{"id":311,"date":"2009-07-12T20:45:44","date_gmt":"2009-07-12T20:45:44","guid":{"rendered":"https:\/\/recettes.peyresaubes.com\/index.php\/2009\/07\/12\/veloute-de-courge-butternut-et-sa-mousse-de-foie-gras\/"},"modified":"2024-02-23T20:25:50","modified_gmt":"2024-02-23T20:25:50","slug":"veloute-de-courge-butternut-et-sa-mousse-de-foie-gras","status":"publish","type":"post","link":"https:\/\/recettes.peyresaubes.com\/index.php\/2009\/07\/12\/veloute-de-courge-butternut-et-sa-mousse-de-foie-gras\/","title":{"rendered":"Velout\u00e9 de courge butternut et sa mousse de foie gras"},"content":{"rendered":"

<\/p>\n\n\n\n
Ingr\u00e9dients du velout\u00e9 :<\/strong><\/p>\n
    \n
  • 1 Kg de courge butternut\/citrouille\/potimaron coup\u00e9e en cubes<\/li>\n
  • 1 gros oignon \u00e9minc\u00e9<\/li>\n
  • 1 litre de bouillon de volaille<\/li>\n
  • 10 cl de cr\u00e8me fra\u00eeche liquide<\/li>\n
  • sel\/poivre\/huile d’olive<\/li>\n<\/ul>\n

    \nIngr\u00e9dients de la mousse :<\/strong><\/p>\n

      \n
    • une boite de 200 grammes de foie gras ou mousse de foie gras<\/li>\n
    • 50 cl de cr\u00e8me fra\u00eeche liquide<\/li>\n
    • poivre<\/td>\n
\"[fr]Velout\u00e9
[fr]Velout\u00e9 de butternut [ru]\u0411\u0430\u0440\u0445\u0430\u0442\u0438\u0441\u0442\u043e\u0441\u0442\u044c \u0442\u044b\u043a\u0432\u044b<\/figcaption><\/figure><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Pr\u00e9paration du velout\u00e9 :<\/strong><\/p>\n

    \n
  • laisser le foie gras \u00e0 temp\u00e9rature ambiante<\/li>\n
  • Dans une cocotte faire suer les oignons avec de l’huile d’olive<\/li>\n
  • commencer \u00e0 cuire les cubes de courge<\/li>\n
  • lorsqu’ils commencent \u00e0 prendre de la couleur rajouter le bouillon de volaille, un peu de sel, de poivre et laisser bien cuire la citrouille (selon la taille des cubes)<\/li>\n
  • une fois que c’est cuit mixer le tout, ajouter les 10 cl de cr\u00e8me et assaisonner selon le go\u00fbt.<\/li>\n<\/ul>\n

    Pr\u00e9paration de la chantilly :<\/strong><\/p>\n

      \n
    • r\u00e9duire le foie gras en pommade<\/li>\n
    • rajouter progressivement la cr\u00e8me fra\u00eeche liquide<\/li>\n
    • un fois que le m\u00e9lange est homog\u00e8ne fouetter vivement jusqu’\u00e0 l’obtention d’une cr\u00e8me chantilly.<\/li>\n<\/ul>\n

      Assemblage :<\/strong><\/p>\n

        \n
      • servir le velout\u00e9 chaud avec une grosse cuill\u00e8re \u00e0 soupe de chantilly dessus<\/li>\n<\/ul>\n\n\n\n
        \"IMGP2185.jpg\"<\/td>\n\"IMGP2174_1.jpg\"<\/td>\n
        \"[fr]Velout\u00e9
        [fr]Velout\u00e9 de butternut [ru]\u0411\u0430\u0440\u0445\u0430\u0442\u0438\u0441\u0442\u043e\u0441\u0442\u044c \u0442\u044b\u043a\u0432\u044b<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

        Ingr\u00e9dients du velout\u00e9 : 1 Kg de courge butternut\/citrouille\/potimaron coup\u00e9e en cubes 1 gros oignon \u00e9minc\u00e9 1 litre de bouillon de volaille 10 cl de cr\u00e8me fra\u00eeche liquide sel\/poivre\/huile d’olive Ingr\u00e9dients de la mousse : … <\/p>\n","protected":false},"author":1,"featured_media":307,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soupes-potages-fr"],"_links":{"self":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/comments?post=311"}],"version-history":[{"count":1,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/311\/revisions"}],"predecessor-version":[{"id":871,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/311\/revisions\/871"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/media\/307"}],"wp:attachment":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/media?parent=311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/categories?post=311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/tags?post=311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}