返回列表 回復 發帖

[甜品] Strawberry soufflé with crumble topping and clotted cream

 ,  描述: FRENCH
Strawberry soufflé with crumble topping and clottedcream
* h" z6 }2 T: {' n  E, E3 MTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。
+ x$ G% j* Q) y" F' Z
5.39.217.763 k$ k7 R2 L( x- E

7 }8 {4 y- r2 v+ e& V* ~4 H

+ O) Q, H, Q6 @7 V( u5.39.217.76
$ D: q- K2 |' p4 L9 w公仔箱論壇
9 I2 ~3 O$ }3 P3 {9 c% zMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb  T. q% l8 C- `: N( M" s
Ingredients
' y! j+ |; @, H) |2 Ytvb now,tvbnow,bttvbFor the soufflétvb now,tvbnow,bttvb% P2 i4 P) ~% u
·公仔箱論壇) W6 O! x: q" a% W6 z) E
600g/1lb5oz strawberries, hulled

8 g: X% {( j& m9 }7 Qtvb now,tvbnow,bttvb·
# N# L: s+ W4 Z9 Dtvb now,tvbnow,bttvb
4tbspdemerara sugar

& k) p+ [& Z1 G! G7 T·: T2 z8 Y3 `- T. z+ k( E
1 lemon, juice only

/ J9 q& A% J: Stvb now,tvbnow,bttvb·
: f. A+ e1 D0 d; K公仔箱論壇
2tbsp kirsch

7 e# }% f- ?" _5.39.217.76·
5 s; ^- ?; S" e" J4 W4 m
2tbsp cornflour
公仔箱論壇% M7 i2 i: A% T# j8 g2 I" L
·
, _9 j+ p: P0 o/ x! d. ?) T% w- _! K5.39.217.76
10free-range egg whites

  z) n* [4 A3 W8 N" |# E·TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。$ n4 k; t) V" t: T
85g/3ozcaster sugar
. p1 X$ Y- g1 ~) X0 ^
·
9 C" p  w+ G& B. s% E. l' k0 }5.39.217.76
225g/8ozclotted cream

: G+ N) k. p1 }# b7 j& QTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。For the crumble toppingtvb now,tvbnow,bttvb  U# e$ W5 u& J% U( I! B) X* {
·
1 H& L% m) z$ b& G# E* T7 vTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。
1tbsp chopped pistachios
5 \: M1 W" n& C8 {% f
·
0 U5 L$ m* q: X! t
1tbsp nibbed almonds

: i' F4 u3 [. F! v9 n8 e( MTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。·
* z* S. m" B4 E" m* h5 c5.39.217.76
1tbsp demerara sugar
TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。1 O/ P, O! @* J3 |& q* K/ W
·
/ g) Y4 B& v3 z! d5.39.217.76
1tbsp rolled oats

, c( j; b( A- E+ C5.39.217.76·TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。, P0 _) g1 `! L& {5 @6 }' Q: b
1tbsp desiccated coconut

% c  Q( Z* X1 d/ \+ f3 u5 I# ftvb now,tvbnow,bttvbPreparation method1 B' l1 v# i# y, u
  • Preheat the oven to     180C/350F/Gas 4.
  • For the soufflé, grease     and sugar eight ramekins.
  • Heat the strawberries,     sugar, lemon juice and two tablespoons water in a saucepan until     simmering. Stir gently and cook until tender. Remove one or two     strawberries per person for a garnish and pour over the kirsch.
  • Blend the rest of the     mixture in a blender to a smooth purée. Pass the purée through a fine     sieve into a clean saucepan. Mix the cornflour to a paste with two     tablespoons of water and add this mixture to the purée. Bring the mixture     to the boil, stirring continuously to avoid lumps.
  • For the crumble topping,     mix all of the topping ingredients together in a bowl, then sprinkle onto     a baking tray and bake in the oven for 4-5 minutes, or until golden-brown.
  • For the soufflé, whisk the     egg whites in a clean bowl until soft peaks form when the whisk is     removed. Slowly whisk in the sugar until the mixture is glossy and stiff     peaks form when the whisk is removed.
  • Beat one-third of the egg     whites into the strawberry purée until well combined, then carefully fold     in the remaining egg whites.
  • Half-fill the ramekins     with the soufflé mixture, then add the reserved strawberries and fill the     ramekins to the top.
  • Level the tops of the     soufflés with a palette knife, place onto a baking tray and bake in the     oven for eight minutes. Carefully sprinkle over the crumble topping, then     return to the oven for a further 2-3 minutes.
  • Serve with a quenelle of     clotted cream on top.
5.39.217.76% ~8 R7 A8 Y% S: x. x
tvb now,tvbnow,bttvb  ^9 q- `! Q  J+ {0 V% G

& @' R; n  `6 ]0 O7 J, o5.39.217.76公仔箱論壇: e2 v6 I8 ?1 k' d
返回列表