{"id":445,"date":"2006-05-02T21:26:53","date_gmt":"2006-05-02T21:26:53","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=445"},"modified":"2012-01-06T06:49:04","modified_gmt":"2012-01-06T05:49:04","slug":"gelee-de-fraises-au-basilic","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/gelee-de-fraises-au-basilic\/","title":{"rendered":"Gel\u00e9e de fraises au basilic"},"content":{"rendered":"<ul>\n<li>500 g de fraises<\/li>\n<li>2 pommes<\/li>\n<\/ul>\n<p>1\/ Mettre une coupelle ou assiette \u00e0 dessert au cong\u00e9lateur.<\/p>\n<p>2\/ Couper les pommes en quartier, laisser la peau et les p\u00e9pins, les mettre dans une casserole, ajouter les fraises coup\u00e9es en morceaux et faire cuire une vingtaine de minutes.<\/p>\n<p>3\/ Passer les fruits et leur jus au moulin \u00e0 l\u00e9gumes, peser, ajouter la m\u00eame quantit\u00e9 de sucre cristallis\u00e9, remettre dans la casserole et faire \u00e9paissir sur le feu, il faut de nouveau une vingtaine de minutes de cuisson.<\/p>\n<p>4\/ Ajouter un gros bouquet de basilic, laisser cuire deux minutes, retirer le basilic et mettre en pot<\/p>\n<p>P.S. Pour savoir si la gel\u00e9e est suffisamment cuite, il faut d\u00e9poser quelques gouttes de gel\u00e9e sur l\u2019assiette r\u00e9frig\u00e9r\u00e9e et incliner cette assiette, si la gel\u00e9e reste fig\u00e9e, la cuisson est suffisante, si la gel\u00e9e coule, il faut poursuivre la cuisson quelques minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>500 g de fraises 2 pommes 1\/ Mettre une coupelle ou assiette \u00e0 dessert au cong\u00e9lateur. 2\/ Couper les pommes en quartier, laisser la peau et les p\u00e9pins,&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/gelee-de-fraises-au-basilic\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[112,261,305],"class_list":["post-445","post","type-post","status-publish","format-standard","hentry","category-confitures","tag-basilic","tag-fraise","tag-gelee"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/445","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=445"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/445\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}