{"id":3585,"date":"2022-01-03T16:58:11","date_gmt":"2022-01-03T15:58:11","guid":{"rendered":"https:\/\/mintetmenthe.com\/?p=3585"},"modified":"2022-01-03T16:58:11","modified_gmt":"2022-01-03T15:58:11","slug":"pavlova-dhiver-aux-fruits-exotiques","status":"publish","type":"post","link":"https:\/\/mintetmenthe.com\/index.php\/2022\/01\/03\/pavlova-dhiver-aux-fruits-exotiques\/","title":{"rendered":"Pavlova d\u2019hiver aux fruits exotiques"},"content":{"rendered":"<p>Ingr\u00e9dients pour 8 personnes:<\/p>\n<ul>\n<li>120g de blancs d\u2019\u0153ufs \u00e0 temp\u00e9rature ambiante depuis une heure<\/li>\n<li>240g de sucre<\/li>\n<li>200g de cr\u00e8me fleurette<\/li>\n<li>75g de mascarpone<\/li>\n<li>25g de sucre glace<\/li>\n<li>les grains d\u2019une gousse de vanille<\/li>\n<li>1 banane<\/li>\n<li>1 mangue<\/li>\n<li>1 petit ananas<\/li>\n<li>4 kiwis (jaune et rouge pour avoir un effet de couleur)<\/li>\n<li>1 fruit de la passion<\/li>\n<li>Quelques grains de grenade<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p><strong>Pr\u00e9paration de la meringue:\u00a0<\/strong><\/p>\n<p>Monter les blancs en neige: lorsque ceux-ci commencent \u00e0 devenir fermes, ajouter progressivement le sucre glace. Continuer de battre \u00e0 vitesse maximale jusqu\u2019\u00e0 ce qu\u2019ils soient \u00a0bien fermes et brillants.<\/p>\n<p>Sur une feuille de papier sulfuris\u00e9, dessiner un cercle d\u2019un diam\u00e8tre d\u2019environ 26 cms. Pocher la meringue en suivant ce cercle.<\/p>\n<p>Faire dess\u00e9cher \u00e0 80deg (chaleur tournante) pendant 2H15.<br \/>\nA la fin de la cuisson, laisser refroidir dans le four.<\/p>\n<p><strong>Pr\u00e9paration de la chantilly et des fruits:<\/strong><\/p>\n<p>Monter la cr\u00e8me et le mascarpone en chantilly, avec les grains de vanille. Ajouter le sucre d\u00e8s que la chantilly commence \u00e0 prendre. Continuer de fouetter jusqu\u2019\u00e0 l\u2019obtention d\u2019une cr\u00e8me bien ferme.<br \/>\nPeler et couper finement les fruits.<\/p>\n<p><strong>Montage:\u00a0<\/strong><\/p>\n<p>R\u00e9partir la chantilly sur la couronne, de m\u00eame que les fruits en terminant par le fruit de la passion.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 8 personnes: 120g de blancs d\u2019\u0153ufs \u00e0 temp\u00e9rature ambiante depuis une heure 240g de sucre 200g de cr\u00e8me fleurette 75g de mascarpone 25g de sucre glace les grains d\u2019une gousse de vanille 1 banane 1 mangue 1 petit ananas 4 kiwis (jaune et rouge pour avoir un effet de couleur) 1 fruit de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3583,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[49],"tags":[],"jetpack_featured_media_url":"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2022\/01\/IMG_0735-3-scaled.jpg?fit=1707%2C2560&ssl=1","jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.5 - 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Elle est pr\u00e9vue pour 8 personnes. Je\u2026","rel":"","context":"Dans &quot;Gateaux&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2021\/12\/IMG_0706-scaled.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1089,"url":"https:\/\/mintetmenthe.com\/index.php\/2015\/12\/17\/buche-citron-framboise-meringuee\/","url_meta":{"origin":3585,"position":2},"title":"B\u00fbche de Noel citron & framboise meringu\u00e9e","date":"17 d\u00e9cembre 2015","format":false,"excerpt":"\u00a0 Pour une trentaine de meringues \u00e0 la framboise, selon la recette de Fraise Basilic: 5 cl d'eau 200g de sucre 75g de blanc d'oeuf \u00e0 temp\u00e9rature ambiante du colorant rose de l'ar\u00f4me framboise Pour le sabl\u00e9 breton: 120g de beurre 120g de sucre glace 3\u00a0jaunes d\u2019oeufs 180g de farine\u2026","rel":"","context":"Dans &quot;Cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2015\/12\/buche_citron_2.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1202,"url":"https:\/\/mintetmenthe.com\/index.php\/2016\/03\/10\/naked-cake-fleur-doranger-bigarreaux-confits\/","url_meta":{"origin":3585,"position":3},"title":"Naked cake fleur d'oranger & bigarreaux confits","date":"10 mars 2016","format":false,"excerpt":"Pour les 4 biscuits de 20 cms (selon la recette de Linda Lomelino, \u00e0 retrouver \u00e9galement chez Val\u00e9rie de I love cakes): 1 barquette de bigarreaux confits vahin\u00e9 130g de beurre 310g de sucre en poudre 350g de farine T55 2 cc de levure chimique 325 mL de lait 80g\u2026","rel":"","context":"Dans &quot;Cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2016\/03\/naked_cake.jpg?fit=1200%2C885&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1308,"url":"https:\/\/mintetmenthe.com\/index.php\/2016\/05\/25\/entremet-fraise-et-verveine\/","url_meta":{"origin":3585,"position":4},"title":"Entremet fraise et verveine","date":"25 mai 2016","format":false,"excerpt":"Pour un bavarois de 26 cms: Pour la dacquoise \u00e0 l'amande (selon la recette de Edda) 2 blancs d\u2019oeuf (60 \u00e0 70 g) 60 g de poudre d'amande 50 g de sucre glace 20 g de sucre semoule Pour la bavaroise \u00e0 la fraise: 30 cl de cr\u00e8me fra\u00eeche liquide\u2026","rel":"","context":"Dans &quot;Cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2016\/05\/fraise_verveine.jpg?fit=1200%2C794&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1132,"url":"https:\/\/mintetmenthe.com\/index.php\/2016\/02\/14\/entremet-caramel-vanille-ananas-et-dacquoise-a-la-noisette\/","url_meta":{"origin":3585,"position":5},"title":"Entremet caramel, vanille, ananas et dacquoise \u00e0 la noisette","date":"14 f\u00e9vrier 2016","format":false,"excerpt":"Pour un bavarois de 26 cms: Pour la dacquoise \u00e0 la noisette (selon la recette de Edda) 2 blancs d'oeuf (60 \u00e0 70 g) 60 g de poudre de noisettes. 50 g de sucre glace 20 g de sucre semoule Cr\u00e8me bavaroise au caramel: 160 g de sucre en poudre\u2026","rel":"","context":"Dans &quot;Cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/mintetmenthe.com\/wp-content\/uploads\/2016\/02\/entremet_ananas.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/posts\/3585"}],"collection":[{"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/comments?post=3585"}],"version-history":[{"count":2,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/posts\/3585\/revisions"}],"predecessor-version":[{"id":3587,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/posts\/3585\/revisions\/3587"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/media\/3583"}],"wp:attachment":[{"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/media?parent=3585"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/categories?post=3585"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mintetmenthe.com\/index.php\/wp-json\/wp\/v2\/tags?post=3585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}