tag:blogger.com,1999:blog-88889853811466280732024-03-12T17:25:02.443-07:00Yummy MealCuisine Gourmande et Pâtisserie
Gourmet cuisine and pastryYumimealhttp://www.blogger.com/profile/05992364272490531483noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8888985381146628073.post-34639049223943250742009-07-18T11:42:00.001-07:002009-07-20T09:56:35.372-07:00Cheesecake !!!<div><span class="Apple-style-span" style="color:#999999;">Le Cheesecake... Ce gâteau américain (arrétez moi si je me trompe), quand on y goûte, on ne peut plus s'arrêter ! C'est du moins mon avis !! Il existe de nombreuses variantes, mais ma recette du cheesecake le plus classique est je pense plutôt satisfaisante, la crème est fondante, et le biscuit qui l'entoure croustillant. Cette fois-ci, j'ai décidé sans trop d'originalité, de l'accompagner d'un sirop au fruits rouges sans oublier les fruits rouges eux-mêmes.</span></div><div><br /></div><div><span class="Apple-style-span" style="color:#C0C0C0;">Cheesecake... This american cake (stop me if I'm wrong), when we start to eat it, we can't stop anymore ! It at least my opinion !! It exist a lot of alternatives, but my recipe of the most classical cheesecake is, in my opinion, quite satisfactoring, the cream is melting, and the biscuit wich surrounds it, crispy. This time, I decided without great originality, to accord it with red fruit syrup without forget the red fruit themself.</span></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO6Oo1-Np_d4bBk4J7Ai8KaDWKb-rmz7MqKNV9sZhwc3Fydn5ImHOa7CC4EJ6b81MUhUNotjhOElq3MmNsHgv7NbOxb7cC98n7rcqCUaoU2QDDrNEW06DhQk5hUoVUhSPxCmgEpPipM8/s1600-h/19-07-09_1334+copie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO6Oo1-Np_d4bBk4J7Ai8KaDWKb-rmz7MqKNV9sZhwc3Fydn5ImHOa7CC4EJ6b81MUhUNotjhOElq3MmNsHgv7NbOxb7cC98n7rcqCUaoU2QDDrNEW06DhQk5hUoVUhSPxCmgEpPipM8/s400/19-07-09_1334+copie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360162494760813442" /></a><br /><div><br /></div><div><span class="Apple-style-span" style="color:#999999;">-> Le gâteau étant d'une épaisseur d'environ 7 cm, pour un moule à charnière de 23 cm, il correspond à un dessert de 8 à 12 personnes.</span></div><div><span class="Apple-style-span" style="color:#999999;">-> Ce n'est pas un dessert dur à réaliser, excepté pour la cuisson, qui doit être très précise et surveillée constamment.</span></div><div><span class="Apple-style-span" style="color:#999999;">-> Il nécessite 24 heures (au mieux 48 h) de repos pour la dégustation.</span></div><div><br /></div><div><span class="Apple-style-span" style="color:#C0C0C0;">-> The cake thikness is approximatly 7 cm, for a twenty three cm mold hinge, so it matchs</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">to a 8- 12 people.</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">-> This is not a dessert hard to realise, except for the firing wich have to be really precise and you have to keep a eye on it constantly.</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">-> It requires 24 hours (48 h at best) of rest for the tasting.</span></div><div><br /></div><div><span class="Apple-style-span" style="color:#999999;">Ingrédients pour le cheesecake :</span></div><div><span class="Apple-style-span" style="white-space: pre;"><span class="Apple-style-span" style="color:#999999;"><br /></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#999999;"><span class="Apple-tab-span" style="white-space:pre"></span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#999999;"> </span></span><span class="Apple-style-span" style="color:#999999;"> </span></span><span class="Apple-style-span" style="color:#999999;">Pour la crème :</span></div><div><ul><li><span class="Apple-style-span" style="color:#999999;">500 g de Ricotta</span></li><li><span class="Apple-style-span" style="color:#999999;">500 g de St Moret</span></li><li><span class="Apple-style-span" style="color:#999999;">5 oeufs</span></li><li><span class="Apple-style-span" style="color:#999999;">140 g de sucre</span></li><li><span class="Apple-style-span" style="color:#999999;">2 ou 3 gousses de vanille (selon votre préférence)</span></li></ul><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#999999;"> </span></span><span class="Apple-style-span" style="color:#999999;">Pour la base biscuittée :<br /></span><ul><li><span class="Apple-style-span" style="color:#999999;">200 ou 300 g (tout dépend si vous souhaité une épaisse base biscuittée ou juste une légère croûte) de biscuit de votre choix (j'ai ici utilisé 200 g de simples "petits lu")</span></li><li><span class="Apple-style-span" style="color:#999999;">réspéctivement 80 or 120 g de beurre mou.</span></li></ul><div><span class="Apple-style-span" style="color:#999999;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color:#999999;">Ingrédients pour le sirop :</span></span></span></div></div><div><ul><li><span class="Apple-style-span" style="color:#999999;">450 g de fruits rouges au choix selon vos préférences (je vous encourage à faire des mélanges, par exemple, l'ensemble groseilles, mures et framboises est délicieux!).</span></li><li><span class="Apple-style-span" style="color:#999999;">20 cl d'eau.</span></li><li><span class="Apple-style-span" style="color:#999999;">150 g de sucre.</span></li></ul><div><br /></div><div><div><span class="Apple-style-span" style="color:#C0C0C0;">Ingredients for the cheesecake : </span></div><div><span class="Apple-style-span" style="color:#C0C0C0;"><br /></span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">For the cream : </span></div><div><ul><li><span class="Apple-style-span" style="color:#C0C0C0;">500 g of Ricotta (italien cheese)</span></li><li><span class="Apple-style-span" style="color:#C0C0C0;">500 g of St Moret (frensh cheese) (if you don't have any of those cheeses in your country, you can take the famous philadelphia (1 kg) )</span></li><li><span class="Apple-style-span" style="color:#C0C0C0;">2 eggs</span></li><li><span class="Apple-style-span" style="color:#C0C0C0;">140 g of suggar</span></li><li><span class="Apple-style-span" style="color:#C0C0C0;">2 or 3 vanilla bean (according to your tastes)</span></li></ul><div><span class="Apple-style-span" style="color:#C0C0C0;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="color:#C0C0C0;">F</span><span class="Apple-style-span" style="color:#C0C0C0;">or the biscuit base : </span></div><div><ul><li><span class="Apple-style-span" style="color:#C0C0C0;">200 or 300 g (that depends if you wish an thick base of biscuit or just a light crust) of biscuit of your choice (I used 200 g of simple "petits lu")</span></li><li><span class="Apple-style-span" style="color:#C0C0C0;">respectively 80 or 120 g of soft butter.</span></li></ul></div></span></span></div></div></div></div><div><span class="Apple-style-span" style="color:#C0C0C0;">Ingredients for the syrup : </span></div><div><ul><li><span class="Apple-style-span" style="color:#C0C0C0;">450 g or red fruits</span></li><li><span class="Apple-style-span" style="color:#C0C0C0;">20 cl of water</span></li><li><span class="Apple-style-span" style="color:#C0C0C0;">150 g of suggar</span></li></ul><div><span class="Apple-style-span" style="color:#C0C0C0;"><br /></span></div></div><div><span class="Apple-style-span" style="color:#999999;">- Préchauffer votre four à 150 °C en chaleur tournante.</span></div><div><span class="Apple-style-span" style="color:#999999;">- Dans un premier temps, beurrer bien le moule (du papier sulferisé sur le fond est le bien venu).</span></div><div><span class="Apple-style-span" style="color:#999999;">- Ensuite, mixer à l'aide dun robot éléctrique les biscuits de façon à obtenir de très fines miètes, puis ajouter le beurre ramoli, mais surtout pas fondu, mixer de nouveau.</span></div><div><span class="Apple-style-span" style="color:#999999;">- Répartire sur tout le moule la préparation obtenue, puis laisser durcir quelques temps au réfrégirateur.</span></div><div><span class="Apple-style-span" style="color:#999999;">- Pendant ce temps, fouetter à la main le fromage, le sucre, et les grains extraits des deux gousses de vanille préalablemment coupées en deux.</span></div><div><span class="Apple-style-span" style="color:#999999;">- Ajouter les oeufs en mélangeant bien entre chaque oeuf.</span></div><div><span class="Apple-style-span" style="color:#999999;">- Insérer ensuite la préparation obtenue dans le moule.</span></div><div><span class="Apple-style-span" style="color:#999999;">- Enfourner le gateau. Il est conseillé de ne pas dépasser une heure de cuisson, 50 min est généralement le temps idéal. Avec mon four, la cuisson a pourtant durée 1h30, je vous conseille donc de vérifier très souvent l'aspect du gâteau, il doit rester tremblotant au milieu, pour maintenir tout le fondant du fromage !!!</span></div><div><span class="Apple-style-span" style="color:#999999;">- Pour le coulis, faire chauffer l'eau avec le sucre, une fois un sirop obtenu, ajouter les fruits, et laisser mijoter à feu doux, pendant environ 1/4 d'heure, en mélangeant souvent, puis réserver au frais.</span></div><div><span class="Apple-style-span" style="color:#999999;"><br /></span></div><div><span class="Apple-style-span" style="color:#999999;">Bonne dégustation !!</span></div><div><br /></div><div><div><span class="Apple-style-span" style="color:#C0C0C0;">- Preheat your stove at 150 degres in hot air.</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">- In a first time, butter well the mold (paper on the button is wellcomming).</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">-</span><span class="Apple-style-span" style="color:#C0C0C0;"> Then, whizz up biscuits, in that way, you have to get very tiny crumb, next, add soft butter, but absolutly not founded, whizz up again.</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">- Spread all over the mold the preparation obtained, then let harden some times in the fridge</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">- During this time, whip the cheese, the sucre, and the vanilla grains excerpt of vanilla beans previously cut in two parts.</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span" style="color:#C0C0C0;">- Add the eggs and mix well.</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">- Add the preparation that you'd got in the mold.</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">- Shovel thhe cake for half an hour, the cake have to be flickering in the middle, to keep all the melting of the cheese !!</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">- For the grout, heat the watter with the suggar, when the ggrout is obtained, add the fruits, and let heat fifteen minutes, then keep in the cold.</span></div><div><span class="Apple-style-span" style="color:#C0C0C0;"><br /></span></div><div><span class="Apple-style-span" style="color:#C0C0C0;">Good tasting !</span></div></span></span></div></div>Yumimealhttp://www.blogger.com/profile/05992364272490531483noreply@blogger.com3tag:blogger.com,1999:blog-8888985381146628073.post-11224785490368005032009-07-18T11:15:00.000-07:002009-07-20T08:09:52.288-07:00Premier Post!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OeoZHmsyYlnhlwhbiG3-lF6HAMUQiqh3rz3oLO_iIqyNrdYP2rHeDMaohLjS-rRqcUL83yvpmfFbq4jI9HQ675MDrxVSSnh1fpw15hn-OEiQQXcKuxNi_01P6zkElG_2xVipn5KRbMY/s1600-h/1153585950.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OeoZHmsyYlnhlwhbiG3-lF6HAMUQiqh3rz3oLO_iIqyNrdYP2rHeDMaohLjS-rRqcUL83yvpmfFbq4jI9HQ675MDrxVSSnh1fpw15hn-OEiQQXcKuxNi_01P6zkElG_2xVipn5KRbMY/s400/1153585950.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360082565726357570" /></a><br /><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(153, 153, 153); ">Voilà, je viens de créer à l'instant même ce blog, enfin !! Il sera le support de quelques unes de mes expériences culinaires, plus ou moins réussies, bonne visite !</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#999999;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#C0C0C0;">Here we are, i just create this blog, finally !! It will be the support of my culinary experiences, more or less succesful, good visit !</span></div>Yumimealhttp://www.blogger.com/profile/05992364272490531483noreply@blogger.com1