{"id":1502,"date":"2021-02-24T17:22:33","date_gmt":"2021-02-24T16:22:33","guid":{"rendered":"https:\/\/grainsdselgrainsdimage.fr\/?p=1502"},"modified":"2021-03-06T16:53:51","modified_gmt":"2021-03-06T15:53:51","slug":"mousse-de-foie-de-veau-au-porto-2","status":"publish","type":"post","link":"https:\/\/grainsdselgrainsdimage.fr\/?p=1502","title":{"rendered":"Mousse de foie de veau au porto"},"content":{"rendered":"<style>\n    #zrdn-recipe-container {background-color:#ffffff;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #000000;\n                color: #000000;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #000000;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #000000;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#000000;\n            }\n       #zrdn-recipe-container {border-style:initial;}#zrdn-recipe-container a {color:#000000;}#zrdn-recipe-container {border-width:0px;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container {border-radius:0px;}.zrdn-notes-label {display:none;}.zrdn-ingredients-label {display:none;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-27 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Mousse de foie de veau au porto<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image  zrdn-element_recipe_image\">\n            \t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\t<div class=\"zrdn-details-item zrdn-prep-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de pr\u00e9paration        <\/div>\n        <div class=\"zrdn-value zrdn-element_prep_time\">25 minutes<\/div>\n\t<\/div>\n\n\t<div class=\"zrdn-details-item zrdn-cook-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de cuisson        <\/div>\n        <div class=\"zrdn-value zrdn-element_cook_time\">3 minutes<\/div>\n\t<\/div>\n\n    <div class=\"zrdn-details-item zrdn-wait-time\">\n        <div class=\"zrdn-recipe-label\">\n\t\t\tTemps de repos        <\/div>\n        <div class=\"zrdn-value zrdn-element_wait_time\">3 heures<\/div>\n    <\/div>\n\n\t<div class=\"zrdn-details-item zrdn-total-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps total        <\/div>\n        <div class=\"zrdn-value zrdn-element_total_time\">28 minutes<\/div>\n\t<\/div>\n\n\n\n\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingr\u00e9dients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>...4 personnes\r<\/li>\n\n            \n            <li>430 g de foie de veau\r<\/li>\n\n            \n            <li>250 g de beurre5 cl de porto\r<\/li>\n\n            \n            <li>5 cl de cognac\r<\/li>\n\n            \n            <li>1 \u00e9chalote\r<\/li>\n\n            \n            <li>thym, 1 feuille de laurier\r<\/li>\n\n            \n            <li>huile d\u2019arachide\r<\/li>\n\n            \n            <li>sel, poivre, sucre<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>Coupez 430 g de foie de veau en gros cubes, saupoudrez le de 4 \u00e9pices, 1 pinc\u00e9e de poivre, 1 pinc\u00e9e de sel et de sucre.\r<\/li>\n\t\t\n\t\t            <li>Ajoutez 5 cl de porto, 5 cl de cognac, 1 brindille de thym, 1 feuille de laurier, m\u00e9langez le tout dans un bol, couvrez de film alimentaire, r\u00e9server 2 h au frigo.\r<\/li>\n\t\t\n\t\t            <li>Faites chauffer 1 cuil. \u00e0 soupe d\u2019huile d\u2019arachide dans une po\u00eale,\r<\/li>\n\t\t\n\t\t            <li>Ajoutez l'\u00e9chalote hach\u00e9e puis le foie de veau marin\u00e9 et fa\u00eetes le sauter 3 minutes (le foie doit rester ros\u00e9).\r<\/li>\n\t\t\n\t\t            <li>Versez le aussit\u00f4t sur une assiette pour le faire refroidir jusqu'\u00e0 temp\u00e9rature ambiante\r<\/li>\n\t\t\n\t\t            <li>Mixez le en pur\u00e9e dans un robot aussi finement que possible, ajoutez petit \u00e0 petit 250 g de beurre froid en cube, v\u00e9rifiez l\u2019assaisonnement\r<\/li>\n\t\t\n\t\t            <li>Quand l\u2019ensemble est bien lisse, versez la mousse dans des petits bols, couvrez les d\u2019un film alimentaire et r\u00e9servez les au frigo 1 h.\r<\/li>\n\t\t\n\t\t            <li>Servez la mousse avec des pointes d\u2019endives et du pain grill\u00e9.<\/li>\n\t\t<\/ol><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 GabAz\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-notes\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script 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