Strawberry soufflé with crumble topping and clottedcream公仔箱論壇) s- B' ~) S# w2 B
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5 d* n' u1 W7 m3 r# b- t" j$ P* u- _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 I2 ]( h* l, C/ n5 Y, qMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 c! S6 J, i/ y" M
Ingredients
: V4 K5 I7 O# s5 H- _0 w1 nFor the soufflé5.39.217.76" y3 L" W1 u- |% f: i8 n) ?4 `$ S
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb" s* Q5 Z3 z8 M5 @2 c, d
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4tbspdemerara sugar( Z; \9 L9 Y) S2 t
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1 E/ S% ^! R7 \5 s" y2 {5 X5 _5.39.217.761 lemon, juice onlyTVBNOW 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。- s; m" d9 [0 b# B. J% ]2 i7 x8 i
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2tbsp kirsch
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2tbsp cornflour
5 o% j# G& B: b, x1 \, [0 h# ]tvb now,tvbnow,bttvb·
* L5 ~" ?; K9 S2 o5 @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 whitesTVBNOW 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。: m* j' @& O1 I( i! |/ p! O8 o9 n
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1 A$ X- T: D4 `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。85g/3ozcaster sugar
8 N& ^9 V" Y" B6 L0 ]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。·
, b- l' m0 P. o# I5 i0 Q4 Y7 J" c225g/8ozclotted cream
& k. \- o5 I& f6 }$ L( ?2 @. m+ B5.39.217.76For the crumble topping- A, Q9 W4 p% ^ X
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n8 Y/ e! ]+ [" v; r3 [5.39.217.761tbsp chopped pistachios
7 R6 L G7 | V! `公仔箱論壇·
I) K; r/ v7 u3 P2 `4 n+ 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。1tbsp nibbed almonds
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$ X( Z" c& I4 Y5.39.217.761tbsp demerara sugar: ]' c& a! }/ E6 e# q
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! q; H0 G2 W( e2 c5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut8 X5 A c0 Q+ K5 ~& o
Preparation method
! q( m1 j: V6 ]8 sTVBNOW 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.
4 B' u' J' V, `' \ n8 Z4 r公仔箱論壇
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