R\u00e9dacteur Jack<\/p>\n\n\n\n
Recette italienne<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 5 minutes
Temps de r\u00e9frig\u00e9ration: 3 heures<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> M\u00e9langez le sucre et 15 cl d’eau. M\u00e9langez le sirop et la pur\u00e9e de past\u00e8que. Versez le tout dans un moule rectangulaire large. Grattez la pr\u00e9paration toutes les 15 minutes avec une fourchette pendant 2 heures puis encore deux fois apr\u00e8s 30 minutes pour obtenir la consistance souhait\u00e9e.<\/p>\n\n\n\n Notes:<\/strong> R\u00e9dacteur Jack Recette italienne Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 5 minutesTemps de r\u00e9frig\u00e9ration: 3 heures Ingr\u00e9dients:1 kg de past\u00e8que250 g de sucre en poudrele jus d’1\/2 citronCannelle en poudre Pr\u00e9paration:Pelez et \u00e9p\u00e9pinez la past\u00e8que. Passez-la … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[33],"tags":[],"class_list":["post-7059","post","type-post","status-publish","format-standard","hentry","category-desserts-froids"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7059"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7059\/revisions"}],"predecessor-version":[{"id":7060,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7059\/revisions\/7060"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 kg de past\u00e8que
250 g de sucre en poudre
le jus d’1\/2 citron
Cannelle en poudre<\/p>\n\n\n\n
Pelez et \u00e9p\u00e9pinez la past\u00e8que. Passez-la au mixeur.<\/p>\n\n\n\n
Faites un sirop de sucre en portant \u00e0 \u00e9bullition puis en laissant fr\u00e9mir 5 minutes.<\/p>\n\n\n\n
Mettez-le au freezer pendant 3 heures environ.<\/p>\n\n\n\n
La consistance doit \u00eatre celle de la neige fondue.<\/p>\n","protected":false},"excerpt":{"rendered":"