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 A* N+ J( F2 h$ U( T公仔箱論壇8 b8 V3 |+ z$ ?* d* b

0 m, Y3 d0 U* R& u7 l5.39.217.76$ @; A, c7 b  ~

7 [$ h8 T0 N( f- a' a2 k5.39.217.76
# Q9 Z0 I1 d8 z$ K- \1 k; t' G) {; F2 c3 T8 h+ a$ L) w9 w4 t
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 K. L# Z& B9 p( X+ N2 v公仔箱論壇Ingredients8 Q, c# q" X/ i+ t) G6 I
For the soufflé公仔箱論壇& x& U% F" t' s8 i0 q7 Q" v
·
: ^+ a7 n7 v. B! e# Jtvb now,tvbnow,bttvb
600g/1lb5oz strawberries, hulled

3 B" ]/ y8 I! dtvb now,tvbnow,bttvb·公仔箱論壇* N* j( w0 |( Z
4tbspdemerara sugar

3 h9 K: `6 G5 T3 Vtvb now,tvbnow,bttvb·
# p- z+ l( a1 S* D公仔箱論壇
1 lemon, juice only
tvb now,tvbnow,bttvb0 {+ ]. b1 R0 u5 P  z* o  M
·
% u# o# [5 ^1 i; r公仔箱論壇
2tbsp kirsch

1 q: c7 H7 U' z* @3 ^9 o1 ~9 t( t·
1 K5 g4 q$ x6 Z4 ltvb now,tvbnow,bttvb
2tbsp cornflour
& c: z1 F( j0 b: J) R, e- e
·
! a; O* V7 k6 A5.39.217.76
10free-range egg whites

8 ?; B9 A1 [+ X2 l- ]( @5.39.217.76·
& T2 D# {( E7 i
85g/3ozcaster sugar

6 v; N6 n: _8 i3 @- p. \  P, u公仔箱論壇·
. X: y% m  o) y) C$ @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。
225g/8ozclotted cream

! c6 u- D6 U) A; P7 q0 J8 m8 cTVBNOW 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,bttvb0 y# d$ r- g7 h9 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。8 ]* N/ P" i% `/ D; L
1tbsp chopped pistachios

) C( _8 a, f: ~5 V9 @+ K$ W! o·: k: `, ?) Q! A. v9 o4 \
1tbsp nibbed almonds
+ }- F8 I4 o% l8 I8 {& `
·
6 m  t! N: _  B. `
1tbsp demerara sugar

- ~; x5 f" ~0 {4 f2 d. k7 l4 K公仔箱論壇·5.39.217.76# G9 Q, z+ L- e( Y
1tbsp rolled oats
7 z- \/ O7 i9 Y- c& [' a& {5 s/ s  |
·
+ e2 p/ z+ U2 X5 d5.39.217.76
1tbsp desiccated coconut

4 ]( u# R2 A, ]" W公仔箱論壇Preparation method
+ D9 W: k  o9 TTVBNOW 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。
  • 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.

' A' Z) R8 I* e9 j$ I6 atvb now,tvbnow,bttvb 5.39.217.76" ?  b5 N4 A# f0 [( v4 x. L" p
tvb now,tvbnow,bttvb2 h) T8 u& Z* m

8 y- _- z+ D: J. ?4 C2 B
返回列表