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。6 m1 \3 F' e$ s' k" L7 ^
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5.39.217.761 p, a' ^5 {3 b6 [& v) |% j7 C( U
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7 \, q; j) c( p4 CTVBNOW 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。
8 k. O) z$ M2 l& ?* I公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% Z9 O+ M7 d- [4 \+ c. L5.39.217.76Ingredients5.39.217.76: [0 [# ?, u+ J4 p& Y; p
For the soufflé
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8 g, s* r2 A5 W6 ^/ S1 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。600g/1lb5oz strawberries, hulled- l% v O; q; v! y& ^. O. P
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4tbspdemerara sugar
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1 lemon, juice only
9 Z2 q. S. G( v! O( k5.39.217.76·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。! E% J [5 N1 A" F
2tbsp kirschtvb now,tvbnow,bttvb; E6 c0 w9 d% U3 p/ O
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" P& @0 A; I4 J" X) J2tbsp cornflour5.39.217.76& ~$ v; S. ^- _$ f3 F8 U: N+ y
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" h2 p% M' X2 w" D4 @% [2 b10free-range egg whites
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85g/3ozcaster sugar5.39.217.76; s; B- {: R) f. y' s& g
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0 T4 K( ]& e: v& O7 k7 l$ r1 p- a公仔箱論壇225g/8ozclotted cream
" ?& }( i, o7 R0 J* stvb now,tvbnow,bttvbFor the crumble toppingtvb now,tvbnow,bttvb7 ^6 R1 Y& q6 q+ p7 D5 e; Z- [* |, ~
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1tbsp chopped pistachios5.39.217.76* x5 s% m5 H% C I4 W
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$ i+ D- ]+ d5 @9 Q& i公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar
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& u+ I& o( ~5 u% y& d, u4 r2 M5 c6 ZTVBNOW 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+ K% |9 L Y6 w; N8 U
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# n! e4 W; Y2 v8 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 desiccated coconut
# x9 R4 l" m* H) u) ?$ {: B+ BTVBNOW 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
, c, e0 s: C: r3 k5 X; X1 jTVBNOW 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.
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2 s' [1 c6 P& H# y. _ 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。. ^+ G8 S1 Q" S9 s \
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發表於 2014-4-9 01:01 AM
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