{"id":77,"date":"2012-02-12T12:32:41","date_gmt":"2012-02-12T12:32:41","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=77"},"modified":"2012-02-12T12:32:41","modified_gmt":"2012-02-12T12:32:41","slug":"souffle-au-fromage","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/souffle-au-fromage\/","title":{"rendered":"Souffl\u00e9 au Fromage"},"content":{"rendered":"<p>Recette de Jeannine Berenger.<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li>100 g de Gruy\u00e8re r\u00e2p\u00e9<\/li>\n<li>4 oeufs<\/li>\n<\/ul>\n<h2>Pr\u00e9paration:<\/h2>\n<p>Pr\u00e9parer une sauce b\u00e9chamel \u00e9paisse, et la laisser ti\u00e9dir.<\/p>\n<p>Faire pr\u00e9chauffer le four \u00e0 180\u02daC.<\/p>\n<p>Hors du feu, incorporer rapidement 100g de Gruy\u00e8re r\u00e2p\u00e9 dans la b\u00e9chamel avant d\u2019ajouter un-\u00e0-un 4 jaunes d\u2019oeuf. Battre les 4 blancs en neige tr\u00e8s ferme.<\/p>\n<p>M\u00ealer de haut en bas tr\u00e8s l\u00e9g\u00e8rement les blancs battus pour que l\u2019air contenu dans les parcelles de blanc d\u2019oeuf ne s\u2019\u00e9chappent pas, ce qui emp\u00eacherait le souffl\u00e9 de monter.<\/p>\n<p>Verser la pr\u00e9paration dans un moule \u00e0 souffl\u00e9 beurr\u00e9 et le mettre \u00e0 cuire en bas du four, pr\u00e8s de la sole pour que la chaleur venue d\u2019en bas fasse monter la p\u00e2te avec les blancs d\u2019oeuf sans qu\u2019elle soit comprim\u00e9e par une cro\u00fbte trop rapidement form\u00e9e.<\/p>\n<p>Laisser monter 25-30 minutes sans ouvrir la porte du four.<\/p>\n<p>Servir tr\u00e8s rapidement.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Jeannine Berenger.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[22,10],"tags":[62,61,59],"class_list":["post-77","post","type-post","status-publish","format-standard","hentry","category-pains","category-francais","tag-fromage","tag-jeannine","tag-souffle"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/77","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=77"}],"version-history":[{"count":1,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/77\/revisions"}],"predecessor-version":[{"id":78,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/77\/revisions\/78"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=77"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=77"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}