{"id":47,"date":"2013-06-25T20:35:22","date_gmt":"2013-06-25T19:35:22","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=47"},"modified":"2013-06-25T20:35:22","modified_gmt":"2013-06-25T19:35:22","slug":"verrines-mousse-chocolat-pralinoise-et-speculoos","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=47","title":{"rendered":"Verrines mousse chocolat, pralinoise et sp\u00e9culoos"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\">Ingr\u00e9dients<\/span> :<\/p>\n<ul>\n<li>175 g de sp\u00e9culoos<\/li>\n<li>50 cl de cr\u00e8me fra\u00eeche<\/li>\n<li>125 g de pralinoise<\/li>\n<li>cr\u00eapes gavotte<\/li>\n<li>200 g chocolat noir<\/li>\n<li>4 \u0153ufs<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Recette<\/span> :<br \/>\nAu fond de la verrine, tasser 175g de sp\u00e9culoos mix\u00e9s avec 80g de cr\u00e8me fra\u00eeche.<br \/>\nPour la deuxi\u00e8me couche, faire fondre 125g de pralinoise au bain marie, puis y m\u00e9langer 50g de cr\u00eapes gavottes \u00e9miett\u00e9es. Verser dans la verrine puis mettre au frais.<br \/>\nPendant ce temps-l\u00e0, pr\u00e9parer la troisi\u00e8me couche :<br \/>\nFaire fondre au micro-ondes 200 g chocolat noir dessert avec 25 cl de cr\u00e8me fra\u00eeche liquide puis bien m\u00e9langer. Laisser ti\u00e9dir puis ajouter 1 jaune d&rsquo;oeuf et 4 blancs battus en neige ferme. Verser dans la verrine<br \/>\nLaisser une nuit au frigo. Saupoudrer de cacao amer avant de servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 175 g de sp\u00e9culoos 50 cl de cr\u00e8me fra\u00eeche 125 g de pralinoise cr\u00eapes gavotte 200 g chocolat noir 4 \u0153ufs Recette : Au fond de la verrine, tasser 175g de sp\u00e9culoos mix\u00e9s avec 80g de cr\u00e8me fra\u00eeche. Pour la deuxi\u00e8me couche, faire fondre 125g de pralinoise au bain marie, puis y m\u00e9langer &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=47\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Verrines mousse chocolat, pralinoise et sp\u00e9culoos<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[32,43,69],"class_list":["post-47","post","type-post","status-publish","format-standard","hentry","category-desserts","tag-chocolat","tag-creme-fraiche","tag-oeufs"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/47","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=47"}],"version-history":[{"count":0,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/47\/revisions"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=47"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=47"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=47"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}