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demi-écrémé)\u003Cbr>6 œufs\u003Cbr>100 g de sucre en poudre\u003Cbr>extrait de vanille\u003Cbr>15 morceaux de sucre \u003Cbr>\u003Cbr>Le matériel \u003Cbr>\u003Cbr>1 petite casserole\u003Cbr>1 grande casserole\u003Cbr>1 saladier\u003Cbr>1 batteur  \u003Cbr>1 moule à brioche en pyrex\u003Cbr>1 moule à soufflet qui peut contenir le moule à brioche \u003Cbr>1 verre mesureur ou balance\u003Cbr>\u003Cbr>Réaliser un caramel. Pour cela placer 15 morceaux de sucres n°4 et une cuillérée à café d’eau dans une petite casserole.\u003Cbr>Chauffer jusqu’à l’apparition d’une couleur caramel et d’une bonne odeur.\u003Cbr>Verser alors le caramel dans le moule à brioche en pyrex. Répartir le caramel dans tout le moule.\u003Cbr>Préchauffer le four à 150°C\u003Cbr>Porter le litre de lait à ébullition.\u003Cbr>Dans un saladier casser les 6 œufs et ajouter le sucre en poudre et quelques gouttes d’extrait de vanille.\u003Cbr>Avec un batteur rendre le mélange à peine mousseux.\u003Cbr>Verser le lait bouillant dans le mélange en continuant à battre mais attention  il ne faut pas former trop de mousse.\u003Cbr>Verser le mélange dans le moule à brioche.\u003Cbr>Cuire au bain marie dans le four (150°C) pendant 1h20 de cuisson.\u003Cbr>Vérifier la cuisson à l’aide d’une lame de couteau.\u003Cbr>Réfrigérer pendant 12h.\u003Cbr>Démouler au moment de servir. Pour cela glisser une lame tout le long de la paroi.\u003Cbr>\u003Cbr>Bonne dégustation.",[18],{"alt":9,"url":9,"url_carre":30,"copyright":9},{"id":5,"title":7,"alias":6,"code_emission":57},"580416",[337,339],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":338,"channelId":30},{"id":28,"name":29},{"id":32,"name":33,"code":34,"shortname":35,"liveURL":36,"alias":37,"region":340,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-09\u002FLG-54938.mp3",{"podcast_not_roll":66},{"type":47,"id":344,"title":345,"alias":346,"digas":347,"published":348,"datetime":349,"description":350,"presenters":351,"visual":352,"show":353,"duration":354,"radios":355,"audio_file":360,"rolls":361},"401720","Le gateau maison de Marie-Dominique","\u002Fbien-etre-et-psychologie\u002Fparole-gourmande?episode=401720","LG-54849","18 septembre 2023","2023-09-18T00:00:00+02:00","150",[18],{"alt":9,"url":9,"url_carre":30,"copyright":9},{"id":5,"title":7,"alias":6,"code_emission":57},"332760",[356,358],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":357,"channelId":30},{"id":28,"name":29},{"id":32,"name":33,"code":34,"shortname":35,"liveURL":36,"alias":37,"region":359,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F65d44c6e1c0191082c353ab03a5653c345c82c827711a83256e97fc89ad19519.mp3",{"podcast_not_roll":66},{"type":47,"id":363,"title":364,"alias":365,"digas":366,"published":367,"datetime":368,"description":369,"presenters":370,"visual":371,"show":372,"duration":373,"radios":374,"audio_file":379,"rolls":380},"401715","SOUPE DE MELON de Madelaine","\u002Fbien-etre-et-psychologie\u002Fparole-gourmande?episode=401715","LG-54277","11 septembre 2023","2023-09-11T00:00:00+02:00","Ingrédients pour 6 :\u003Cbr>\u003Cbr>1 gros melon charentais\u003Cbr>50g de mie de pain\u003Cbr>6 tranches de jambon de Parme\u003Cbr>30g d'huile d'olive (verte si possible)\u003Cbr>15g de vinaigre balsamique\u003Cbr>10 feuilles de basilic (ou de menthe)\u003Cbr>Sel et poivre du moulin.",[18],{"alt":9,"url":9,"url_carre":30,"copyright":9},{"id":5,"title":7,"alias":6,"code_emission":57},"579504",[375,377],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":376,"channelId":30},{"id":28,"name":29},{"id":32,"name":33,"code":34,"shortname":35,"liveURL":36,"alias":37,"region":378,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-09\u002FLG-54277.mp3",{"podcast_not_roll":66},{"type":47,"id":382,"title":383,"alias":384,"digas":385,"published":386,"datetime":387,"description":388,"presenters":389,"visual":390,"show":391,"duration":392,"radios":393,"audio_file":398,"rolls":399},"401716","CHEESECAKE de Valérie","\u002Fbien-etre-et-psychologie\u002Fparole-gourmande?episode=401716","LG-53784","4 septembre 2023","2023-09-04T00:00:00+02:00","Ingredients du Cheesecake d'hiver\u003Cbr>\u003Cbr>Pour la pâte:\u003Cbr>200 gr de biscuits Digestive \u003Cbr>50 gr de beurre\u003Cbr>\u003Cbr>pour la garniture:\u003Cbr>5 oeufs\u003Cbr>200 gr de sucre en poudre\u003Cbr>500 gr de fromage Philadelphia\u003Cbr>200 gr de crème fraîche\u003Cbr>\u003Cbr>Matériel:\u003Cbr>moule à charnière\u003Cbr>\u003Cbr>Pour la base: mixer les bicuits avec le beurre ramolli, tapisser le fond du moule avec la pâte obtenue en appuyant fermement avec le dos d'une cuillière. \u003Cbr>\u003Cbr>Préchauffez le four 150°\u003Cbr>\u003Cbr>Fouetter les oeufs avec le sucre, ajouter le fromage et la crème sans trop remuer.\u003Cbr>\u003Cbr>Sortir le moule du congélateur et verser le mélange sur la base.\u003Cbr>\u003Cbr>Mettre au four à 150° pendant une heure.\u003Cbr>\u003Cbr>Laisser refroidir et  placer au réfrigérateur 12h mimimum.\u003Cbr>\u003Cbr> Présenter avec une coulis de fruit rouge.\u003Cbr>\u003Cbr>\u003Cbr>Ingredients du Cheesecake estival au citron\u003Cbr>\u003Cbr>Base\u003Cbr>200 g de biscuits digestifs (écrasés)\u003Cbr>100 g de beurre\u003Cbr>\u003Cbr>Faire fondre le beurre et l'ajouter aux biscuits écrasés. Mettre le mélange dans un moule à charnière de 22 cm.\u003Cbr>\u003Cbr>Garniture\u003Cbr>2 barquettes de 300 g de fromage Philadelphia (vous pouvez aussi utiliser du mascarpone, de la ricotta ou du cottage, mais le cottage peut être un peu grumeleux). \u003Cbr>Zeste et jus de 2 citrons (ou 3 citrons verts)\u003Cbr>100 g de sucre en poudre \u003Cbr>Agar agar dissoute selon les instructions figurant sur l'emballage\u003Cbr>50cl de crème liquide fouettée\u003Cbr>\u003Cbr>Ajouter le zeste et le sucre au fromage et bien mélanger. \u003Cbr>Incorporer la gélatine dissoute dans le jus de citron, puis incorporer lentement la crème et le us dans la garniture. \u003Cbr>Mettre le mélange dans le moule, l'étaler et le laisser durcir au réfrigérateur pendant une nuit.\u003Cbr>Vous pouvez décorer le cheesecake avec des fruits si vous le souhaitez ; vous pouvez même en mettre sur la base avant d'ajouter le mélange de cheesecake.",[18],{"alt":9,"url":9,"url_carre":30,"copyright":9},{"id":5,"title":7,"alias":6,"code_emission":57},"796440",[394,396],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":395,"channelId":30},{"id":28,"name":29},{"id":32,"name":33,"code":34,"shortname":35,"liveURL":36,"alias":37,"region":397,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-09\u002FLG-53784.mp3",{"podcast_not_roll":66},{"current_page":401,"total_items":402,"total_pages":403,"item_per_page":404},1,39,2,20,{"rows":45,"pager":400}]