Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb2 {) T2 X6 n, m5 ~9 {: b
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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。" o3 g. h1 F% p8 W
6 S8 G1 ?5 Z; A% G5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' z+ ?" T6 u* A: i: F/ y# R& K
Ingredientstvb now,tvbnow,bttvb, c# P) r" F. M5 w
For the soufflé
! J- \3 a' |5 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。·
& q, N# ^" ?* h1 \ n9 A公仔箱論壇600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb% u/ r& c" a2 O$ G f( R% y% G
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; x' G" |5 b( g# z& \ R4tbspdemerara sugar5.39.217.76# D2 x1 R7 D2 t! M% `- E/ c0 G1 E
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1 lemon, juice only
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* A/ b+ C9 \1 \1 s/ D5.39.217.762tbsp kirsch- `- C# H% B# r
·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。, g5 F, X {+ o2 X0 a% `2 E3 _. Z
2tbsp cornflour
9 w8 q2 X1 C+ i- `5 ?5.39.217.76·
$ }4 q% k% e/ E* H7 g1 D! r( @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。10free-range egg whites5.39.217.76, H* ]% G, R& J: a
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85g/3ozcaster sugar公仔箱論壇! D2 c" r" m! _. h1 I( r
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- O+ `/ K8 j, C5 U; u9 {7 j2 ?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。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。2 f9 C9 P+ D+ m5 h0 J: }
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。( j& J7 L& k" j; P$ X
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/ y0 z8 b8 q1 J; `+ ?tvb now,tvbnow,bttvb1tbsp chopped pistachios
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h l2 N) q1 K7 B9 C5.39.217.761tbsp nibbed almonds
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: _6 g2 M6 d$ s5 r# j7 ~* VTVBNOW 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 demerara sugar
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4 E! h+ N/ d# z2 v( A* ]; V1tbsp rolled oats
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' v. t" [8 ~/ Z$ S. X/ `tvb now,tvbnow,bttvb1tbsp desiccated coconuttvb now,tvbnow,bttvb4 S+ t! H% e8 r W; S4 Q; c
Preparation method9 }: C' \9 x, w( ] B7 q/ u
- 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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