{"id":17292,"date":"2024-07-04T05:00:00","date_gmt":"2024-07-04T03:00:00","guid":{"rendered":"https:\/\/sosa.several.studio\/cremeux-mascarpone\/"},"modified":"2025-02-04T16:03:30","modified_gmt":"2025-02-04T15:03:30","slug":"cremeux-mascarpone","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/fr\/cremeux-mascarpone\/","title":{"rendered":"Cr\u00e9meux au Mascarpone, Confiture de Tomate et Olives Noires"},"content":{"rendered":"\n

Le cr\u00e9meux <\/mark><\/strong>est une pr\u00e9paration culinaire qui se distingue par sa texture lisse et soyeuse, semblable \u00e0 celle d’une mousse, mais avec une consistance plus dense et plus cr\u00e9meuse.<\/em> Il s’agit d’une pr\u00e9paration polyvalente qui peut \u00eatre utilis\u00e9e dans des plats sucr\u00e9s ou sal\u00e9s et qui permet de jouer avec diff\u00e9rentes saveurs et combinaisons, offrant ainsi une exp\u00e9rience gastronomique unique \u00e0 chaque bouch\u00e9e.<\/p>\n\n\n\n

Dans cette recette, le mascarpone, connu pour son onctuosit\u00e9 et sa saveur exquise, devient le protagoniste du plat, accompagn\u00e9 d’une confiture de tomates<\/strong> et d’une tuile d’olives noires.<\/strong> Le m\u00e9lange cr\u00e9meux atteint un \u00e9quilibre parfait entre le sucr\u00e9 et le sal\u00e9 qui, associ\u00e9 \u00e0 des touches fra\u00eeches et naturelles, en fait le plat id\u00e9al pour cette p\u00e9riode de l’ann\u00e9e.<\/p>\n\n\n\n

L’un des \u00e9l\u00e9ments que nous souhaitons mettre en avant dans la recette est la tuile d’olives noires,<\/mark><\/strong> qui apporte une texture croquante et une saveur intense qui contraste parfaitement avec l’onctuosit\u00e9 de la cr\u00e8me. Pour obtenir cette tuile, on utilise Procrunx,<\/strong> un produit innovant qui permet d’obtenir une texture croustillante id\u00e9ale dans diverses pr\u00e9parations telles que les tuiles, le croustillant, la p\u00e2te \u00e0 frire ou la tempura.<\/em> Gr\u00e2ce \u00e0 Procrunx,<\/strong> la tuile garantit que chaque bouch\u00e9e est une explosion de saveur d’olive<\/strong> et de texture croquante.<\/strong><\/p>\n\n\n\n

La confiture de tomates,<\/mark><\/strong> enrichie de basilic frais, est un autre point fort de cette recette. La saveur naturelle et l\u00e9g\u00e8rement acide de la tomate est \u00e9quilibr\u00e9e par le parfum et la fra\u00eecheur du basilic,<\/strong> cr\u00e9ant ainsi une combinaison qui met encore plus en valeur le mascarpone cr\u00e9meux. En d\u00e9finitive, il s’agit d’un plat estival qui, avec ses teintes vives et color\u00e9es, se pr\u00e9sente comme une v\u00e9ritable alternative.<\/p>\n\n\n\n\n

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Cr\u00e9meux au Mascarpone, Confiture de Tomate et Olives Noires<\/h2>\n\t\t

\n\t\t

Le cr\u00e9meux est une pr\u00e9paration culinaire qui se distingue par sa texture lisse et soyeuse. Dans cette recette, le mascarpone devient la star du plat.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

Cr\u00e9meux au mascarpone, confiture de tomate et olives noires<\/h4>
  • 90 g Confiture de tomates et basilic<\/strong><\/li>
  • 35 g Cr\u00e9meux au mascarpone<\/strong><\/li>
  • 10 g Tuile d\u2019olives noires<\/strong><\/li>
  • 0,10 g Anchois<\/li>
  • 50 g Feuilles de basilic frais<\/li><\/ul>

    Confiture de tomates et basilic<\/h4>
    • 500 g Jus de tomate<\/li>
    • 120 g Isomalt en poudr (Sosa Ingredients)<\/li>
    • 6 g Pectine Low Sugar (Sosa Ingredients)<\/li>
    • 30 g Glucose liquide 40\u00a0DE (Sosa Ingredients)<\/li>
    • 0,01 g Ar\u00f4me naturel de basilic<\/li>
    • 100 g Brunoise de tomate<\/li><\/ul>

      Cr\u00e9meux au mascarpone<\/h4>
      • 350 g Mascarpone (Elle&Vire)<\/li>
      • 150 g Lait<\/li>
      • 3 g Pro-pannacotta (Sosa Ingredients)<\/li>
      • 2 g Sel<\/li><\/ul>

        Tuile d\u2019olives noires<\/h4>
        • 250 g Olives noires<\/li>
        • 100 g Eau<\/li>
        • 15 g Gelcrem Froid (Sosa Ingredients)<\/li>
        • 10 g Procrunx (Sosa Ingredients)<\/li><\/ul>\t<\/div>\n\t
          \n\t\t

          Confiture de tomates et basilic<\/h4>

          1. Faire chauffer le jus de tomate et le glucose \u00e0 40\u00a0\u00b0C.<\/p><\/li>

          2. M\u00e9langer s\u00e9par\u00e9ment l\u2019Isomalt et la pectine, puis ajouter le jus sous forme de pluie.<\/p><\/li>

          3. Porter \u00e0 \u00e9bullition sans cesser de remuer. Verser dans un plateau et filmer. <\/p><\/li>

          4. Laisser reposer 5\u00a0heures.<\/p><\/li>

          5. Ajouter l\u2019ar\u00f4me et la brunoise.<\/p><\/li><\/ol>

            Cr\u00e9meux au mascarpone<\/h4>

            1. Bien m\u00e9langer le lait, le sel et la Pro-pannacotta. Porter \u00e0 \u00e9bullition.<\/p><\/li>

            2. Ajouter le mascarpone et continuer \u00e0 remuer hors du feu.<\/p><\/li>

            3. Verser sur un plateau et laisser reposer au r\u00e9frig\u00e9rateur.<\/p><\/li><\/ol>

              Tuile d\u2019olives noires<\/h4>

              1. M\u00e9langer les olives et l\u2019eau, puis mixer pendant deux minutes et filtrer. <\/p><\/li>

              2. M\u00e9langer le jus obtenu avec le reste des ingr\u00e9dients, puis mixer \u00e0 nouveau pendant 3\u00a0minutes jusqu\u2019\u00e0 l\u2019obtention d\u2019une cr\u00e8me \u00e9paisse.<\/p><\/li>

              3. \u00c9taler la cr\u00e8me sur un tapis de cuisson et s\u00e9cher pendant 6\u00a0heures \u00e0 70\u00a0\u00b0C, jusqu\u2019\u00e0 ce qu\u2019elle soit croustillante.<\/p><\/li><\/ol>

                Assemblage final: Cr\u00e9meux au mascarpone, confiture de tomate et olives noires<\/h4>

                1. D\u00e9couper le cr\u00e9meux au mascarpone et disposer quelques d\u00e9s sur l\u2019assiette.<\/p><\/li>

                2. Ajouter la confiture de tomates au hasard. <\/p><\/li>

                3. Couper quelques morceaux d\u2019anchois et les placer sur l\u2019assiette.<\/p><\/li>

                4. Terminer l\u2019assiette avec les tuiles d\u2019olives et les feuilles de basilic.<\/p><\/li><\/ol>\t<\/div>\n\t

                  \n\t\t\t<\/div>\n\t
                  \n\t\t
                  Sal\u00e9, V\u00e9g\u00e9tarien<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  Le cr\u00e9meux est une pr\u00e9paration culinaire qui se distingue par sa texture lisse et soyeuse, semblable \u00e0 celle d’une mousse, mais avec une consistance plus dense et plus cr\u00e9meuse. Il s’agit d’une pr\u00e9paration polyvalente qui peut \u00eatre utilis\u00e9e dans des plats sucr\u00e9s ou sal\u00e9s et qui permet de jouer avec diff\u00e9rentes saveurs et combinaisons, offrant […]<\/p>\n","protected":false},"author":4,"featured_media":13943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[614],"tags":[],"class_list":["post-17292","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-fr"],"acf":[],"yoast_head":"\nCr\u00e9meux au Mascarpone, Confiture de Tomate et Olives Noires - Sosa<\/title>\n<meta name=\"description\" content=\"Le cr\u00e9meux est une pr\u00e9paration culinaire qui se distingue par sa texture lisse et soyeuse. 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