{"id":7273,"date":"2024-10-08T15:01:36","date_gmt":"2024-10-08T15:01:36","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7273"},"modified":"2024-10-08T15:22:28","modified_gmt":"2024-10-08T15:22:28","slug":"recette-mousse-aux-fleurs-de-sureau-et-gelee-aux-baies","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-mousse-aux-fleurs-de-sureau-et-gelee-aux-baies","title":{"rendered":"Recette Mousse aux fleurs de sureau et gel\u00e9e aux baies"},"content":{"rendered":"\t\t
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Mousse aux fleurs de sureau et gel\u00e9e aux baies<\/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\"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 12 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 aux fleurs de sureau<\/p>

  • 250 ml de lait<\/li>
  • 2 grosses ombelles de fleurs de sureau<\/li>
  • 3 jaunes d’\u0153ufs<\/li>
  • 80 g de sucre<\/li>
  • 125 g de couverture chocolat blanc<\/li>
  • 4 feuilles de g\u00e9latine<\/li>
  • 250 ml de cr\u00e8me fleurette<\/li><\/ul>

    Gel\u00e9e aux baies de sureau<\/p>

    • 300 g de baies de sureau noir<\/li>
    • 100 ml d’eau<\/li>
    • 50 g de sucre<\/li>
    • 4 feuilles de g\u00e9latine<\/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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      Beignets aux fleurs de sureau<\/p>

      • 250 g de farine<\/li>
      • 105 ml de sirop de fleurs de sureau<\/li>
      • 25 g de sucre<\/li>
      • 20 g de jaunes d’\u0153ufs<\/li>
      • une pinc\u00e9e de sel<\/li>
      • 1\/4 de c. \u00e0 c. de curcuma<\/li>
      • Sucre glace<\/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. Blanchir les jaunes d\u2019\u0153ufs et le sucre. Ajouter le lait au sureau et \u00e9paissir la cr\u00e8me au bain-marie jusqu\u2019\u00e0 82 \u00b0C. Ajouter la couverture chocolat blanc puis la g\u00e9latine ramollie et remuer jusqu’\u00e0 ce que tout soit fondu. 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.<\/span><\/p>

        Pour la gel\u00e9e aux baies de sureau, porter l’eau et les baies de sureau \u00e0 \u00e9bullition et laisser cuire doucement 10 minutes. Mixer et passer le jus au tamis fin. Remettre le jus dans la casserole et ajouter de l’eau pour obtenir 350 g de jus. Ajouter le sucre et la g\u00e9latine ramollie et dissoudre le tout. Verser la gel\u00e9e ti\u00e8de sur les mousses. Laisser prendre au frais.<\/span><\/p>

        Pour les beignets aux fleurs de sureau, mettre des fleurs de sureau dans une casserole et recouvrir d’eau. Porter \u00e0 \u00e9bullition et laisser infuser 20 minutes. Passer au tamis fin puis ajouter 150 g de sucre au litre. Laisser refroidir le sirop. P\u00e9trir tous les ingr\u00e9dients puis laisser reposer au frais. \u00c9taler la p\u00e2te finement puis tailler en bandes fines. Chauffer un bain de friture \u00e0 160 \u00b0C et frire les bandes de p\u00e2te. Les \u00e9goutter sur du papier absorbant. Saupoudrer de sucre glace.<\/span><\/p>

        Servir la verrine avec un beignet de fleurs de sureau.<\/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 aux fleurs de sureau et gel\u00e9e aux baies Recette de Yoann Hue au restaurant “Der Vierte K\u00f6nig” \u00e0 Cologne (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Mousse aux fleurs de sureau 250 ml de lait 2 grosses ombelles de fleurs de sureau 3 jaunes d’\u0153ufs 80 g de sucre 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":23,"footnotes":""},"class_list":["post-7273","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Mousse aux fleurs de sureau et gel\u00e9e aux baies - 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