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
; k0 v8 Z" `: m公仔箱論壇5 U3 q+ C4 [) n$ ]/ G8 H: [; w

9 Y- e0 u9 q# o5.39.217.76
. _8 Q9 P' Q7 x" N9 [2 X8 ^tvb 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。, {8 k" X& j; Z$ |

( v8 Y- ]% F0 ]) w/ j1 m5.39.217.76) V" h. A1 X- W1 ?+ G1 M
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇8 x( n. ?/ \8 f8 [
Ingredients5.39.217.76& y) s* B; y0 M0 R8 g+ ~9 U+ Q
For the soufflé
8 S) r0 A: G9 I: U$ q+ u" R8 V6 e·公仔箱論壇( h. O" ]; R: H/ p4 N
600g/1lb5oz strawberries, hulled

$ R4 L6 p: O9 B2 y7 z·
* P0 D6 U5 k; i8 i2 o
4tbspdemerara sugar
tvb now,tvbnow,bttvb) p4 U7 D& w6 m- N) O
·5.39.217.762 U; w  n; q: ~8 s. J* S, b
1 lemon, juice only
' J( n" Q+ S4 o
·3 r9 o; E  {, ~5 @- b8 `3 |
2tbsp kirsch

, P0 Q9 v* b4 r) ^$ e/ F" L* 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。·
( u5 h+ a5 W+ R
2tbsp cornflour

) j( F2 Y( F8 F( W·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。+ F! r$ s& {5 o! j* v
10free-range egg whites
2 ~" t" L. ~8 d/ |
·5.39.217.76) P) w* g2 d, b  H6 p6 |5 V3 ^% e
85g/3ozcaster sugar
/ T( m' g7 p% j
·
+ f0 J& y+ R7 i0 s) W8 ]: 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。
225g/8ozclotted cream
5.39.217.761 o9 A" \; S% u2 x7 G
For the crumble topping
& W, Q4 k0 s* E. }tvb now,tvbnow,bttvb·公仔箱論壇$ B" y" ~6 }- j# R% ]; `
1tbsp chopped pistachios
tvb now,tvbnow,bttvb4 @9 R% K0 s4 p& \
·5.39.217.768 u1 v) {' `. A
1tbsp nibbed almonds

+ Q4 F1 ]) p0 t, n6 JTVBNOW 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。·
+ H; ^+ T/ p( z& B+ s& t公仔箱論壇
1tbsp demerara sugar

- K5 j9 r4 O* q% m. U9 u公仔箱論壇·
7 W/ y3 s1 j3 v" w+ ?$ C
1tbsp rolled oats
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。4 i, j1 ]4 W1 h6 k4 C. q8 I& B
·
3 J. |+ W! s- f1 P& ^
1tbsp desiccated coconut

, i+ ~4 h' B) v, e" ftvb now,tvbnow,bttvbPreparation method
9 `; o1 _5 I! E  V- O+ Q8 x
  • 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.
公仔箱論壇, ]: L, R6 h+ u* _3 M/ J* `
公仔箱論壇+ \+ i( W4 U7 ~4 k# s
5.39.217.76) b* Q: {3 ]% E0 i( \

; q. a) w1 Q0 z4 R& r2 d# H
返回列表