Strawberry soufflé with crumble topping and clottedcream公仔箱論壇* D9 d% X6 M+ s0 ?; _
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tvb now,tvbnow,bttvb! V- D1 V. }# W. C5 R0 H& R
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; x0 F+ w7 R" c# |' V% C P公仔箱論壇
. F0 J3 F+ Y; x; S* 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。
$ A t$ D! i/ H9 O6 n3 `- Q) ztvb now,tvbnow,bttvbMakethe 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。" I2 g6 I7 x( k
Ingredients) \$ [5 C/ l5 x, f, Q
For the soufflétvb now,tvbnow,bttvb, H3 t5 G; E+ U+ ~
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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5 f3 d1 ?8 |$ Q公仔箱論壇1 lemon, juice only
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# k' _ d4 P/ I2tbsp kirsch/ c, s: J) L4 w$ T [7 G% I
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- ?% y% D, x% ]/ CTVBNOW 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 cornflour
0 }: W4 m0 l" v' e1 C6 _1 z8 M+ `tvb now,tvbnow,bttvb·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。' b6 k& R7 Z9 K9 g7 m" ?4 t9 f9 v
10free-range egg whites公仔箱論壇' }/ h! z; W2 v" I
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9 ?; I: j/ _ r; r% w4 H225g/8ozclotted creamtvb now,tvbnow,bttvb% V, U# G9 A3 y' t# \9 k
For the crumble topping& P& z3 n' T- D/ 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。! s% V' @: }- z; K! j) q
1tbsp chopped pistachiostvb now,tvbnow,bttvb% e4 b1 @; J# a
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0 u- u' t: Y$ _' R: m% g$ S' H& r1 }tvb now,tvbnow,bttvb1tbsp nibbed almondstvb now,tvbnow,bttvb/ ~3 {6 x6 [. F- n6 F
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1tbsp demerara sugarTVBNOW 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 d+ I( _( i5 l8 F* e% H( u
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7 f7 G! R: d/ \; |4 {9 ntvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut
1 R* M/ C4 M9 I/ w% }- ], u+ |Preparation method3 V6 K/ c# V5 m$ F2 Q
- 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.
7 U. H7 |' Y K4 x ntvb now,tvbnow,bttvb 9 R) S s0 a& L) J5 j
- [' m, ~3 V5 D2 f! S公仔箱論壇tvb now,tvbnow,bttvb6 v9 F0 `# h4 O0 h/ d( n" Q5 i
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發表於 2014-4-9 01:01 AM
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