{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"lappetitovienmangiando","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/lappetitovienmangiando\/","title":"Gel\u00e9e \u00e0 la pulpe de past\u00e8que - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"z4CAOAg4og\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/lappetitovienmangiando\/gelee-a-la-pulpe-de-pasteque\/\">Gel\u00e9e \u00e0 la pulpe de past\u00e8que<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/lappetitovienmangiando\/gelee-a-la-pulpe-de-pasteque\/embed\/#?secret=z4CAOAg4og\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Gel\u00e9e \u00e0 la pulpe de past\u00e8que\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"z4CAOAg4og\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/4\/2025\/10\/coc-1-scaled-1.jpg","thumbnail_width":2560,"thumbnail_height":1805,"description":"La Gel\u00e9e \u00e0 la pulpe de past\u00e8que est une recette d\u00e9licieuse, l\u00e9g\u00e8re et facile \u00e0 r\u00e9aliser. Mais elle est souvent pr\u00e9par\u00e9e en filtrant la pulpe pour n'en extraire que le jus, ce qui la rend similaire \u00e0 une gel\u00e9e. Je pr\u00e9f\u00e8re garder les fibres, non seulement parce qu'elles la rendent consistante et donc plus semblable \u00e0 un pudding, mais [&hellip;]"}