{"id":34886,"date":"2023-10-23T10:37:47","date_gmt":"2023-10-23T08:37:47","guid":{"rendered":"https:\/\/www.ortidimare.it\/alcune-dolci-ricette\/"},"modified":"2023-10-23T16:22:25","modified_gmt":"2023-10-23T14:22:25","slug":"quelques-recettes-de-desserts","status":"publish","type":"page","link":"https:\/\/www.ortidimare.it\/fr\/quelques-recettes-de-desserts\/","title":{"rendered":"Quelques Recettes de Desserts"},"content":{"rendered":"

[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

PASTIERA D’\u00c9PAULE<\/strong><\/h2>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong><\/p>\n

    \n
  • 700 grammes de lait frais entier<\/li>\n
  • 250 grammes de ricotta de vache<\/li>\n
  • 200 grammes d’\u00e9peautre entier<\/li>\n
  • 150 grammes de beurre de qualit\u00e9<\/li>\n
  • 125 grammes de farine de type 0<\/li>\n
  • 125 grammes de farine d’\u00e9peautre compl\u00e8te<\/li>\n
  • 100 grammes de sucre roux<\/li>\n
  • 50 grammes de pignons de pin<\/li>\n
  • 30 grammes de pistaches d\u00e9cortiqu\u00e9es<\/li>\n
  • 4 jaunes d’\u0153uf<\/li>\n
  • 1 b\u00e2ton de cannelle<\/li>\n
  • 1 gousse de vanille<\/li>\n
  • 2 citrons<\/li>\n
  • eau de fleur d’oranger<\/li>\n
  • 3 cuill\u00e8res \u00e0 soupe de sucre en poudre<\/li>\n<\/ul>\n

    [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34776″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

    Mettre l’\u00e9peautre dans une casserole avec le lait, un b\u00e2ton de cannelle, une gousse de vanille ouverte dans le sens de la longueur,
    \n2 zestes de citron et 3 cuill\u00e8res \u00e0 soupe bomb\u00e9es de sucre en poudre.
    \nCuire pendant environ 40 minutes, \u00e9teindre, ajouter 2 jaunes d’\u0153ufs et remuer ; cuire encore 2 minutes.
    \nParfumer avec quelques gouttes d’eau de fleur d’oranger, retirer la cannelle, la vanille et les zestes de citron et laisser refroidir. M\u00e9langer l’\u00e9peautre avec la ricotta, ajouter les pignons et les pistaches (cela constitue la farce). M\u00e9langer la farine 0 avec la farine d’\u00e9peautre et m\u00e9langer avec le beurre ramolli et une pinc\u00e9e de sel.
    \nAjouter ensuite la cassonade et 2 jaunes d’\u0153ufs, ce qui donne une boule de p\u00e2te bris\u00e9e. Laisser reposer la boule de p\u00e2te dans un r\u00e9cipient herm\u00e9tique pendant 30 minutes au r\u00e9frig\u00e9rateur.
    \nAbaissez \u2154 de la p\u00e2te sur une \u00e9paisseur de 3-4 millim\u00e8tres et tapissez le fond et les c\u00f4t\u00e9s d’un moule rond \u00e0 ouverture \u00e0 charni\u00e8re (diam\u00e8tre 24 centim\u00e8tres). Couper l’exc\u00e9dent de p\u00e2te et remplir le moule avec la garniture.
    \n\u00c9taler le reste de la p\u00e2te, la couper en bandes et les disposer en grille sur la farce, en les fixant sur les bords du moule. Faites cuire la pastiera \u00e0 180 degr\u00e9s pendant environ 50 minutes. Retirer du four et laisser refroidir.
    \nElle est \u00e9galement excellente froide.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

    CLAFOUTIS AUX POMMES<\/strong> (v\u00e9g\u00e9talien)<\/h2>\n

    [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong><\/p>\n

      \n
    • 700 grammes de jus de pomme<\/li>\n
    • 300 grammes de flocons d’avoine complets<\/li>\n
    • 1 cuill\u00e8re \u00e0 caf\u00e9 de cannelle<\/li>\n
    • 1 cuill\u00e8re \u00e0 soupe d’huile de tournesol press\u00e9e \u00e0 froid<\/li>\n
    • le zeste de 3 oranges et leur jus<\/li>\n
    • 100 grammes de raisins secs sans sulfites tremp\u00e9s dans l’eau<\/li>\n
    • 100 grammes de noix cass\u00e9es<\/li>\n
    • 50 grammes de noisettes hach\u00e9es + 50 grammes de noisettes hach\u00e9es pour recouvrir le g\u00e2teau<\/li>\n
    • 750 grammes de pommes coup\u00e9es en d\u00e9s et cuites quelques minutes \u00e0 la po\u00eale<\/li>\n<\/ul>\n

      [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34796″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

      Faire tremper les flocons d’avoine dans le jus de pomme et lorsqu’ils ont bien absorb\u00e9 tout le jus, ajouter la cannelle, l’huile, le zeste d’orange, une pinc\u00e9e de sel et m\u00e9langer le tout \u00e0 l’aide d’un mixeur.
      \nAjouter les raisins secs, les noix et la moiti\u00e9 des noisettes et m\u00e9langer. Ajouter les pommes \u00e0 la p\u00e2te \u00e0 la fin.
      \nVerser le m\u00e9lange dans un moule \u00e0 g\u00e2teau avec ouverture \u00e0 charni\u00e8re (diam\u00e8tre 24 cm) et recouvrir avec les noisettes restantes. Enfourner \u00e0 160 degr\u00e9s et laisser cuire pendant environ 2 heures.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

      MARONITA AU CHOCOLAT ET AUX FRUITS<\/strong> (v\u00e9g\u00e9talienne)<\/h2>\n

      [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong><\/p>\n

        \n
      • 600 grammes de pain rassis, de pr\u00e9f\u00e9rence du pain complet ou du pain aux mille graines<\/li>\n
      • 100 grammes de graines de tournesol tremp\u00e9es dans l’eau (si vous utilisez du pain sans graines)<\/li>\n
      • 300 grammes de sucre roux<\/li>\n
      • 150 grammes d’huile de tournesol press\u00e9e \u00e0 froid<\/li>\n
      • 140 grammes de cacao amer<\/li>\n
      • 1 cuill\u00e8re \u00e0 caf\u00e9 de cannelle<\/li>\n
      • le zeste d’une demi-orange<\/li>\n
      • 900 grammes de fruits (fraises, n\u00e8fles, p\u00eaches, poires, m\u00fbres, abricots)
        \nSi les fruits sont frais, les faire cuire un peu avant et en retirer le jus<\/li>\n<\/ul>\n

        [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34805″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

        Faire tremper le pain dans de l’eau froide, bien le presser et l’\u00e9mietter.
        \nM\u00e9langer le pain avec tous les ingr\u00e9dients secs (sauf les fruits). Ajouter les fruits \u00e0 la fin.
        \nVerser la p\u00e2te dans un moule \u00e0 g\u00e2teau avec ouverture \u00e0 charni\u00e8re (diam\u00e8tre 24 centim\u00e8tres) et cuire au four \u00e0 160 degr\u00e9s pendant une heure.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

        G\u00c2TEAU AUX CAROTTES ET AUX AMANDES<\/strong><\/h2>\n

        [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong><\/p>\n

          \n
        • 3 \u0153ufs<\/li>\n
        • 280 grammes de sucre en poudre<\/li>\n
        • 270 grammes d’huile EVO<\/li>\n
        • 300 grammes de farine de type 0<\/li>\n
        • 20 grammes de cr\u00e8me de tartre<\/li>\n
        • 500 grammes de carottes r\u00e2p\u00e9es<\/li>\n
        • jus de citron<\/li>\n
        • 50 grammes d’amandes hach\u00e9es<\/li>\n
        • 2 cuill\u00e8res \u00e0 soupe de biscuits Cantucci hach\u00e9s<\/li>\n<\/ul>\n

          [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34815″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

          S\u00e9parer les \u0153ufs et monter les blancs en neige.
          \nM\u00e9langer l’huile et le sucre \u00e0 l’aide d’un fouet. Ajouter le jaune d’\u0153uf et battre au fouet pendant 2 minutes.
          \nM\u00e9langer la farine avec la cr\u00e8me de tartre, en l’ajoutant petit \u00e0 petit.
          \nAjouter les carottes r\u00e2p\u00e9es avec le jus d’un citron, puis les amandes et enfin le Cantucci.
          \nAjouter enfin les blancs d’\u0153ufs battus en neige.
          \nVerser le m\u00e9lange dans un moule \u00e0 g\u00e2teau pr\u00e9alablement tapiss\u00e9 de papier sulfuris\u00e9 et r\u00e9partir les amandes hach\u00e9es sur le tout.
          \nCuire au four \u00e0 170 degr\u00e9s pendant environ 2 heures. Retourner le g\u00e2teau toutes les 30 minutes.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

          G\u00c2TEAU DE SARACEN<\/strong> (v\u00e9g\u00e9talien)<\/h2>\n

          [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong><\/p>\n

            \n
          • 300 grammes de farine de sarrasin<\/li>\n
          • 15 grammes de cr\u00e8me de tartre<\/li>\n
          • 100 grammes d’amandes hach\u00e9es<\/li>\n
          • 1 citron (zeste et jus)<\/li>\n
          • 60 grammes de raisins secs sans sulfites<\/li>\n
          • 3 cuill\u00e8res \u00e0 soupe d’huile EVO<\/li>\n
          • une demi-cuill\u00e8re \u00e0 caf\u00e9 de cannelle<\/li>\n
          • 350 ml de jus de pomme<\/li>\n
          • confiture de m\u00fbres<\/li>\n
          • 2 pommes<\/li>\n<\/ul>\n

            [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34821″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

            Couper les pommes en fines tranches et les imbiber de jus de citron. M\u00e9langer la farine avec la cr\u00e8me de tartre, les amandes, les raisins secs, la cannelle, le zeste de citron r\u00e2p\u00e9 et une pinc\u00e9e de sel.
            \nBattre l’huile avec le jus de pomme et ajouter tous les ingr\u00e9dients petit \u00e0 petit jusqu’\u00e0 ce que le m\u00e9lange soit lisse. Verser la moiti\u00e9 du m\u00e9lange dans le moule \u00e0 g\u00e2teau tapiss\u00e9, \u00e9taler une couche de confiture et de pommes et recommencer l’op\u00e9ration.
            \net de pommes et r\u00e9p\u00e9tez l’op\u00e9ration. Cuire au four \u00e0 180 degr\u00e9s pendant environ 30 minutes.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

            G\u00c2TEAU AU PAIN, AUX POMMES ET AU ROMARIN<\/strong><\/h2>\n

            [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong><\/p>\n

              \n
            • 400 grammes de pain toscan rassis<\/li>\n
            • 800 grammes de pommes coup\u00e9es en d\u00e9s<\/li>\n
            • 150 grammes de sucre en poudre<\/li>\n
            • 1 cuill\u00e8re \u00e0 caf\u00e9 de cannelle<\/li>\n
            • le jus d’un citron<\/li>\n
            • 2 \u0153ufs<\/li>\n
            • 1 cuill\u00e8re \u00e0 caf\u00e9 de sucre vanill\u00e9<\/li>\n
            • 80 grammes de beurre de qualit\u00e9<\/li>\n
            • 50 grammes d’amandes hach\u00e9es<\/li>\n
            • quelques poign\u00e9es d’amandes hach\u00e9es \u00e0 disperser sur le dessus<\/li>\n
            • romarin finement hach\u00e9<\/li>\n<\/ul>\n

              [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34828″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

              Faire tremper le pain dans de l’eau froide. Cuire les pommes pendant environ 10 minutes.
              \nBien presser le pain et l’\u00e9mietter dans un r\u00e9cipient
              \nAjouter tous les autres ingr\u00e9dients et verser le m\u00e9lange dans un moule \u00e0 g\u00e2teau tapiss\u00e9.
              \nEnfin, saupoudrer la poign\u00e9e d’amandes sur le dessus. Cuire au four \u00e0 180 degr\u00e9s pendant 40\/45 minutes.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

              G\u00c2TEAU \u00c0 LA SEMOULE, AU MIEL ET AU CHOCOLAT NOIR<\/strong><\/h2>\n

              [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong><\/p>\n

                \n
              • 2 litres de lait frais entier<\/li>\n
              • 150 grammes de miel de fleurs vari\u00e9es<\/li>\n
              • 100 grammes de sucre en poudre<\/li>\n
              • 250 grammes de semoule<\/li>\n
              • 100 grammes de beurre de qualit\u00e9<\/li>\n
              • 4 \u0153ufs<\/li>\n
              • 1 citron<\/li>\n
              • 1 sachet de levure chimique<\/li>\n<\/ul>\n

                [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb5″ down=\u00a0\u00bb5″][vc_column_text]Pour la ganache au chocolat<\/p>\n

                  \n
                • 400 grammes de chocolat noir (minimum 72%)<\/li>\n
                • 400 ml de cr\u00e8me fra\u00eeche liquide<\/li>\n<\/ul>\n

                  [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34839″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

                  Porter \u00e0 \u00e9bullition le lait avec le zeste de citron entier et le miel.
                  \n\u00c9teindre le feu, retirer le zeste et ajouter la semoule en remuant vigoureusement \u00e0 l’aide d’un fouet jusqu’\u00e0 ce que tout se solidifie et que le m\u00e9lange commence \u00e0 se d\u00e9tacher des parois de la casserole. Laisser la semoule refroidir dans la casserole, lorsqu’elle devient ti\u00e8de, ajouter les \u0153ufs pr\u00e9alablement battus et enfin la levure chimique.
                  \nCuire au four \u00e0 180 degr\u00e9s pendant 55 minutes. Sortir du four et laisser refroidir le g\u00e2teau.
                  \nPr\u00e9parer la ganache en faisant fondre le chocolat au bain-marie et ajouter la cr\u00e8me.
                  \nM\u00e9langez bien et versez la ganache sur le g\u00e2teau \u00e0 l’aide d’une spatule pour couvrir toute la surface.
                  \nLaisser solidifier pendant 15 minutes au r\u00e9frig\u00e9rateur et servir froid.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

                  G\u00c2TEAU MONTE CAPANNE<\/strong><\/h2>\n

                  [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong><\/p>\n

                    \n
                  • 450 grammes de farine de ch\u00e2taigne<\/li>\n
                  • 20 grammes de cr\u00e8me de tartre<\/li>\n
                  • 275 grammes de sucre en poudre<\/li>\n
                  • 200 grammes d’huile EVO<\/li>\n
                  • 3 \u0153ufs<\/li>\n
                  • 300 grammes de lait frais entier<\/li>\n
                  • 300 grammes de cerneaux de noix<\/li>\n<\/ul>\n

                    [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34848″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

                    Casser les \u0153ufs et battre les blancs en neige. Battre l’huile avec le sucre.
                    \nAjouter le jaune d’\u0153uf et battre pendant 2 minutes.
                    \nAjouter la farine tamis\u00e9e avec la cr\u00e8me de tartre et le lait.
                    \nEnfin, battre les blancs en neige. Verser le m\u00e9lange dans le moule \u00e0 g\u00e2teau envelopp\u00e9 et placer les cerneaux de noix de fa\u00e7on r\u00e9guli\u00e8re sur le dessus du m\u00e9lange. Cuire au four \u00e0 175 degr\u00e9s pendant 45 minutes, en prenant soin de le d\u00e9placer souvent pour \u00e9viter de br\u00fbler la surface.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

                    G\u00c2TEAU AU FROMAGE \u00c0 LA ROSE<\/strong><\/h2>\n

                    [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong>[\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb5″ down=\u00a0\u00bb5″][vc_column_text]Pour la base:<\/p>\n

                      \n
                    • 360 grammes de Cantucci ou d’autres biscuits secs finement hach\u00e9s<\/li>\n
                    • 250 grammes de beurre de qualit\u00e9<\/li>\n<\/ul>\n

                      [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb5″ down=\u00a0\u00bb5″][vc_column_text]Pour la garniture:<\/p>\n

                        \n
                      • 800 grammes de ricotta s\u00e8che au lait de vache<\/li>\n
                      • 80 grammes de sucre glace<\/li>\n
                      • 2 cuill\u00e8res \u00e0 caf\u00e9 de sucre vanill\u00e9<\/li>\n
                      • 1 pot de confiture de roses<\/li>\n<\/ul>\n

                        [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34854″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

                        M\u00e9langer les ingr\u00e9dients de la base et \u00e9taler le m\u00e9lange sur la base d’un moule \u00e0 g\u00e2teau envelopp\u00e9 (24 cm de diam\u00e8tre) sans cr\u00e9er de bord et r\u00e9frig\u00e9rer pendant environ 30 minutes.
                        \nPour la garniture : bien \u00e9goutter la ricotta et incorporer tous les ingr\u00e9dients \u00e0 l’aide d’un batteur \u00e9lectrique, lorsque le m\u00e9lange est homog\u00e8ne, le verser sur la base de biscuits. Mettre au r\u00e9frig\u00e9rateur pendant au moins 4 heures.
                        \nEnfin, verser la confiture de roses et l’\u00e9taler uniform\u00e9ment sur la surface.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

                        TIRAMISU \u00c0 LA MYRTE<\/strong><\/h2>\n

                        [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong><\/p>\n

                          \n
                        • 250 grammes de ricotta de vache<\/li>\n
                        • 150 grammes de myrte<\/li>\n
                        • 60 ml d’eau<\/li>\n
                        • 110 grammes de cr\u00e8me fra\u00eeche liquide<\/li>\n
                        • 8 doigts de dame<\/li>\n
                        • 3 cuill\u00e8res \u00e0 soupe de sucre glace<\/li>\n
                        • cacao amer en poudre<\/li>\n<\/ul>\n

                          [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34860″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

                          P\u00e9trir la ricotta avec le sucre glace. Dans un autre r\u00e9cipient, fouetter la cr\u00e8me.
                          \nIncorporer d\u00e9licatement la ricotta, en m\u00e9langeant de bas en haut, jusqu’\u00e0 l’obtention d’une cr\u00e8me.
                          \nAjouter l’eau de myrte et tremper les doigts de dame pour qu’ils absorbent le liquide.
                          \nPlacer un doigt de dame imbib\u00e9, divis\u00e9 en deux, dans le fond d’une petite coupelle. Ajouter une couche de la cr\u00e8me pr\u00e9par\u00e9e pr\u00e9c\u00e9demment et d\u00e9poser une autre couche de doigts de dame imbib\u00e9s du m\u00e9lange de myrte.
                          \nRecouvrir les doigts de dame d’une autre couche de cr\u00e8me et saupoudrer abondamment de cacao.
                          \nLaisser les coupes de tiramisu \u00e0 la myrte au r\u00e9frig\u00e9rateur pendant au moins une heure et servir.[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″ down=\u00a0\u00bb50″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]<\/p>\n

                          \u00c2TEAU \u00c0 LA FRANGIPANE ET AUX PISTACHES<\/strong><\/h2>\n

                          [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][vc_column_text]Ingr\u00e9dients<\/em><\/strong>[\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb5″ down=\u00a0\u00bb5″][vc_column_text]Pour la base:<\/p>\n

                            \n
                          • 200 grammes de farine d’\u00e9peautre compl\u00e8te<\/li>\n
                          • 50 grammes de farine de type 0<\/li>\n
                          • 125 g de beurre froid de haute qualit\u00e9<\/li>\n
                          • 120 grammes de sucre en poudre<\/li>\n
                          • 1 \u0153uf<\/li>\n<\/ul>\n

                            [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb5″ down=\u00a0\u00bb5″][vc_column_text]Pour la garniture:<\/p>\n

                              \n
                            • 150 grammes de beurre de qualit\u00e9<\/li>\n
                            • 150 grammes de sucre en poudre<\/li>\n
                            • 3 \u0153ufs<\/li>\n
                            • 75 grammes de farine de type 0<\/li>\n
                            • 130 grammes de pistaches finement hach\u00e9es<\/li>\n
                            • 50 grammes d’amandes finement hach\u00e9es<\/li>\n<\/ul>\n

                              [\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″ up=\u00a0\u00bb15″ down=\u00a0\u00bb15″][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb34866″ img_size=\u00a0\u00bb600×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb onclick=\u00a0\u00bblink_image\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb thickness=\u00a0\u00bb10″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_column_text]Proc\u00e9dure<\/em><\/strong><\/p>\n

                              M\u00e9langer les ingr\u00e9dients de la base et la placer au fond d’un moule \u00e0 g\u00e2teau (24 centim\u00e8tres de diam\u00e8tre).
                              \nLaisser reposer au r\u00e9frig\u00e9rateur pendant au moins 30 minutes. Pr\u00e9parer la garniture en battant le beurre et le sucre au batteur \u00e9lectrique, puis ajouter les \u0153ufs, la farine et enfin les amandes et les pistaches.
                              \nCuire au four \u00e0 180 degr\u00e9s pendant environ 30 minutes.[\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb up=\u00a0\u00bb30″ down=\u00a0\u00bb30″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

                              [vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbcenter\u00a0\u00bb width_in_percentages=\u00a0\u00bbyes\u00a0\u00bb color=\u00a0\u00bb#eaeaea\u00a0\u00bb thickness=\u00a0\u00bb1″ width=\u00a0\u00bb100″ up=\u00a0\u00bb50″…<\/p>\n","protected":false},"author":7,"featured_media":33032,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-34886","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nQuelques Recettes de Desserts - Orti di Mare<\/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:\/\/www.ortidimare.it\/fr\/quelques-recettes-de-desserts\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quelques Recettes de Desserts - 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