{"id":403,"date":"2006-05-01T23:40:39","date_gmt":"2006-05-01T23:40:39","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=403"},"modified":"2016-08-19T07:30:47","modified_gmt":"2016-08-19T05:30:47","slug":"creme-bavaroise","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-bavaroise\/","title":{"rendered":"Cr\u00e8me bavaroise vanille ou caf\u00e9"},"content":{"rendered":"<p>Porter le lait \u00e0 \u00e9bullition \u00e0 feu doux.<\/p>\n<p>Blanchir le sucre et les jaunes, verser le lait bouillant en deux fois. Remettre le tout dans une casserole et cuire comme une cr\u00e8me anglaise. Retirer du feu avant l\u2019\u00e9bullition afin de ne pas faire de grumeaux.<\/p>\n<p>Ajouter la g\u00e9latine ramollie dans de l\u2019eau froide et essor\u00e9e, la dissoudre d\u2019un coup de fouet. Passer au chinois, mettre \u00e0 refroidir.<\/p>\n<p>Incorporer d\u00e9licatement la cr\u00e8me fouett\u00e9e lorsque le m\u00e9lange est refroidi mais pas encore \u00e9paissi.<\/p>\n<p>Parfumer d\u2019extrait de vanille et\/ou de caf\u00e9.<\/p>\n<p>Si on r\u00e9alise un bavarois aux deux saveurs, laisser prendre le premier parfum deux heures au r\u00e9frig\u00e9rateur avant d&rsquo;incorporer le second parfum, sinon le bavarois sera marbr\u00e9 ! Une fois le bavarois termin\u00e9 le laisser six \u00e0 huit\u00a0heures au r\u00e9frig\u00e9rateur.<\/p>\n<p>Verser ce bavarois :<\/p>\n<p>1\/ soit simplement dans un moule \u00e0 charlotte,<\/p>\n<p>2\/ soit sur une dacquoise dispos\u00e9e \u00e0 l&rsquo;int\u00e9rieur d&rsquo;un cercle \u00e0 bavarois.<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"lMWmkAHouD\"><p><a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/dacquoise-fond-de-pate-pour-succes-au-chocolat-ou-bavarois\/\">Dacquoise (fond de p\u00e2te pour succ\u00e8s au chocolat ou bavarois)<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"\u00ab\u00a0Dacquoise (fond de p\u00e2te pour succ\u00e8s au chocolat ou bavarois)\u00a0\u00bb &#8212; La cuisine de Josy\" src=\"https:\/\/www.lacuisinedejosy.com\/index.php\/dacquoise-fond-de-pate-pour-succes-au-chocolat-ou-bavarois\/embed\/#?secret=yngZakztJ9#?secret=lMWmkAHouD\" data-secret=\"lMWmkAHouD\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Porter le lait \u00e0 \u00e9bullition \u00e0 feu doux. Blanchir le sucre et les jaunes, verser le lait bouillant en deux fois. Remettre le tout dans une casserole et&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-bavaroise\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":5591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[260,83,61,86,228,254],"class_list":["post-403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cremes-flans-entremets","tag-bavarois","tag-creme-fraiche","tag-lait","tag-oeuf","tag-sucre","tag-vanille"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=403"}],"version-history":[{"count":11,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/403\/revisions"}],"predecessor-version":[{"id":5590,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/403\/revisions\/5590"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media\/5591"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}