Preparation
制作蜜饯
- Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Serve warm or cold.
准备ramekins.
- 将机架放在烤箱的下三分之一中并将烤箱加热至375°F。慷慨的黄油八盎司。Ramekins(直径为3-1 / 2英寸,深度为2英寸)。用糖涂上内侧,敲出任何过量。
Make the pastry cream
- 在一个3夸脱的平底锅中,将蛋黄,牛奶,柠檬汁,糖,玉米淀粉,柠檬皮和盐一起搅拌在一起。在中等热量上,直到混合物泡泡,约4分钟;如果在这一点上它是笨拙的话。在搅拌之前继续酝酿,直到平滑,非常厚,大约2分钟。从热量中取出并在黄油和香草中搅拌,直至光滑。转移到一个大碗里的大碗冰水中,频繁搅拌直至冷却至室温,约10分钟。
Make the meringue and assemble the soufflés
- 在配有搅拌器附件的立式搅拌机中(或在一个大碗中使用手持式电动混合器),在高速上击败蛋清直至泡沫,约30秒。随着电机运行,加入鞑靼奶油并继续跳动,直到气泡变小,白人几乎形成软峰,30至60秒。随着电机仍在运行,添加糖果糖1汤匙。在拍摄搅拌器时,在白人持续光泽,指向,僵硬的峰值,大约30秒钟内,在一段时间和击败。如果峰值摩擦,请用手搅拌它们以避免过度拍拍。
- Stir the pastry cream with a large silicone spatula to loosen it, then stir in a third of the meringue until combined. Gently fold in another third of the meringue by starting at the edge of the bowl and slowly bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl, rotating the bowl and repeating this motion until the meringue is mostly incorporated. It’s OK if there are a few white streaks at this point. Add the remaining meringue and fold until just combined, leaving no white streaks visible.
- 将Soufflé混合物均匀地在制备的列纸中均匀地,并用偏移刮刀平滑顶部。在Ramekins的边缘周围运行食指以创建浅沟槽。将Ramekins放在大型镶边烤盘上,烘烤,直到插入套管中心的串,只需潮湿,即15到20分钟。如果您喜欢糖果糖,请用糖果糖灰食,并立即使用酱汁。
Make Ahead Tips
您可以将蜜饯提前3天,并在密封容器中冷藏。
The pastry cream can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before proceeding.
您可以在此时提前2小时准备Souffléss,并冷藏直到准备烘烤。
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