{"id":1703483,"date":"2024-02-01T11:00:00","date_gmt":"2024-02-01T11:00:00","guid":{"rendered":"https:\/\/www.myzen.tv\/?p=1703483"},"modified":"2024-02-05T13:31:10","modified_gmt":"2024-02-05T13:31:10","slug":"recette-du-citron-de-cedric-grolet","status":"publish","type":"post","link":"https:\/\/www.myzen.tv\/fr\/recette-du-citron-de-cedric-grolet\/","title":{"rendered":"Recette du citron de Cedric Grolet"},"content":{"rendered":"\n<p>Dans Les Carnets de Julie, Cedric Grolet nous apprend \u00e0 cuisiner son <strong>citron trompe-l\u2019\u0153il<\/strong>. Une pr\u00e9paration id\u00e9ale pour 6 personnes.<\/p>\n\n\n\n<p>Retrouvez l\u2019ensemble de nos recettes <a href=\"https:\/\/www.myzen.tv\/fr\/tag\/recette\/\" target=\"_blank\" rel=\"noreferrer noopener\">ici<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:26px\">Les ingr\u00e9dients :<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Pour la ganache mont\u00e9e yuzu (40 g par pi\u00e8ce)<\/h3>\n\n\n\n<ul class=\"liste-recette wp-block-list\"><li>360 g&nbsp;de chocolat de couverture blanc<\/li><li>10 g&nbsp;de g\u00e9latine en feuille<\/li><li>1328 g de cr\u00e8me<\/li><li>300 g de jus de&nbsp;yuzu<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pour les citrons Meyer poch\u00e9s<\/h3>\n\n\n\n<ul class=\"liste-recette wp-block-list\"><li>500 g de citrons Meyer<\/li><li>1 kg de sucre<\/li><li>2 kg d\u2019eau<\/li><li>1 kg de sucre n\u00b02<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pour l\u2019insert marmelade citron jaune (30 g par pi\u00e8ce)<\/h3>\n\n\n\n<ul class=\"liste-recette wp-block-list\"><li>127 g d\u2019eau<\/li><li>381 g de jus de citron<\/li><li>51 g de sucre<\/li><li>8 g d\u2019agar-agar<\/li><li>283 g de citron confit<\/li><li>15 g de menthe fra\u00eeche<\/li><li>91 g de citron caviar<\/li><li>45 g d\u2019eau (facultatif)<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pour l\u2019enrobage jaune citron (10 g par pi\u00e8ce)<\/h3>\n\n\n\n<ul class=\"liste-recette wp-block-list\"><li>1 kg de chocolat de couverture blanc<\/li><li>1 kg&nbsp;de beurre de cacao<\/li><li>8g&nbsp;de colorant jaune PCB (liposoluble)<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pour la solution pour a\u00e9rographe or<\/h3>\n\n\n\n<ul class=\"liste-recette wp-block-list\"><li>Du kirsch<\/li><li>De la poudre d\u2019or<\/li><li>Une feuille de citron de Menton<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:26px\">La pr\u00e9paration :<\/h2>\n\n\n\n<ul class=\"tache-recette wp-block-list\"><li><strong>Pour la ganache mont\u00e9e yuzu&nbsp;:<\/strong> placez \u00e0 tremper la g\u00e9latine dans l\u2019eau froide pendant 20 minutes. Faites bouillir la moiti\u00e9 de la cr\u00e8me puis ajoutez la g\u00e9latine. Versez petit \u00e0 petit sur le chocolat sans oublier l\u2019\u00e9mulsion. Ajoutez l\u2019autre moiti\u00e9 de la cr\u00e8me, puis finir avec la pur\u00e9e de yuzu. Mixez pour obtenir un m\u00e9lange parfait puis placez en chambre froide.<\/li><li><strong>Pour les citrons Meyer poch\u00e9s :<\/strong> enlevez leurs p\u00e9doncules, coupez-les en 8, retirez l\u2019int\u00e9rieur en laissant juste 3 mm de chair. Blanchissez-les 3 fois dans l\u2019eau (d\u00e9part eau froide). Faites bouillir le sirop, plongez les fruits dedans et laissez frissonner \u00e0 couvert sans d\u00e9passer 70\u00b0C. Ajoutez le sucre n\u00b02 en plusieurs fois dans le sirop afin de le concentrer. Quand les fruits sont tendres, \u00e9gouttez-les, faites cuire le sirop \u00e0 103\u00b0C. Laissez refroidir le sirop puis replongez les fruits dedans et r\u00e9servez.<\/li><li><strong>Pour l\u2019insert marmelade citron jaune&nbsp;:<\/strong> chauffez ensemble l\u2019eau, le jus de citron, puis ajoutez le m\u00e9lange sucre et agar. Faites bouillir 2 minutes puis faites refroidir. Lorsque le gel est froid, mixez en faisant attention de ne pas incorporer d\u2019air. Ajoutez la menthe cisel\u00e9e, le citron caviar et les citrons confits hach\u00e9s finement. Moulez en moule sph\u00e9rique de 3,5 cm de diam\u00e8tre. Placez au cong\u00e9lateur.<\/li><li><strong>Pour l\u2019enrobage jaune citron&nbsp;:<\/strong> mettez \u00e0 chauffer la couverture ivoire avec le beurre de cacao, puis mixez avec le colorant jaune. Utilisez l\u2019enrobage \u00e0 environ 25\u00b0C.<\/li><li><strong>Pour la solution pour a\u00e9rographe or :<\/strong> m\u00e9langez ensemble, puis filtrez au chinois et versez dans le r\u00e9servoir de l\u2019a\u00e9rographe.<\/li><li>Trempez le \u201ccitron\u201d dans l\u2019enrobage jaune, puis collez partiellement sur une plaque avec la p\u00e2te d\u2019amande. Enrobez-les en veillant \u00e0 faire quelques taches lisses pour faire un effet irr\u00e9gulier. Passez dessus un l\u00e9ger coup de nappage neutre chaud. Dorez avec l\u2019a\u00e9rographe.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" style=\"font-size:26px\">Le conseil de Julie :<\/h2>\n\n\n\n<p>Faites bien attention \u00e0 ne pas avoir de givre ou de condensation entre la couche tremp\u00e9e et celle velout\u00e9e !<\/p>\n\n\n\n<p>D\u00e9couvrez la recette en vid\u00e9o sur notre <a href=\"https:\/\/watch.myzen.tv\/content\/d5bfe6eb-afa5-4010-a9f5-8641e11338d0\" target=\"_blank\" rel=\"noreferrer noopener\">plateforme de streaming<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans Les Carnets de Julie, Cedric Grolet nous apprend \u00e0 cuisiner son citron trompe-l\u2019\u0153il. Une pr\u00e9paration id\u00e9ale pour 6 personnes. Retrouvez l\u2019ensemble de nos recettes ici. Les ingr\u00e9dients : Pour la ganache mont\u00e9e yuzu (40 g par pi\u00e8ce) 360 g&nbsp;de chocolat de couverture blanc 10 g&nbsp;de g\u00e9latine en feuille 1328 g de cr\u00e8me 300 g [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":1703497,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","filesize_raw":"","footnotes":""},"categories":[1269],"tags":[1307,187,229],"group":[314],"support":[1270],"class_list":["post-1703483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-carnets-de-julie","tag-cuisine","tag-recette","group-cuisine","support-recette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette du citron de Cedric Grolet - MyZen TV<\/title>\n<meta name=\"description\" content=\"Dans Les Carnets de Julie, Cedric Grolet nous apprend \u00e0 cuisiner son citron trompe-l&#039;\u0153il. 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