{"id":5815,"date":"2024-05-20T21:33:40","date_gmt":"2024-05-20T21:33:40","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=5815"},"modified":"2024-07-02T09:57:53","modified_gmt":"2024-07-02T09:57:53","slug":"gateau-a-lasperule-odorante-et-compote-fraise-renouee-du-japon","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/gateau-a-lasperule-odorante-et-compote-fraise-renouee-du-japon","title":{"rendered":"G\u00e2teau \u00e0 l’asp\u00e9rule odorante et compote fraise-renou\u00e9e du Japon"},"content":{"rendered":"\t\t
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G\u00e2teau \u00e0 l'asp\u00e9rule odorante et compote de fraises 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 au restaurant \"Der Vierte K\u00f6nig\" \u00e0 Cologne (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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"G\u00e2teau\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

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Recette r\u00e9alis\u00e9e avec le moule \u00e0 savarins ovales de Guy Demarle<\/a><\/span><\/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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G\u00e2teau \u00e0 l’asp\u00e9rule odorante<\/span><\/p>

  • 125 g de beurre mou<\/span><\/li>
  • 125 g de sucre<\/span><\/li>
  • 1 c. \u00e0 c. de sucre vanill\u00e9<\/span><\/li>
  • 1 pinc\u00e9e de sel<\/span><\/li>
  • 3 \u0153ufs<\/span><\/li>
  • 250 g de farine<\/span><\/li>
  • 1\/2 paquet de levure chimique<\/span><\/li>
  • 125 ml de lait<\/span><\/li>
  • 5 g d’asp\u00e9rule odorante s\u00e9ch\u00e9e<\/span><\/li><\/ul>

    Coulis \u00e0 l\u2019asp\u00e9rule<\/p>

    • 250 ml de jus de pomme<\/li>
    • 4 g d\u2019asp\u00e9rule s\u00e9ch\u00e9e<\/li>
    • 1 c. \u00e0 s. de pur\u00e9e d\u2019ortie<\/li>
    • 12 g d\u2019agar-agar<\/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 fraises 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 fraises<\/span><\/li>
      • 1 c. \u00e0 s. de sucre roux<\/li>
      • 1 c. \u00e0 s. de jus de citron<\/li><\/ul>

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

        • fraises taill\u00e9es en lamelles<\/li>
        • petites feuilles de menthe-citron<\/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 le g\u00e2teau \u00e0 l’asp\u00e9rule, mettre le lait dans une casserole et porter \u00e0 \u00e9bullition. Ajouter l’asp\u00e9rule, laisser infuser 15 minutes puis passer au travers d’une passoire fine en pressant bien. Mettre le beurre mou, le sucre, le sucre vanill\u00e9 et le sel dans le bol d’un batteur-m\u00e9langeur et fouetter environ 10 minutes pour bien blanchir le m\u00e9lange. Ajouter les \u0153ufs un \u00e0 un puis incorporer la farine et la levure tamis\u00e9es et enfin le lait \u00e0 l’asp\u00e9rule. Verser l’appareil \u00e0 g\u00e2teau dans les moules \u00e0 savarin. Cuire \u00e0 four chaud (160 \u00b0C en chaleur tournante) pendant environ 20 minutes.<\/span><\/p>

          Pour la compote de fraises et de renou\u00e9e du Japon, laver et \u00e9queuter les fraises. Les couper en 4 puis les mariner avec le sucre roux et le jus de citron. Laisser mac\u00e9rer 1 nuit.<\/p>

          \u00c9goutter les fraises. Laver la renou\u00e9e et la tailler en rondelles de 3 mm. Mettre l’eau, le sucre, le jus de citron, le jus des fraises 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. R\u00e9duire le sirop de moiti\u00e9 puis l’\u00e9paissir avec la ma\u00efzena. Laisser refroidir. M\u00e9langer alors les fraises, la renou\u00e9e et le sirop d\u00e9licatement.<\/p>

          Pour le coulis \u00e0 l\u2019asp\u00e9rule, porter le jus de pomme \u00e0 \u00e9bullition, ajouter l\u2019asp\u00e9rule et laisser infuser 10 minutes. Ajouter la pur\u00e9e d\u2019ortie et l\u2019agar-agar et cuire \u00e0 petite \u00e9bullition 1 minute. Passer \u00e0 la passoire fine et laisser prendre au frais. Mixer finement au mixeur pour obtenir une cr\u00e8me fine.<\/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":"

          G\u00e2teau \u00e0 l’asp\u00e9rule odorante et compote de fraises et renou\u00e9e du Japon Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 15 personnes (portions amuse-bouche) Recette r\u00e9alis\u00e9e avec le moule \u00e0 savarins ovales de Guy Demarle G\u00e2teau \u00e0 l’asp\u00e9rule odorante 125 g de beurre mou 125 […]<\/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":26,"footnotes":""},"class_list":["post-5815","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nG\u00e2teau \u00e0 l'asp\u00e9rule odorante et compote fraise-renou\u00e9e du Japon - 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