{"id":9401,"date":"2022-07-04T10:30:50","date_gmt":"2022-07-04T08:30:50","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=9401"},"modified":"2022-07-08T14:45:57","modified_gmt":"2022-07-08T12:45:57","slug":"tiramisu-destructure","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/fr\/gastronomie\/tiramisu-destructure\/","title":{"rendered":"Tiramisu d\u00e9structur\u00e9"},"content":{"rendered":"

Le tiramisu est un dessert italien, un classique parmi les desserts de tout le Bel Paese. Nous avons d\u00e9j\u00e0 parl\u00e9 de son histoire, dans l’article<\/span>\u00a0<\/span>qui r\u00e9v\u00e8le <\/span>la recette sp\u00e9ciale du Tiramisu de Madame Poli<\/span><\/a>, m\u00e8re du directeur g\u00e9n\u00e9ral Walter Poli.<\/span><\/p>\n

 <\/p>\n

UN AUTRE TIRAMISU DE L’H\u00d4TEL TRITONE<\/b><\/h3>\n

Ce dessert cr\u00e9meux et moelleux est issu d’une recette que l’on pourrait d\u00e9finir comme \u00ab\u00a0<\/span>multiforme <\/b>\u00ab\u00a0. En fait, le tiramisu se pr\u00eate \u00e0 prendre de nombreuses formes, variantes. C’est la raison pour laquelle on ne trouve jamais deux tiramisus identiques.<\/span><\/p>\n

La recette du Chef P\u00e2tissier de l’H\u00f4tel Tritone est justement une variante, qui reprend la plupart des ingr\u00e9dients de la recette classique mais qui les combine sous une forme diff\u00e9rente, ou plut\u00f4t, <\/span>\u00a0les d\u00e9compose sous une forme diff\u00e9rente<\/b>.<\/span><\/p>\n

 <\/p>\n

LE VIN \u00c0 ACCORDER AVEC LE TIRAMISU<\/b><\/h3>\n

Un dessert aussi classique qu’innovant a besoin d’un accompagnement particulier. Un passito Fior d’Arancio est un excellent choix, car une grande attention est port\u00e9e \u00e0 la fermentation et \u00e0 la maturation.\u00a0<\/span><\/p>\n

Par cons\u00e9quent, le Sommelier de l’H\u00f4tel Tritone recommande d’associer le <\/span>\u00a0Passito Sette Chiesette du domaine Borin <\/b>, situ\u00e9 dans les Monts Eugan\u00e9ens. \u00ab\u00a0<\/span>Le mill\u00e9sime 2019 est un passito qui pr\u00e9sente encore une belle fra\u00eecheur mais aussi une intensit\u00e9 gustative notable, et cr\u00e9e donc un <\/span><\/i>excellent accord <\/i><\/b>avec le mascarpone et le cacao du tiramisu<\/span><\/i>\u00a0\u00bb affirme le notre sp\u00e9cialiste du vin.<\/span><\/p>\n

\"\"<\/p>\n

<\/h3>\n

RECETTE DU TIRAMISU D\u00c9STRUCTUR\u00c9\u00a0<\/b><\/h3>\n

Ingr\u00e9dients pour la base de mascarpone<\/b><\/p>\n

120 g d’eau<\/span><\/p>\n

360 g de sucre<\/span><\/p>\n

360 g de jaunes d’\u0153ufs<\/span><\/p>\n

20 g de colle de poisson<\/span><\/p>\n

1050 g de cr\u00e8me<\/span><\/p>\n

750 g de mascarpone<\/span><\/p>\n

 <\/p>\n

Ingr\u00e9dients pour la ganache au caf\u00e9<\/b><\/p>\n

1180 g de cr\u00e8me\u00a0<\/span><\/p>\n

220 g de sirop de glucose\u00a0<\/span><\/p>\n

440 g de chocolat au lait\u00a0<\/span><\/p>\n

1100 g de chocolat noir 72%<\/span><\/p>\n

370 g de beurre en cubes<\/span><\/p>\n

470 g de caf\u00e9 expresso<\/span><\/p>\n

50 g de caf\u00e9 soluble\u00a0<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

\u00c9tapes pour la base de mascarpone<\/b><\/p>\n

Dans un robot p\u00e2tissier, battre les jaunes d’\u0153ufs au fouet. A part, porter l’eau \u00e0 \u00e9bullition avec le sucre.<\/span><\/p>\n

Lorsque les jaunes ont tripl\u00e9 de volume, versez le sirop d’eau et de sucre sur les jaunes et porter le m\u00e9lange \u00e0 40 degr\u00e9s en continuant de faire tourner le robot.<\/span><\/p>\n

Lorsque la temp\u00e9rature atteint 40 degr\u00e9s, dissoudre la g\u00e9latine pr\u00e9alablement tremp\u00e9e dans l’eau et l’ajouter lentement.<\/span><\/p>\n

\u00d4ter le m\u00e9lange du robot et faire l\u00e9g\u00e8rement monter la cr\u00e8me avec le <\/span>mascarpone. Ajouter ensuite le mascarpone aux jaunes d’\u0153ufs et m\u00e9langer doucement de bas en haut.\u00a0<\/span><\/p>\n

Verser le m\u00e9lange dans les moules en silicone et placer au cong\u00e9lateur pendant au moins trois heures.<\/span><\/p>\n

\u00c9tapes pour la ganache au caf\u00e9<\/b><\/p>\n

Porter \u00e0 \u00e9bullition la cr\u00e8me, l’expresso, le caf\u00e9 instantan\u00e9 et le glucose. Verser sur les chocolats et bien m\u00e9langer au mixeur plongeant en prenant soin de ne pas incorporer d’air dans la ganache.<\/span><\/p>\n

Lorsque le m\u00e9lange atteint 45 degr\u00e9s, ajouter le beurre pr\u00e9alablement ramolli et bien m\u00e9langer au batteur.<\/span><\/p>\n

Laisser reposer au r\u00e9frig\u00e9rateur pendant au moins une nuit.<\/span><\/p>\n

Dressage<\/b><\/p>\n

D\u00e9mouler la base de mascarpone et la placer sur une soucoupe. Remplir une poche \u00e0 douille avec la ganache au caf\u00e9, couper le bout et former des pointes jusqu’\u00e0 ce que la portion soit enti\u00e8rement recouverte.<\/span><\/p>\n

Servir \u00e0 une temp\u00e9rature de 6-8\u00b0C.<\/span><\/p>\n

 <\/p>\n

Pour go\u00fbter les d\u00e9licieux desserts de notre restaurant et r\u00e9server votre prochain s\u00e9jour \u00e0 l’H\u00f4tel Tritone, vous pouvez \u00e9crire<\/span><\/i> <\/i>ici<\/span><\/i><\/a> <\/i>ou appeler le (+39) 049 8668099<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Le tiramisu est un dessert italien, un classique parmi les desserts de tout le Bel Paese. Nous avons d\u00e9j\u00e0 parl\u00e9 de son histoire, dans l’article\u00a0qui r\u00e9v\u00e8le la recette sp\u00e9ciale du Tiramisu de Madame Poli, m\u00e8re du directeur g\u00e9n\u00e9ral Walter Poli.   UN AUTRE TIRAMISU DE L’H\u00d4TEL TRITONE Ce dessert cr\u00e9meux et moelleux est issu d’une…<\/p>\n","protected":false},"author":2,"featured_media":9406,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-9401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie"],"acf":[],"yoast_head":"\nTiramisu d\u00e9structur\u00e9 - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"Le tiramisu est un dessert italien, un classique parmi les desserts de tout le Bel Paese. Nous avons d\u00e9j\u00e0 parl\u00e9 de son histoire, dans l'article\u00a0qui r\u00e9v\u00e8le\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tiramisu d\u00e9structur\u00e9 - Blog Hotel Tritone Terme\" \/>\n<meta property=\"og:description\" content=\"Le tiramisu est un dessert italien, un classique parmi les desserts de tout le Bel Paese. Nous avons d\u00e9j\u00e0 parl\u00e9 de son histoire, dans l'article\u00a0qui r\u00e9v\u00e8le\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Hotel Tritone Terme\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HotelTritoneTerme\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-04T08:30:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-07-08T12:45:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/07\/01-art.03-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Luca Bassanello\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TermeTritone\" \/>\n<meta name=\"twitter:site\" content=\"@TermeTritone\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Luca Bassanello\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tiramisu d\u00e9structur\u00e9 - Blog Hotel Tritone Terme","description":"Le tiramisu est un dessert italien, un classique parmi les desserts de tout le Bel Paese. Nous avons d\u00e9j\u00e0 parl\u00e9 de son histoire, dans l'article\u00a0qui r\u00e9v\u00e8le","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/","og_locale":"fr_FR","og_type":"article","og_title":"Tiramisu d\u00e9structur\u00e9 - Blog Hotel Tritone Terme","og_description":"Le tiramisu est un dessert italien, un classique parmi les desserts de tout le Bel Paese. Nous avons d\u00e9j\u00e0 parl\u00e9 de son histoire, dans l'article\u00a0qui r\u00e9v\u00e8le","og_url":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/","og_site_name":"Blog Hotel Tritone Terme","article_publisher":"https:\/\/www.facebook.com\/HotelTritoneTerme\/","article_published_time":"2022-07-04T08:30:50+00:00","article_modified_time":"2022-07-08T12:45:57+00:00","og_image":[{"width":1920,"height":1080,"url":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/07\/01-art.03-2.jpg","type":"image\/jpeg"}],"author":"Luca Bassanello","twitter_card":"summary_large_image","twitter_creator":"@TermeTritone","twitter_site":"@TermeTritone","twitter_misc":{"\u00c9crit par":"Luca Bassanello","Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/#article","isPartOf":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/"},"author":{"name":"Luca Bassanello","@id":"https:\/\/blog.termetritone.it\/#\/schema\/person\/414da071f6d70bca9d0d8ceff19c5315"},"headline":"Tiramisu d\u00e9structur\u00e9","datePublished":"2022-07-04T08:30:50+00:00","dateModified":"2022-07-08T12:45:57+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/"},"wordCount":595,"publisher":{"@id":"https:\/\/blog.termetritone.it\/#organization"},"image":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/07\/01-art.03-2.jpg","articleSection":["Gastronomie"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/","url":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/","name":"Tiramisu d\u00e9structur\u00e9 - Blog Hotel Tritone Terme","isPartOf":{"@id":"https:\/\/blog.termetritone.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/#primaryimage"},"image":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/07\/01-art.03-2.jpg","datePublished":"2022-07-04T08:30:50+00:00","dateModified":"2022-07-08T12:45:57+00:00","description":"Le tiramisu est un dessert italien, un classique parmi les desserts de tout le Bel Paese. Nous avons d\u00e9j\u00e0 parl\u00e9 de son histoire, dans l'article\u00a0qui r\u00e9v\u00e8le","breadcrumb":{"@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/#primaryimage","url":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/07\/01-art.03-2.jpg","contentUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/07\/01-art.03-2.jpg","width":1920,"height":1080},{"@type":"BreadcrumbList","@id":"https:\/\/blog.termetritone.it\/gastronomia\/tiramisu-scomposto-dellhotel-tritone\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/blog.termetritone.it\/fr\/"},{"@type":"ListItem","position":2,"name":"Tiramisu d\u00e9structur\u00e9"}]},{"@type":"WebSite","@id":"https:\/\/blog.termetritone.it\/#website","url":"https:\/\/blog.termetritone.it\/","name":"Blog Hotel Tritone Terme","description":"Eleganza e relax senza compromessi","publisher":{"@id":"https:\/\/blog.termetritone.it\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.termetritone.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/blog.termetritone.it\/#organization","name":"Hotel Tritone Terme - Sethi srl","url":"https:\/\/blog.termetritone.it\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/blog.termetritone.it\/#\/schema\/logo\/image\/","url":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2018\/10\/logo-tritone-small.png","contentUrl":"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2018\/10\/logo-tritone-small.png","width":249,"height":80,"caption":"Hotel Tritone Terme - Sethi srl"},"image":{"@id":"https:\/\/blog.termetritone.it\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/HotelTritoneTerme\/","https:\/\/x.com\/TermeTritone","https:\/\/www.youtube.com\/channel\/UCBtuO3rJaSxzX_OkEw3niJg"]},{"@type":"Person","@id":"https:\/\/blog.termetritone.it\/#\/schema\/person\/414da071f6d70bca9d0d8ceff19c5315","name":"Luca Bassanello","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/b6919a8f9a19eed40188a61dc7b9e0e067487c173e5e5cecfb267cedf5a141d9?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b6919a8f9a19eed40188a61dc7b9e0e067487c173e5e5cecfb267cedf5a141d9?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b6919a8f9a19eed40188a61dc7b9e0e067487c173e5e5cecfb267cedf5a141d9?s=96&d=mm&r=g","caption":"Luca Bassanello"},"url":"https:\/\/blog.termetritone.it\/fr\/author\/luca\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/posts\/9401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/comments?post=9401"}],"version-history":[{"count":0,"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/posts\/9401\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/media\/9406"}],"wp:attachment":[{"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/media?parent=9401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/categories?post=9401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.termetritone.it\/fr\/wp-json\/wp\/v2\/tags?post=9401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}