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
: X  g* u/ D, ~% m) x& I, a0 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。5.39.217.76. R9 x# o4 o: F/ L  q/ K

% S- b4 J4 X; `! l- @9 h( x; ]) i- u, ]

$ C# }# N# _! r( g5 zTVBNOW 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。
& P2 R3 P( a% F% D5 {公仔箱論壇tvb now,tvbnow,bttvb+ P6 a/ d4 V( s5 i7 Z
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 {0 I, j' ~" x1 P/ u  sIngredients
1 b; B+ x( Z# G+ o5.39.217.76For the souffléTVBNOW 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 U1 M  H' {: o3 F
·
9 O5 e; }/ R+ c/ c公仔箱論壇
600g/1lb5oz strawberries, hulled
5.39.217.76, A2 }  `, p  ~" ?$ {
·tvb now,tvbnow,bttvb% c: X$ o+ A& Y" g. i
4tbspdemerara sugar

9 l6 u- [3 G6 n1 m# }- v. ]·* p! F: N9 x& b# Z$ D
1 lemon, juice only

8 \3 r$ ~' \4 ?+ V7 _9 ctvb now,tvbnow,bttvb·5.39.217.760 v1 Q3 z2 |5 I
2tbsp kirsch

. o, a/ k# t1 \% B/ w# t" kTVBNOW 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。·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。$ d9 g/ Y* i1 i
2tbsp cornflour
tvb now,tvbnow,bttvb9 u7 _1 N: Q2 M. I2 q
·tvb now,tvbnow,bttvb7 T# s, U% e+ N& S8 V' c
10free-range egg whites
tvb now,tvbnow,bttvb) B4 X! ?, v# y! t, d
·
- b: T8 M3 ~  X$ I% \' s2 G% t1 Rtvb now,tvbnow,bttvb
85g/3ozcaster sugar

9 i4 Y: Z6 r$ `: i公仔箱論壇·tvb now,tvbnow,bttvb; ], Z' D! g7 {( ]8 ~
225g/8ozclotted cream
公仔箱論壇+ m  P/ j) r$ d# h6 {% I
For the crumble topping5.39.217.76. Y* m1 w  s& u9 M! V, T( F0 ~$ d
·
+ `; J  l  q9 X7 ?; g公仔箱論壇
1tbsp chopped pistachios

7 c% M/ b7 t  O6 V" C4 K+ A·
! n0 W& r6 O' O5 X3 _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。
1tbsp nibbed almonds

0 D$ J% U3 f8 C5 X·公仔箱論壇, z. X4 C- ^: f3 o3 D! I6 J
1tbsp demerara sugar
3 N% Y! [- P/ j! D
·
  H% b, t# k9 |# B5.39.217.76
1tbsp rolled oats

# `: e4 H% P5 z7 ^# p·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。% g4 a; V  m* u1 q0 \% J2 i
1tbsp desiccated coconut
5.39.217.769 I) `4 w, Q7 k+ }
Preparation method5.39.217.761 i( o8 q8 E! q# J, f2 }+ v
  • 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.

, b. q7 P' P9 q9 |& [: L  l  i tvb now,tvbnow,bttvb% x' Y- d7 ~0 k: |
5.39.217.762 i; t+ Q# e+ w$ l9 p9 Q5 Q5 D2 I
; b! k4 L) p8 X5 a. R0 i
返回列表