Tyto jednotlivé sufle jsou snadnější, než si myslíte. Abyste jim pomohli správně stoupat, použijte tahy štětce nahoru k masírování nádobí.
Zdroj: Martha Stewart Living, leden 2010
Podávání
Složení
Pokyny
Variace
Chcete-li připravit tento recept, jak je vidět na “Martha Bakes”, použijte 10-ounce souffle pokrmy; v kroku 2 směs smíchá po dobu 3 až 4 minut; a podávat s teplou malinovou omáčkou.
Cookovy poznámky
Suffle mohou být připraveny v kroku 4 a chlazeny po dobu až 3 hodin. SLUŽBA IDEA: Proveďte teplou medovou omáčku zahřátím 1/4 šálku medu se špetkou muškátového oříšku na nízké teplotě až do zahřátí a uvolnění, asi 1 minutu. Šlehačkou ve 2 lžících těžké smetany a přivedeme k varu. Proveďte malou díru v každé sufle a nalijte omáčku.
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English:
“These individual soufflés are easier than you think. To help them rise properly, use upward brush strokes to massage the dish. Source: Martha Stewart Living, January 2010 6 Serving Composition 2 tablespoons unsalted butter, plus more, room temperature, for dishes 1/2 cup granulated sugar, plus more for dishes 8 large egg yolks plus 10 large egg whites, room temperature 2 tablespoons all-purpose flour 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons) plus 2 tablespoons finely grated lemon zest 1 cup whole milk Topping: confectioners sugar Instructions 1. Preheat oven to 375 degrees. Butter six 12-ounce soufflé dishes, then dust with granulated sugar. Beat together yolks, flour, zest, and 2 tablespoons granulated sugar. 2. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan and cook over medium heat, whisking constantly, until thick as pudding, 1 to 2 minutes. Strain through a sieve and stir in butter and lemon juice. 3. Beat whites until foamy. Gradually add 1/4 cup plus 2 tablespoons granulated sugar and beat until stiff peaks form. Fold one-third whites into yolk mixture. Gently fold in remaining whites using a rubber spatula. 4. Fill each dish to the top and smooth. Run your thumb around edges to remove dough from rims. 5. Bake on a rimmed baking sheet until soufflés rise and are golden, about 16 minutes. Dust with confectioners sugar and serve immediately, before soufflés lose their height. Variation To prepare this recipe as seen on “Martha Bakes,” use 10-ounce soufflé dishes; in step 2, mix mixture for 3 to 4 minutes; and serve with warm raspberry sauce. Cooks Notes Soufflés can be prepared through step 4 and chilled for up to 3 hours. SERVICE IDEA: Make a warm honey sauce by heating 1/4 cup honey with a pinch of nutmeg over low heat until warm and loosened, about 1
Moises
26.04.2023 @ 21:02
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English:
“These individual soufflés are easier than you think. To help them rise properly, use upward brush strokes to massage the dish. Source: Martha Stewart Living, January 2010 6 Serving Composition 2 tablespoons unsalted butter, plus more, room temperature, for dishes 1/2 cup granulated sugar, plus more for dishes 8 large egg yolks plus 10 large egg whites, room temperature 2 tablespoons all-purpose flour 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons) plus 2 tablespoons finely grated lemon zest 1 cup whole milk Topping: confectioners sugar Instructions 1. Preheat oven to 375 degrees. Butter six 12-ounce soufflé dishes, then dust with granulated sugar. Beat together yolks, flour, zest, and 2 tablespoons granulated sugar. 2. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan and cook over medium heat, whisking constantly, until thick as pudding, 1 to 2 minutes. Strain through a sieve and stir in butter and lemon juice. 3. Beat whites until foamy. Gradually add 1/4 cup plus 2 tablespoons granulated sugar and beat until stiff peaks form. Fold one-third whites into yolk mixture. Gently fold in remaining whites using a rubber spatula. 4. Fill each dish to the top and smooth. Run your thumb around edges to remove dough from rims. 5. Bake on a rimmed baking sheet until soufflés rise and are golden, about 16 minutes. Dust with confectioners sugar and serve immediately, before soufflés lose their height. Variation To prepare this recipe as seen on “Martha Bakes,” use 10-ounce soufflé dishes; in step 2, mix mixture for 3 to 4 minutes; and serve with warm raspberry sauce. Cooks Notes Soufflés can be prepared through step 4 and chilled for up to 3 hours. SERVICE IDEA: Make a warm honey sauce by heating 1/4 cup honey with a pinch of nutmeg over low heat until warm and loosened, about 1