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 clottedcream5.39.217.76; O9 X, h* @: M4 d6 w) T! l

9 S( ~8 |; }& c5 j5 T0 t

  i  K) o9 C' T; r# s7 Y' A+ U5.39.217.76
5 f3 T% f, s7 j: j3 E: t公仔箱論壇

/ F* l& m+ B. q; y8 ^. b9 j; h公仔箱論壇# z  K* B- V2 I: e; m, d
6 o* ^( t# P3 ^7 X+ [; H  I
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; b0 i# s& d2 I! a8 E# i+ K% X公仔箱論壇Ingredientstvb now,tvbnow,bttvb' t* \  U0 Z+ ^7 f5 e: q0 L
For the soufflé: u1 \$ H. T/ C; C7 |& t  J
·
; m1 V4 i$ f+ S- S: H3 c
600g/1lb5oz strawberries, hulled
5 {% [* V4 R9 K5 u, X' W
·
! a8 e) C8 A# [. b
4tbspdemerara sugar

! x- j/ i$ ~! M* }6 n公仔箱論壇·
0 m; {; [) s% q" g' x5 n
1 lemon, juice only

6 I! H% u( q3 O/ @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。·
) E/ H1 d+ _* x7 [4 F: k公仔箱論壇
2tbsp kirsch

1 C& k0 z( g: R  M4 a! E; D- 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。·
# K+ }/ X- d+ ~9 H/ lTVBNOW 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。
2tbsp cornflour
1 G  M$ l- Q: M+ B
·
4 p1 w- t7 k& Y( J6 Z5.39.217.76
10free-range egg whites
5.39.217.76: }5 {. h9 B0 \6 d
·公仔箱論壇& {* V3 D- w6 z( T
85g/3ozcaster sugar
5.39.217.760 j' v; {* u+ J6 |
·tvb now,tvbnow,bttvb; m9 ~1 O% a4 ?! |' f; H0 ?1 |
225g/8ozclotted cream

$ O4 c' e2 h3 ~- ]- q  E5.39.217.76For the crumble topping
2 n1 O/ Q% V; c  `0 O- wTVBNOW 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* t! s6 `* I% I1 T7 f" e4 P
1tbsp chopped pistachios

8 n0 J6 K+ {- c·5.39.217.765 N$ k4 ]0 a9 x4 Y; l
1tbsp nibbed almonds

8 C4 O: I% E0 e; k·tvb now,tvbnow,bttvb; `5 h4 C/ N2 ?
1tbsp demerara sugar

2 i/ X% \* ~/ Y3 `% `" Y" ^8 Stvb 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。) O! m; y8 C3 |7 \7 ?
1tbsp rolled oats

8 N) f, Y- s8 @/ p& W9 v  T0 U3 ^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。4 s& A7 C, w$ U! [) K
1tbsp desiccated coconut
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 C. X$ y* `! N
Preparation method
7 {5 L# j& l* J3 [1 o
  • 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.

/ M' ~6 v/ A, ?/ T& Y5 Ptvb now,tvbnow,bttvb tvb now,tvbnow,bttvb5 o, J! o, m# f
8 W/ I" |7 ~5 N' Y( G

9 P( s7 T7 x/ nTVBNOW 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。
返回列表