Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb& R M1 U, y5 H. m
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( G( I: [$ L! y% Z( ^公仔箱論壇
8 L3 c. A5 u) O, M0 Q% ?3 RTVBNOW 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。
2 p3 J; M; S) T$ C# btvb now,tvbnow,bttvb 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。; v$ _$ P* J0 y; j' e0 g1 ~
5.39.217.763 [ {: H. \1 c j6 ?
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! \2 w" Q1 C4 u2 r* i& BTVBNOW 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
" W! O* ?# i L+ Stvb now,tvbnow,bttvbFor the souffléTVBNOW 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。& y1 c. `. \7 r$ R
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600g/1lb5oz strawberries, hulled* {7 Z& b: p8 {; Z! W6 L- L
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2 c& u& a2 U0 v- H" w( J* uTVBNOW 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。4tbspdemerara sugar公仔箱論壇+ m T ?! i) b D/ E- f7 Z
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1 lemon, juice only5.39.217.768 O3 s$ f+ e9 K6 H, b4 k1 R7 X6 s- f. t
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2tbsp kirsch3 F- F& l. v' G5 j8 B& k/ z8 {
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2 A5 ]7 N& @ o M$ p1 h: S2tbsp cornflour5.39.217.760 K7 v( I1 C4 f# _' r) 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。! @+ O6 s) N( F& C( P( r
10free-range egg whites
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' t6 k3 \4 c, I" o. m% Q# y5.39.217.7685g/3ozcaster sugar5.39.217.76! B4 g' ]2 x8 m0 Z+ N
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' u" Q* I/ ~# _$ U5 P( d- ^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。225g/8ozclotted cream
: _' }6 K: r/ M$ ftvb now,tvbnow,bttvbFor the crumble topping
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$ i( }& O" f& W7 B0 |) O# i. s公仔箱論壇1tbsp chopped pistachiosTVBNOW 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' K7 f/ d' u: b0 x+ i7 f& N
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4 g) i; K1 }. n# _4 \0 K* h公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb2 x# b& x% Y/ @6 w5 ^: G0 }
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$ P$ b5 `' s4 ?5 j% U5.39.217.761tbsp demerara sugar
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4 X+ `1 M9 g# o$ q# g5.39.217.761tbsp rolled oats
, a6 p6 ]. v: }2 u# D! U' S5.39.217.76·5.39.217.761 q. U [7 [; A3 z8 K2 j
1tbsp desiccated coconut
& h. e3 e( l# ]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。Preparation method
8 U+ c/ g- {0 A. ]' `tvb now,tvbnow,bttvb - 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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發表於 2014-4-9 01:01 AM
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