{"id":1820,"date":"2022-10-06T13:55:50","date_gmt":"2022-10-06T12:55:50","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1820"},"modified":"2023-07-20T14:43:10","modified_gmt":"2023-07-20T13:43:10","slug":"chocolat-amer-guanaja-aerien-avec-sorbet-framboise-poivron-de-matthias-moser","status":"publish","type":"page","link":"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/chocolat-amer-guanaja-aerien-avec-sorbet-framboise-poivron-de-matthias-moser\/","title":{"rendered":"Chocolat amer Guanaja a\u00e9rien avec sorbet \u00e0 la framboise et au poivron de Matthias Moser"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Chocolat amer Guanaja a\u00e9rien avec sorbet \u00e0 la framboise et au poivron de Matthias Moser<\/h2>\n \n
<\/div>\n\n

Matthias Moser, chef \u00e9toil\u00e9 et QimiQ Executive Chef, a appris et cuisin\u00e9 dans les meilleurs \u00e9tablissements. Entre autres Hilton\/Vienne, H\u00f4tel Victoria Ritter\/Berne, H\u00f4tel Alpine Deluxe\/Obergurgl, Adventure Catering\/Vienne, H\u00f4tel F\u00fcrberg\/Sankt Gilgen. En tant que chef de cuisine de l'\u00e9tablissement Kirchenwirt \u00e0 Leogang \/Salzbourg, membre des Jeunes Restaurateurs d'Europe, il a d\u00e9croch\u00e9 deux toques en 2017, avec 15 points au Gault Millau. Il est synonyme de cr\u00e9ativit\u00e9, de perfection et surtout de r\u00e9gionalisme.<\/p>\n<\/div>\n \n

<\/div>\n\n D\u00e9couvrez la recette dans notre base de donn\u00e9es de recettes<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Ingr\u00e9dients pour 10 portions<\/h3>\n\n \n \"Vache\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

Pour le sorbet aux framboises et aux poivrons<\/strong><\/p>\n

    \n
  • 45 g de QimiQ Classic<\/li>\n
  • 500 g de pur\u00e9e de framboises Boiron<\/li>\n
  • 70 g de sucre g\u00e9lifiant<\/li>\n
  • 90 g de poivron(s) rouge(s), coup\u00e9(s) en d\u00e9s<\/li>\n
  • 30 g de sucre<\/li>\n<\/ul>\n<\/div>\n

    Pour le chocolat noir Guanaja a\u00e9r\u00e9<\/strong><\/p>\n

      \n
    • 450 g de base de sauce QimiQ<\/li>\n
    • 80 g de jaunes d'\u0153ufs<\/li>\n
    • 100 g d'\u0153uf(s)<\/li>\n
    • 80 g de sucre<\/li>\n
    • 1 pinc\u00e9e(s) de sel<\/li>\n
    • 10 ml de rhum<\/li>\n
    • 400 g de chocolat noir Valrhona-Guanaja 70%<\/li>\n
    • 300 g de blanc d'\u0153uf<\/li>\n
    • 50 g de sucre<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
      \n

      Pr\u00e9paration<\/h3>\n\n \n \"Vache\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
      \n
        \n
      1. Pour le sorbet aux framboises et aux poivrons :<\/strong>\u00a0<\/span>Porter bri\u00e8vement \u00e0 \u00e9bullition 1\/3 de la pur\u00e9e de framboises avec le sucre g\u00e9lifiant.<\/li>\n
      2. Ajouter le reste des ingr\u00e9dients et mixer.<\/li>\n
      3. Verser dans un gobelet Pacojet et congeler.<\/li>\n
      4. Pour le chocolat noir a\u00e9rien Guanaja :<\/strong>\u00a0<\/span>M\u00e9langer la base de sauce QimiQ avec les jaunes d'\u0153ufs, les \u0153ufs, le sucre, le sel et le rhum et chauffer \u00e0 70\u00b0C. Retirer du feu.<\/li>\n
      5. Ajouter le chocolat noir, m\u00e9langer jusqu'\u00e0 ce qu'il soit dissous et mixer \u00e0 l'aide d'un mixeur plongeant.<\/li>\n
      6. Monter les blancs d'\u0153ufs en neige avec le sucre et les incorporer.<\/li>\n
      7. Verser dans des moules et laisser bien refroidir.<\/li>\n
      8. Pactiser le sorbet aux framboises et aux poivrons et servir avec le chocolat noir a\u00e9rien Guanaja.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1820","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nLuftige Guanaja Bitterschokolade mit Himbeer-Paprika-Sorbet von Matthias Moser - QimiQ Schweiz<\/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:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/chocolat-amer-guanaja-aerien-avec-sorbet-framboise-poivron-de-matthias-moser\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Luftige Guanaja Bitterschokolade mit Himbeer-Paprika-Sorbet von Matthias Moser\" \/>\n<meta property=\"og:url\" content=\"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/chocolat-amer-guanaja-aerien-avec-sorbet-framboise-poivron-de-matthias-moser\/\" \/>\n<meta property=\"og:site_name\" content=\"QimiQ Schweiz\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/QimiQWorld\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-20T13:43:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/qimiq.ch\/wp-content\/uploads\/sites\/4\/CR-Spargelsouffle.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/qimiq.ch\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/luftige-guanaja-bitterschokolade-mit-himbeer-paprika-sorbet-von-matthias-moser\/\",\"url\":\"https:\/\/qimiq.ch\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/luftige-guanaja-bitterschokolade-mit-himbeer-paprika-sorbet-von-matthias-moser\/\",\"name\":\"Luftige Guanaja Bitterschokolade mit Himbeer-Paprika-Sorbet von Matthias Moser - 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