{"id":7518,"date":"2016-11-15T14:35:00","date_gmt":"2016-11-15T13:35:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7518"},"modified":"2022-04-29T14:36:34","modified_gmt":"2022-04-29T12:36:34","slug":"dessert-panettone","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/dessert-panettone\/","title":{"rendered":"Dessert panettone"},"content":{"rendered":"\n<p><strong>Recette du mois novembre<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-compote-de-quetsches-1395-g\">Compote de quetsches (1395\u202fg)<\/h2>\n\n\n\n<p>955\u202fg de quetsches (pruneaux)<br>285\u202fg de sucre<br>25\u202fg de jus de citron frais<br>105\u202fg de pectine bande violette<br>25\u202fg de sucre<\/p>\n\n\n\n<p>Couper les quetsches en quatre et cuire avec le sucre et le jus de citron. M\u00e9langer la pectine et le sucre, ajouter et cuire encore une fois. Laisser refroidir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (4140\u202fg)<\/h2>\n\n\n\n<p>2000\u202fg de panettone<br>40\u202fg de beurre\u2009; pour graisser les surfaces de gril<br>1300\u202fg de compote de quetsches<br>800\u202fg de glace vanille<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9cor<\/h2>\n\n\n\n<p>20\u202fg de feuilles de menthe fra\u00eeche<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration du panettone<\/h2>\n\n\n\n<p>Couper le panettone (qui peut \u00eatre d\u00e9j\u00e0 un peu rassis) en tranches de 2\u202fcm d\u2019\u00e9paisseur.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9chauffage<\/h2>\n\n\n\n<p>Pr\u00e9chauffer le gril \u00e0 150\u202f\u00b0C et beurrer l\u00e9g\u00e8rement les deux surfaces.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Cuire les tranches de panettone suffisamment longtemps pour qu\u2019elles soient dor\u00e9es et croustillantes. Tourner les tranches pour obtenir une structure de gaufre.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Finition<\/h2>\n\n\n\n<p>Couper les produits chauds en quatre, dresser et servir aussit\u00f4t.<\/p>\n\n\n\n<p>Le produit s\u2019harmonise tr\u00e8s bien avec la glace et peut \u00eatre dress\u00e9 avec une compote, cr\u00e8me ou sauce chocolat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conseil<\/h2>\n\n\n\n<p>Dresser les coins de panettone en forme d\u2019\u00e9ventail et servir le plus chaud possible.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9claration<\/h2>\n\n\n\n<p>Liste des ingr\u00e9dients : Quetsche 23\u202f%, farine de froment, sucre, lait entier, beurre, eau, jaune d\u2019\u0153uf (CH), raisin sultan 5\u202f%, orangeat (sucre, sirop de glucose, zeste d\u2019orange) 5\u202f%, cr\u00e8me, g\u00e9lifiant pectine (stabilisant E452, acidifiant E333), graisse butyrique, sucre de raisin, miel d\u2019abeille (Mexique \/ Guatemala), jus de citron, poudre de lait \u00e9cr\u00e9m\u00e9, fibres de citron, menthe, sel de cuisine iod\u00e9, extrait de malt d\u2019orge, gousse de vanille &lt;1\u2009%, citron &lt;1\u2009%, orange &lt;1\u2009%.<\/p>\n\n\n\n<p>Val. \u00e9nerg\u00e9tique.\u202fpour\u202f100\u202fg : Val. \u00e9nerg\u00e9tique 1212\u202fkJ\u2009\/\u2009289 kcal. Lipides 11\u202fg, dt acides gras sat. 5,4\u202fg\u2009; glucides 41\u202fg, dont sucre 24\u202fg\u2009; protides 11,4\u202fg\u2009; sel 0,4\u202fg.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Temps et prix indicatifs<\/h2>\n\n\n\n<p>Temps indicatif (20 pces)\u2009: 45 min., Prix indicatif par pce\u2009: CHF 9.75.<\/p>\n\n\n\n<p>D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette du mois novembre Compote de quetsches (1395\u202fg) 955\u202fg de quetsches (pruneaux)285\u202fg de sucre25\u202fg de jus de citron frais105\u202fg de pectine bande violette25\u202fg de sucre Couper les quetsches en quatre et cuire avec le sucre et le jus de citron. M\u00e9langer la pectine et le sucre, ajouter et cuire encore une fois. Laisser refroidir. Ingr\u00e9dients (4140\u202fg) 2000\u202fg de panettone40\u202fg de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5463,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Dessert panettone | SBC<\/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:\/\/swissbaker.ch\/fr\/panissimo-news\/dessert-panettone\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dessert panettone\" \/>\n<meta property=\"og:description\" content=\"Recette du mois novembre Compote de quetsches (1395\u202fg) 955\u202fg de quetsches (pruneaux)285\u202fg de sucre25\u202fg de jus de citron frais105\u202fg de pectine bande violette25\u202fg de sucre Couper les quetsches en quatre et cuire avec le sucre et le jus de citron. M\u00e9langer la pectine et le sucre, ajouter et cuire encore une fois. Laisser refroidir. 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