Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb- m/ B9 O! a) f. T& A
4 F! E1 q( o3 G0 t公仔箱論壇& I) n$ e* l( {! }/ G
: V; J$ x0 }' ]0 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。
3 S4 O' |% h& M; I5.39.217.76 5.39.217.76- L2 {5 H7 E% {! B% D, ]
2 W( e- A* M5 H4 kTVBNOW 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。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。6 ^% Z$ s( @0 E; e% B: K
Ingredients
0 i) T7 ^1 E+ j& i1 p/ bFor the soufflé公仔箱論壇* f3 a& P: G2 Z9 j0 D
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600g/1lb5oz strawberries, hulledTVBNOW 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 G3 o7 g0 _1 ]& q+ @
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+ p! X! v8 f) ]- |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。4tbspdemerara sugar
2 @6 F+ s/ w$ B1 k( N公仔箱論壇·
2 d j) q4 [; X- @5.39.217.761 lemon, juice only
& d( n2 p3 A; M; Z" N/ P$ K·公仔箱論壇7 w& }, q `3 |" {6 u# x. m
2tbsp kirschtvb now,tvbnow,bttvb, U7 T. p. z, }7 k
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, c3 [& O% d: O. O3 ytvb now,tvbnow,bttvb2tbsp cornflour
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$ }- F1 g+ Y2 p8 x. M2 n: STVBNOW 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 whitesTVBNOW 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( q' A8 I! I6 v! X0 E! L
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$ Q1 q" Q. O1 o/ G4 P9 [5.39.217.7685g/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。/ I- w) y1 Y* d A7 L
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! @" h9 h" S( D5 J3 ?& y- X225g/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。4 a' j% i8 a) Z( A
For the crumble topping
( l, E2 s" L$ m/ v" E0 G+ v·
8 [3 z C9 j0 ^. kTVBNOW 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。1tbsp chopped pistachios5.39.217.76! \, |9 ~* e5 \! ]/ o" R0 g
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; o* g' l7 S/ v5 l! D3 o3 k* V+ h6 u9 `1tbsp nibbed almonds
( @& }0 w" `5 v; p: 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。·
' q5 ]8 J' M( b @) \5 C+ @/ G公仔箱論壇1tbsp demerara sugar公仔箱論壇7 o9 D' b2 Z: S. z
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3 T7 ]1 V: P9 d7 x7 btvb now,tvbnow,bttvb1tbsp rolled oatsTVBNOW 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。& v$ Z/ Y+ v3 t1 M2 ^) Z2 W0 g
·5.39.217.767 E8 h+ g5 i7 {, i0 | ]2 b
1tbsp desiccated coconut( H, t& z* @0 h& f. R' N
Preparation method
0 q4 h( |' j9 x6 | \: u - 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.
5.39.217.765 W8 Y# v$ c" Y7 I/ y& C) S
0 k$ G: i5 i: Z; i5.39.217.76 A/ I. N ]' e( \$ ]$ ?) F: x) P
8 w3 Y8 ?5 H: v! f' Itvb now,tvbnow,bttvb |
發表於 2014-4-9 01:01 AM
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