Strawberry soufflé with crumble topping and clottedcream公仔箱論壇/ l* I/ [4 t0 l% M9 Y& D0 t
' I1 V* L2 l1 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。公仔箱論壇6 t0 {" [: j" {2 S' w n
2 h% i; ~1 R- A& ?! |) @( Y# q3 u" z( q7 e( p
9 l ] N/ _$ Y; |6 `公仔箱論壇5.39.217.76# d; b* x, s6 v, `. {" f* g
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# ]/ S5 S: U0 @; d1 B% B) Q' H0 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。Ingredients
; f _) _) O7 ]2 ^( P/ U Itvb now,tvbnow,bttvbFor the soufflé公仔箱論壇, g) ?' Y6 A4 I, |8 I; u0 K
·
. D/ u- V, z( A8 s- `2 b; S$ m公仔箱論壇600g/1lb5oz strawberries, hulled2 i, z ~8 V$ [8 g* U4 W% b
·
/ z4 ]' U# e) Y. DTVBNOW 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。4tbspdemerara sugartvb now,tvbnow,bttvb" q' g, o% Z, S1 \9 n0 N
·
6 X* W q/ `- c7 m% j& A& l7 Z$ W1 lemon, juice only
' z O! A7 q' W6 j. [2 ~ l1 c公仔箱論壇·8 ?0 P, z" Y+ `4 l; V; G- h0 D
2tbsp kirsch公仔箱論壇# L2 w& w$ H+ v8 G
·
l0 S5 w: h* y; V3 h5.39.217.762tbsp cornflour
8 ]0 V/ l( Q4 Z1 G3 A6 K5.39.217.76·
! ~$ [4 ~ p$ H% g8 G: X5.39.217.7610free-range egg whites& x/ `$ c1 S" H l9 b' i! O) e
·
: S* \- `& G* r85g/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。 o8 s; r1 w% E& v
·tvb now,tvbnow,bttvb M M6 [9 i8 Q4 K8 w, c5 j
225g/8ozclotted cream
+ P4 A& X" Z, p/ K) [ Q1 V公仔箱論壇For the crumble topping
# I: m1 q3 Q4 r& xTVBNOW 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 U. Q# {% y7 \2 W. L
1tbsp chopped pistachiosTVBNOW 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。* U. U4 L: _& \$ m1 f, ~
·tvb now,tvbnow,bttvb; X2 O8 Y) s9 k0 L; v5 K" R
1tbsp nibbed almonds
4 t1 D7 v( Q: }; z$ U' @; kTVBNOW 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* u, W) q. o8 @5 X' \; v" U" `1tbsp demerara sugar
9 Y/ B/ b! \2 j/ [: P/ u; Etvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb p# H) `- y* {0 c' M
1tbsp rolled oats
5 d W3 O# u0 Vtvb now,tvbnow,bttvb·
+ k( Y% W/ C1 r, s( @! z0 L& `tvb now,tvbnow,bttvb1tbsp desiccated coconut
( {! p* v) L5 s+ U' l& O& D& G/ kPreparation methodTVBNOW 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。, j5 C9 @1 _2 w2 @! w9 G
- 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.
tvb now,tvbnow,bttvb5 Z$ q1 a& ]# e6 i% y
公仔箱論壇3 L6 E" y! V4 a& a
) Q7 x1 |* D4 v9 q$ nTVBNOW 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 Q, [) B4 d7 E2 }
|
發表於 2014-4-9 01:01 AM
| 
