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
- \' V8 U# e( C: W; A4 z9 l& f/ D4 T. W9 U5.39.217.76tvb now,tvbnow,bttvb# Z2 K* w0 E* M1 a. g  y" r4 P

" [7 ~( N  `/ K" d# hTVBNOW 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。
" U; |5 l5 w9 G3 d4 a6 S, b% y* Y

- H$ Y0 f) j& M$ s) h
$ F: c  x  h. h& A3 Itvb now,tvbnow,bttvb% q/ w# c0 m5 A; v
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.768 m* c8 f  a( o( A3 N  K  F
Ingredients
$ J7 U( P3 P$ K0 Y公仔箱論壇For the soufflé
; i/ U" z1 o8 Q4 r$ ptvb now,tvbnow,bttvb·公仔箱論壇" S6 [7 V1 P; y+ |! I% g& l
600g/1lb5oz strawberries, hulled

7 j! g2 Y$ z& m: ]+ |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: J' A0 S1 ?
4tbspdemerara sugar
tvb now,tvbnow,bttvb1 d9 X- j' b  M# j+ {# j4 B( h" D! B
·
8 u: v( L0 N! @5 Gtvb now,tvbnow,bttvb
1 lemon, juice only
公仔箱論壇8 s- Q5 ~( M5 \" i- J7 P: |
·
& _' [: j; ^5 ~/ z; m
2tbsp kirsch
公仔箱論壇! Q+ M$ J( p6 X
·5.39.217.76: S6 r8 T6 E* u( Y  g7 z1 `% k
2tbsp cornflour
公仔箱論壇1 I# f- r1 [& d! Q. I4 |9 \
·tvb now,tvbnow,bttvb  u9 _, Z" [# y( D! E0 i- |& K
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。$ A* {; X; w1 C9 N5 Z
·
2 x" ]$ h; ^) d3 m9 E# \& L  w8 T1 y: p3 U0 L
85g/3ozcaster sugar

* V. A5 e7 O. s5.39.217.76·公仔箱論壇* `4 B; `* `! M2 c* F( g
225g/8ozclotted cream

0 B$ V8 S$ H( R( h8 r5.39.217.76For the crumble topping公仔箱論壇3 c- |, V* t8 g2 S+ g% \/ o" B
·tvb now,tvbnow,bttvb& p6 [2 i; I/ u0 V7 E1 F" s
1tbsp chopped pistachios
公仔箱論壇- F0 d5 R4 ]# T" @4 O  K
·
0 p  r1 [7 C! o% ~9 {# ?( W. b
1tbsp nibbed almonds
tvb now,tvbnow,bttvb4 t8 [) I& R  V. p. C
·
4 T$ I# e  U; y, C
1tbsp demerara sugar

1 H7 r0 {  F" X  ~# ^·" D+ `, [( n, e2 g; M
1tbsp rolled oats
公仔箱論壇$ X* g, r& x* t# s
·$ ^8 `9 l0 {8 S0 Z
1tbsp desiccated coconut
公仔箱論壇5 r: \* w, t  P- [3 K, y
Preparation method5.39.217.76# @/ c5 j- p+ \) y" r' }
  • 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.

3 I) Z* r& ^) B! l. u1 Y 公仔箱論壇  @) @' m+ `6 H2 |2 E# ?0 k

, q9 e. Z2 W& A1 `) V* n& C; 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。
6 Y. D8 ?( ?; N9 U  }3 x0 e公仔箱論壇
返回列表