{"id":1175,"date":"2023-04-16T17:39:49","date_gmt":"2023-04-16T17:39:49","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=1175"},"modified":"2024-03-24T21:42:28","modified_gmt":"2024-03-24T21:42:28","slug":"recette-de-dessert-au-pavot","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-dessert-au-pavot","title":{"rendered":"Recette de dessert au pavot"},"content":{"rendered":"\t\t
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Glace au pavot noir sur une compote de cerises\nau thym serpolet<\/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 Jean-Marie Dumaine<\/b>\u00a0et de Yoann Hue<\/strong><\/span><\/p>

tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”<\/span><\/strong><\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Cuisine\t\t\t\t\t\t\t\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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Photo d’Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingr\u00e9dients pour 4 personnes<\/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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Compote de cerises\u00a0:<\/p>

  • 50 g de sucre<\/li>
  • 50 ml d’eau<\/li>
  • 1 poign\u00e9e de thym serpolet<\/li>
  • 200 g de cerises noires (genre bigarreau)<\/li>
  • Sucre glace<\/li><\/ul>

    Glace au pavot noir\u00a0:<\/p>

    • 55 g de pavot noir<\/li>
    • 30 ml d’huile de tournesol<\/li>
    • 100 g de sucre<\/li>
    • 25 g de glucose<\/li>
    • 25 g de sucre roux<\/li>
    • 350 ml d’eau<\/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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      Mousse au pavot blanc\u00a0:<\/p>

      • 30 g de pavot blanc<\/li>
      • 200 ml de lait<\/li>
      • 75 ml de cr\u00e8me liquide<\/li>
      • 40 g de sucre<\/li>
      • 5 g de lait en poudre<\/li><\/ul>

        Mousse au citron\u00a0:<\/p>

        • 1 citron non trait\u00e9<\/li>
        • 125 g de yaourt<\/li>
        • 15 g de sucre<\/li>
        • 1 feuille de g\u00e9latine<\/li>
        • 125 g de cr\u00e8me fouett\u00e9e<\/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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          P\u00e9tales de coquelicot cristallis\u00e9s\u00a0:<\/p>

          • 4 p\u00e9tales de coquelicot<\/li>
          • 1 blanc d’oeuf<\/li>
          • 2 c \u00e0 s de sucre<\/li><\/ul>

            Crumble\u00a0:<\/p>

            • 50 g de beurre<\/li>
            • 40 g de sucre<\/li>
            • Sel<\/li>
            • 1 c \u00e0 c de jus de citron<\/li>
            • 100 g de farine<\/li>
            • 20 g de poudre de noisette<\/li><\/ul>

              Pour d\u00e9corer\u00a0:<\/p>

              • Thym serpolet frais<\/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\t<\/div>\n\t\t<\/section>\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 les cerises, pr\u00e9chauffer le four \u00e0 80 \u00b0C. Mettre le sucre et l’eau dans une casserole et porter \u00e0 \u00e9bullition. Ajouter le thym serpolet et laisser infuser 10 min. Passer au travers d’une passoire fine. Pocher les cerises d\u00e9noyaut\u00e9es les unes apr\u00e8s les autres dans le sirop, puis les \u00e9goutter. Les d\u00e9poser sur une plaque recouverte de papier sulfuris\u00e9 et saupoudrer de sucre glace. S\u00e9cher au four, porte l\u00e9g\u00e8rement ouverte, durant environ 1 heure. R\u00e9duire le sirop. Lorsque les cerises sont mi-s\u00e9ch\u00e9es, les remettre \u00e0 gonfler dans le sirop r\u00e9duit.

                Pour la glace au pavot noir, piler le pavot au mortier puis ajouter l’huile pour obtenir comme une p\u00e2te. Mettre le sucre, le glucose et le sucre roux dans une casserole avec une partie de l’eau. Chauffer pour dissoudre le sucre. Ajouter le reste d’eau et la p\u00e2te de pavot. Mixer \u00e0 l’aide d’un bain-mix puis mettre \u00e0 tourner en sorbeti\u00e8re pendant 15 \u00e0 30 min.

                Pour la mousse au pavot blanc, griller l\u00e9g\u00e8rement le pavot dans un wok. Le mettre alors dans une casserole, ajouter tous les autres ingr\u00e9dients et porter \u00e0 \u00e9bullition. Laisser infuser 15 min. Mixer \u00e0 l’aide d’un bain-mix puis passer au travers d’une passoire fine.

                Pour la mousse au citron, laver les citrons, les essuyer puis r\u00e2per les zestes. Les m\u00e9langer au yaourt. Mettre le sucre avec une partie du yaourt dans une casserole et chauffer l\u00e9g\u00e8rement. Ajouter la g\u00e9latine ramollie et faire fondre. Ajouter au reste de yaourt. Incorporer enfin la cr\u00e8me fouett\u00e9e.

                Pour les p\u00e9tales de coquelicot cristallis\u00e9s, chauffer le four \u00e0 75 \u00b0C. Badigeonner l\u00e9g\u00e8rement de blanc d’oeuf les 2 faces des p\u00e9tales de coquelicot. Les saupoudrer de sucre et les poser sur une plaque recouverte d’un Silpat. Laisser s\u00e9cher au four la porte entr’ouverte environ 10 min.

                Pour le crumble, pr\u00e9chauffer le four \u00e0 140 \u00b0C. P\u00e9trir ensemble le beurre (\u00e0 temp\u00e9rature ambiante), le sucre, une pinc\u00e9e de sel et le jus de citron. Ajouter alors la farine et la poudre de noisette, et p\u00e9trir encore un peu ; la p\u00e2te doit rester granuleuse. Etaler sur une plaque recouverte de papier sufuris\u00e9. Cuire au four environ 30 min pour obtenir une couleur blonde.

                Pour le dressage, superposer chaque composante dans des verres larges : d’abord le crumble, ensuite la mousse de citron puis la compote de cerises. Chauffer la mousse au pavot blanc et la mousser \u00e0 l’aide d’un bain-mix. D\u00e9poser de cette mousse sur les cerises, puis poser une boule de glace au pavot noir dans le milieu. D\u00e9corer enfin avec un p\u00e9tale de coquelicot cristallis\u00e9 et du thym serpolet.<\/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":"

                Glace au pavot noir sur une compote de cerises au thym serpolet Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche” Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Compote de cerises\u00a0: 50 g de sucre 50 ml d’eau 1 poign\u00e9e de thym serpolet 200 g de […]<\/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":"0","ocean_second_sidebar":"0","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":"0","ocean_custom_header_template":"0","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":"0","ocean_menu_typo_font_family":"0","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":"0","iawp_total_views":9,"footnotes":""},"class_list":["post-1175","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de dessert au pavot - 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