Strawberry soufflé with crumble topping and clottedcream5.39.217.769 q) o8 N) J+ z/ l
tvb now,tvbnow,bttvb: Y2 B- U! F7 i7 g2 i" S0 z5 N
! Q7 ?( V& O2 O$ X$ N, ?- e
4 y9 q- z5 D/ E0 v5 u5 F
2 w5 L& z! R0 G# Ztvb now,tvbnow,bttvb
7 ~7 u" ~3 d$ g5 n1 o# q) rtvb 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。5 U5 l: q: F9 j, C9 \, g: ^8 q% _
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 V6 v$ h- |0 G) M- X3 n" IIngredients
, b- }* S# s/ J5 B; \4 ?7 N* GFor the soufflé
& ^5 K3 ~2 e; DTVBNOW 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。·5.39.217.76* A# u1 O- d: S3 U, e: D4 W6 k
600g/1lb5oz strawberries, hulled- k" E3 G1 @% p ^
·tvb now,tvbnow,bttvb7 |6 I& s- T/ D: p4 r1 P | ]6 y
4tbspdemerara sugar
/ H9 t2 R9 u' I1 @* _2 v5 D公仔箱論壇·tvb now,tvbnow,bttvb. _# Y+ i7 U% q& i
1 lemon, juice onlytvb now,tvbnow,bttvb9 E! J2 v4 _. W4 Z! ?3 W9 O' P
·
) b( A3 M3 \0 i( u C5 T# \# U2tbsp kirsch
9 e* G1 t+ }# W8 c5.39.217.76·3 M6 z1 ?' D9 o c) |( L, h6 G2 X
2tbsp cornflourtvb now,tvbnow,bttvb9 y2 ^. [3 y- _8 \4 w
·
. @8 Z! ^8 `+ V, }$ g" C$ f4 r5.39.217.7610free-range egg whites
3 z6 v5 z, k# O5 [7 T! 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。+ H0 F% u: G) t0 H
85g/3ozcaster sugar5 p' C6 a5 r! n6 c' H! W
·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; s+ z% C* O2 D a2 g; ~# y0 j
225g/8ozclotted cream
8 c8 R" L6 K1 E公仔箱論壇For the crumble topping
' P* e1 r+ t; [4 S5 ?9 r6 aTVBNOW 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 x' H- T- h5 Z) d5 k7 k! p5.39.217.761tbsp chopped pistachios
- ~- e5 M8 l+ U C) }tvb now,tvbnow,bttvb·公仔箱論壇: w/ m! A3 }+ i1 f9 ?
1tbsp nibbed almonds, [+ a% F! ]6 h" E |4 a# L: w
·
* v0 P: r# }0 w' C5 q公仔箱論壇1tbsp demerara sugar
5 t: W. i y+ D% f0 ^1 U& J( ntvb now,tvbnow,bttvb·
$ ?1 C, r* ~. Z/ l- {! W: r( W2 ^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
. O3 i8 l+ n, z·
* r3 U. m, z; H+ M! b8 a4 ltvb now,tvbnow,bttvb1tbsp desiccated coconut5.39.217.76! p y- `* C h7 T& g5 @
Preparation method
' Z2 b" C* U) O6 y# a1 g6 @5.39.217.76 - 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.
( H6 u9 U; y4 M, }! Z" |
/ k R# y8 B4 u$ |5.39.217.76TVBNOW 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。5 \1 x7 k- H F: A! l# x+ P. {
6 e+ \" V* G2 k" k9 m1 J/ ~- z Q5.39.217.76 |
發表於 2014-4-9 01:01 AM
| 
