Strawberry soufflé with crumble topping and clottedcream5.39.217.76- Z3 P5 ^0 F, f' A& P* u$ z0 ~
- P5 t. b8 F3 K' gTVBNOW 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/ D/ T9 O3 h5 v/ i; y! gTVBNOW 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。& y( C* G. D: R
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# C3 n( E8 o- J0 y0 jMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' w4 y/ c& @$ D4 w5 o# `& u' w5 P
Ingredients公仔箱論壇5 b; ~2 K1 o. f0 B3 k5 u9 Q' e
For the soufflé
6 ~9 P; F& s; r* 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。8 Y/ s x- x" Q+ A
600g/1lb5oz strawberries, hulled5.39.217.76" s) J! I! S. V0 ^% J: o+ [
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J7 ?; E5 V# M4 M1 |公仔箱論壇4tbspdemerara sugar/ m0 m/ X9 q+ p( v+ t
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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。, l/ F& ~: `# e: N
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8 T: }9 l8 B! q& u3 y6 f% Y2tbsp kirschtvb now,tvbnow,bttvb( D5 Q- T! E" R" N, A* F% ]
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2tbsp cornflour
# n9 ^. }: N8 ^' 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。·
7 r- ~$ W( ~% t& b, t" `10free-range egg whites
2 m& O1 O6 V G, c' V5.39.217.76·公仔箱論壇7 [. d$ x* b7 Q- X+ b c
85g/3ozcaster sugar
$ \4 i0 u2 A' G# I7 R公仔箱論壇·
) S0 ]8 i" W4 w1 O公仔箱論壇225g/8ozclotted cream公仔箱論壇. e: g1 q+ i) p/ B2 _0 X
For the crumble topping
1 R/ |3 f8 F8 k% i0 H4 M$ _5.39.217.76·tvb now,tvbnow,bttvb) E& {* f5 y* u" ~* H* c( m
1tbsp chopped pistachios
6 J8 ~1 C! E4 X, }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。8 K C* X6 P) W C9 T4 Z# |
1tbsp nibbed almonds
- _' P, B+ J' g# h* \6 s. @ G公仔箱論壇·
- ?! o/ v3 U% g b; l- d& 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。1tbsp demerara sugar$ @- S2 X& f! @7 K3 f! K/ r
·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。. b+ j1 s! H1 _; U5 F
1tbsp rolled oats! p: L' D/ C3 y# k& u) E
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( O: Z! ?4 X# a5 F5 f1tbsp desiccated coconut
- l$ B4 f. |3 |: |5 G$ D# d' mPreparation methodTVBNOW 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。$ c2 l9 a- r; R* z |- 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.
0 B) T2 \! D+ v- T0 }5.39.217.76 * v0 B9 q: S0 J% A/ J6 B
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! C5 }0 g: E+ dtvb now,tvbnow,bttvb |
發表於 2014-4-9 01:01 AM
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