Strawberry soufflé with crumble topping and clottedcream0 t# B: w( ?9 j) `3 G" _! }
, a/ e# `) d! f; q+ T4 w
5.39.217.76# w; {9 o: P6 r
. ?0 ^0 {& E; K- Y# V4 R/ F
5.39.217.76- z& ]1 x+ G7 \0 r) O
 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 H5 Z% u3 m; x: Q4 Q
8 E- ~1 U7 z! J% z, V* I
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb+ K8 V! m0 E6 J$ O, ^# i& T$ b
Ingredients
. {9 _5 e- c0 xFor the soufflé
5 g+ Z! ]8 V8 \) l; f6 G# h0 C5.39.217.76·
# f5 c+ Q" H2 l) OTVBNOW 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+ X- R% _! F* E
·
~2 a1 V& T* R公仔箱論壇4tbspdemerara sugar0 U! D0 ^7 Q7 B* B
·公仔箱論壇8 B' N( v3 M% o8 {; u: h" j
1 lemon, juice only# t+ S4 W2 `% M2 c2 d' v2 ~
·" d) I, u, s: \' k
2tbsp kirsch
) n% c4 O' ]5 R! N6 rtvb now,tvbnow,bttvb·公仔箱論壇' w C1 W# C( t/ }. T
2tbsp cornflour
$ f7 v4 Q' q% r8 t7 J4 C& E公仔箱論壇·
2 |4 W6 ^0 u$ o. X$ YTVBNOW 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。10free-range egg whites
( g3 H. t8 A3 C; j$ u, ^. Z5 {9 _5.39.217.76·tvb now,tvbnow,bttvb: ? }/ i& q$ I: l5 b" }
85g/3ozcaster sugar
( O) W' @2 a9 a ?3 ]6 P- ^5.39.217.76·公仔箱論壇. _ U" {% B- V' E: c
225g/8ozclotted cream4 }0 ?( T; E! r" N$ B8 A8 m3 i
For the crumble toppingTVBNOW 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。" I* K* b. F! r6 @
·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。. R2 o) H8 c1 s0 s" w: t* ]
1tbsp chopped pistachios
. E: m% d; K# v |: Ktvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb' [3 r( R, p5 C9 c7 Z+ P
1tbsp nibbed almonds, C& a. O4 q, u# m
·' c! N# X" }9 z$ L/ R" M/ I
1tbsp demerara sugar3 O2 E' _% f; Z: s
·
) t$ I( H3 H$ j, _. T% o7 h4 `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。1tbsp rolled oats. Y* ]5 S9 X/ k+ L9 q- z/ R
·
- D1 I; A! l, ?1tbsp desiccated coconut
. r3 K5 j( E) v3 x) N7 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。Preparation method- ?4 X3 D: W( x d
- 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 @* L& h3 x0 P5 V : U4 c! A: B. L! d1 V$ c1 _4 E
! `! _3 F! U% R0 i0 V
0 L* { J; R! i6 t+ n+ ]tvb now,tvbnow,bttvb |
發表於 2014-4-9 01:01 AM
| 
