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
) c. ?5 z9 w$ O, 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。
& A! b' m, X/ f7 ?公仔箱論壇
tvb now,tvbnow,bttvb- c0 X7 f5 M3 b% z: _  ?% c

1 v- N1 e+ ^% k3 b" Dtvb now,tvbnow,bttvb

9 F* Y/ w5 k! O! h. _) r; Y  n/ |- I8 n4 U# S
公仔箱論壇: G9 I- M+ f+ c$ Q9 R! m! X/ b" _
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 x3 E+ ?, X, @( u" d5 x9 z8 j/ w4 w公仔箱論壇Ingredients
+ q+ L; j) C3 ^: i" MFor the soufflé5.39.217.76" g& ?3 P9 Z# c* W
·0 ^3 a, z8 p: `% C
600g/1lb5oz strawberries, hulled

9 C0 l+ o% _# {# m" d  V5 X& N+ G, p公仔箱論壇·
8 w- ~: F9 B3 [- T: K* G: R3 t公仔箱論壇
4tbspdemerara sugar
公仔箱論壇& {; z! y% _/ p- G8 X6 i7 h
·
- Y0 U& v6 ]2 y5 m5 b4 Z; btvb now,tvbnow,bttvb
1 lemon, juice only
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。, D# t) [8 Y8 b( j$ t- \- l
·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 q  M1 H  Z* r, C( k0 B1 G. q% r. S
2tbsp kirsch
* P( X& Z- X" T% U- {! ]. k4 E  w
·tvb now,tvbnow,bttvb" b" Q; ]0 }9 r# X' Z
2tbsp cornflour

3 ~5 w4 x8 D$ K/ o8 a公仔箱論壇·
5 r+ ?3 @2 P) Q: o% [) R( o5.39.217.76
10free-range egg whites

  `( d) W/ u& |3 E- ]4 E1 [·5.39.217.76# e$ A' g* W& Y6 r0 C% o) W
85g/3ozcaster sugar

: ~' g: j6 ~4 w7 g& X9 s·
# @) _; h- }( u
225g/8ozclotted cream

* _& b2 n" n, ]  ?% |; ~! }0 Htvb now,tvbnow,bttvbFor the crumble topping5 r3 m# `' W4 s
·
% _! A+ t3 I9 E7 \) s+ h公仔箱論壇
1tbsp chopped pistachios

# e+ i7 |; Q! S- h1 h; ^公仔箱論壇·
, m7 ^% Q( R7 [7 j& e) _$ r4 otvb now,tvbnow,bttvb
1tbsp nibbed almonds

/ t5 F& t- G. m5 i) |3 F·
& ]" K$ N- ~! P/ W) N
1tbsp demerara sugar
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。, L' a. {" o9 s. f
·5 D- X) W/ i& o9 T/ x! z
1tbsp rolled oats

3 a8 j+ q$ C3 Z5.39.217.76·
0 H: Z+ }1 `" ?" h, K9 yTVBNOW 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 desiccated coconut

) t8 g" ]9 [+ @4 E% r8 F/ c# W0 R公仔箱論壇Preparation method  a% @/ T6 `* Z% ]$ d
  • 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.

# e: X2 b& w( g0 d2 R 公仔箱論壇1 ^" m* y' H! c4 C3 F9 s5 r
) H. r+ [7 A3 P" m5 Y' W
/ c+ S% l& u# }  e- @" P; s! f
返回列表