{"id":675,"date":"2010-04-07T01:09:40","date_gmt":"2010-04-07T01:09:40","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=675"},"modified":"2013-11-01T14:15:56","modified_gmt":"2013-11-01T13:15:56","slug":"panna-cotta-au-roquefort-noix-et-puree-de-figues","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/panna-cotta-au-roquefort-noix-et-puree-de-figues\/","title":{"rendered":"Panna cotta au roquefort, noix et pur\u00e9e de figues"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><strong>Pr\u00e9paration des panna cotta :<\/strong><\/p>\n<p>Dans un bol d&rsquo;eau froide, faire ramollir la feuille de g\u00e9latine.<\/p>\n<p>Hacher les noix, en gardant un cerneau de noix entier par verrine.<\/p>\n<p>Mettre la cr\u00e8me dans une casserole, ajouter le roquefort coup\u00e9s en petits morceaux et faire chauffer \u00e0 feu doux afin de faire fondre le roquefort. Arr\u00eater juste avant l&rsquo;\u00e9bullition.<\/p>\n<p>Ajouter la feuille de g\u00e9latine \u00e9goutt\u00e9e dans la pr\u00e9paration chaude afin de bien diluer la g\u00e9latine.<\/p>\n<p>Verser dans de jolis petits verres et laisser refroidir. Lorsque les panna cotta sont refroidies, les entreposer au r\u00e9frig\u00e9rateur afin qu&rsquo;elles deviennent fermes.<\/p>\n<p><strong>Pendant ce temps pr\u00e9parer la pur\u00e9e de figues :<\/strong><\/p>\n<p>Porter \u00e0 \u00e9bullition 2 dl d\u2019eau dans une casserole, faites infuser le th\u00e9.<br \/>\nAjouter le Banuyls, la cannelle et le sucre avec les figues.<br \/>\nLaisser cuire \u00e0 feu doux environ 15\u00a0minutes. Mettre de c\u00f4t\u00e9 et laisser reposer.<\/p>\n<p>Quand les figues sont bien tendres, mixer avec un peu de jus de cuisson pour obtenir une pur\u00e9e fine.<\/p>\n<p>Ressortir les panna cotta du r\u00e9frig\u00e9rateur, d\u00e9poser quelques petits morceaux de noix, une petite c\u00e0c de pur\u00e9e de figues, d\u00e9corer avec un cerneau de noix entier.<\/p>\n<p>R\u00e9server au frais.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/lacuisinedejosy.com\/wp-content\/uploads\/2010\/04\/noix-framboise02.jpg\"><img decoding=\"async\" class=\"alignleft size-thumbnail wp-image-3904\" title=\"noix-framboise02\" alt=\"\" src=\"http:\/\/lacuisinedejosy.com\/wp-content\/uploads\/2010\/04\/noix-framboise02-150x150.jpg\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.lacuisinedejosy.com\/wp-content\/uploads\/2010\/04\/noix-framboise02-150x150.jpg 150w, https:\/\/www.lacuisinedejosy.com\/wp-content\/uploads\/2010\/04\/noix-framboise02-300x300.jpg 300w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><a href=\"http:\/\/lacuisinedejosy.com\/wp-content\/uploads\/2010\/04\/noix-framboise03.jpg\"><img decoding=\"async\" class=\"alignleft size-thumbnail wp-image-3905\" title=\"noix-framboise03\" alt=\"\" src=\"http:\/\/lacuisinedejosy.com\/wp-content\/uploads\/2010\/04\/noix-framboise03-150x150.jpg\" width=\"150\" height=\"150\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Pr\u00e9paration des panna cotta : Dans un bol d&rsquo;eau froide, faire ramollir la feuille de g\u00e9latine. Hacher les noix, en gardant un cerneau de noix entier par&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/panna-cotta-au-roquefort-noix-et-puree-de-figues\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":3906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79],"tags":[83,197,91,179,105],"class_list":["post-675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aperitif","tag-creme-fraiche","tag-figue","tag-noix","tag-panna-cotta","tag-roquefort"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/675","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=675"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/675\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media\/3906"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}