{"id":16768,"date":"2016-05-16T07:25:24","date_gmt":"2016-05-16T05:25:24","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=16768"},"modified":"2018-03-07T16:52:32","modified_gmt":"2018-03-07T15:52:32","slug":"cremeux-peche-blanche-abricot-crumble-eau-de-fraises-moet-chandon-rose-imperial","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/cremeux-peche-blanche-abricot-crumble-eau-de-fraises-moet-chandon-rose-imperial","title":{"rendered":"Recette: Cr\u00e9meux p\u00eache blanche et abricot, crumble, eau de fraises au Mo\u00ebt et Chandon Ros\u00e9 Imp\u00e9rial"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">D<\/span>ans le cadre des festivit\u00e9s autour de son 90e anniversaire, le Comme chez Soi met le champagne Mo\u00ebt &amp; Chandon \u00e0 l\u2019honneur d\u2019un menu exclusif concoct\u00e9 en duo par Lionel Rigolet et Bernard Dance (Chef de Mo\u00ebt &amp; Chandon). Et ce tout au long du mois de mai. En voici le dessert&#8230;<br \/>\n<\/strong><\/p>\n<p style=\"text-align: right;\"><em>Par Jo\u00eblle Rochette<\/em><\/p>\n<h1><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17044 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2016\/05\/Capture-d\u2019\u00e9cran-2016-05-16-\u00e0-17.35.52.png\" alt=\"life-magazine\" width=\"1280\" height=\"620\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/05\/Capture-d\u2019\u00e9cran-2016-05-16-\u00e0-17.35.52.png 1280w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/05\/Capture-d\u2019\u00e9cran-2016-05-16-\u00e0-17.35.52-768x372.png 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2016\/05\/Capture-d\u2019\u00e9cran-2016-05-16-\u00e0-17.35.52-315x153.png 315w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/h1>\n<h1 style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">Ingr\u00e9dients\u00a0<\/span><\/strong><\/h1>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Crumble\u00a0<\/span><\/h3>\n<ul style=\"text-align: justify;\">\n<li>150 g de beurre<\/li>\n<li>120 g de sucre<\/li>\n<li>2 g de sel<\/li>\n<li>les zestes de 2 citrons verts<\/li>\n<li>240 g de farine<\/li>\n<li>5 g de levure chimique<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Sauce menthe<\/span><\/h3>\n<ul style=\"text-align: justify;\">\n<li>110 g de vin blanc<\/li>\n<li>50 g d&rsquo;eau<\/li>\n<li>30 g de sirop de sucre<\/li>\n<li>\u00bd botte de menthe fra\u00eeche<\/li>\n<li>0,5 g d&rsquo;agar-agar<\/li>\n<li>1 g de g\u00e9latine v\u00e9g\u00e9tale<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Cr\u00e9meux p\u00eache\/abricot<\/span><\/h3>\n<ul style=\"text-align: justify;\">\n<li>20 g de coulis Boiron citron jaune<\/li>\n<li>230 g de coulis Boirons p\u00eache blanche<\/li>\n<li>60 g d&rsquo;alcool d&rsquo;abricot<\/li>\n<li>45 g de jaunes d&rsquo;\u0153ufs<\/li>\n<li>40 g de sucre<\/li>\n<li>25 g de ma\u00efzena<\/li>\n<li>1,5 feuille de g\u00e9latine<\/li>\n<li>70 g de mascarpone<\/li>\n<li>120 g de cr\u00e8me<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Garnitures<\/span><\/h3>\n<ul style=\"text-align: justify;\">\n<li>\u00e9cume champagne, sirop de sucre<\/li>\n<li>m\u00e9lange fraises, citron + sauce menthe<\/li>\n<li>eau de fraises et champagne Mo\u00ebt Ros\u00e9 Imp\u00e9rial<\/li>\n<li>sorbet fruits rouges champagne<\/li>\n<li>disques en sucre + colorant vert<\/li>\n<\/ul>\n<h1 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Pr\u00e9paration<\/span><\/h1>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Crumble<\/span><\/h3>\n<ul>\n<li style=\"text-align: justify;\">Dans le kitchen aid avec la feuille, blanchir le beurre avec le sucre, ajouter le sel et les zestes de citron. Bien m\u00e9langer.<\/li>\n<li style=\"text-align: justify;\">Pendant ce temps, tamiser la farine avec la levure chimique et l&rsquo;ajouter petit \u00e0 petit au m\u00e9lange pr\u00e9c\u00e9dent. L&rsquo;appareil doit \u00eatre bien homog\u00e8ne.<\/li>\n<li style=\"text-align: justify;\">D\u00e9barrasser, \u00e9taler sur un silpat et cuire au four \u00e0 160\u00b0C pendant 10 \u00e0 12 minutes.<\/li>\n<li style=\"text-align: justify;\">Laisser refroidir puis \u00e9mietter.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Sauce menthe\u00a0<\/span><\/h3>\n<ul>\n<li style=\"text-align: justify;\">Rassembler dans une casserole : le vin blanc, l&rsquo;eau, le sirop de sucre, l&rsquo;agar-agar, la g\u00e9latine v\u00e9g\u00e9tale.<\/li>\n<li style=\"text-align: justify;\">Porter \u00e0 \u00e9bullition en m\u00e9langeant au fouet, laisser bouillir 1 minute puis retirer du feu et verser dans une plaque.<\/li>\n<li style=\"text-align: justify;\">Laisser refroidir.<\/li>\n<li style=\"text-align: justify;\">Passer ensuite au thermomix avec la menthe.<\/li>\n<li style=\"text-align: justify;\">Mixer le plus fin possible puis verser dans une pipette.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><span style=\"color: #ff6600;\">Cr\u00e9meux p\u00eache\/abricot<\/span><\/h3>\n<ul>\n<li style=\"text-align: justify;\">Rassembler dans une casserole les coulis Boiron citron jaune et p\u00eache blanche. Dans le bol du kitchen aid, monter les jaunes d&rsquo;\u0153ufs avec le sucre et la ma\u00efzena.<\/li>\n<li style=\"text-align: justify;\">Verser petit \u00e0 petit les coulis chauds sur les jaunes d&rsquo;\u0153ufs puis remettre le tout dans une casserole et porter \u00e0 \u00e9bullition en m\u00e9langeant au fouet.<\/li>\n<li style=\"text-align: justify;\">Laisser bouillir 2 minutes, retirer du feu et y faire fondre la g\u00e9latine.<\/li>\n<li style=\"text-align: justify;\">Verser dans un bol et laisser refroidir.<\/li>\n<li style=\"text-align: justify;\">Monter l\u00e9g\u00e8rement la cr\u00e8me, la m\u00e9langer au mascarpone, ajouter l&rsquo;alcool d&rsquo;abricot.<\/li>\n<li style=\"text-align: justify;\">M\u00e9langer au m\u00e9lange pr\u00e9c\u00e9dent.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\"><\/h3>\n<hr \/>\n<p style=\"text-align: center;\"><em>Article publi\u00e9 sur le site de Jo\u00eblle Rochette<br \/>\n<a href=\"http:\/\/www.joellerochette.com\/\" target=\"_blank\">www.joellerochette.com<\/a><\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Dans le cadre des festivit\u00e9s autour de son 90e anniversaire, le Comme chez Soi met le champagne Mo\u00ebt &#038; Chandon \u00e0 l\u2019honneur d\u2019un menu exclusif concoct\u00e9 en duo par Lionel Rigolet et Bernard Dance (Chef de Mo\u00ebt &#038; Chandon). Et ce tout au long du mois de mai. En voici le dessert&#8230;<\/p>\n","protected":false},"author":2,"featured_media":16852,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[790,793],"class_list":["post-16768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-gastronomie-vin","tag-joelle-rochette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette: Cr\u00e9meux p\u00eache blanche et abricot, crumble, eau de fraises au Mo\u00ebt et Chandon Ros\u00e9 Imp\u00e9rial - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/cremeux-peche-blanche-abricot-crumble-eau-de-fraises-moet-chandon-rose-imperial\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette: Cr\u00e9meux p\u00eache blanche et abricot, crumble, eau de fraises au Mo\u00ebt et Chandon Ros\u00e9 Imp\u00e9rial - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Reading Time:  2 minutesDans le cadre des festivit\u00e9s autour de son 90e anniversaire, le Comme chez Soi met le champagne Mo\u00ebt &amp; Chandon \u00e0 l\u2019honneur d\u2019un menu exclusif concoct\u00e9 en duo par Lionel Rigolet et Bernard Dance (Chef de Mo\u00ebt &amp; Chandon). 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