{"id":7746,"date":"2026-04-11T11:50:55","date_gmt":"2026-04-11T09:50:55","guid":{"rendered":"https:\/\/dukanette.fr\/?p=7746"},"modified":"2026-04-11T12:00:11","modified_gmt":"2026-04-11T10:00:11","slug":"moeulleux-ricotta","status":"publish","type":"post","link":"https:\/\/dukanette.fr\/?p=7746","title":{"rendered":"Moelleux ricotta"},"content":{"rendered":"

!!!!!!Pour celles qui ne lisent pas la recette jusqu’au bout surtout la facon de faire lol , ne pas trop\u00a0 travailler la p\u00e2te quand la ricotta est int\u00e9gr\u00e9e !!!!!<\/strong><\/p>\n

250 g de ricotta le plus light possible<\/p>\n

50 g de ma\u00efz\u00e9na<\/p>\n

20 g de gluten<\/p>\n

1 sachet de levure chimique<\/p>\n

\u00e9dulcorant au gout mais au moins 1 cs en liquide<\/p>\n

20 g d’huile de coco<\/p>\n

1 cc de vanille liquide ( optionnelle )<\/p>\n

100 ml de lait \u00e9cr\u00e9m\u00e9<\/p>\n

chocolat \u00e0 moins de 2% de sucre\u00a0 ( optionnel ) environ 2 rang\u00e9es<\/p>\n

 <\/p>\n

M\u00e9langer les farines , la levure ensemble .<\/p>\n

Faites fondre l’huile de coco .<\/p>\n

Dans la farine ajouter le lait , la vanille, l’\u00e9dulcorant , l’huile de coco fondue et la ricotta d\u00e9licatement . Rajouter des petits morceaux de chocolat<\/p>\n

Versez la p\u00e2te dans des moules \u00e0 muffins ou des moules \u00e0 mini-cakes pr\u00e9alablement beurr\u00e9s ou recouverts de caissettes en papier.<\/p>\n

Remplissez chaque moule aux trois quarts pour \u00e9viter les d\u00e9bordements pendant la cuisson. OU un moule rond de 20 cm recouvert de papier sulfuris\u00e9 .<\/p>\n

Enfournez pendant environ 20 \u00e0 25 minutes. Les moelleux doivent \u00eatre dor\u00e9s et un cure-dent ins\u00e9r\u00e9 au centre doit en ressortir propre.Laissez refroidir les moelleux sur une grille avant de les d\u00e9guster.<\/p>\n

Cette \u00e9tape permet aux moelleux de se raffermir et de conserver leur texture<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

!!!!!!Pour celles qui ne lisent pas la recette jusqu’au bout surtout la facon de faire lol , ne pas trop\u00a0 travailler la p\u00e2te quand la ricotta est int\u00e9gr\u00e9e !!!!! 250…<\/p>\n","protected":false},"author":1,"featured_media":7749,"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":[2,4],"tags":[62],"class_list":["post-7746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-sucre","tag-croisiere-pl"],"yoast_head":"\nMoelleux ricotta - Se faire plaisir<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dukanette.fr\/?p=7746\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Moelleux ricotta - Se faire plaisir\" \/>\n<meta property=\"og:description\" content=\"!!!!!!Pour celles qui ne lisent pas la recette jusqu’au bout surtout la facon de faire lol , ne pas trop\u00a0 travailler la p\u00e2te quand la ricotta est int\u00e9gr\u00e9e !!!!! 250…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dukanette.fr\/?p=7746\" \/>\n<meta property=\"og:site_name\" content=\"Se faire plaisir\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ptitedukanette\" \/>\n<meta property=\"article:published_time\" content=\"2026-04-11T09:50:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-11T10:00:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/dukanette.fr\/wp-content\/uploads\/2026\/04\/668751992_35822863300645728_6509870564586451268_n.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1536\" \/>\n\t<meta property=\"og:image:height\" content=\"2048\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Nathalie\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Nathalie\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/dukanette.fr\/?p=7746#article\",\"isPartOf\":{\"@id\":\"https:\/\/dukanette.fr\/?p=7746\"},\"author\":{\"name\":\"Nathalie\",\"@id\":\"https:\/\/dukanette.fr\/#\/schema\/person\/29a18a2e65b28473696b7464a7b4616f\"},\"headline\":\"Moelleux ricotta\",\"datePublished\":\"2026-04-11T09:50:55+00:00\",\"dateModified\":\"2026-04-11T10:00:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/dukanette.fr\/?p=7746\"},\"wordCount\":219,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/dukanette.fr\/?p=7746#primaryimage\"},\"thumbnailUrl\":\"https:\/\/dukanette.fr\/wp-content\/uploads\/2026\/04\/668751992_35822863300645728_6509870564586451268_n.jpg\",\"keywords\":[\"croisi\u00e8re PL\"],\"articleSection\":[\"Recette\",\"Sucr\u00e9\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/dukanette.fr\/?p=7746#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/dukanette.fr\/?p=7746\",\"url\":\"https:\/\/dukanette.fr\/?p=7746\",\"name\":\"Moelleux ricotta - 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