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
7 \. t: O" |9 O3 Z4 L2 e3 S
) [; }# t( V, V2 B. }% S5.39.217.77:8898

. q3 i3 d' Q! h' O- s/ |& }7 T, k* l; L4 K! w

; W* E4 l2 o! K2 N  u2 K& u6 }公仔箱論壇
$ ]. X) N/ d/ r7 ?+ d5.39.217.77:88988 R) A; E+ g" s8 W
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- Q$ I, F# s# b6 `Ingredients) V; E. c! Z( E* r! Z/ n- J
For the soufflé5.39.217.77:88987 G7 P0 A* j0 [: g7 D# p
·
3 ^9 b: r& y9 }: J5.39.217.77:8898
600g/1lb5oz strawberries, hulled

  x  N/ R1 b1 B  I' }* p6 @·/ J) U( `3 P' \( h0 t
4tbspdemerara sugar

4 Z+ E2 }0 U) U* n! ~! Q+ \% Z·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。: ^: `' I+ M; l& q! ]
1 lemon, juice only
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。; U. ~: X4 M1 w9 Y4 A) W
·
2 G, F# _* H! q
2tbsp kirsch
tvb now,tvbnow,bttvb' d/ a. H6 ]5 n& z6 u1 B1 x
·
' f+ Q/ L6 N" ztvb now,tvbnow,bttvb
2tbsp cornflour

* q$ P* q* `1 k1 @' g" a! p/ R公仔箱論壇·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。6 n1 D! O2 Z8 m( J
10free-range egg whites

3 g/ z) \) }$ K: w·
5 t1 {+ u9 I$ |9 ]6 H4 ^
85g/3ozcaster sugar

  _5 U* Z0 w6 y; i! a5.39.217.77:8898·公仔箱論壇% b- D6 }! g, m) r8 o
225g/8ozclotted cream

! y7 r6 N: p% @1 W9 R7 XFor the crumble topping5.39.217.77:8898$ [3 a7 P/ s" f1 |
·公仔箱論壇$ d: ~# D% ~( E4 ]: S, T
1tbsp chopped pistachios
5.39.217.77:8898$ k/ O8 Y* d& V
·公仔箱論壇) t7 t' N) L7 }; k9 D! f. ?5 Z  ?
1tbsp nibbed almonds
公仔箱論壇0 p# Z0 v2 j, w; E8 G  d
·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。) y. u# N) O' J3 U1 e) P
1tbsp demerara sugar
5.39.217.77:8898% E; ?- k. |9 o* Q& D2 y6 K, M
·
9 v% b3 s0 K0 V# ~1 W
1tbsp rolled oats
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。' @* M6 D& ]7 r+ t
·
. |5 X( Y9 F  u; k# H公仔箱論壇
1tbsp desiccated coconut

9 t3 X9 }1 k- k& v' h6 F; UPreparation method5.39.217.77:88988 y( n0 q' N" F& v% S
  • 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.

, I$ R4 Y( }. k# `% r公仔箱論壇 : H$ j) Q- b( f. L- |* Y; H

% T5 c( m  T8 S8 R) y" D. T# C, D% c5.39.217.77:8898TVBNOW 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。2 K! c9 s+ N' @, n: q2 S
返回列表