{"id":13486,"date":"2023-08-01T14:02:41","date_gmt":"2023-08-01T14:02:41","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=13486"},"modified":"2023-08-01T14:02:41","modified_gmt":"2023-08-01T14:02:41","slug":"eton-mess-aux-mures-creme-fleurette-et-chocolat-noir","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/eton-mess-aux-mures-creme-fleurette-et-chocolat-noir\/","title":{"rendered":"Eton mess aux m\u00fbres , cr\u00e8me fleurette et chocolat noir"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 15 min + 60 min de cuisson au four\/ 4 personnes
\n<\/strong>DISQUE FOUET – CRUCHE (1L)
\n<\/span><\/em><\/p>\n

C\u2019est la saison des m\u00fbres, youpi ! Une excellente excuse pour servir cet <\/span>eton mess<\/span><\/i> divin avec des m\u00fbres, de la cr\u00e8me fleurette et du chocolat noir. L’<\/span>eton mess <\/span><\/i>est un dessert anglais classique compos\u00e9 de meringue, de cr\u00e8me fouett\u00e9e et de fruits. Il semblerait qu’un jour, lors d’un grand d\u00eener, un accident se soit produit pendant le service et que la meringue se soit bris\u00e9e en morceaux. Pour pouvoir continuer \u00e0 servir un dessert, le chef a d\u00e9cid\u00e9 de le servir en \u00ab d\u00e9sordre \u00bb (<\/span>mess<\/span><\/i> en anglais). Pourtant, nous sommes convaincus que cet <\/span>eton mess<\/span><\/i> a tout d\u2019une v\u00e9ritable \u0153uvre d’art dans une assiette !<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n

Pour la meringue<\/h3>\n

\u00bb <\/span>4 blancs d\u2019\u0153uf<\/span>
\n\u00bb <\/span>175 g de sucre cristallis\u00e9 (ou de sucre glace)<\/span><\/span>
\n\u00bb <\/span>jus de citron d\u00e9graisser<\/span><\/p>\n

Pour l’eton mess aux m\u00fbres, cr\u00e8me fouett\u00e9e et chocolat noir<\/h3>\n

\u00bb <\/span>250 g de m\u00fbres<\/span>
\n\u00bb <\/span>250 g de cr\u00e8me fleurette (ou cr\u00e8me liquide enti\u00e8re)<\/span>
\n\u00bb <\/span>30 g de chocolat noir
\n<\/span>\u00bb <\/span>1 cuill\u00e8re \u00e0 soupe de sucre cristallis\u00e9<\/span>
\n<\/span>\u00bb <\/span>quelques cresson<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb13490″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. Avant de pr\u00e9parer la meringue, assurez-vous que le bamix\u00ae et la cruchesont enti\u00e8rement d\u00e9graiss\u00e9s. Pour ce faire, vous pouvez nettoyer le tout \u00e0 l’aide d’un peu de jus de citron et de papier absorbant. Pr\u00e9chauffez le four \u00e0 90 degr\u00e9s (air chaud).<\/span><\/li>\n
  2. Mettez les blancs d’\u0153ufs dans le verre doseur. Ins\u00e9rez le disque fouet sur le bamix\u00ae, mettez-le en premi\u00e8re vitesse et placez-le dans le verre doseur. Lorsque les blancs d’\u0153ufs commencent \u00e0 mousser, vous pouvez ajouter progressivement le sucre cristallis\u00e9. Continuez \u00e0 battre jusqu’\u00e0 ce que les blancs d’\u0153ufs soient compl\u00e8tement mont\u00e9s en pics fermes et brillants. Vous pouvez v\u00e9rifier la consistance en tenant la cruche \u00e0 l’envers. Si tout va bien, les blancs d’\u0153ufs battus doivent rester dans le verre doseur.<\/span><\/li>\n
  3. Recouvrez une plaque \u00e0 p\u00e2tisserie de papier sulfuris\u00e9 et d\u00e9posez-y quatre monticules de blancs d’\u0153ufs battus. Placez la plaque dans le four pr\u00e9chauff\u00e9 et faites s\u00e9cher les meringues pendant une heure.<\/span><\/li>\n
  4. Sortez les meringues du four et laissez-les refroidir compl\u00e8tement.<\/span><\/li>\n
  5. Veillez \u00e0 ce que la cruche et le bamix\u00ae avec le batteur soient \u00e0 nouveau propres. Mettez-y la cr\u00e8me fleurette ainsi qu’une cuill\u00e8re \u00e0 soupe de sucre cristallis\u00e9. Passez en deuxi\u00e8me vitesse et fouettez la cr\u00e8me jusqu’\u00e0 ce qu’elle devienne ferme.<\/span><\/li>\n
  6. Hachez finement le chocolat noir. Cassez les meringues en morceaux. R\u00e9partissez-les dans quatre assiettes. R\u00e9partissez \u00e9galement la cr\u00e8me fouett\u00e9e et les m\u00fbres. D\u00e9corez l’<\/span>eton mess <\/span><\/i>avec le chocolat noir hach\u00e9 et un peu de cresson.<\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1690898162253-ae82aa8b-197b-1″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

    [vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 15 min + 60 min de… Continue Reading<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":13492,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[46],"tags":[],"yoast_head":"\nEton mess aux m\u00fbres , cr\u00e8me fleurette et chocolat noir - Bamix<\/title>\n<meta name=\"description\" content=\"- Eton mess aux m\u00fbres , cr\u00e8me fleurette et chocolat noir\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bamix.be\/fr\/eton-mess-aux-mures-creme-fleurette-et-chocolat-noir\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eton mess aux m\u00fbres , cr\u00e8me fleurette et chocolat noir - 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