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 ]+ x9 c. Q2 c: @0 J4 Y6 C5.39.217.77:8898
. w: L: M: i' H9 G" |+ r: s( XTVBNOW 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# w$ a- G+ F7 D6 r) B8 A
5.39.217.77:88981 D: Q% `3 u# H* h- h0 ^

9 D. U; Y' d* C1 ^; @' N: s, b* B" }2 k' d7 X
公仔箱論壇, C% c# j- |" `! O  H) }
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& g; t' C, O# b6 X4 l5.39.217.77:8898Ingredients
  w- L: e$ b$ [For the soufflétvb now,tvbnow,bttvb' \  o9 \6 m) f. h/ _9 N
·
, V8 V, q6 ^' L6 D) O5.39.217.77:8898
600g/1lb5oz strawberries, hulled
公仔箱論壇, H2 G9 ^# U9 G) C5 G! L. J
·
& _3 F! \, I, K& s- `. Q. d* }) y0 j公仔箱論壇
4tbspdemerara sugar
) u" N# @* O7 U( K) }* T& j4 G8 R# Z
·公仔箱論壇0 s& v% p6 f  B
1 lemon, juice only
. O* Q# l- A/ h
·5.39.217.77:88985 i6 g$ V9 R( l+ A
2tbsp kirsch

; p4 l( Q9 U, }9 `公仔箱論壇·& @: o, j- ~$ E" d
2tbsp cornflour

; Q, c4 q# G5 q% I  K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。- `/ J5 F8 z; D7 q& R0 x- o
10free-range egg whites

8 r' |# d+ t% w2 c·
% C  |7 U2 }$ W" a5 ]tvb now,tvbnow,bttvb
85g/3ozcaster sugar
5.39.217.77:8898. a  M% r, a5 Y- R5 c- y
·
! z# G" d# v0 o4 {" T8 k* ]
225g/8ozclotted cream

- _+ W% a% `, wtvb now,tvbnow,bttvbFor the crumble topping
) t) D0 D, O/ l  l3 _5 i, \·: j. M# a" z9 u* h3 ?
1tbsp chopped pistachios
5.39.217.77:8898) c% H7 B1 |. x7 {- S0 r
·公仔箱論壇7 o- l6 U: I5 X$ X
1tbsp nibbed almonds
% \3 @+ j8 x; z$ U
·
& R+ b* h' C! c6 y5.39.217.77:8898
1tbsp demerara sugar
5.39.217.77:8898  R1 `7 I3 B$ t( F' {# q$ V5 ~
·5.39.217.77:8898& z1 W7 @; \- ]" \6 {' Z8 f
1tbsp rolled oats
公仔箱論壇$ J/ c$ s6 ?. l; i7 s4 b
·5.39.217.77:8898) s7 ^# ~, W* E& m" ~* X" R5 m
1tbsp desiccated coconut
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。0 F# C/ y3 o6 @: h4 S- G
Preparation method
9 L( l  v. `6 g5 w5.39.217.77:8898
  • 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.

" V) H5 k6 L' u, j' DTVBNOW 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 R$ L" v8 m2 e5 P; i8 E
tvb now,tvbnow,bttvb* t1 ^& K! K1 }1 S9 @, ^- L
% A6 [/ l" P: J9 }2 O
返回列表