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
% b/ E% J3 |; r; c: H6 q公仔箱論壇
& Q6 ?0 ?! \0 c  j( X1 ?6 \4 c公仔箱論壇
5.39.217.763 i: P; P+ b1 P! y3 M
5.39.217.76! _& C3 g" y1 G' g4 i. D
: n; N! r) U/ E# o- B; R

: S8 R( i8 t% I$ o" C& n( ^0 _公仔箱論壇5.39.217.76! k4 r5 Z9 F- P# I" \7 Q, L
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。* X0 M# d# R+ f8 s4 L
Ingredients
( E2 {8 X; l0 C% N8 [# i, SFor the soufflé' T- ~4 m4 i  T& w* L
·& y, g7 M: `1 x8 L. U- s+ ^
600g/1lb5oz strawberries, hulled

) |% e9 w# s; H5 B5.39.217.76·tvb now,tvbnow,bttvb2 e1 ~. I' G5 R7 J
4tbspdemerara sugar
公仔箱論壇% T, h" |* V: q1 @& S; N" A
·
- j  X) R8 h5 o
1 lemon, juice only
公仔箱論壇4 n7 S/ x; \/ j5 L, v. I& A
·
; L* m# |) s% C1 R  h
2tbsp kirsch
公仔箱論壇% s- e4 q3 C2 g* L8 Z
·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。. o; r8 Q2 B4 R3 r
2tbsp cornflour

- ?; a$ O9 D, M5 u/ o- ~. t) G4 ]& 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。·. a; Y3 Q2 l8 Z& E9 ~
10free-range egg whites
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 t) S+ r' A2 T7 D
·tvb now,tvbnow,bttvb3 o6 O) M3 |4 M# P
85g/3ozcaster sugar

7 Y! s2 f; t2 j% itvb now,tvbnow,bttvb·
# t4 b+ h8 n. k: J) I8 `  b
225g/8ozclotted cream

- t' s2 j9 B  L/ T6 yFor the crumble topping
9 j  Z( @; q$ z9 v9 a9 }·
& O% h" b5 o9 T0 c4 d5.39.217.76
1tbsp chopped pistachios
7 o9 W/ x+ q* t* V5 [% B
·5.39.217.76. S2 l4 t" j" @. l
1tbsp nibbed almonds

- b' h) \9 [5 c+ P2 ^公仔箱論壇·. D/ h3 K3 P/ T; m! v
1tbsp demerara sugar
5.39.217.767 l* _$ `3 R. n5 X4 o8 D
·% w) L; M' F6 Y! V8 Q
1tbsp rolled oats
5.39.217.763 ^, m$ `  S7 X+ v, a* F0 V
·; N3 [0 U1 ]  c3 ^  ?' p; Z
1tbsp desiccated coconut
; L2 v! K2 y1 o! u+ ?4 F8 ]
Preparation method$ B: D9 `/ z4 P: }% r4 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.

) i3 N( x4 a  u: S% 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。 5.39.217.760 l8 |+ ~: d1 G( }1 A
$ u5 |7 k; v" B% a
+ D7 [  t/ I0 B
返回列表