{"id":734,"date":"2015-11-03T09:47:33","date_gmt":"2015-11-03T08:47:33","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=734"},"modified":"2015-11-04T10:27:04","modified_gmt":"2015-11-04T09:27:04","slug":"guimauve-framboise-trimoline","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/guimauve-framboise-trimoline\/","title":{"rendered":"Guimauve framboise &#8211; trimoline"},"content":{"rendered":"<p style=\"text-align: center;\"><strong><a href=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/11\/shamallow-e1446629068257.jpg\"><img decoding=\"async\" class=\"alignnone  wp-image-736\" src=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/11\/shamallow-e1446629068257-225x300.jpg\" alt=\"shamallow\" width=\"146\" height=\"195\" srcset=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/11\/shamallow-e1446629068257-225x300.jpg 225w, https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/11\/shamallow-e1446629068257.jpg 480w\" sizes=\"(max-width: 146px) 100vw, 146px\" \/><\/a><\/strong><\/p>\n<p style=\"text-align: left;\"><strong>Ingr\u00e9dients :<\/strong><\/p>\n<p>32 g g\u00e9latine en poudre 200 bloom<\/p>\n<p>160 g eau<\/p>\n<p>480 g sucre semoule<\/p>\n<p>160 g sucre inverti<\/p>\n<p>320 g pulpe de framboise<\/p>\n<p>200 g sucre inverti<\/p>\n<p><strong>Progression :<\/strong><\/p>\n<p>Dissoudre la gelatine dans l&rsquo;eau froide.<\/p>\n<p>Dans une casserole, cuire le sucre semoule, les 160 g de sucre inverti et la pulpe \u00e0 110 \u00b0C.<\/p>\n<p>Mettre 200g de sucre inverti dans le batteur.<\/p>\n<p>Verser le sucre cuit dans le batteur et monter au fouet \u00e0 grande vitesse.<\/p>\n<p>Verser la g\u00e9latine pr\u00e9alablement chauff\u00e9e \u00e0 45 \u00b0C.<\/p>\n<p>Battre \u00e0 vitesse moyenne afin de refroidir vers 40\u00b0C<\/p>\n<p>Poser film alimentaire dans plat \u00e0 gratin et graisser avec la bombe.<\/p>\n<p>Verser l&rsquo;appareil et lisser, laisser reposer 12 h.<\/p>\n<p>Decouper et rouler les cubes dans un melange fecule de pomme de terre\/sucre glace (40\/60).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 32 g g\u00e9latine en poudre 200 bloom 160 g eau 480 g sucre semoule 160 g sucre inverti 320 g pulpe de framboise 200 g sucre inverti Progression : Dissoudre la gelatine dans l&rsquo;eau froide. Dans une casserole, cuire le sucre semoule, les 160 g de sucre inverti et la pulpe \u00e0 110 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[128,106],"class_list":["post-734","post","type-post","status-publish","format-standard","hentry","category-confiserie","tag-framboise","tag-guimauve"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/734","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=734"}],"version-history":[{"count":3,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/734\/revisions"}],"predecessor-version":[{"id":738,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/734\/revisions\/738"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}