Strawberry soufflé with crumble topping and clottedcream5.39.217.76$ M5 s- G8 M. B2 ]* i" u" p) `% B5 E
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7 L D- ]0 @ n: [% ETVBNOW 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。
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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 x& C) }- W4 \+ l5 s$ [- h1 X7 l+ O' m
Ingredients
6 N' u% O. o; M7 FFor the soufflé
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2 z3 a) W5 S1 j7 y/ p2 @0 PTVBNOW 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。600g/1lb5oz strawberries, hulled
9 @" Z/ A; S9 ^; }0 ^5.39.217.76·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。6 J3 K4 _! m$ o* Y* M+ E+ w
4tbspdemerara sugar7 Y* y5 s* z$ P/ F: I. D
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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。) _+ d2 Z. C9 }) ~: a
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2tbsp kirsch5.39.217.76$ s h2 K0 [7 J: [8 _
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& P( D; u7 s* I3 h* r4 F2tbsp cornflour公仔箱論壇' F1 l' |: g3 x0 s5 S# m( o# h
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5 a8 d* }% X, K- A* v* v: I10free-range egg whites5.39.217.76/ \1 G! n- u" t
·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 S- L- B9 Y7 z3 \% x4 Y. ]7 J
85g/3ozcaster sugar5.39.217.76, p0 R v3 C1 X% s6 h; [; w+ n0 ^
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225g/8ozclotted creamTVBNOW 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。, p, c6 g6 _" C2 g% H8 B7 \8 T2 Q1 Q
For the crumble topping
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1tbsp chopped pistachios5.39.217.76, Z8 I9 z7 a# v9 m7 R/ ~
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5 q! D1 o. Z1 Q' j: i, T3 B1tbsp nibbed almonds
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2 z: B( k1 u1 c; y3 C a7 t7 q5 K5.39.217.761tbsp demerara sugar
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% y1 w# V- W3 V3 T+ n: q9 {! h1tbsp rolled oats
# s; o( l( i% r8 Atvb 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。2 G7 p9 Y# L; G, N% |3 x
1tbsp desiccated coconut
( f& G* W+ W3 g; T5 ]/ jPreparation method
7 y# z7 o( v- z! B! D- [) U4 U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.
5.39.217.76- `% f! ]4 U% s; Q o* d3 y
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發表於 2014-4-9 01:01 AM
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