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。& O+ ?& q* u0 m6 D1 f: R
' b# [- Q4 N. r$ `/ B公仔箱論壇7 r1 S" e1 L4 q: p
tvb now,tvbnow,bttvb. T* a& f* H7 K: ?2 D1 H
0 i$ i) z4 j% ]6 R4 I" f9 M; {/ t 公仔箱論壇5 `, S" P9 f0 u7 t, E( S5 W9 n) 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。& ?4 F/ g! u% f: j: S
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% T; d! M, r) M- k; j; \2 ZTVBNOW 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。Ingredients
2 i2 `) M1 j( ~: e. e0 n7 }. ~, V% n$ ?; \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。For the soufflé
- @2 x$ k: ~; P3 j4 F" Q8 \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。0 Z: v- S' o6 O! V
600g/1lb5oz strawberries, hulled5.39.217.763 o9 v6 @; d$ J6 u0 T9 Z
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/ w0 r& _$ V" f% f0 f# W5.39.217.764tbspdemerara sugar
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- \' z- n2 j1 d, ~. j! T1 lemon, juice only
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2tbsp kirsch
7 ~6 I% h) Q, v# f c: D公仔箱論壇·
4 d. p K; D" v3 U4 Z2 E/ G2tbsp cornflour
' R& y1 J1 _. L' W- t7 u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。4 r3 N0 a- W6 \' G
10free-range egg whites
4 X/ Z% ` t' E# J- p$ @公仔箱論壇·5.39.217.76+ C' A& u' i4 R. G" G
85g/3ozcaster sugar
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225g/8ozclotted cream
/ f% O8 b- m, e6 b C' k4 f9 otvb now,tvbnow,bttvbFor the crumble topping! w6 N. Y* g- w: x. p) |
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6 V+ ^3 S2 {4 T: d- \& V1tbsp chopped pistachios
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. `2 m/ `% v* l6 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。1tbsp nibbed almondstvb now,tvbnow,bttvb _. ` K0 q. S- u! g! y$ x% |
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4 J+ m7 r! L7 y3 u1 q8 a' t! N1tbsp demerara sugar
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1tbsp rolled oats
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3 w q8 @3 M( htvb now,tvbnow,bttvb1tbsp desiccated coconutTVBNOW 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。6 s1 {" h' `$ [7 O9 h, Z
Preparation method
1 z( v8 B0 }/ ]3 a6 D4 _公仔箱論壇 - 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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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 z( f+ X
; I$ Q# o! w1 E& Q$ u* Atvb now,tvbnow,bttvbTVBNOW 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 u, D z% _4 M
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發表於 2014-4-9 01:01 AM
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