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 clottedcream8 j& R$ N5 E2 i8 w8 O
5.39.217.77:8898: G7 L  A6 w! q7 y

* ]) {: ]! x, }% X. S
! }, {5 |3 \6 p: I: ~公仔箱論壇

. g5 V1 d# b- H0 ?+ ^; \3 l: _; Mtvb now,tvbnow,bttvb' M) y# ~- {& F8 F

# q8 x) i$ E: n; 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 H3 G( N" Q- x& z6 C1 ?, X5.39.217.77:8898Ingredients
' n8 g0 v! u+ H6 otvb now,tvbnow,bttvbFor the soufflé4 T+ h% g: T" X6 c( @6 v
·tvb now,tvbnow,bttvb% ?# B% k7 b& o5 T
600g/1lb5oz strawberries, hulled

9 q- `; p  V% ~·
; X- G1 h/ q0 C+ G1 J2 C
4tbspdemerara sugar
3 z9 B0 c& l  Y, H
·
5 s" g# }6 }" N' I, {1 ~
1 lemon, juice only

2 z; K0 g# k9 U! y公仔箱論壇·
7 f9 H- y: v! ^( c( `+ y- d. j) q* wTVBNOW 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
5.39.217.77:8898  q0 d( M" c+ R4 m& I% B& n3 ?6 m
·6 W! B" X  r' D4 P
2tbsp cornflour

1 c+ w( [! i1 t8 i$ q8 m) Q) b公仔箱論壇·
2 X7 X, J4 K% \0 s* Z" _1 F, K
10free-range egg whites
tvb now,tvbnow,bttvb4 B& H3 q- L- G4 c8 z; ]+ a
·公仔箱論壇8 O% J( l& [& e" B
85g/3ozcaster sugar

$ x, C) P8 Y% C4 g  w- x1 ?, Q( h公仔箱論壇·
1 ?, _) j$ e: S8 u. T; s" h5.39.217.77:8898
225g/8ozclotted cream

5 m7 t. `7 Q  b2 c. atvb now,tvbnow,bttvbFor the crumble topping
* N8 b! L1 Z" G: \. ]: |5.39.217.77:8898·tvb now,tvbnow,bttvb( a7 L  Q" n  x
1tbsp chopped pistachios

1 ?$ u3 F+ ~/ j0 N% p5.39.217.77:8898·tvb now,tvbnow,bttvb# s2 R+ R  y& g
1tbsp nibbed almonds

1 g5 U# {) ~. L( 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。·公仔箱論壇' }7 Z2 |# z7 `: X- _, w* b& M) O* ]
1tbsp demerara sugar

. a9 ?( _4 Q. y' Q" o4 C: e5 {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。·tvb now,tvbnow,bttvb' b% {7 l0 M; \% B! ]
1tbsp rolled oats

0 V# I; V8 l( x8 y3 p- K公仔箱論壇·
  E- x0 I  D# e' w8 G8 P# K1 V, D5.39.217.77:8898
1tbsp desiccated coconut

' a: l$ t4 S3 s, H4 k$ x5.39.217.77:8898Preparation method
. ^0 I* B) U/ }5 V9 u8 v
  • 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.
tvb now,tvbnow,bttvb- H  Z! n, V* Z2 V7 g

4 w& F1 Z, q7 K5.39.217.77:8898TVBNOW 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。* t9 J2 f. m2 F' Q5 l& G7 G: f* T

' C* l3 P) B! j% h% D3 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