{"id":6,"date":"2013-06-24T21:06:56","date_gmt":"2013-06-24T19:06:56","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=6"},"modified":"2021-05-04T18:40:15","modified_gmt":"2021-05-04T16:40:15","slug":"souffle-au-potimarron","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=6","title":{"rendered":"Souffl\u00e9 au potimarron"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignright size-large\"><img decoding=\"async\" src=\"https:\/\/cuisine.william-bruder.fr\/wp-content\/uploads\/2021\/03\/souffle-potimarron.jpg\" alt=\"\"\/><\/figure><\/div>\n\n\n\n<p><span style=\"text-decoration: underline;\">Ingr\u00e9dients (pour 4 pers)<\/span> :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1Kg de potimarron<\/li><li>4 \u0153ufs<\/li><li>B\u00e9chamel<\/li><li>Gruy\u00e8re et noix de muscade r\u00e2p\u00e9s<\/li><li>Sel, poivre<\/li><\/ul>\n\n\n\n<p><span style=\"text-decoration: underline;\">Recette<\/span> :<br>Couper le potimarron, retirer les p\u00e9pins, le d\u00e9couper en cubes et le cuire \u00e0 la vapeur (avec sa peau). Une fois cuit, le r\u00e9duire en pur\u00e9e.<br>Pr\u00e9parer la b\u00e9chamel avec du beurre, de la farine et du lait. Hors du feu, ajouter les jaunes d\u2019\u0153uf un \u00e0 un. Bien m\u00e9langer. Ajouter la pur\u00e9e de potimarron et le fromage r\u00e2p\u00e9. Saler, poivrer puis rajouter la noix de muscade.<br>Monter les blancs en neige et les incorporer d\u00e9licatement au m\u00e9lange pr\u00e9c\u00e9dent.<br>Beurrer un moule \u00e0 souffl\u00e9. Verser le m\u00e9lange. Enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 th 6 et cuire pendant 30 minutes environ. Le souffl\u00e9 doit \u00eatre dor\u00e9 et bien gonfl\u00e9.<br>Servir aussit\u00f4t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (pour 4 pers) : 1Kg de potimarron 4 \u0153ufs B\u00e9chamel Gruy\u00e8re et noix de muscade r\u00e2p\u00e9s Sel, poivre Recette :Couper le potimarron, retirer les p\u00e9pins, le d\u00e9couper en cubes et le cuire \u00e0 la vapeur (avec sa peau). Une fois cuit, le r\u00e9duire en pur\u00e9e.Pr\u00e9parer la b\u00e9chamel avec du beurre, de la farine et &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=6\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Souffl\u00e9 au potimarron<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-6","post","type-post","status-publish","format-standard","hentry","category-entree"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/6","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6"}],"version-history":[{"count":2,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/6\/revisions"}],"predecessor-version":[{"id":672,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/6\/revisions\/672"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}