Pour le biscuit<\/strong><\/p>\r\n\r\n\r\n\r\n3\u00a0oeufs<\/p>\r\n\r\n\r\n\r\n
2 cuill\u00e8res \u00e0 soupe de canderel<\/p>\r\n\r\n\r\n\r\n
2 cuill\u00e8res \u00e0 soupe de ma\u00efz\u00e9na<\/p>\r\n\r\n\r\n\r\n
1 cuill\u00e8re \u00e0 caf\u00e9 d’extrait de\u00a0vanille<\/p>\r\n\r\n\r\n\r\n
1 cuill\u00e8re \u00e0\u00a0caf\u00e9 de levure<\/p>\r\n\r\n\r\n\r\n
1 pinc\u00e9e de sel<\/p>\r\n\r\n\r\n\r\n
Pour la mousse:<\/strong>40 cl de\u00a0cr\u00e8me\u00a0\u00e0 3 %<\/p>\r\n\r\n\r\n\r\n8\u00a0feuilles de g\u00e9latine<\/p>\r\n\r\n\r\n\r\n
400 g de\u00a0fraises<\/p>\r\n\r\n\r\n\r\n\r\n\r\n
Le jus d’un\u00a0citron<\/p>\r\n\r\n\r\n\r\n
3\u00a0blancs d’oeufs<\/p>\r\n\r\n\r\n\r\n
6 cuill\u00e8res \u00e0 soupe de canderel<\/p>\r\n\r\n\r\n\r\n
Pour la d\u00e9coration:<\/strong>150 g de fraises2 feuilles de g\u00e9latine1 cuill\u00e8re \u00e0 soupe de canderel<\/p>\r\n <\/p>\r\n
<\/p>\r\n\r\n\r\n\r\n
Commencez par faire le biscuit:<\/strong>Pr\u00e9chauffez le four \u00e0 180 \u00b0C.<\/p>\r\n\r\n\r\n\r\nS\u00e9parez les jaunes des blancs d’oeufs. Aux jaunes, ajoutez le canderel, la vanille, la levure, la ma\u00efz\u00e9na d\u00e9lay\u00e9e dans 2 cuill\u00e8res \u00e0 soupe d’eau et la pinc\u00e9e de sel. M\u00e9langez bien<\/p>\r\n\r\n\r\n\r\n
.Montez les blancs d’oeufs en neige et ajoutez-les \u00e0 la pr\u00e9paration ci-dessus. \u00c9talez la p\u00e2te sur une plaque recouverte de papier cuisson et faites cuire environ 8 \u00e0 10 minutes.<\/p>\r\n\r\n\r\n\r\n
A la sortie du four, d\u00e9coupez la p\u00e2te selon votre moule, utilisez un moule \u00e0 charni\u00e8re de pr\u00e9f\u00e9rence, r\u00e9servez.<\/p>\r\n\r\n\r\n\r\n
La mousse:<\/strong><\/p>\r\n\r\n\r\n\r\nFaites tremper la g\u00e9latine dans de l’eau froide. Quand elles sont bien ramollies, mettez-les \u00e0 fondre dans 5 cl de cr\u00e8me tr\u00e8s chaude et r\u00e9servez.Mixez les fruits avec le jus de citron, ajoutez 35 cl de cr\u00e8me, le canderel et les 5 cl de cr\u00e8me avec la g\u00e9latine.<\/p>\r\n\r\n\r\n\r\n
Mixez bien le tout et transvasez dans un saladier.<\/p>\r\n\r\n\r\n\r\n
Montez les 3 blancs d’oeufs en neige et ajoutez-les d\u00e9licatement \u00e0 la pr\u00e9paration ci-dessus.Dans votre moule, mettez le biscuit au fond, la mousse par dessus et r\u00e9servez au froid au moins 3 heures.<\/p>\r\n\r\n\r\n\r\n
D\u00e9coration:<\/strong><\/p>\r\n\r\n\r\n\r\nMettez les 2 feuilles de g\u00e9latine \u00e0 fondre dans de l’eau froide. Pr\u00e9levez 6 \u00e0 8 fraises de la totalit\u00e9, d\u00e9coupez en lamelles. Pr\u00e9parez le coulis en mixant les fraises qui restent, passez-les au tamis, faites-les un peu cuire et ajoutez la g\u00e9latine ramollie et le canderel.<\/p>\r\n\r\n\r\n\r\n
Quand votre bavarois est bien refroidi, d\u00e9moulez-le, d\u00e9corez avec les lamelles de fraises et badigeonnez-les avec un pinceau, avec le coulis<\/p>\r\n\r\n\r\n\r\n
<\/p>\r\n\r\n\r\n\r\n
Recette du blog Notre famille<\/p>\r\n\r\n\r\n\r\n
D\u00e8s la Croisi\u00e8re 100g de fraises ou framboises en tol\u00e9r\u00e9<\/p>\r\n\r\n\r\n\r\n
R\u00e9duire les doses si c’est beaucoup !!<\/p>\r\n\r\n\r\n\r\n
<\/p>\r\n","protected":false},"excerpt":{"rendered":"
Pour le biscuit 3\u00a0oeufs 2 cuill\u00e8res \u00e0 soupe de canderel 2 cuill\u00e8res \u00e0 soupe de ma\u00efz\u00e9na 1 cuill\u00e8re \u00e0 caf\u00e9 d’extrait de\u00a0vanille 1 cuill\u00e8re \u00e0\u00a0caf\u00e9 de levure 1 pinc\u00e9e…<\/p>\n","protected":false},"author":1,"featured_media":5107,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette"],"yoast_head":"\n
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