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Wilson Profile 現任廚師，畢業於本市著名廚藝學院及調酒學校，對西餐、雞尾酒及甜品特別有興趣，經常自創食譜，焗製甜食點心與調酒烹飪，認為甜點靚飲美食可以拉近人與人之間的距離。
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Wilson Chu is a chef and certified bar tender who graduated from local Vancouver Culinary School. His love of desserts, pastries and cocktail drinks is the drive behind his constant search for recipes, most of which he develops himself. Wilson believes good pastries and tasty drinks can lubricate human relationships. | |
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Souffle 梳乎厘﹐在法文裡是“吹氣”的意思。由於蛋白裡含有大量的空氣﹐焗出來的梳乎厘便會高高膨起﹐鬆軟如棉花般。表皮酥脆﹐內層鬆軟﹐入口即化的柔滑口感﹐帶給味蕾極佳的享受。不過出爐梳乎厘一旦遇到冷空氣﹐很快便塌下，所以要在出爐後短暫的時刻內享用﹐因此更增添其魅力，堪稱是稍蹤即逝的夢幻甜點。 |
材
料 |
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鹽牛油
白糖
糖粉
半甜朱古力
蛋黃
蛋白
香橙拔蘭地
鮮檸檬汁
鹽 |
1安士
4-6茶匙
1湯匙
4安士切粒
4只
7只
1安士
半只
少許 | |
| 做法 |
1. 焗爐開至華氏 400 度。
2. 在焗碗內塗上牛油和灑上糖，放在冰箱中。
3. 將朱古力置於金屬碗中，座在滾水上隔水溶化成漿狀後放在一邊，攪入蛋黃，拌勻後注入橙酒。
4. 蛋白加少許鹽打至起泡狀時，邊打邊倒入檸汁及 2 湯匙糖，繼續打拌至光滑呈硬狀。
5. 倒 1/4 蛋白漿於朱古力漿中，攪勻後，慢慢以翻入手法加入其餘蛋白漿。
6. 取出焗碗，輕輕注滿漿液後，用刀沿碗邊內環刮一周，讓升起時會做成帽子狀。
7. 焗 8 至10分鐘，取出後酒上糖粉即可。 |
| This light, airy dessert is delectable and yet fragile. Baked Souffle deflates when meets with cold air and should be consumed right away. |
| Ingredients |
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1 oz. unsalted butter
4-6 tbsp sugar
4 oz bitter sweet chocolate (cut into small piece)
4 egg yolks
7 egg whites
1 oz. grand Marnier orange liqueur
1/2 lemon juice
Pinch of salt |
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Method |
1. Preheat oven to 400F
2. Butter souffle dish and dust with sugar in, chill in fridge.
3. Melt chocolate in a metal bowl set over a boiler water,
remove from heat and stir in egg yolks and liqueur.
4. Whip all 7 egg whites with a pinch and salt until the top
foams softly. Whip in lemon juice and 2 tbsp. of sugar.
5. Stir 1/4 egg whites mixture into chocolate mixture and
then gently fold in the remaining whites.
6. Fill dish with souffle mixture. Knife around the inside wall
of each dish so the souffle will rise to form a hat around the edge.
7. Bake for 8-10 mins, remove from oven, dust the top with
icing sugar. Serve immediately. |
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