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
( V  D' O) ]8 U2 k; V" ^8 g7 e公仔箱論壇. U7 X, K" w2 P  m3 T

9 ]0 P: a! B7 ^- Q5 s2 }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。/ [& ?; W" B% C0 L
/ L# L; j) h) `; c

, r1 i. H# ~9 l0 j3 J7 R5.39.217.76
- |9 E. T. B# iMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.763 ^5 d* b! V0 u
Ingredients5.39.217.76+ D4 {; @$ f5 `# q: M% L1 k4 }) Q
For the soufflé& L  `# h- s! Y& {+ _: J
·
% ?( k( a8 k3 Y, |. J
600g/1lb5oz strawberries, hulled
5.39.217.76  f  u4 I# ]& n' @
·tvb now,tvbnow,bttvb, w# q$ K* v5 l- C, F  h' H
4tbspdemerara sugar

+ {+ _0 b1 U' b( i1 L1 X  v7 U公仔箱論壇·tvb now,tvbnow,bttvb3 N" D! m& {7 q  ~5 H  [' O7 q
1 lemon, juice only
tvb now,tvbnow,bttvb5 v. K6 a7 G! {  F! S) x
·3 S, q! O" I. b2 V: q& G
2tbsp kirsch

0 J0 L% e( V5 I3 Q7 O2 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。·tvb now,tvbnow,bttvb/ U* C0 h( B0 D' ]
2tbsp cornflour
+ @3 T* o8 N, |! ?
·
9 ^7 s. }( W% Q* M8 r5 G9 x
10free-range egg whites
tvb now,tvbnow,bttvb& T+ b  T; V3 i$ t3 L! `* K
·# v1 v' U# h2 P2 {- k
85g/3ozcaster sugar
tvb now,tvbnow,bttvb7 q2 S; ~0 p$ T
·
; J. `: \0 p  z; _/ r  N; }
225g/8ozclotted cream

4 [: t7 ^/ P) mtvb now,tvbnow,bttvbFor the crumble topping公仔箱論壇2 a6 m1 O$ `: F$ x3 Q0 s
·5.39.217.76( u6 P, H4 Q5 T4 a, B" `
1tbsp chopped pistachios

; R. }% Q- X5 i·公仔箱論壇+ T/ A  I( M8 ]
1tbsp nibbed almonds
tvb now,tvbnow,bttvb1 i) k+ D: ]" g! b
·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。) `) s5 e0 p) N4 M$ s
1tbsp demerara sugar

8 {5 K3 e) Y; y+ _& S! y5 K公仔箱論壇·tvb now,tvbnow,bttvb" j5 x& b8 B- R: G; ]- ]$ }
1tbsp rolled oats

4 L2 y0 C) H  L8 z& iTVBNOW 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。·+ m2 S7 ^* j/ [
1tbsp desiccated coconut
. q2 e& D7 T# o* c: |
Preparation method
/ N1 l+ N3 ?* K, Y' |tvb now,tvbnow,bttvb
  • 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.

2 L7 E2 F8 M" [) c& Y8 @& w8 Y" Ftvb now,tvbnow,bttvb * I, I1 X' K) n$ T. a
5.39.217.76* f1 e( L( |7 ~" k

! |2 p. `0 c0 t, _" u1 c- gTVBNOW 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