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/ i. G+ T, b4 F. b& M

' ?( R) {6 u0 J3 m% i公仔箱論壇
5.39.217.76" E4 Y- a4 W1 d8 e4 a$ S

. F! u$ @' Z( I" Y
tvb now,tvbnow,bttvb- h8 ]9 c, Y+ z5 h" m: \" G) e
0 i7 K5 c5 P2 ~$ x! p2 p- B

0 z) A- y: \- x4 Q) M& HMakethe 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。* W6 i# Z) e7 N2 K& _! n$ B% H
Ingredients
( c' r; B& v$ @1 k  a. b0 hFor the soufflé# i# |) s# d. r' a* c
·
- p& P" M' y, [1 d5.39.217.76
600g/1lb5oz strawberries, hulled
公仔箱論壇/ Z# a3 u* |. {' ~! g4 R
·
: ]1 }& b/ M( B+ T
4tbspdemerara sugar

. t' U: F6 N! T- t0 H1 {tvb now,tvbnow,bttvb·
& a6 k5 W) e  b; Z" f, e$ g5 ]/ k2 e
1 lemon, juice only
公仔箱論壇: n( e4 C, G' m+ @8 G) z  q3 B
·tvb now,tvbnow,bttvb& K$ q, A8 p" m- ~4 ]+ F
2tbsp kirsch

8 T. Y) K7 K' A* [' B# FTVBNOW 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。·3 j7 d& z, w. @2 X( a) q+ ~
2tbsp cornflour

+ V" V+ b" x' {7 [1 K* A! v9 O·
- @# F) @! J6 R- L( I3 X* uTVBNOW 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。
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。3 d' |# H3 D0 f, x5 o
·
5 Q; [. H" @4 E8 n5.39.217.76
85g/3ozcaster sugar
公仔箱論壇$ E5 P/ y2 L$ ~& W0 f
·公仔箱論壇* T2 H3 m5 R9 {7 v3 ]
225g/8ozclotted cream
' Y9 }: d. k' e" a$ [: p; T  d
For the crumble topping5.39.217.76( G& _, J7 e7 a0 h+ b" ?" K, S% }' w# W
·
, l' k/ s8 t6 Z6 \) y1 }) atvb now,tvbnow,bttvb
1tbsp chopped pistachios

3 A3 P& b9 }7 b% v2 H# h·
8 v( R) r. U* D8 P! S: D; v
1tbsp nibbed almonds
tvb now,tvbnow,bttvb0 g0 `1 W* W+ |7 A
·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。( n3 K6 U7 x6 K+ [7 _0 f
1tbsp demerara sugar

. g1 I' f8 d7 i7 j0 P3 n( W% C' C·0 |0 ~- ]4 H4 b1 U; W
1tbsp rolled oats

2 i; H; c& M/ n9 btvb now,tvbnow,bttvb·
! U, i- n0 G+ k公仔箱論壇
1tbsp desiccated coconut
+ V2 q$ z# _* U3 d. l6 @* T
Preparation method& l4 l: e" s; V3 p
  • 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.

8 E1 ]8 h" R: e- f2 Z+ V6 ]公仔箱論壇 公仔箱論壇" ^7 M6 r6 u6 y
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。1 W$ g) I1 V! o( I

  e" x4 l; Z) e公仔箱論壇
返回列表