{"id":1587,"date":"2016-10-05T11:38:32","date_gmt":"2016-10-05T09:38:32","guid":{"rendered":"https:\/\/forum-helveticum.ch\/fr\/2016\/10\/zabaione-ticinese\/"},"modified":"2016-10-06T12:06:51","modified_gmt":"2016-10-06T10:06:51","slug":"zabaione-ticinese","status":"publish","type":"post","link":"https:\/\/forum-helveticum.ch\/fr\/2016\/10\/zabaione-ticinese\/","title":{"rendered":"Zabaione ticinese &#8211; Zabaione \u00e0 la tessinoise"},"content":{"rendered":"<div id=\"attachment_1883\" class=\"wp-caption alignnone\"><a href=\"https:\/\/forum-helveticum.ch\/fr\/2016\/10\/zabaione-ticinese\/\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1883\" src=\"https:\/\/forum-helveticum.ch\/wp-content\/uploads\/2016\/10\/Ricetta-zabaione-1230x600-700x341.jpg\" alt=\"http:\/\/www.dolcecucinare.it\/ricetta-zabaione\/\" width=\"700\" height=\"341\" \/><\/a><p class=\"wp-caption-text\">http:\/\/www.dolcecucinare.it\/ricetta-zabaione\/<\/p><\/div>\r\n<p>Recette de Suisse italienne\u00a0<\/p>\r\n<p><!--more--><\/p>\r\n<p><span class=\"Apple-style-span\">Ingr\u00e9dients pour 4 personnes<br \/>\r\n <i>8\u00a0jaunes d\u2019\u0153uf ou 4\u00a0\u0153ufs entiers<\/i><br \/>\r\n <i>8\u00a0c.s. de sucre<\/i><br \/>\r\n <i>4\u00a0c.s. de marsala<\/i><br \/>\r\n <i>2\u00a0dl de vin blanc<\/i><br \/>\r\n \u00a0<br \/>\r\n Travailler au fouet le sucre et les \u0153ufs entiers ou les jaunes d\u2019\u0153uf (avec le jaune d\u2019\u0153uf uniquement, le sabayon devient plus fin, avec les \u0153ufs entiers, plus l\u00e9ger et a\u00e9r\u00e9, mais on peut aussi prendre 4\u00a0jaunes d\u2019\u0153uf et 2\u00a0\u0153ufs entiers) dans une petite casserole (pas en aluminium) jusqu\u2019\u00e0 ce que le m\u00e9lange blanchisse. Faire cuire l\u2019appareil au bain-marie, ajouter le marsala et le vin blanc et faire fr\u00e9mir en remuant sans arr\u00eat. La masse est alors \u00e9paisse et tr\u00e8s mousseuse. Servir imm\u00e9diatement dans des verres ou des tasses avant qu\u2019elle ne retombe.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Recette de Suisse italienne\u00a0<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[142],"tags":[234],"class_list":["post-1587","post","type-post","status-publish","format-standard","hentry","category-gastronomie-fr","tag-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/posts\/1587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/comments?post=1587"}],"version-history":[{"count":0,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/posts\/1587\/revisions"}],"wp:attachment":[{"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/media?parent=1587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/categories?post=1587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/fr\/wp-json\/wp\/v2\/tags?post=1587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}