Strawberry soufflé with crumble topping and clottedcream
, l! w% G1 C" K" V2 H) s, C5.39.217.769 l9 i/ D9 o% e6 h$ e4 I
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。. h$ s* |. e) a. T( r9 e) q/ Z8 h
9 ? L( S! _# |. a: q. f7 @9 x
) g/ z: I# U1 f4 L公仔箱論壇 0 q3 C$ b. P+ h
* U4 r( M( ^, a9 F5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.: U, b# {1 i n6 g
Ingredientstvb now,tvbnow,bttvb0 A% Q' s/ W* O$ E
For the soufflé
( Z2 I N) Y. I iTVBNOW 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。·
) t4 s5 v6 f; c6 I0 c Ztvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
! I" C2 e! y" K5 X7 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。3 G9 T3 ~1 U/ q y
4tbspdemerara sugar
& M9 i4 n0 n1 V% B·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。0 a: B3 `8 {: ~4 u: r& `5 C: N7 q- R! V
1 lemon, juice onlyTVBNOW 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 P l5 n* r$ O6 u
·, w9 i! V" p# I9 u8 F6 |
2tbsp kirschTVBNOW 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。% m0 A% ^8 ~, j# j
·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。& ~% J. a* o# o8 a/ \1 R$ q/ D
2tbsp cornflour5.39.217.76" P" }7 P J, n4 |
·( I5 l( ], i3 v
10free-range egg whites
. G( X) i# m$ G* N* k·
4 j* Z2 n+ D3 r7 }85g/3ozcaster sugar
1 c7 P$ [! k* M) i公仔箱論壇·
9 p j+ S- ~# b/ C1 ^6 P- iTVBNOW 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。225g/8ozclotted cream; N: }3 [# C3 T) D$ H
For the crumble topping公仔箱論壇# C6 }% Z: u, p( i: t4 D
·tvb now,tvbnow,bttvb* k4 F8 u3 F! p" G2 `$ v# D
1tbsp chopped pistachios
; b0 ~/ w( v( s% M2 S; a/ YTVBNOW 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。·
/ e: t& e- n" p* A1tbsp nibbed almondstvb now,tvbnow,bttvb3 u! {4 _0 m) |$ H9 o( h2 ]* C
·
/ v" \4 J3 r# q" P: Y4 f$ l ATVBNOW 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 demerara sugar
. S: U8 k0 ?/ w' [) R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。5 T- p& G. e% ~& G! z1 ?* F, Q) n
1tbsp rolled oats
- v! {- b# u/ n·tvb now,tvbnow,bttvb3 w, N5 c- ~ W& v
1tbsp desiccated coconut
, U, }7 W8 ~6 J) {) J5.39.217.76Preparation methodtvb now,tvbnow,bttvb8 S( ?% T& ?" ^: v) w% _
- 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.
- G+ _) h. X9 |% I . W" d; I2 t9 O' d
tvb now,tvbnow,bttvb3 Z# q- M9 D5 s0 |6 ]' a4 c$ {
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 E, G% x3 [) { O
|
發表於 2014-4-9 01:01 AM
| 
