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
$ H. R' H5 p: L! r. v) v公仔箱論壇5.39.217.765 _: ?; Z$ w. R9 [2 y

/ ?; E- K, \, d! k2 C6 hTVBNOW 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/ h7 i  ]( s# b& W% f  N& }* Atvb now,tvbnow,bttvb
tvb now,tvbnow,bttvb$ C  k9 [, b0 L$ Z

9 G, X) x  K$ V. |' k" y5.39.217.76" u9 W0 C; N6 G+ t* n7 o5 i
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ ?% C9 |9 l7 _' \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。Ingredients
- L2 _$ N4 N% H. q9 D* OFor the soufflé5.39.217.763 j/ I, m; M  @' X0 t3 b" b# |
·
1 U7 r# A5 q. t# Z" |2 r* O( 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。
600g/1lb5oz strawberries, hulled
" M( q# Q8 Q+ Y$ A5 b, _/ m
·
0 \, R# v4 ^/ V7 l% l& @
4tbspdemerara sugar
tvb now,tvbnow,bttvb* G3 N# k: L7 g( J0 a9 @3 Z
·tvb now,tvbnow,bttvb  J6 h( Z! D; r
1 lemon, juice only

  _, n: ~8 V+ g+ d, i2 b·5.39.217.762 [; P: i: R8 W- u$ R5 X
2tbsp kirsch
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$ \; |( T: i8 u
·
/ }$ m; T9 n4 A' k6 Qtvb now,tvbnow,bttvb
2tbsp cornflour
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。  B( y' F. a2 k, j& g# o
·公仔箱論壇7 d9 K: r, v( J8 @7 b" O; \) ^* V/ l
10free-range egg whites

) {. k6 z- o/ O* _6 r( |3 K·
7 ~9 N. }; P% m# e* `' ^" t: Jtvb now,tvbnow,bttvb
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。4 W3 ^$ d# m  h% F$ H
·8 L" e$ x, f  j$ E
225g/8ozclotted cream

1 g& o( Y8 C4 ?9 p! y  f: iFor the crumble topping
' j8 Y+ f6 q! J* W# g5.39.217.76·
2 F4 k8 V" ?# \+ _0 C5.39.217.76
1tbsp chopped pistachios
1 W8 o* n0 U1 S! p: ?" J! K+ @
·; [) j- D) U* `- O+ q1 |' h
1tbsp nibbed almonds

! V9 ?. \% O) g! _$ stvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb* S' l0 q" ~/ x. f
1tbsp demerara sugar
! s3 T0 D- V7 C
·
) f2 g; R" b3 b. ?% ^公仔箱論壇
1tbsp rolled oats
9 C5 X7 l' R- Q( h8 x2 {6 n' @
·
3 H5 t& i/ X! n( W, [6 e+ b. [& Otvb now,tvbnow,bttvb
1tbsp desiccated coconut

/ h  a, O. I/ U# a% @- ntvb now,tvbnow,bttvbPreparation method
* f. ^) ?" F# x* t. A/ r4 O. T公仔箱論壇
  • 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.

( ^7 e7 A: n8 RTVBNOW 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。
; _( s* o& G6 K- _  Jtvb now,tvbnow,bttvb# W& C5 d% D7 h/ @: H3 T( L) |
2 m/ |5 p! n( o* ?( S. [
返回列表