{"id":9404,"date":"2025-05-23T19:20:57","date_gmt":"2025-05-23T19:20:57","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=9404"},"modified":"2025-05-23T19:40:33","modified_gmt":"2025-05-23T19:40:33","slug":"recette-terrine-aux-pousses-depicea-et-biscuit-au-cacao","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-terrine-aux-pousses-depicea-et-biscuit-au-cacao","title":{"rendered":"Recette Terrine aux pousses d’\u00e9pic\u00e9a et biscuit au cacao"},"content":{"rendered":"\t\t
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Terrine aux pousses d'\u00e9pic\u00e9a et biscuit au cacao, framboise et pousse d'\u00e9pic\u00e9a enrob\u00e9e de chocolat<\/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)<\/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\"Terrine\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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Biscuit au cacao<\/span><\/p>

  • 4 blancs d\u2019\u0153ufs<\/li>
  • 1 pinc\u00e9e de sel<\/li>
  • 100 g de sucre<\/li>
  • 6 jaunes d\u2019\u0153ufs<\/li>
  • 80 g de farine<\/li>
  • 40 g de cacao en poudre<\/li><\/ul>

    Mousse aux pousses d’\u00e9pic\u00e9a<\/span><\/p>

    • 300 g de pur\u00e9e de pousses d’\u00e9pic\u00e9a (150 g de pousses d’\u00e9pic\u00e9a mix\u00e9es finement avec 150 g de sucre)<\/span><\/li>
    • 300 g de yaourt nature<\/li>
    • 4 feuilles de g\u00e9latine<\/li>
    • 250 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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      Pousses d’\u00e9pic\u00e9a enrob\u00e9es de chocolat<\/span><\/p>

      • 12 pousses d’\u00e9pic\u00e9a<\/span><\/li>
      • Chocolat couverture 60 % ou plus<\/li><\/ul>

        Coulis de fruits rouges<\/p>

        • 250 g de pur\u00e9e de fruits rouges<\/li>
        • 50 g de sucre<\/li>
        • 5 g Agar-Agar<\/li><\/ul>

          D\u00e9cor<\/p>

          • 12 framboises<\/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 biscuit au cacao, battre les blancs d’\u0153ufs avec une pinc\u00e9e de sel dans un bol jusqu’\u00e0 ce qu’ils soient mousseux. Ajouter la moiti\u00e9 du sucre et continuer \u00e0 battre jusqu’\u00e0 ce que le m\u00e9lange soit ferme. Incorporer ensuite bri\u00e8vement le reste du sucre. Incorporer les jaunes d\u2019\u0153ufs puis la farine et le cacao tamis\u00e9s. \u00c9taler sur une plaque de cuisson recouverte de papier sulfuris\u00e9. Cuire au four environ 5 minutes \u00e0 200\u00b0C. Placer sur un torchon humide.<\/p>

            Pour la mousse \u00e0 l’\u00e9pic\u00e9a, faire tremper la g\u00e9latine dans de l’eau froide puis la faire fondre avec une partie du yaourt dans une casserole. M\u00e9langer ensuite avec le reste du yaourt et la pur\u00e9e d’\u00e9pic\u00e9a. Incorporer la cr\u00e8me fouett\u00e9e lorsqu’elle est assez froide.<\/p>

            Chemiser une terrine de film alimentaire. Couper le biscuit \u00e0 la bonne taille et le disposer dans la terrine. Verser la mousse d’\u00e9pic\u00e9a \u00e0 l’int\u00e9rieur et recouvrir de biscuit au cacao. Placer au r\u00e9frig\u00e9rateur.<\/p>

            Mettre le chocolat couverture \u00e0 temp\u00e9rer doucement au bain-marie. Tremper les pousses d’\u00e9pic\u00e9a dans la couverture puis les mettre \u00e0 prendre sur une plaque recouverte d’un Silpat.<\/p>

            Pour le coulis aux fruits, mettre la pur\u00e9e de fruits rouges dans une casserole. Ajouter le sucre et l\u2019agar-agar et cuire \u00e0 petite \u00e9bullition 2 minutes. 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":"

            Terrine aux pousses d’\u00e9pic\u00e9a et biscuit au cacao, framboise et pousse d’\u00e9pic\u00e9a enrob\u00e9e de chocolat Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 12 personnes (portions amuse-bouche) Biscuit au cacao 4 blancs d\u2019\u0153ufs 1 pinc\u00e9e de sel 100 g de sucre 6 jaunes d\u2019\u0153ufs 80 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":"","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":13,"footnotes":""},"class_list":["post-9404","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Terrine aux pousses d'\u00e9pic\u00e9a et biscuit au cacao - 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