{"id":59987,"date":"2026-11-02T15:10:46","date_gmt":"2026-11-02T14:10:46","guid":{"rendered":"https:\/\/horecamagazine.be\/jambonneau-glace-au-sirop-zelandais-et-a-la-betterave-rouge\/"},"modified":"2026-11-02T17:53:49","modified_gmt":"2026-11-02T16:53:49","slug":"i3","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/i3\/","title":{"rendered":"Jambonneau glac\u00e9 au sirop z\u00e9landais et \u00e0 la betterave rouge"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_font=\u00a0\u00bbPlayfair Display||||||||\u00a0\u00bb header_text_color=\u00a0\u00bb#e2021a\u00a0\u00bb header_2_text_color=\u00a0\u00bb#e2021a\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Jambonneau glac\u00e9 au sirop z\u00e9landais et \u00e0 la betterave rouge<\/h1>\n

Sur une pur\u00e9e onctueuse de petits pois, wasabi et yaourt grec, garni de pak-cho\u00ef croustillant<\/em><\/p>\n

Portions\u00a0:<\/strong> 10 personnes
Application\u00a0:<\/strong> Cuisine de collectivit\u00e9 \/ Traiteur \u00e9v\u00e9nementiel (r\u00e9g\u00e9n\u00e9ration et dressage efficaces)<\/p>\n

1. Ingr\u00e9dients<\/h2>\n

Jambonneau glac\u00e9<\/strong><\/p>\n

    \n
  • 10 pi\u00e8ces de jambonneaux nature IMPERIAL<\/li>\n
  • 150 g de sirop z\u00e9landais de pommes et de poires (ou sirop de cuisine z\u00e9landais)<\/li>\n
  • 200 ml de jus de betterave rouge (\u00e0 r\u00e9duire)<\/li>\n
  • 30 ml de vinaigre de vin rouge<\/li>\n
  • 2 clous de girofle<\/li>\n
  • 1 anis \u00e9toil\u00e9 (badiane)<\/li>\n
  • Sel et poivre noir (selon le go\u00fbt)<\/li>\n<\/ul>\n

    Pur\u00e9e onctueuse de petits pois, wasabi et yaourt grec<\/strong><\/p>\n

      \n
    • 600 g de petits pois surgel\u00e9s (fins)<\/li>\n
    • 150 g de yaourt grec (10 % de mati\u00e8res grasses, bien \u00e9goutt\u00e9)<\/li>\n
    • 15 \u00e0 20 g de p\u00e2te de wasabi (selon le go\u00fbt et l\u2019intensit\u00e9 souhait\u00e9e)<\/li>\n
    • 30 ml d\u2019huile d\u2019olive (douce ou vierge extra)<\/li>\n
    • Sel et poivre blanc<\/li>\n<\/ul>\n

      Pak-cho\u00ef croustillant et garniture<\/strong><\/p>\n

        \n
      • 2 pak-cho\u00efs (uniquement les tiges blanches et vert clair)<\/li>\n
      • 1 litre d\u2019huile de tournesol (pour la friture)<\/li>\n
      • 2 c. \u00e0 soupe de f\u00e9cule de pomme de terre ou de Ma\u00efzena<\/li>\n
      • Facultatif\u00a0: pousses de betterave rouge ou de petits pois pour la d\u00e9coration.<\/li>\n<\/ul>\n

        2. Pr\u00e9paration (adapt\u00e9e \u00e0 la cuisine de collectivit\u00e9)<\/h2>\n

        Mise en place et pr\u00e9paration en amont (par lots)<\/strong><\/p>\n

        1. Sirop de betterave rouge (gla\u00e7age)<\/strong><\/p>\n

          \n
        • M\u00e9langer le jus de betterave rouge avec le sirop z\u00e9landais, le vinaigre de vin rouge, les clous de girofle et l\u2019anis \u00e9toil\u00e9 dans une casserole.<\/li>\n
        • Faire r\u00e9duire \u00e0 feu moyen jusqu\u2019\u00e0 l\u2019obtention d\u2019un gla\u00e7age sirupeux et brillant.<\/li>\n<\/ul>\n

          2. Pur\u00e9e de petits pois et wasabi<\/strong><\/p>\n

            \n
          • Blanchir bri\u00e8vement les petits pois surgel\u00e9s (1 minute 30) dans de l\u2019eau bouillante sal\u00e9e afin de pr\u00e9server leur belle couleur verte. Les refroidir imm\u00e9diatement dans de l\u2019eau glac\u00e9e.<\/li>\n
          • Mixer les petits pois dans un blender professionnel (Robot-Coupe \/ Vita-Prep) avec le yaourt grec, la p\u00e2te de wasabi et l\u2019huile d\u2019olive jusqu\u2019\u00e0 l\u2019obtention d\u2019une texture parfaitement lisse.<\/li>\n
          • Passer \u00e9ventuellement au tamis fin pour obtenir une texture velout\u00e9e. Assaisonner de sel et de poivre blanc. Maintenir au chaud dans une poche \u00e0 douille ou une armoire chauffante (maximum 60 \u00b0C afin d\u2019\u00e9viter toute d\u00e9coloration).<\/li>\n<\/ul>\n

            3. Fins filaments de pak-cho\u00ef croustillants<\/strong><\/p>\n

              \n
            • Tailler les tiges de pak-cho\u00ef en fine julienne.<\/li>\n
            • Les s\u00e9cher soigneusement, les saupoudrer l\u00e9g\u00e8rement de f\u00e9cule de pomme de terre et \u00e9liminer l\u2019exc\u00e9dent.<\/li>\n<\/ul>\n

              Service et finition (organisation efficace)<\/strong><\/p>\n

              1. R\u00e9g\u00e9n\u00e9ration et gla\u00e7age (four mixte)<\/strong><\/p>\n

                \n
              • Disposer les petits jambonneaux sur un bac GN perfor\u00e9 recouvert de papier cuisson.<\/li>\n
              • Badigeonner g\u00e9n\u00e9reusement les jambonneaux avec le gla\u00e7age au sirop z\u00e9landais et \u00e0 la betterave rouge.<\/li>\n
              • R\u00e9chauffer au four mixte (chaleur tournante \u00e0 180 \u00b0C, 15 % d\u2019humidit\u00e9) pendant 8 \u00e0 10 minutes, jusqu\u2019\u00e0 atteindre une temp\u00e9rature \u00e0 c\u0153ur d\u2019au moins 65 \u00b0C. Appliquer une seconde couche de gla\u00e7age \u00e0 mi-cuisson pour obtenir une brillance intense et une cro\u00fbte caram\u00e9lis\u00e9e.<\/li>\n<\/ul>\n

                2. Friture du pak-cho\u00ef<\/strong><\/p>\n

                  \n
                • Faire frire bri\u00e8vement la julienne de pak-cho\u00ef \u00e0 170 \u00b0C pendant 30 \u00e0 45 secondes, jusqu\u2019\u00e0 ce qu\u2019elle soit dor\u00e9e et croustillante. \u00c9goutter sur du papier absorbant et parsemer d\u2019une pinc\u00e9e de fleur de sel.<\/li>\n<\/ul>\n

                  3. Dressage et pr\u00e9sentation \u00e0 l\u2019assiette<\/strong><\/h2>\n
                    \n
                  • \u00c0 l\u2019aide du dos d\u2019une cuill\u00e8re chaude ou d\u2019une poche \u00e0 douille, r\u00e9aliser une virgule ou une bande r\u00e9guli\u00e8re de pur\u00e9e de petits pois au wasabi sur une assiette pr\u00e9chauff\u00e9e.<\/li>\n
                  • D\u00e9poser le jambonneau chaud et glac\u00e9 au centre, sur la pur\u00e9e ou juste \u00e0 c\u00f4t\u00e9.<\/li>\n
                  • Disposer harmonieusement un petit nid a\u00e9rien de filaments de pak-cho\u00ef croustillants sur le jambonneau.<\/li>\n
                  • Terminer par quelques gouttes suppl\u00e9mentaires de gla\u00e7age autour de l\u2019assiette et, \u00e9ventuellement, quelques jeunes pousses fra\u00eeches.<\/li>\n<\/ul>\n

                    4. Analyse sensorielle (GOT)<\/h2>\n

                    [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n\n\n\n\n\n\n\n
                    Aspect<\/strong><\/span><\/td>\nAnalyse<\/strong><\/span><\/td>\n<\/tr>\n<\/thead>\n
                    \n

                    Gustation (go\u00fbt)<\/strong><\/p>\n<\/td>\n

                    		\n

                    Une association harmonieuse entre les notes sal\u00e9es et savoureuses du jambonneau saumur\u00e9, la douceur intense et la l\u00e9g\u00e8re acidit\u00e9 du sirop z\u00e9landais et de la betterave rouge, ainsi que la fra\u00eecheur et l’onctuosit\u00e9 des petits pois associ\u00e9s au yaourt grec.<\/p>\n<\/td>\n<\/tr>\n

                    \n

                    Olfaction (ar\u00f4mes)<\/strong><\/p>\n<\/td>\n

                    		\n

                    Des notes chaudes et \u00e9pic\u00e9es d’anis \u00e9toil\u00e9 et de clou de girofle se m\u00ealent aux ar\u00f4mes profonds et caram\u00e9lis\u00e9s des sucres de malt et de pomme pr\u00e9sents dans le sirop, le tout soutenu par la fra\u00eecheur terreuse de la betterave rouge et les notes v\u00e9g\u00e9tales des petits pois.<\/p>\n<\/td>\n<\/tr>\n

                    \n

                    Stimulation trig\u00e9minale (texture et sensations en bouche)<\/strong><\/p>\n<\/td>\n

                    		\n

                    Le wasabi apporte un piquant volatil qui stimule les voies nasales et contrebalance la richesse du jambonneau. Contraste des textures : la viande tendre et juteuse ainsi que la pur\u00e9e cr\u00e9meuse contrastent directement avec les filaments de pak-cho\u00ef dor\u00e9s et croustillants.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

                    [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#e2021a\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

                    5. Suggestions pour sublimer le plat<\/h2>\n

                    Pour donner \u00e0 cette pr\u00e9paration une dimension gastronomique suppl\u00e9mentaire, la pr\u00e9sentation peut \u00eatre affin\u00e9e en d\u00e9coupant le jambonneau en m\u00e9daillons r\u00e9guliers, offrant ainsi un dressage plus \u00e9l\u00e9gant. L’ajout de petits d\u00e9s de betterave rouge marin\u00e9s dans une pr\u00e9paration aigre-douce, ou de fins rubans de betterave, apportera une touche acidul\u00e9e rafra\u00eechissante qui \u00e9quilibrera la richesse de la viande. Par ailleurs, l’infusion du gla\u00e7age au sirop avec un tsoi-sim fum\u00e9 de qualit\u00e9 ou un bouillon dashi permettra de d\u00e9velopper une dimension umami plus profonde.<\/p>\n

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

                    Jambonneau glac\u00e9 au sirop z\u00e9landais et \u00e0 la betterave rouge Sur une pur\u00e9e onctueuse de petits pois, wasabi et yaourt grec, garni de pak-cho\u00ef croustillant Portions\u00a0: 10 personnesApplication\u00a0: Cuisine de collectivit\u00e9 \/ Traiteur \u00e9v\u00e9nementiel (r\u00e9g\u00e9n\u00e9ration et dressage efficaces) 1. Ingr\u00e9dients Jambonneau glac\u00e9 10 pi\u00e8ces de jambonneaux nature IMPERIAL 150 g de sirop z\u00e9landais de pommes […]<\/p>\n","protected":false},"author":5,"featured_media":59988,"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-59987","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":"\nJambonneau glac\u00e9 au sirop z\u00e9landais et \u00e0 la betterave rouge | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Jambonneau glac\u00e9 au sirop z\u00e9landais et \u00e0 la betterave rouge Recette par Rob Van 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