{"id":1944,"date":"2026-06-20T18:15:03","date_gmt":"2026-06-20T16:15:03","guid":{"rendered":"https:\/\/cooknvibe.com\/?post_type=cp_recipe&p=1944"},"modified":"2026-06-20T18:15:03","modified_gmt":"2026-06-20T16:15:03","slug":"palet-breton-x-pannacotta-lait-coco-voile-litchi-rose","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/palet-breton-x-pannacotta-lait-coco-voile-litchi-rose\/","title":{"rendered":"Palet breton x pannacotta lait coco & voile litchi-rose"},"content":{"rendered":"

Palet breton x pannacotta lait coco & voile litchi-rose<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
PALET BRETON<\/div>\n
3<\/span> <\/span> jaunes d\u2019\u0153ufs<\/span><\/div>\n
120<\/span> g<\/span> sucre<\/span><\/div>\n
150<\/span> g<\/span> beurre demi-sel pommade<\/span><\/div>\n
210<\/span> g<\/span> farine<\/span><\/div>\n
9<\/span> g<\/span> levure chimique<\/span><\/div>\n
PANNACOTTA LAIT COCO<\/div>\n
300<\/span> ml<\/span> lait de coco<\/span><\/div>\n
150<\/span> ml<\/span> cr\u00e8me liquide (30% mati\u00e8re grasse)<\/span><\/div>\n
45<\/span> g<\/span> sucre<\/span><\/div>\n
1<\/span> <\/span> feuille de g\u00e9latine<\/span><\/div>\n
½<\/span> c-\u00e0-c<\/span> extrait de vanille<\/span><\/div>\n
VOILE DE LITCHI<\/div>\n
300<\/span> g<\/span> litchi en conserve (280g du sirop \/ 120g de litchi entier)<\/span><\/div>\n
2<\/span> g<\/span> agar agar<\/span><\/div>\n
15<\/span> g<\/span> sucre<\/span><\/div>\n
1<\/span> <\/span> poignet de feuille de rose s\u00e9ch\u00e9es<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
PANNACOTTA COCO<\/div>\n
\n
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R\u00e9hydratez la g\u00e9latine dans de l\u2019eau froide une dizaine de minutes<\/p>\n<\/div>\n<\/div>\n

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Pendant ce temps, dans une casserole, chauffez le lait de coco, la cr\u00e8me et le sucre.<\/p>\n<\/div>\n<\/div>\n

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Hors du feu, ajouter la g\u00e9latine essor\u00e9e et la vanille<\/p>\n<\/div>\n<\/div>\n

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Coulez dans des moules demi-sph\u00e8re en silicone d’environ 8 cm de diam\u00e8tre et laissez prendre au moins 6 h au frais, au mieux toute la nuit<\/p>\n<\/div>\n<\/div>\n

PALET BRETON<\/div>\n
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Fouettez le jaune et le sucre jusqu’a ce que le m\u00e9lange blanchisse<\/p>\n<\/div>\n<\/div>\n

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Ajoutez le beurre pommade et m\u00e9langez bien<\/p>\n<\/div>\n<\/div>\n

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Incorporez la farine et la levure<\/p>\n<\/div>\n<\/div>\n

\n
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Apr\u00e8s avoir form\u00e9 la p\u00e2te en boule, laissez reposer 30 min pour \u00e9taler plus facilement<\/p>\n<\/div>\n<\/div>\n

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Pr\u00e9chauffez le four \u00e0 170\u00b0C<\/p>\n<\/div>\n<\/div>\n

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Farinez l\u00e9g\u00e8rement votre plan de travail et \u00e9talez la p\u00e2te sur 1cm d’\u00e9paisseur<\/p>\n<\/div>\n<\/div>\n

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A l’aide de cercles \u00e0 patisserie de 10cm, d\u00e9taillez les palets. Il faudra garder les cercles pendant la cuisson pour garder une forme r\u00e9guli\u00e8re.<\/p>\n<\/div>\n<\/div>\n

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Enfournez 15 min, jusqu’\u00e0 ce que les palets soient dor\u00e9s<\/p>\n<\/div>\n<\/div>\n

VOILE LITCHI-ROSE<\/div>\n
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Mixez bien le sirop et le litchi pour obtenir un m\u00e9lange homog\u00e8ne<\/p>\n<\/div>\n<\/div>\n

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Dans une casserole, faites chauffez ce m\u00e9lange avec le sucre<\/p>\n<\/div>\n<\/div>\n

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Ajoutez l’agar agar, laissez bouillir pendant 1 min<\/p>\n<\/div>\n<\/div>\n

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Coulez dans un moule de plus ou moins 31 x 24 cm et r\u00e9partissez aussit\u00f4t les feuilles de rose sur toute la surface.
\nPoussez-les l\u00e9g\u00e8rement dans le liquide sans trop les immerger.<\/p>\n<\/div>\n<\/div>\n

ASSEMBLAGE<\/div>\n
\n
\n

Retirez les cercles \u00e0 patisseries des palets<\/p>\n<\/div>\n<\/div>\n

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D\u00e9collez d\u00e9licatement les bords des domes de pannacotta pour les d\u00e9mouler, si vous sentez que votre prise et trop fragile pour le transfert sur les palets bretons, placez directement les palets sur le moule et retournez<\/p>\n<\/div>\n<\/div>\n

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A l’aide d’un cercle de 12 cm d\u00e9taillez le voile de litchi et d\u00e9posez d\u00e9licatement sur le dessus<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":1967,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-1944","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-desserts"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/1944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=1944"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/1967"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}