{"id":5031,"date":"2019-05-29T21:48:24","date_gmt":"2019-05-29T19:48:24","guid":{"rendered":"https:\/\/ptitedukanette.fr\/?p=5031"},"modified":"2019-06-05T11:57:13","modified_gmt":"2019-06-05T09:57:13","slug":"gelee-dhibiscus","status":"publish","type":"post","link":"https:\/\/dukanette.fr\/?p=5031","title":{"rendered":"Gel\u00e9e d’Hibiscus"},"content":{"rendered":"\n

<\/p>\n\n\n\n

5 cs de fleurs s\u00e9ch\u00e9es d’hibiscus <\/p>\n\n\n\n

200 ml d’eau<\/p>\n\n\n\n

\u00c9dulcorant liquide (2 cs pour moi) mais au gout <\/p>\n\n\n\n

2 bioflan fraise ou framboise<\/p>\n\n\n\n

2 feuilles de g\u00e9latine<\/p>\n\n\n\n

<\/p>\n\n\n\n

Faire bouillir l’eau avec les fleurs d’hibiscus .<\/p>\n\n\n\n

Laisser infuser pendant 15 mn<\/p>\n\n\n\n

Filtrer le bouillon dans une passoire tr\u00e8s fine <\/p>\n\n\n\n

Dans une petite casserole, verser la poudre de Bio Flan, puis diluer petit \u00e0 petit avec le bissap ( eau et fleurs filtr\u00e9es ) en \u00e9vitant de faire des grumeaux.<\/p>\n\n\n\n

Faire chauffer \u00e0 feu moyen en remuant au fouet, et porter \u00e0 \u00e9bullition. Maintenir \u00e0 petite \u00e9bullition pendant 1 \u00e0 2mn, tout en remuant.<\/p>\n\n\n\n

Rajouter la gelatine ramollie<\/p>\n\n\n\n

Ajuster le gout sucr\u00e9 si besoin, m\u00e9langer, puis couper le feu. <\/p>\n\n\n\n

Filtrer \u00e0 la passoire s’il y \u00e0 des grumeaux.<\/p>\n\n\n\n

Verser dans un r\u00e9cipient \u00e0 couvercle, puis laisser refroidir \u00e0 temp\u00e9rature ambiante avant de placer au frais, couvert.<\/p>\n\n\n\n

Accompagn\u00e9 de cr\u00eapes ou de gaufres ….<\/p>\n","protected":false},"excerpt":{"rendered":"

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