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。) z8 Y* a! f. P! f4 B! I5 A' V
公仔箱論壇7 y& t* p! C4 A7 ~) [# {
0 r, D5 k# p3 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。
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 K7 b, a8 y2 z1 ~6 h& q4 K/ Z; wTVBNOW 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。Ingredients5.39.217.766 ~5 U/ c6 y4 a; t* N
For the soufflé6 A; ^/ o+ }7 }9 }3 g4 p7 I
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! j" w# f- f4 V& P# V# ?' q/ QTVBNOW 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, hulledtvb now,tvbnow,bttvb% i( C/ f; x! Z
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! u$ z% z2 ~$ i, ^ Btvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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6 l- {" m5 {* a6 U4 r# 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。2tbsp kirsch
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2tbsp cornflour: V1 q& C$ ^) D9 H6 i
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/ j' Q# ]9 k5 m6 f( d7 y' Q10free-range egg whites公仔箱論壇+ Z1 M5 w1 q+ L/ J c/ o
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1 \6 g9 W7 h) M- y. v7 q85g/3ozcaster sugar
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* m# @" @9 h% B公仔箱論壇225g/8ozclotted cream
8 n6 E: Y# k* m( m" Q" k' E5.39.217.76For the crumble topping
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1tbsp chopped pistachios- j; F& B5 m* L' y, O
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' i' s# g+ C2 t/ E( P! S5.39.217.761tbsp nibbed almonds0 F; Y5 A# L0 n- |) }9 g4 O
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5 {6 r* _8 m2 x! i# q' `tvb now,tvbnow,bttvb1tbsp demerara sugar
' J4 _" P6 n: @7 S* s# f. ]" }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 P2 n+ l1 y. X7 p9 w$ I' E% W7 U公仔箱論壇1tbsp rolled oats
+ F+ d( O0 e( 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。·tvb now,tvbnow,bttvb" u0 }5 s4 p, z; w- _
1tbsp desiccated coconut
# D. I% n$ ^( Z: }/ APreparation method3 G% k1 S0 Q6 ^+ }$ b* q$ z
- 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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