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
, ^7 d$ F" q. x" V# t& G+ T
- c3 z  k2 g; R& K! w0 L+ q. w& Otvb now,tvbnow,bttvb
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。" ]: F0 t# |. J8 s, H

$ N+ @0 t2 g9 {" c8 X7 I
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。. j! n6 p) t# n
公仔箱論壇1 _9 h. a1 f: ^4 K& V

* Z, x* {+ I1 {  n4 @tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇7 v- f+ K0 a3 m% S) f" _, @
IngredientsTVBNOW 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。* o) s+ v3 @$ \7 o2 Y1 O6 x
For the soufflé. s1 ^4 U2 ?& l5 _, e; j
·% {0 w9 e" f, g
600g/1lb5oz strawberries, hulled

4 b' k* N5 ~- Ytvb now,tvbnow,bttvb·- n: h* F- S( H7 I. r# N
4tbspdemerara 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/ V. g- x+ k0 K" q
·1 R+ A8 ?4 y! h8 o
1 lemon, juice only

/ H# C' V1 I$ q( x: H·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。3 r1 Q9 l, _5 r  I: _
2tbsp kirsch

( X4 I* l4 j5 s( w! E3 d' e! X·
9 n9 b: w+ ?/ G6 q
2tbsp cornflour
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。7 u; A, W4 ~7 s( b' B. T
·
. O; r* m# _. o0 F" K
10free-range egg whites

$ _5 s3 K  e3 M& L9 s·
7 W  d, b. E$ d4 ?/ G1 H
85g/3ozcaster sugar

4 J# X! Z: g+ T7 i4 u·
- e5 F( i* ~7 ?
225g/8ozclotted cream
公仔箱論壇6 I6 ^& D- q4 X  ]' t
For the crumble topping
4 ~8 X! |4 Y* y·tvb now,tvbnow,bttvb/ V: N2 |- R& @$ t
1tbsp chopped pistachios
公仔箱論壇" t8 d. ~: z  C
·
0 F# S5 q5 h3 o9 m! |5.39.217.76
1tbsp nibbed almonds

& M0 O/ O; d6 a3 W" @9 Y, p4 z·
) P  g2 c( x3 \: p. M9 Q$ Ftvb now,tvbnow,bttvb
1tbsp demerara sugar

7 u' e9 \+ g3 ?' ^6 M5 R/ U. Y: p. t·tvb now,tvbnow,bttvb' l5 y4 w+ ~2 ~9 _. J$ V
1tbsp rolled oats
公仔箱論壇, A& E! v% ?+ e4 _2 d1 I9 v) p
·公仔箱論壇" Q# }6 p# @+ W: |- `4 E$ H
1tbsp desiccated coconut

$ K% s3 p/ x- ?tvb now,tvbnow,bttvbPreparation method( J8 X6 q' M) f" G* G$ B
  • 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.

" U7 `8 h5 C5 c公仔箱論壇
, n+ I+ j$ d0 X: A3 y4 z2 f
% ^# |8 x9 z) E2 P9 W) ?8 n5.39.217.76TVBNOW 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。4 n* q  F9 T. c
返回列表