Strawberry soufflé with crumble topping and clottedcream
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4 z1 G2 y3 t+ S. D0 qTVBNOW 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。tvb now,tvbnow,bttvb$ _6 w" y2 ^- _( B# A: l
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; f4 K& @7 H, d) O: E
Ingredients
* `6 p& T/ L+ R9 h9 x5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.76; L- M& m; q6 ^/ [" _! `
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" } b: v. W" i+ k' 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。1 lemon, juice only7 w6 \3 m6 h6 L
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
2 M/ e- J2 z& a! LTVBNOW 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。·
" t) k9 F" K9 |8 n) @tvb now,tvbnow,bttvb85g/3ozcaster sugar
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3 j" d3 \4 |6 B5 L' M/ @- j6 j225g/8ozclotted cream# _: R$ I- O, x' D( z0 a
For the crumble topping
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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。5 x" O& o, |; O
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1tbsp nibbed almonds
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: t) v! R, @7 N- w; U7 ^ ?1tbsp demerara sugar
6 T' B) i: ]+ ?4 [2 B2 k: 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。·tvb now,tvbnow,bttvb/ q3 G$ _4 `$ m7 d
1tbsp rolled oats公仔箱論壇9 k( l/ M5 C! m7 X
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, |% ^# K9 I9 H& K! L% v1tbsp desiccated coconut
5 M% j3 T3 u: o6 N/ Y- \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。Preparation method
# q4 {. L( @9 L) ? - 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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: @" d4 K1 H+ R0 y3 [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。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 V) \0 v- t! e
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發表於 2014-4-9 01:01 AM
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