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公仔箱論壇! c* ~# x2 s2 ^6 f

# V; |4 M( k; R) S, Y5 P

5 S) r: r+ P) Z, t: G8 f8 B+ O/ n4 Q! m& T$ \3 A

% q) \# h+ D0 w# [tvb now,tvbnow,bttvb( V5 y* i+ @- ~* T- I2 Q* C( E

. F, X( L2 r2 R! b5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb0 n4 H# U- g1 C$ M
Ingredients
& b3 O$ _2 ^  }) s4 Y! d* i8 Q# f公仔箱論壇For the soufflé
& ~5 w' t& Q1 `' 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。·公仔箱論壇9 G/ z/ T7 b- q
600g/1lb5oz strawberries, hulled
5.39.217.764 y+ {3 h7 e' R% a& O; C6 s6 Z- h1 u
·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- C+ E* u3 g' [4 X  j
4tbspdemerara sugar
5.39.217.76* J4 y( [, A6 l" k5 ]& m; Q+ F
·
% [7 r$ y( n# ?tvb now,tvbnow,bttvb
1 lemon, juice only

6 i& B3 A, I# e" N! `·
5 O( U: N$ z' Q. o9 z; Z7 `  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。
2tbsp kirsch
公仔箱論壇, h6 H' P, N, P& P
·
& E4 b9 C/ a( z$ ]3 e+ w: [
2tbsp cornflour

+ Q# Z# d# u# [# L9 g·
4 ]; f2 S* \9 z" X公仔箱論壇
10free-range egg whites

! ]6 I9 d2 H+ ~# T  ^6 G·
# p( a# ~* l- P5 \5 p/ }; V
85g/3ozcaster 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。9 a7 O, |/ h8 ^: z2 [( ~
·
. c# T5 I$ T: o6 b# v# }$ S5.39.217.76
225g/8ozclotted cream
, T5 g* a) Y# _' N' }: g3 y5 [
For the crumble toppingTVBNOW 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。' y7 s/ K& O+ |+ k8 w; Z2 m. q( |  E& e( J
·0 G. F# O/ d0 d! I
1tbsp chopped pistachios
公仔箱論壇! ^2 y- Z. S6 q0 q% X; @
·+ b$ a3 e. h8 y8 T0 s, N' w: G
1tbsp nibbed almonds

) o8 T3 `$ H* x' c& c5.39.217.76·
$ k- h. P% |' c6 _, ^& l5.39.217.76
1tbsp demerara sugar

2 w9 Y) b( g+ |) bTVBNOW 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。·
( G5 D% ?+ c! ~& U0 ?# c5.39.217.76
1tbsp rolled oats

6 A1 N5 \8 m8 p5.39.217.76·
  d& V. {/ m7 u0 ~0 DTVBNOW 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
% p$ u1 ?+ {8 o" r
Preparation method公仔箱論壇( y0 }8 S# \& B5 e4 k7 o1 k8 }* @% U- l, Z
  • 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.

  S; Y; A2 o# A, N, S公仔箱論壇
" }7 l* h' N7 J
$ ~, h4 e+ m- ktvb now,tvbnow,bttvb
5 l# e* F7 q3 e8 D5.39.217.76
返回列表