{"id":124,"date":"2019-08-14T20:13:05","date_gmt":"2019-08-14T20:13:05","guid":{"rendered":"https:\/\/passionpatisserie.audon.fr\/?p=124"},"modified":"2026-02-24T15:35:05","modified_gmt":"2026-02-24T14:35:05","slug":"panacotta-feve-tonka-insert-framboise","status":"publish","type":"post","link":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2019\/08\/14\/panacotta-feve-tonka-insert-framboise\/","title":{"rendered":"Panacotta f\u00e8ve tonka, insert framboise"},"content":{"rendered":"<div id=\"il-0\" class=\"il\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-126\" src=\"https:\/\/passionpatisserie.audon.fr\/wp-content\/uploads\/2019\/04\/WIN_20181202_16_29_42_Pro-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" \/><\/div>\n<div class=\"il\">100 cl de cr\u00e8me liquide<\/div>\n<p><span class=\"ingredient-qty\" data-qty=\"40\">80 gr<\/span> de sucre<br \/>\n<span class=\"ingredient-qty\" data-qty=\"0.5\">1<\/span><a href=\"https:\/\/www.ptitchef.com\/recettes\/feve-tonka\">f\u00e8ve Tonka<\/a><br \/>\n3 g d&rsquo;<a href=\"https:\/\/www.ptitchef.com\/recettes\/recette-a-l-agar-agar\">agar<\/a>-agar (\u00e0 r\u00e9ajuster selon consistance)<br \/>\ncoulis de framboise<br \/>\n+\/- framboises fraiches<\/p>\n<p>Contenance du moule marguerite : 120 cl<br \/>\nSi moule cosy :110 cl<br \/>\nSi moule tablette : 150 cl<\/p>\n<p><span style=\"text-decoration: underline;\">Sabl\u00e9 Breton<\/span><\/p>\n<hr \/>\n<p>Soit r\u00e9aliser un coulis avec des framboises fraiches, soit utiliser un coulis tout pr\u00eat. R\u00e9server un peu de coulis pour la d\u00e9co. Le verser dans les petits moules demi-sph\u00e8re et les mettre au cong\u00e9lateur plusieurs heures, afin qu&rsquo;il soit bien pris.<\/p>\n<p>R\u00e9aliser un sabl\u00e9 breton assez fin<\/p>\n<p>Diluer l&rsquo;agar-agar dans un peu de cr\u00e8me. Faire chauffer le restant de\u00a0 cr\u00e8me avec le sucre et la f\u00e8ve tonka r\u00e2p\u00e9e, ajouter l&rsquo;agar-agar, laisser cuire 2 min.<br \/>\nVerser dans le moule marguerite.<\/p>\n<p>Laisser prendre tr\u00e9s l\u00e9g\u00e8rement mais pas trop. ajouter les inserts framboises en les enfon\u00e7ant l\u00e9g\u00e8rement.<br \/>\nPoser le biscuit breton.<br \/>\nLaisser prendre au frigo plusieurs heures afin que la panacotta soit bien prise.<br \/>\nD\u00e9mouler et d\u00e9courer avec du coulis de framboise +\/- des framboises fraiches.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>100 cl de cr\u00e8me liquide 80 gr de sucre 1f\u00e8ve Tonka 3 g d&rsquo;agar-agar (\u00e0 r\u00e9ajuster selon consistance) coulis de framboise +\/- framboises fraiches Contenance du moule marguerite : 120 cl Si moule cosy :110 cl Si moule tablette : 150 cl Sabl\u00e9 Breton Soit r\u00e9aliser un coulis avec des framboises fraiches, soit utiliser un &hellip; <a href=\"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/2019\/08\/14\/panacotta-feve-tonka-insert-framboise\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Panacotta f\u00e8ve tonka, insert framboise<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":126,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[5],"tags":[16],"_links":{"self":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/124"}],"collection":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/comments?post=124"}],"version-history":[{"count":1,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/124\/revisions"}],"predecessor-version":[{"id":772,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/posts\/124\/revisions\/772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/media\/126"}],"wp:attachment":[{"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/media?parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/categories?post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/passionpatisserie.cabulleenbauges.fr\/index.php\/wp-json\/wp\/v2\/tags?post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}