{"id":98,"date":"2014-05-15T21:23:58","date_gmt":"2014-05-15T20:23:58","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=98"},"modified":"2015-09-27T21:14:21","modified_gmt":"2015-09-27T20:14:21","slug":"gelee-dacacia","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/","title":{"rendered":"Gel\u00e9e d&rsquo;acacia"},"content":{"rendered":"<h2>Ingr\u00e9dients :<\/h2>\n<p>80 \u00e0 90 grappes d&rsquo;acacia<br \/>\n2 litres d&rsquo;eau<br \/>\nLa moiti\u00e9 du poids du liquide infus\u00e9 debarass\u00e9 des fleurs en sucre cristal.<br \/>\n8g d&rsquo;agar agar.<\/p>\n<h2>Proc\u00e9d\u00e9 :<\/h2>\n<p>Mettre les fleurs dans le faitout, y ajouter 2 litres d&rsquo;eau froide.<\/p>\n<p><a href=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2014\/05\/acacia.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-105\" src=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2014\/05\/acacia-300x225.jpg\" alt=\"acacia\" width=\"300\" height=\"225\" srcset=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2014\/05\/acacia-300x225.jpg 300w, https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2014\/05\/acacia-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Placer sur feu doux et d\u00e8s que l\u2019eau est chaude, on laisse fr\u00e9mir \u00e0 peine 2 minutes.<br \/>\nHors du feu, laisser infuser 5 minutes.<br \/>\nFiltrer l\u2019infusion de fleurs et je p\u00e8se la quantit\u00e9 obtenue dans un saladier pos\u00e9 sur la balance.<br \/>\nOn obtient en g\u00e9n\u00e9ral 1,600 g de liquide, ajouter alors la moiti\u00e9 de ce poids en fructose. incorporer en m\u00eame temps l\u2019agar-agar en poudre.<br \/>\nRajouter quelques fleurs qui ont servies \u00e0 l&rsquo;infusion.<br \/>\nReplacer sur feu doux pour assurer la prise de l\u2019agar-agar, compter 3 minutes d\u00e8s que cela commence \u00e0 mijoter.<\/p>\n<p><a href=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2015\/09\/gelee-acacia-e1443384818190.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-125\" src=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2015\/09\/gelee-acacia-e1443384818190-225x300.jpg\" alt=\"gelee acacia\" width=\"225\" height=\"300\" srcset=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2015\/09\/gelee-acacia-e1443384818190-225x300.jpg 225w, https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2015\/09\/gelee-acacia-e1443384818190-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p>Remplir aussit\u00f4t et \u00e0 ras bord des petits pots \u00e0 confiture. Apr\u00e8s avoir bien viss\u00e9 les couvercles, les retourner et les laisser refroidir \u00e0 l\u2019envers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 80 \u00e0 90 grappes d&rsquo;acacia 2 litres d&rsquo;eau La moiti\u00e9 du poids du liquide infus\u00e9 debarass\u00e9 des fleurs en sucre cristal. 8g d&rsquo;agar agar. Proc\u00e9d\u00e9 : Mettre les fleurs dans le faitout, y ajouter 2 litres d&rsquo;eau froide. Placer sur feu doux et d\u00e8s que l\u2019eau est chaude, on laisse fr\u00e9mir \u00e0 peine [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":2,"footnotes":""},"categories":[17],"tags":[18],"class_list":["post-98","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-confitures","tag-acacia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gel\u00e9e d&#039;acacia - Cuisine<\/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:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gel\u00e9e d&#039;acacia - Cuisine\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dients : 80 \u00e0 90 grappes d&rsquo;acacia 2 litres d&rsquo;eau La moiti\u00e9 du poids du liquide infus\u00e9 debarass\u00e9 des fleurs en sucre cristal. 8g d&rsquo;agar agar. Proc\u00e9d\u00e9 : Mettre les fleurs dans le faitout, y ajouter 2 litres d&rsquo;eau froide. Placer sur feu doux et d\u00e8s que l\u2019eau est chaude, on laisse fr\u00e9mir \u00e0 peine [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine\" \/>\n<meta property=\"article:published_time\" content=\"2014-05-15T20:23:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-09-27T20:14:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2014\/05\/Reduit_acacia-e1400191873370.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1762\" \/>\n\t<meta property=\"og:image:height\" content=\"824\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Alain\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alain\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/\"},\"author\":{\"name\":\"Alain\",\"@id\":\"https:\/\/blogs.churlaud.com\/cuisine\/#\/schema\/person\/033ca004f213a5779e28256d47ee2e1d\"},\"headline\":\"Gel\u00e9e d&rsquo;acacia\",\"datePublished\":\"2014-05-15T20:23:58+00:00\",\"dateModified\":\"2015-09-27T20:14:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/\"},\"wordCount\":165,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2014\/05\/Reduit_acacia-e1400191873370.jpg\",\"keywords\":[\"Acacia\"],\"articleSection\":[\"Confitures\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/\",\"url\":\"https:\/\/blogs.churlaud.com\/cuisine\/2014\/05\/15\/gelee-dacacia\/\",\"name\":\"Gel\u00e9e d'acacia - 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