{"id":672,"date":"2015-07-24T09:50:06","date_gmt":"2015-07-24T07:50:06","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=672"},"modified":"2018-08-23T16:05:36","modified_gmt":"2018-08-23T14:05:36","slug":"sorbet-fraise-serge-laloue-mof","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/sorbet-fraise-serge-laloue-mof\/","title":{"rendered":"Sorbet fraise &#8211; Serge Laloue &#8211; MOF"},"content":{"rendered":"<p>Ingr\u00e9dients :<\/p>\n<p>280 g eau<\/p>\n<p>130 g glucose atomis\u00e9<\/p>\n<p>255 g saccharose (sucre cristal)<\/p>\n<p>8 g stabilisateur sorbet<\/p>\n<p>80 g sucre cristal<\/p>\n<p>1000 g pur\u00e9e de fraise (fraichement centrifug\u00e9\u00e9)<\/p>\n<p><strong>Progression :<\/strong><\/p>\n<p>Melanger le stabilisateur dans les 80 g de sucre.<\/p>\n<p>Dans une casserole dissoudre le glucose dans l&rsquo;eau et chauffer progressivement puis ajouter les 260 g de sucre cristal. \u00a0A 45\u00b0C verser le m\u00e9lange stabilisateur\/sucre, mixer avec un mixer plongeant et monter la temp\u00e9rature \u00e0 82\u00b0C pendant 30 secondes.<\/p>\n<p>Refroidir dans un bain marie \u00e0 30 \u00e0 35\u00b0C et ajouter la pur\u00e9e des fraises. Mixer \u00e9nergiquement.<\/p>\n<p>Laisser maturer au moins deux heures au mieux une nuit au frigo.<\/p>\n<p>Le lendemain. Prelever environ une tasse de ce mix pour un coulis (m\u00e9langer avec le mix frambois par exemple) et turbiner jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une consistence souple. D\u00e9barrasser dans un bac et mettre au cong\u00e9lateur \u00e0 &#8211; 22\u00b0C.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 280 g eau 130 g glucose atomis\u00e9 255 g saccharose (sucre cristal) 8 g stabilisateur sorbet 80 g sucre cristal 1000 g pur\u00e9e de fraise (fraichement centrifug\u00e9\u00e9) Progression : Melanger le stabilisateur dans les 80 g de sucre. Dans une casserole dissoudre le glucose dans l&rsquo;eau et chauffer progressivement puis ajouter les 260 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,126],"tags":[101,19,120,127],"class_list":["post-672","post","type-post","status-publish","format-standard","hentry","category-dessert","category-glaces","tag-fraise","tag-mof","tag-serge-lalou","tag-sorbet"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/comments?post=672"}],"version-history":[{"count":2,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/672\/revisions"}],"predecessor-version":[{"id":674,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/672\/revisions\/674"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}