Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。! ?. Y6 k' ^9 Z3 a+ o' ?' [! S6 }
5 C( ]9 H0 p1 r8 a {8 X" s+ s9 tTVBNOW 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。公仔箱論壇% `- v% N. u; d) o' b& r
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5.39.217.76, p7 @1 ]$ V5 |; E A v
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) D; D3 |1 |4 @/ n# z M r4 ~公仔箱論壇Ingredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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7 g# }% N5 {0 T$ J/ v7 E2tbsp cornflour
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/ r/ N6 l8 H+ z _- {* Q% Q10free-range egg whites
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85g/3ozcaster sugar$ \* I. y6 K X+ P% X
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& P( d, X, A; m5.39.217.76225g/8ozclotted cream
* R" K. v2 s% M4 ]. d+ Qtvb now,tvbnow,bttvbFor the crumble topping公仔箱論壇/ x6 Y8 n7 X1 S/ a$ z# Y% ? s
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; J; x6 ?2 b4 X& e5.39.217.761tbsp chopped pistachios
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1 o- z8 X1 ]$ U1 w4 i0 n" D公仔箱論壇1tbsp nibbed almondsTVBNOW 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- Z+ \6 W: J9 ?" Z7 Y, J
·
- ?( v3 M" ~4 E2 B0 e& d0 l3 ^5.39.217.761tbsp demerara sugar
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3 H) _ R; K! N+ j5 H i" F7 Qtvb now,tvbnow,bttvb1tbsp rolled oats
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6 K& V. M7 n8 [( z" m1 I/ N1tbsp desiccated coconut
- X2 B' q8 f+ f" m6 |: SPreparation methodtvb now,tvbnow,bttvb# @" z5 E5 c$ C/ f) ^2 x
- 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.
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。& D5 L+ \7 [$ _ f X& R
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tvb now,tvbnow,bttvb- v0 D" N b& ?$ T3 F
0 r5 Q0 [9 S c6 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。 |
發表於 2014-4-9 01:01 AM
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