Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。: q. P2 }9 p7 \% Y6 y
" |! m" o9 J8 X2 ?3 J# ^( G" o* 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。
# f# c( T2 Z2 T$ T: q" u! ?公仔箱論壇tvb now,tvbnow,bttvb& d O& B( R* \/ m1 V8 `; m6 ^+ ~
8 I$ j2 U# j) h# }, W( ~/ C8 z
% W' i5 F( I: K. J% y0 P: b公仔箱論壇tvb now,tvbnow,bttvb) _ x4 ?0 ^/ @" _
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb& A* c8 ?% l2 }7 t9 r+ ?. Z4 x
Ingredients公仔箱論壇/ n" P- Z' [+ S
For the soufflé
+ \7 C1 `& |( Z( ]0 c公仔箱論壇·& Y+ W. ~9 X/ N1 C/ X" {# V
600g/1lb5oz strawberries, hulled
" _2 j* r, k+ r& l' mTVBNOW 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。·tvb now,tvbnow,bttvb: s$ _) t- d* X8 w6 o$ ^
4tbspdemerara sugar
|1 V* F) e, ~# }4 f/ h' _·公仔箱論壇7 K/ h8 |; I# O3 O
1 lemon, juice only/ b0 J7 @3 W$ r p
·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 n8 ]; G O8 o) p) T( R& s
2tbsp kirsch
; i, h* F: [0 `3 V9 P8 ]公仔箱論壇·5.39.217.76$ X( [% O" H9 i G
2tbsp cornflour0 p, m7 E0 A8 r. n
·
4 |- Y: |. C: Q" V+ [' p$ mtvb now,tvbnow,bttvb10free-range egg whites
. U5 n9 F' `7 U2 ITVBNOW 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 P6 {. G6 p; {85g/3ozcaster sugar5.39.217.76/ Z7 o1 S+ E5 I
·公仔箱論壇1 l3 I, N* |1 o8 t8 M+ e( I5 n
225g/8ozclotted creamtvb now,tvbnow,bttvb& C7 `$ G* k( E" Z' Z6 E+ l3 @
For the crumble topping
9 L- T6 C5 R2 e; P1 o$ U9 C5 P·+ }' p& K0 t8 j$ @0 u
1tbsp chopped pistachios
7 V7 E7 d# D w. s! ~9 f* btvb now,tvbnow,bttvb·
; B4 V' S1 M% dtvb now,tvbnow,bttvb1tbsp nibbed almonds
( D" M& o/ K- x! q! Y·
, S3 Z& B H2 S2 a0 D公仔箱論壇1tbsp demerara sugar
% S( w# s) D& f$ Y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。6 z3 m# w7 g$ I; a1 {" w
1tbsp rolled oats5.39.217.765 U" r1 j: O5 {# T- s% t8 ]
·
2 i+ R# i/ y* \ U( \+ S7 ?公仔箱論壇1tbsp desiccated coconut
3 ]0 ]6 T2 Z, h' TTVBNOW 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
- _0 k+ B+ U, `" F0 e$ `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。 - 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.
; o# z$ V( E4 N/ j8 b" c- u公仔箱論壇
7 |# W) B' D1 z7 x5 L* u' hTVBNOW 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。
1 o. t! T2 `! A# f5.39.217.76TVBNOW 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。2 @' v+ F8 K0 v# |9 [6 b
|
發表於 2014-4-9 01:01 AM
| 
