{"id":10048,"date":"2025-06-24T10:23:58","date_gmt":"2025-06-24T10:23:58","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10048"},"modified":"2025-06-24T10:34:39","modified_gmt":"2025-06-24T10:34:39","slug":"recette-mousse-de-semoule-a-la-fleur-de-sureau-et-cerises-au-thym","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-mousse-de-semoule-a-la-fleur-de-sureau-et-cerises-au-thym","title":{"rendered":"Recette Mousse de semoule \u00e0 la fleur de sureau et cerises au thym"},"content":{"rendered":"\t\t
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Mousse de semoule \u00e0 la fleur de sureau et cerises au thym<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Yoann Hue \u00e0 l'H\u00f4tel-Restaurant \"Hohenzollern\" \u00e0 Ahrweiler (Allemagne)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Photo de Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingr\u00e9dients pour 10 personnes (portions amuse-bouche)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mousse de semoule \u00e0 la fleur se sureau<\/p>

  • 250 ml de lait<\/li>
  • 2 grosses ombelles de fleurs de sureau<\/li>
  • 80 g de sucre<\/li>
  • 60 g de semoule fine<\/li>
  • 4 feuilles de g\u00e9latine<\/li>
  • 300 ml de cr\u00e8me fleurette<\/li><\/ul>

    Cerises au thym<\/p>

    • 1 bocal de cerises au sirop (680 ml)<\/li>
    • 80 g de sucre<\/li>
    • 1 poign\u00e9e de thym frais<\/li>
    • 1 c. \u00e0 c. de Ma\u00efzena<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Tempura de fleurs de sureau noir<\/p>

      • 60 g de farine tamis\u00e9e<\/li>
      • 1\/2 c. \u00e0 c. de ma\u00efzena<\/li>
      • 1\/2 c. \u00e0 c. de levure chimique<\/li>
      • 100 ml d\u2019eau bien froide<\/li>
      • 1 jaune d\u2019\u0153uf<\/li>
      • quelques sommit\u00e9s de fleurs de sureau noir<\/li>
      • Sucre glace<\/li><\/ul>

        D\u00e9cor<\/span><\/p>

        • petites fleurs de thym<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Pour la mousse aux fleurs de sureau, retirer les grosses tiges des ombelles de fleurs. Porter le lait \u00e0 \u00e9bullition, ajouter les fleurs de sureau et laisser infuser \u00e0 couvert 10 minutes. Passer \u00e0 la passoire fine. Remettre le lait dans la casserole, ajouter le sucre, porter \u00e0 \u00e9bullition et verser la semoule fine. Laisser gonfler 10 minutes. Bien remuer la semoule \u00e0 l’aide d’un fouet et ajouter la g\u00e9latine ramollie. Laisser refroidir. Avant que la semoule ne prenne, incorporer la cr\u00e8me fouett\u00e9e. Verser la mousse dans une terrine film\u00e9e. Laisser prendre au frais.<\/span><\/p>

          Pour les cerises au thym, \u00e9goutter le bocal de cerise en mettant le jus dans une casserole. Porter le jus de cerises \u00e0 \u00e9bullition et y ajouter le thym. Laisser infuser 10 minutes \u00e0 couvert. Passer alors le jus de cerises au travers d’une passoire fine. Ajouter le sucre dans la casserole et r\u00e9aliser un caramel blond. D\u00e9glacer avec le jus de cerises et ajouter les cerises. R\u00e9duire lentement le jus de moiti\u00e9 et lier \u00e9ventuellement avec de la ma\u00efzena dilu\u00e9e avec un peu d’eau froide.<\/p>

          Pour la p\u00e2te \u00e0 tempura, mixer tous les ingr\u00e9dients \u00e0 l\u2019aide d\u2019un mixeur plongeant pour obtenir une p\u00e2te lisse. Tremper les sommit\u00e9s fleuries de sureau dans la p\u00e2te et frire dans une huile \u00e0 160 \u00b0C. \u00c9goutter sur du papier absorbant et saupoudrer de sucre glace.<\/p>

          Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Mousse de semoule \u00e0 la fleur de sureau et cerises au thym Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 10 personnes (portions amuse-bouche) Mousse de semoule \u00e0 la fleur se sureau 250 ml de lait 2 grosses ombelles de fleurs de sureau 80 g de sucre […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":92,"footnotes":""},"class_list":["post-10048","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Mousse de semoule \u00e0 la fleur de sureau et cerises au thym - 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