Strawberry soufflé with crumble topping and clottedcream3 q# M* h% K. Q1 l G" z; M
+ I, q. V, S% D: U( R; x) }* {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。- j0 V! [" S5 f. E" J( _
, U* j' a# X# w% i/ u+ k公仔箱論壇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。9 f/ ~. R( z' t2 `
) M* [1 P6 G3 q7 {3 A' f+ W* mtvb now,tvbnow,bttvb公仔箱論壇7 `' V B+ K1 C$ h1 z+ V: I
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。+ N5 t+ Q$ G7 j/ |' l; l) E
Ingredients
" |% L$ D/ C! jTVBNOW 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。For the soufflé
; e) y! s) d% v& A4 f6 g! Y4 ^: ltvb now,tvbnow,bttvb·
6 b, @+ N/ N7 p! d. V& X2 H1 a( oTVBNOW 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。600g/1lb5oz strawberries, hulled" V5 Q9 v' Q2 @; u& F7 K2 V: e- W% C8 d
·( O+ ?3 u9 @7 A( P K8 }$ ~9 k
4tbspdemerara sugar. Y5 c+ i# a# u3 r. Z
·
7 a7 o2 B% F2 z: f8 w; @公仔箱論壇1 lemon, juice only
y, u- K8 r0 h; R D( DTVBNOW 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。·7 u# q1 I1 H" y: {6 { {2 R
2tbsp kirsch
4 u S' p8 k0 A5.39.217.76·
5 ?' b r* ^8 F9 rTVBNOW 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。2tbsp cornflourTVBNOW 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。/ q0 ]6 [6 \+ \+ ?& X" S* X- ?
·tvb now,tvbnow,bttvb% E- T! ]9 R. g5 @
10free-range egg whites
5 c8 D* i4 x* q- Y% T+ m+ w8 D+ e·
. v" n; W3 f% d85g/3ozcaster sugar
' \: |8 X6 p+ f/ L$ @8 R# [公仔箱論壇·tvb now,tvbnow,bttvb: o( _! I7 Q, D7 ?8 M, x
225g/8ozclotted cream5.39.217.765 O" a. p6 s) P7 V
For the crumble topping
V h; r# Y6 R R8 W. R4 Q) Ltvb now,tvbnow,bttvb·+ f$ ^- P- N8 j
1tbsp chopped pistachiosTVBNOW 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。) n8 R* d: N1 J" [" Z; K! m1 k, |& l
·
1 K7 u, U2 @! w- c' b7 K' ^. [$ ~公仔箱論壇1tbsp nibbed almonds
& X% ]7 T9 h2 ?5.39.217.76·
% \ g6 A; R3 B9 \+ d5.39.217.761tbsp demerara sugar
$ s; x- @: d) }" u. W% Ztvb now,tvbnow,bttvb·
- G |+ {0 m: @" a( vTVBNOW 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 rolled oats5.39.217.76! L3 \( w8 s& k$ u$ j/ _7 ~- U. b
·
2 ?% s. [0 m1 e- ^, `1tbsp desiccated coconut
; p1 a# }1 Q7 f1 n/ J公仔箱論壇Preparation method
; m1 @3 R0 t1 I. u5.39.217.76 - 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.
公仔箱論壇% G" e5 ?( u; D/ S5 `1 d$ ~( t$ W
5.39.217.76, V( z$ D1 h8 ^- Y% y# F
tvb now,tvbnow,bttvb( f4 z6 j/ _8 l3 R( Q8 q
5.39.217.769 Y+ N* x# m/ b& F& T( H. a
|
發表於 2014-4-9 01:01 AM
| 
