雷蒙德·布兰克的厨房秘密（2010）

Raymond Blanc's Kitchen Secrets S01E03

Part 5 April 8, 2021, 12:13 p.m.

Next, whisk five egg whites in a bowl,
下一步在碗里加入五个蛋白
add a squeeze of lemon juice,
挤入一点柠檬汁
then slowly add 55 grams of caster sugar,
慢慢地加入55克细砂糖
whisking all the time.
不停地搅拌
We're just laughing at this egg white...
我们刚才还取笑这蛋白来着
Adam?
亚当
Adam? Adam, can you do it a little quicker?
亚当能帮我快速搅拌一下吗
I'm exhausted.
我累死了
Totally gave out.
没力气了
I'm knackered. Absolutely knackered.
我太累了累死了
I don't know why, but...
我也不知道为什么
More. Voila.
继续搅拌瞧
OK, tres bien.
非常好
Yeah, yeah.
给我吧
That's perfect.
太完美了
In a separate bowl,
拿出一个碗
whisk a third of the egg whites into the pastry cream.
将三分之一的蛋白与面皮混合
Of course my base is warm enough.
面糊的温度要足够
Quickly lighten my base. Tres bien.
快速地搅拌面糊非常好
Gently fold in the rest of the egg whites.
轻柔地翻滚把剩余的蛋白搅拌进来
Don't over mix. That's a big mistake when you over mix.
不要过度搅拌那将铸成大错
All the little bubbles of air go
刚刚打出来的蛋白泡沫都会消失
and all the lightness is going away.
清爽的口感也就没了
Apples, please! Could I have them, please?
可以把苹果拿给我吗
They cooled? Yeah.
它们冷却了吗
Remove the cooled apples from the fridge
将冷却的苹果从冰箱中取出
and spoon in the souffle mix,
放入蛋奶酥面糊
shaping the tops so they're round.
将顶部塑成圆形
A bit of icing sugar just to create a lovely crust on the top.
撒上一点糖粉顶部会形成焦脆的表皮
Then place each souffle in the oven
在每个蛋奶酥底部放一张
on a square of greaseproof paper to stop them sticking.
方形油纸防止粘连然后放入烤箱烘烤
Those will take about seven minutes.
烤7分钟
The sabayon has arrived!
萨芭雍来啦
The apple souffle can be eaten on its own,
苹果蛋奶酥可以单吃
but Raymond serves it on a layer of sabayon
雷蒙德选择将它放在一层萨芭雍上
with caramelised apples,
配以焦糖苹果
and adds a sorbet topped with an apple crisp.
以及用苹果脆片点缀的冰激凌
There's three main components of food which are crucial -
每道菜都有关键的三要素
the ingredients, the creativity and the people I share it with.
食材创造力以及与我共享的人
Then food gets exciting.
它们赋予食物不一样的意义
Taste it. Enjoy. Celebrate it.
好好品尝尽情享受肆意狂欢吧