Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。2 m6 t, u, x" V9 i2 _$ W
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tvb now,tvbnow,bttvb0 x5 H5 o! W. u P, j0 ~7 r
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 P/ B' q1 ?
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, S' V% |( ]8 U# c$ i公仔箱論壇
/ y; ^: ^" m9 {0 B7 f7 A/ ^0 G' f* w5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.- c+ g, T% W) G) T. c" Y
Ingredients7 q" B5 r1 _" U4 F: i5 |$ q8 R
For the soufflé公仔箱論壇7 a) ?- r8 y# W8 s
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* M4 P2 j- P2 K: k# R3 u3 E+ l0 @600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb' I* L0 e7 R# F' s. m$ t
·公仔箱論壇$ `; m* |3 k! N# [4 [% \
4tbspdemerara sugartvb now,tvbnow,bttvb/ w5 G- t& q& y" ^) q8 F4 I
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1 lemon, juice only
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$ ?+ Q, \9 x7 G5.39.217.762tbsp kirsch
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2tbsp cornflour
, }' Y, ^6 u9 a, {) p- j! ~5.39.217.76·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。* j* a' H# o8 e' v6 D
10free-range egg whites
; P* Z5 m1 }+ d1 R9 i3 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。·5.39.217.76 c0 ?$ ?. C- r8 S3 e( o% g8 }
85g/3ozcaster sugar, v9 Y! f, q6 z, r8 L3 ]
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225g/8ozclotted cream
" e1 s* S2 j& _+ u3 g3 z% A, I+ eFor the crumble topping
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1tbsp chopped pistachios
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# L Y! g. |/ p V; b7 e3 H1tbsp nibbed almonds
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# c. q w3 O) l0 [& {: w' Z: ? A: V1tbsp demerara sugar5.39.217.761 Q, b3 R3 P# H* R) S8 |
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7 U) e4 ?8 \! x- s9 n1tbsp rolled oats
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, L H8 b" X+ X' ]tvb now,tvbnow,bttvb1tbsp desiccated coconut
7 T) S% f9 S8 ~% f1 HPreparation 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。- G! ?% L9 b$ ]0 K# q
- 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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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。) q0 m% S# ]: n
2 c9 J' ]2 u. J8 }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。 |
發表於 2014-4-9 01:01 AM
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