{"id":12791,"date":"2026-04-04T21:57:33","date_gmt":"2026-04-04T21:57:33","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=12791"},"modified":"2026-04-07T18:00:19","modified_gmt":"2026-04-07T18:00:19","slug":"recette-mousse-a-lasperule-et-gelee-de-violette","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-mousse-a-lasperule-et-gelee-de-violette","title":{"rendered":"Recette Mousse \u00e0 l’asp\u00e9rule et gel\u00e9e de violette"},"content":{"rendered":"\t\t
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Mousse \u00e0 l'asp\u00e9rule odorante et gel\u00e9e de violette,\ncompote de framboises et renou\u00e9e du Japon<\/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)\n<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Mousse\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
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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 15 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 \u00e0 l\u2019asp\u00e9rule<\/p>

  • 250 ml de lait<\/li>
  • 15 g d\u2019asp\u00e9rule s\u00e9ch\u00e9e<\/li>
  • 5 jaunes d\u2019\u0153ufs<\/li>
  • 150 g de sucre<\/li>
  • 5 feuilles de g\u00e9latine<\/li>
  • 2 pointes de couteau de colorant alimentaire vert<\/li>
  • 400 ml de cr\u00e8me fleurette<\/li><\/ul>

    Gel\u00e9e \u00e0 la violette odorante<\/p>

    • 25 g de fleurs de violette odorante<\/li>
    • 80 g de sucre<\/li>
    • 140 ml d\u2019eau<\/li>
    • 20 ml de jus de citron<\/li>
    • 3 feuilles de g\u00e9latine<\/li>
    • 15 fleurs de violette odorante<\/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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      Compote de framboises et renou\u00e9e du Japon<\/span><\/p>

      • 150 g de renou\u00e9e du Japon, jeune et tendre<\/span><\/li>
      • 200 ml d’eau<\/li>
      • 80 g de sucre<\/li>
      • 2 c. \u00e0 s. de jus de citron<\/li>
      • 1\/2 gousse de vanille<\/li>
      • 1 c. \u00e0 s. de ma\u00efzena<\/li>
      • 200 g de framboises<\/span><\/li><\/ul>

        Cr\u00e8me fra\u00eeche au miel<\/span><\/p>

        • 250 g de cr\u00e8me fra\u00eeche<\/li>
        • 25 g de miel<\/li>
        • le zeste r\u00e2p\u00e9 d’un demi citron<\/li><\/ul>

          Fleurs de violette cristallis\u00e9es<\/p>

          • 15 fleurs de violette<\/li>
          • Un peu de blanc d’\u0153uf<\/li>
          • Un peu de sucre semoule<\/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 \u00e0 l\u2019asp\u00e9rule, porter le lait \u00e0 \u00e9bullition, ajouter l\u2019asp\u00e9rule et laisser infuser \u00e0 couvert 10 minutes. Passer \u00e0 la passoire fine. Blanchir les jaunes d\u2019\u0153ufs et le sucre. Ajouter le lait \u00e0 l\u2019asp\u00e9rule et \u00e9paissir la cr\u00e8me au bain-marie jusqu\u2019\u00e0 82 \u00b0C. Ajouter la g\u00e9latine ramollie puis le colorant vert. Laisser refroidir. Avant que la cr\u00e8me ne prenne, incorporer la cr\u00e8me fouett\u00e9e. Verser la mousse dans des verrines. Laisser prendre au frais.<\/p>

            Pour r\u00e9aliser la gel\u00e9e de violette, faire chauffer le sucre avec l\u2019eau dans une casserole jusqu\u2019\u00e0 ce que le sirop soit ti\u00e8de. Mixez finement tous les ingr\u00e9dients. Dissoudre la g\u00e9latine tremp\u00e9e dans le sirop de violette et passer au tamis. D\u00e9poser au milieu de la mousse une petite fleur de violette. Verser la gel\u00e9e de violette pour recouvrir la fleur. Laisser prendre au frais.<\/p>

            Pour la compote de framboises et de renou\u00e9e du Japon, laver la renou\u00e9e et la tailler en rondelles de 3 mm. Mettre l’eau, le sucre, le jus de citron et la gousse de vanille taill\u00e9e en 2 dans la longueur dans une casserole et porter \u00e0 \u00e9bullition. Pocher la renou\u00e9e dans le sirop bouillant pendant 30 secondes environ puis l’\u00e9goutter. Pocher ensuite les framboises pendant 30 secondes puis les \u00e9goutter. R\u00e9duire le sirop de moiti\u00e9 puis l’\u00e9paissir avec la ma\u00efzena. Laisser refroidir. M\u00e9langer alors les framboises, la renou\u00e9e et le sirop d\u00e9licatement. Remplir dans des petits bocaux.<\/p>

            Pour la cr\u00e8me fra\u00eeche au miel, mettre la cr\u00e8me fra\u00eeche et le miel dans un saladier. R\u00e2per le zeste de citron puis bien m\u00e9langer. D\u00e9barrasser au frais.<\/p>

            Pour les fleurs de violette cristallis\u00e9es, badigeonner l\u00e9g\u00e8rement les fleurs de violette avec du blanc d\u2019\u0153uf l\u00e9g\u00e8rement battu puis les rouler dans le sucre semoule. Les d\u00e9poser sur une plaque et les faire s\u00e9cher au four ou dans un d\u00e9shydrateur \u00e0 70 \u00b0C pendant environ 3 heures.<\/p>

            Pour servir, verser une cuill\u00e8re \u00e0 caf\u00e9 de cr\u00e8me fra\u00eeche au miel sur la compote de framboises et renou\u00e9e du Japon puis y d\u00e9poser une fleur de violette cristallis\u00e9e.<\/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 \u00e0 l’asp\u00e9rule odorante et gel\u00e9e de violette, compote de framboises et renou\u00e9e du Japon Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 15 personnes (portions amuse-bouche) Mousse \u00e0 l\u2019asp\u00e9rule 250 ml de lait 15 g d\u2019asp\u00e9rule s\u00e9ch\u00e9e 5 jaunes d\u2019\u0153ufs 150 g de sucre 5 feuilles […]<\/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":9,"footnotes":""},"class_list":["post-12791","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Mousse \u00e0 l'asp\u00e9rule et gel\u00e9e de violette - 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