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" w, c  H- o$ }& t) i

* g3 T* C. J1 O2 k# o! Ftvb now,tvbnow,bttvb

; S; l: |  W! C) LTVBNOW 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。
" Q  N; ^, z( U6 I' }* Q5.39.217.76

4 R* z" R& {$ ]! _9 [5.39.217.76TVBNOW 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。; r0 k) J0 U& ]) G

- d" x% f; f" ]Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% f* Q8 K: \0 DTVBNOW 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。Ingredients5.39.217.768 k$ [. D* Y4 d' D$ J6 Y
For the soufflé
4 ^$ r0 i3 _- W  H- V7 {( Q, ^5.39.217.76·
; J; {% D# Q4 D8 l) s& Z5 Z' w, a5.39.217.76
600g/1lb5oz strawberries, hulled
tvb now,tvbnow,bttvb/ m, p; e' ]9 g) C  G( ^
·5.39.217.76+ b6 L* B( k' |3 f) [5 b
4tbspdemerara sugar
tvb now,tvbnow,bttvb! r" z, ^5 {2 d
·
) Q0 B& E4 {/ q2 g8 {5 _% Atvb now,tvbnow,bttvb
1 lemon, juice only
tvb now,tvbnow,bttvb; ]+ O3 L7 [+ v2 ^$ ?) B
·
6 a  j; q; J/ T' I
2tbsp kirsch

. Z0 d& Y' M/ I) s0 S" |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。·tvb now,tvbnow,bttvb9 b; f; M- s0 \: x) {0 M
2tbsp cornflour
tvb now,tvbnow,bttvb4 a. J  B! e0 R, b6 I5 x; y, l
·0 H& P* A3 p' \  [4 \8 [
10free-range egg whites
tvb now,tvbnow,bttvb3 b! ?. U# `; E  Q: q9 _
·
8 p: D( z8 y9 M* f8 S公仔箱論壇
85g/3ozcaster 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。! `. s) n4 N! ^. b$ ^& ?
·
1 b$ p! N: ~& \% n# H, p- v
225g/8ozclotted cream

0 Z2 p$ [' p* k3 J' @% D6 d- QFor the crumble topping
$ l' @+ l& Z; @+ h: R; W·5.39.217.769 ]9 D& b- G3 ?# g: F# \$ t7 a
1tbsp chopped pistachios

$ v6 w9 p8 f5 F. a, w8 X% V" |# M6 |·
3 B  k! S  x! R6 v3 w公仔箱論壇
1tbsp nibbed almonds
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。. c# b" n5 g) q  d: w, b& ?. L5 M! G- t
·5.39.217.76- G: K8 f1 T1 e; q1 k
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。; E: C; N$ F- f& H
·tvb now,tvbnow,bttvb2 C4 Z5 u/ C+ q5 n3 l
1tbsp rolled oats
公仔箱論壇2 P) s. @- p3 X+ o4 d
·
& C; g1 X3 \( @
1tbsp desiccated coconut
tvb now,tvbnow,bttvb2 R: m- g& E" K' T" k
Preparation method5.39.217.76# ^# h: u1 O, O! T* `
  • 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.

' D0 }: ]2 V; f' E; \5.39.217.76
+ N% k7 s( Z* x0 xtvb now,tvbnow,bttvb
) N6 x4 d  T2 r5 X公仔箱論壇! N# p: ?7 d9 }) Q& [) c" z
返回列表