Strawberry soufflé with crumble topping and clottedcream公仔箱論壇- \* ] q p: I
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& ?! B8 `7 ^$ c1 {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。
8 {$ q. p1 P: x+ w; T% [ 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。 ; \$ \5 D% V* \ e3 a) M
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.767 Z3 s+ g2 `, C5 V& i
Ingredients
9 I$ H- b7 L6 _* B6 gtvb now,tvbnow,bttvbFor the soufflé
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! e/ c% k$ Y3 V3 C |% B600g/1lb5oz strawberries, hulledTVBNOW 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+ j4 V4 C" l4 I) Q
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5 y; b) v* Y( X, x* l9 s# s公仔箱論壇4tbspdemerara sugar5.39.217.76. A; m* s/ } z3 C0 q& l
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! _" c8 x- P2 g4 |/ Atvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇, d7 o7 {. q" {" [: L
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& h6 \0 s. X* s. \tvb now,tvbnow,bttvb2tbsp kirsch+ T# M$ y, O" M2 z! {7 {, l
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7 i) W! [7 G7 gtvb now,tvbnow,bttvb2tbsp cornflour
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' r2 l6 {6 k: d0 o* R2 ^公仔箱論壇10free-range egg whites
% f% D" w4 g2 n6 m+ q+ 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。·. m* r4 W: i2 S" F& O
85g/3ozcaster sugarTVBNOW 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。4 e5 u0 A ?7 O: i1 v p8 K
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1 i# @9 }( z- i, h0 F3 F& p$ Qtvb now,tvbnow,bttvb225g/8ozclotted cream1 m5 `* U# r1 H5 G; d7 y/ c
For the crumble topping
) j4 B: q3 j5 S! ^5.39.217.76·tvb now,tvbnow,bttvb/ j% @) g2 |" K3 g: F" f$ c
1tbsp chopped pistachiostvb now,tvbnow,bttvb# z" c) T; ?- m) k. O. p
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1tbsp nibbed almonds公仔箱論壇4 A4 b+ q- K: i2 r
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& z, w6 z. m& [tvb now,tvbnow,bttvb1tbsp demerara sugar公仔箱論壇* s+ M6 V& w% K" N
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$ y& y; o7 n; ?, B, o8 R5.39.217.761tbsp rolled oatsTVBNOW 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 `) j' E& v/ p# I
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1tbsp desiccated coconut6 G9 N( y$ b- H8 m: T
Preparation method
5 I6 K( I1 s8 W! m$ b* 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。 - 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.
6 O1 J! d4 Z7 [2 w6 R2 \: w3 S$ c5.39.217.76
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& a& E' B9 H7 f8 e& B( Y# ~6 h5.39.217.76tvb now,tvbnow,bttvb0 r4 ^# y8 T) z8 _6 ]( d, D" j
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發表於 2014-4-9 01:01 AM
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