Strawberry soufflé with crumble topping and clottedcream公仔箱論壇/ Q- Z: X6 a% V# j, i" R1 L$ e$ y
3 P' X9 u0 ?3 h- S* \5.39.217.76
! D8 S2 `2 r% d7 U3 H公仔箱論壇tvb now,tvbnow,bttvb6 E) S. b9 h( K/ ]; z. B4 Z) i# w
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, b0 a+ a* v! g
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。0 [0 ^, Z) D7 Q# Z
/ T ?8 b+ h8 O. {# xMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 a9 P2 `6 ^0 o h9 HIngredients公仔箱論壇, a v( q6 @1 S/ `( D
For the soufflétvb now,tvbnow,bttvb, O$ H# T$ B- ^9 `+ y
·
1 n" K3 V p, d+ Htvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled5.39.217.76, }! f" N' w( _
·+ N$ d4 y4 \; P5 E
4tbspdemerara sugar
% B) P# N" }8 D8 j·) u) H; d. V" s4 k% A0 x. z
1 lemon, juice only
$ @4 g- d6 _; 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 Z( `' H: k6 W$ ^- q2tbsp kirsch
4 X d9 `; B5 }' `: w公仔箱論壇·$ o, O/ ~% x# |0 c+ |' p
2tbsp cornflour H. r7 c' q# t ]; _! C
·
* w2 ]$ w- S9 L: 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。10free-range egg whites公仔箱論壇. ^& K9 u% _1 T) A( _" v
·
$ L7 H+ H. p2 g6 c# b- ftvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇+ k* X2 M/ }/ s6 Y
·
& ]7 R6 w9 N. z# ltvb now,tvbnow,bttvb225g/8ozclotted cream
& p& {% l/ j+ @1 `* d' e$ FFor the crumble topping
2 a8 d" r7 z5 o" UTVBNOW 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。·
7 y0 n' _, u: y( E [% P( U5.39.217.761tbsp chopped pistachiostvb now,tvbnow,bttvb5 R+ h! A4 R4 ?2 R/ Z2 W
·
5 H; `; J5 W7 f+ ~: }公仔箱論壇1tbsp nibbed almonds
$ s% r+ s. T8 Q% ~tvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb5 r$ P8 A, f- o: r9 A
1tbsp demerara sugar
. C# E3 S4 o; _7 \$ K% f5.39.217.76·
/ U9 ~9 i; c0 v1 M* `- A% z5.39.217.761tbsp rolled oats0 z& z4 ?& p4 W! `. m; Y' l
·
; ]/ H' I' P$ [$ M1tbsp desiccated coconut
$ D7 P, j$ |) P* q5.39.217.76Preparation method公仔箱論壇! n6 l0 D) q: f# \
- 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.
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。! Y* L7 ~5 r. z0 P a9 l
& |$ f, L3 i5 m% f( {/ `, h0 V
" C: H( `6 Y- r1 yTVBNOW 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 G( b' R! I$ [
|