{"id":7740,"date":"2024-11-25T16:01:38","date_gmt":"2024-11-25T16:01:38","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7740"},"modified":"2024-11-25T16:05:29","modified_gmt":"2024-11-25T16:05:29","slug":"recette-mousse-a-lherbe-de-sainte-barbe","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-mousse-a-lherbe-de-sainte-barbe","title":{"rendered":"Recette Mousse \u00e0 l’herbe de Sainte Barbe"},"content":{"rendered":"\t\t
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Mousse \u00e0 l'herbe de la Sainte Barbe<\/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<\/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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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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  • 1\u00a0\u00e9chalote, cisel\u00e9e<\/span><\/span><\/li>
  • 1 gousse d’ail, \u00e9cras\u00e9e<\/span><\/span><\/li>
  • 10 g de beurre<\/span><\/span><\/li>
  • 50 ml de vin blanc<\/span><\/span><\/li>
  • 350 ml de cr\u00e8me fouett\u00e9e<\/span><\/span><\/li>
  • 2 feuilles de g\u00e9latine, tremp\u00e9e \u00e0 l’eau froide<\/span><\/span><\/li>
  • 1 c \u00e0 s de moutarde de Dijon<\/span><\/span><\/li>
  • 40 g de barbar\u00e9e blanchie (herbe de Sainte Barbe)<\/span><\/span><\/li>
  • 1 c \u00e0 c de sel<\/span><\/span><\/li>
  • 1 pinc\u00e9e de poivre blanc<\/span><\/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, faire d’abord suer au beurre, l’\u00e9chalote et l’ail \u00e9cras\u00e9. Ajouter le vin blanc, la moutarde, la barbar\u00e9e et la g\u00e9latine. Bien r\u00e9duire en pur\u00e9e au mixeur. Passer au tamis. M\u00e9langer cette pr\u00e9paration avec la cr\u00e8me fouett\u00e9e. V\u00e9rifier l’assaisonnement.<\/p>

    => cette pr\u00e9paration accompagne bien un r\u00f4ti de b\u0153uf froid, une terrine de poisson ou un chou-fleur en salade.<\/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’herbe de la Sainte Barbe Recette de Jean-Marie Dumaine Ingr\u00e9dients pour 4 personnes 1\u00a0\u00e9chalote, cisel\u00e9e 1 gousse d’ail, \u00e9cras\u00e9e 10 g de beurre 50 ml de vin blanc 350 ml de cr\u00e8me fouett\u00e9e 2 feuilles de g\u00e9latine, tremp\u00e9e \u00e0 l’eau froide 1 c \u00e0 s de moutarde de Dijon 40 g de barbar\u00e9e […]<\/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":11,"footnotes":""},"class_list":["post-7740","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Mousse \u00e0 l'herbe de Sainte Barbe - 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