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 clottedcreamTVBNOW 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; ~" ?. n: S, `

: z& j7 n. e5 L( W, [& U2 [/ h! U$ X5.39.217.77:8898

6 p6 _# T* Y0 g. A公仔箱論壇公仔箱論壇- w/ {/ N* \7 k" t$ c) h2 ~( m

5 Z/ @* u+ U6 h7 Ktvb now,tvbnow,bttvb
# t0 b" j' f: K% V  _/ X, o公仔箱論壇$ t/ M5 O0 N8 P* z* f+ Q
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb9 J2 O8 v& M9 \+ K( S3 ~1 L1 Z( {4 l$ w
Ingredients
3 I# L/ a( C( i; u0 l9 A5.39.217.77:8898For the soufflé
7 z! `8 I2 B4 Z0 r·+ T: o3 j- X3 c! B( p7 r, ?! v. c
600g/1lb5oz strawberries, hulled

4 u/ H, k2 ^: c5 r$ T( d2 M·; |6 p: r2 }% B1 z3 D: l) E
4tbspdemerara 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。3 v) {9 d3 l) f- w8 m7 a7 A2 `
·5.39.217.77:8898( K! p8 Y# U0 A8 o
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。( f4 H' H0 E* a& e! y- g) p
·
$ ]1 m5 q* S+ v. M6 t% l8 W# F5.39.217.77:8898
2tbsp kirsch

# ?! f1 y( Q3 f" v公仔箱論壇·公仔箱論壇4 K" L# t) B) r# e! b, r+ D
2tbsp cornflour
( O/ j3 ^. A0 F- S0 T. f
·公仔箱論壇: [. i3 `+ \+ h6 i
10free-range egg whites
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。, S% L1 Q# h+ e% h' \" f2 }
·tvb now,tvbnow,bttvb. Z( J2 k* p+ U4 ?
85g/3ozcaster sugar

$ J6 F5 X/ U+ r' utvb now,tvbnow,bttvb·7 D. r- b& r% H  {& }0 _" Z
225g/8ozclotted cream

3 f6 [" k( v) z, v& _* o0 p4 y5.39.217.77:8898For the crumble topping
$ }9 H1 T6 m( t+ y8 I( d% J: P0 [. p5.39.217.77:8898·% W$ {# d1 a# r; d: }
1tbsp chopped pistachios
1 z$ k* a! s+ u1 x% W5 d9 M0 p+ O$ R
·
9 J' ]) J/ V+ f, Q  ^  k9 eTVBNOW 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。
1tbsp nibbed almonds
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。( K, I. C: E% J/ w  {. _
·8 {- C+ N+ [9 t" w
1tbsp demerara sugar

- s( ~! |' f/ R# QTVBNOW 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。·
  o5 h& e' q" W% x$ ]5.39.217.77:8898
1tbsp rolled oats
5.39.217.77:88985 |% a1 f9 ]$ a' H+ H: W
·8 K- [; c6 O0 ?' X0 M1 q
1tbsp desiccated coconut

3 @7 q9 B8 p& i8 ^Preparation method
# u# q* W3 s5 O6 |0 p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.

5 H7 W! B: c$ p) J( otvb now,tvbnow,bttvb
& e. e& y, X' u& d5.39.217.77:8898% T8 E+ \6 k* c2 B3 l* r! h
tvb now,tvbnow,bttvb0 [7 b1 f$ u1 a. T! ?: n' x; T
返回列表