Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb- _+ Z/ z2 x/ C9 \8 t1 a: H- e
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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。. o9 D' h3 B4 Z
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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。3 K- u8 r1 e# B0 ~2 m0 q
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ a6 e7 \$ x. o MIngredients
7 V% J* f) M C6 Y3 l7 Z; FTVBNOW 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公仔箱論壇, [! F% } h) h
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600g/1lb5oz strawberries, hulled公仔箱論壇! L* `- s7 w9 t/ B2 o9 V
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9 W. m3 r X' O5 B& A0 V- B公仔箱論壇4tbspdemerara sugar
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Z+ o* m( x. A3 }) Z) B公仔箱論壇1 lemon, juice onlytvb now,tvbnow,bttvb$ ] r7 ?1 U+ B2 b' {/ t6 |
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/ ~ O. A5 H g {* m6 Y) D8 k2tbsp kirsch
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) [" k+ m% r( k7 v, H. i$ s( P, T2tbsp cornflour5.39.217.76/ E' c' h* }4 S j
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10free-range egg whites. i1 I0 ^! \7 r
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85g/3ozcaster 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。- W+ l1 L1 a( B9 \
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225g/8ozclotted cream% S6 ~+ C9 c: M% M) z
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇: T% A8 w/ Q( y, J: i3 p
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: r3 Y0 I3 C8 w0 n9 L9 R0 N1 @5.39.217.761tbsp rolled oats
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% X% t' F# l& q: D9 Q; M# i公仔箱論壇1tbsp desiccated coconut
$ F7 J% i0 O t& Y* G4 z. {7 q: aPreparation method
0 D9 Q/ w+ W7 ~( WTVBNOW 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。 - 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.
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7 D! e# X" w. P9 M, O! ktvb now,tvbnow,bttvb
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發表於 2014-4-9 01:01 AM
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