Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb7 e" Q! a/ C. ]/ m# \, s5 n
公仔箱論壇, k6 u* s! w6 b1 q- j1 a1 T" D
3 a. T. l/ J/ V0 V2 T ctvb now,tvbnow,bttvbtvb now,tvbnow,bttvb7 u( B( J( T0 X+ b6 J
tvb now,tvbnow,bttvb, `& Q% F O A, S7 K( G

$ ]# `4 l& H& E/ x F: i+ O* W( Mtvb now,tvbnow,bttvb5.39.217.760 P0 x2 r0 T. L/ r* I! H# S2 M
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.% e8 [9 ^2 V+ B8 g' f
Ingredients
' W. T, W, }" C8 Z6 G+ T1 q( D5.39.217.76For the soufflé
9 d& y X: h, F' ?4 O) ^2 ?; R" vtvb now,tvbnow,bttvb·
4 s( i$ A, X$ 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。600g/1lb5oz strawberries, hulled5.39.217.760 n# u+ T8 p; z
·5.39.217.76+ d# } Y0 M1 q8 s5 L ~
4tbspdemerara sugar. @" R; |7 W1 L T1 y
· v; L5 c: d9 v; L! b
1 lemon, juice only N9 z$ p8 J* K+ W
·
4 O% N9 f3 @4 ]" T6 d7 p( T公仔箱論壇2tbsp kirsch' G! {2 w, m6 P' ^" \
·
: [. }2 a8 M. u5.39.217.762tbsp cornflour
$ _- q8 e! _# [% j4 oTVBNOW 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。·- E8 T: V( ~- f' d
10free-range egg whites
; x0 l C# x1 Y% 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。·
- c, m, }5 l# j) ^7 U, S+ A# h5 i3 Itvb now,tvbnow,bttvb85g/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。, U1 C" p4 j- O. Q
·5.39.217.76: ]! l; |) F7 s# ^+ Z, Y1 v
225g/8ozclotted cream' i5 J1 H5 ]& s; {
For the crumble topping
8 J2 V: j6 H- R W# q·
~. q) C" n7 ~/ a6 |3 z5.39.217.761tbsp 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。. b' |0 P" L7 {% S
·
; |+ A9 l) {% H- }3 G1tbsp nibbed almonds
" ]" K0 q9 C' s) Y0 Q·! t2 c: U$ P7 e( g
1tbsp demerara sugar公仔箱論壇( G0 Z: C" Z2 I
·
4 l; g: n; f9 u0 k- d3 N& I# H7 _$ j1 m$ itvb now,tvbnow,bttvb1tbsp rolled oats5.39.217.766 a @9 }7 L' U/ K( p* w
·* L- ~6 ?- Y1 U6 B4 b: Y8 r
1tbsp desiccated coconut* y+ b% q: i4 i& Y2 M
Preparation 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。/ t! q8 K! [1 x
- 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.
+ V w# z" A# W b* S8 S
! _" b( q9 F6 r+ r
- o2 a! }( d2 N) Ztvb now,tvbnow,bttvbtvb now,tvbnow,bttvb# k- T) L& a/ N5 W
|