{"id":770,"date":"2011-02-26T14:55:39","date_gmt":"2011-02-26T14:55:39","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=770"},"modified":"2011-02-26T14:55:39","modified_gmt":"2011-02-26T14:55:39","slug":"mousse-a-lorange","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=770","title":{"rendered":"Mousse \u00e0 l&rsquo;orange"},"content":{"rendered":"<p><a href=\"http:\/\/www.cleacuisine.fr\/mousses\/mousse-pulpeuse-a-l-orange\/\">Cl\u00e9a<\/a> propose ces quantit\u00e9s pour 4 personnes. Comme nous voulions un petit dessert et que nous avons accompagn\u00e9 cette mousse d&rsquo;un petit brownie au chocolat nous avons pr\u00e9par\u00e9 ce dessert avec 6 oranges pour 12 personnes. Ce qui \u00e9tait largement suffisant dans ce menu<\/p>\n<p>3 oranges non trait\u00e9es<br \/>\n3 oeufs<br \/>\n3 cuiller\u00e9es \u00e0 soupe rases de ma\u00efzena<br \/>\n3 cuiller\u00e9es \u00e0 soupe bomb\u00e9es de sucre<\/p>\n<p>Pr\u00e9lever le zeste de l\u2019une des oranges. Presser les trois. Recueillir la pulpe. Mettre le zeste, le jus et la pulpe dans une casserole. Ajouter les jaunes d\u2019oeufs et le sucre. M\u00e9langer. Ajouter la ma\u00efzena tout en d\u00e9layant progressivement. Faire chauffer le m\u00e9lange \u00e0 feu vif, en surveillant et en remuant souvent. Lorsque la cr\u00e8me arrive \u00e0 \u00e9bullition, elle \u00e9paissit. Laisser cuire 1 mn tout en remuant. Oter du feu et laisser ti\u00e9dir.<br \/>\nBattre les blancs d\u2019oeuf en neige tr\u00e8s ferme, et incorporer au m\u00e9lange ti\u00e9di, sans les casser. Verser dans de petites coupes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cl\u00e9a propose ces quantit\u00e9s pour 4 personnes. Comme nous voulions un petit dessert et que nous avons accompagn\u00e9 cette mousse d&rsquo;un petit brownie au chocolat nous avons pr\u00e9par\u00e9 ce dessert avec 6 oranges pour 12 personnes. Ce qui \u00e9tait largement suffisant dans ce menu 3 oranges non trait\u00e9es 3 oeufs 3 cuiller\u00e9es \u00e0 soupe rases [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,119,36,134,37],"tags":[210,211,9],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/770"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=770"}],"version-history":[{"count":1,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/770\/revisions"}],"predecessor-version":[{"id":771,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/770\/revisions\/771"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}