Strawberry soufflé with crumble topping and clottedcream* ~. t4 X$ U, F% I' R, N8 o
7 K! { K& H3 @4 o3 `/ ^, K
* g# u" L6 L) R4 V! S2 E# V# Z! D" Q$ e
- M B9 K1 R; _! T. f/ y: b6 ]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。公仔箱論壇' ?4 p/ ]# y6 q' ^
 , L- ~5 |3 n& W$ q* B
tvb now,tvbnow,bttvb0 ^. X% h: C, q7 N, }
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。. ?( s3 o0 F) y, k' K& |
Ingredients
) x3 M- n+ }! I8 m4 Q6 _) A" a% R5.39.217.76For the soufflé* \4 @/ K3 v, @! [, ^# @
·
8 R& s' F3 h I- x4 O8 [- 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。600g/1lb5oz strawberries, hulled
. W% l4 j0 V. x8 S- ]" G! R5.39.217.76·
% ]( q6 o9 |; a- J5 l; _$ m8 g" L4tbspdemerara sugar$ ^) s8 s# H. g0 u" Z+ Y
·
3 [' q+ {# W5 Ytvb now,tvbnow,bttvb1 lemon, juice only% k2 _: U( L( [& o% T
·) I0 g5 T4 Z$ w
2tbsp kirsch
i; H$ ^' I: I) n* B" f C3 L·公仔箱論壇# |, R, S5 V# T/ t) y; v
2tbsp cornflour
6 e4 ?# ^! ^/ h4 \6 ]) Q3 m- Rtvb now,tvbnow,bttvb·
3 Z' P# |5 B5 H公仔箱論壇10free-range egg whites
/ H4 q5 Y5 r3 r V' |6 S/ h' S5.39.217.76·公仔箱論壇% Z3 H; {/ F) Z b" c
85g/3ozcaster sugar
/ B/ {' ^0 _2 J' u& vtvb now,tvbnow,bttvb·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: Z9 M" q. R3 C2 J# i9 `
225g/8ozclotted creamTVBNOW 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。, N9 D$ X {! ~$ z8 W0 q9 f
For the crumble topping
5 k# {( N9 ?! q* V公仔箱論壇·% x: ] K: O# Y# ~
1tbsp chopped pistachios5.39.217.76 D3 |7 t0 b8 [7 G a
·
3 y1 V( Y: A: z* I O$ T6 _, D: etvb now,tvbnow,bttvb1tbsp nibbed almondsTVBNOW 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 G1 E5 V( V% s+ u* `" |
·, F1 B! D- W% @0 j
1tbsp demerara sugar% p! F' ]5 h% B6 [- q
·
3 z7 {/ D% N- E$ I1tbsp rolled oats
: t& Q8 B! v- o( |: V: q* 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。·
; {; q% T# x c+ u9 d5.39.217.761tbsp desiccated coconut
4 C$ c) Y8 m! cPreparation method4 x8 ~* e) y0 E3 K2 x" p; |
- 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.
5.39.217.76/ v9 B. E/ n* k$ t6 |% E
6 L0 Z, A/ b E3 b; D+ @公仔箱論壇* o( b/ ^ L$ K) [3 }
' u1 F7 p' @; b9 v' 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。 |
發表於 2014-4-9 01:01 AM
| 
