9latine, 150 g de cr\u00e8me<\/p>\n

Chauffez au bain-marie \u00e0 40\u201345\u00b0C. Incorporez la g\u00e9latine, laissez refroidir \u00e0 30\u00b0C puis ajoutez la cr\u00e8me. Laissez prendre et surgelez l\u00e9g\u00e8rement.<\/p>\n

Sorbet hibiscus<\/b><\/h2>\n

400 g d\u2019eau, 120 g de sucre, 15 g d\u2019hibiscus, 10 g de glucose, 25 g de jus de citron vert, 100 g de jus de litchi<\/p>\n

Infusez, filtrez et m\u00e9langez. Laissez maturer une nuit au froid puis turbinez.<\/p>\n

Vinaigrette hibiscus & poivre de Sichuan<\/b><\/h2>\n

100 g de th\u00e9 d\u2019hibiscus, 20 g de vinaigre de riz, 30 g d\u2019huile vanill\u00e9e, 30 g de sirop de sucre, 2 g de poivre de Sichuan<\/p>\n

Laissez infuser puis filtrez.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _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\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_2_text_color=\u00a0\u00bb#E09900″ header_3_text_color=\u00a0\u00bb#E09900″ 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

Rhubarbe cuite<\/b><\/h2>\n

400 g de rhubarbe, 300 g de sirop de fleur de sureau<\/p>\n

Faites cuire \u00e0 70\u201380\u00b0C jusqu\u2019\u00e0 texture juste fondante, puis laissez refroidir dans le sirop.<\/p>\n

Sabl\u00e9<\/b><\/h2>\n

100 g de farine, 60 g de beurre, 40 g de sucre, 20 g de jaune d\u2019\u0153uf<\/p>\n

Laissez reposer, \u00e9talez finement, d\u00e9taillez et faites cuire \u00e0 170\u00b0C.<\/p>\n

Gel hibiscus<\/b><\/h2>\n

250 g de th\u00e9 d\u2019hibiscus, 30 g de sucre, 2 g d\u2019agar-agar<\/p>\n

Portez \u00e0 \u00e9bullition, laissez g\u00e9lifier puis mixez.<\/p>\n

Cr\u00e8me chocolat blanc & vanille<\/b><\/h2>\n

150 g d\u2019eau, 50 g de sucre, 3 g d\u2019agar-agar, vanille, 150 g de chocolat blanc<\/p>\n

Portez \u00e0 \u00e9bullition, versez sur le chocolat et mixez jusqu\u2019\u00e0 obtention d\u2019une texture lisse.<\/p>\n

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Recette de Seppe Bleus, chef du restaurant De Fakkels Pour 4 personnes\u00a0: Mousse de fromage frais 250 g de fromage frais, 40 g de sucre de canne, 20 g de jus de citron, 2 g de g\u00e9latine, 150 g de cr\u00e8me Chauffez au bain-marie \u00e0 40\u201345\u00b0C. Incorporez la g\u00e9latine, laissez refroidir \u00e0 30\u00b0C puis ajoutez […]<\/p>\n","protected":false},"author":5,"featured_media":57629,"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-57628","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":"\nRhubarbe \u2013 fromage frais \u2013 hibiscus \u2013 poivre de Sichuan | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Rhubarbe \u2013 fromage frais \u2013 hibiscus \u2013 poivre de Sichuan\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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