Strawberry soufflé with crumble topping and clottedcream
5 Q1 B+ ]2 |- W ITVBNOW 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。tvb now,tvbnow,bttvb8 a, w" q$ r& f" ?
公仔箱論壇! j! L- d& d* z. g/ m7 e
+ E. M& g2 u% A% G! ^8 q公仔箱論壇5.39.217.766 ?3 l. G! v# W$ K
 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。- M) p8 a$ E" d( `
5 _- S- ^1 N4 l: S+ vMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; d0 w& J( x) M- N7 y8 Q DTVBNOW 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。Ingredients
3 I4 E; _8 B" |9 b) q/ f* j公仔箱論壇For the soufflé
# F9 f, H0 e" x5 E·
2 K7 h9 n( L# r T! R! @6 c" c5.39.217.76600g/1lb5oz strawberries, hulled
6 P& E: b4 r( `·
: F4 _2 n; F, M& m. U* _! d+ k4 N( w4tbspdemerara sugar0 M# w) l' |& k! V. n0 ]$ W- e
·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 o% U. M* [) b
1 lemon, juice only公仔箱論壇4 w" M9 H2 z; q ~$ ^) Q6 P7 G
·公仔箱論壇6 n# a- k8 J( V" Z! r: l: r! C
2tbsp kirsch5.39.217.76, u- D, O( w6 r! e
·
5 O* o1 R. Q2 ` 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。2tbsp cornflour
- s4 o3 X2 s B·tvb now,tvbnow,bttvb4 s$ i1 y! ^. x6 J3 Q' `8 E
10free-range egg whites
% E8 `0 b$ k. h7 `$ o公仔箱論壇·
0 n& \' M7 Q, ktvb now,tvbnow,bttvb85g/3ozcaster sugar
7 E! W0 P) Y i) Y5 C7 Xtvb now,tvbnow,bttvb·
& S& q9 h5 p- {. [" c& |tvb now,tvbnow,bttvb225g/8ozclotted cream
3 N8 M ]1 i. r4 u; w' G1 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。For the crumble topping
* h0 h& h- b, _ I1 \& n4 K" D·8 s8 F" L3 n- {# I) L& V4 g% F1 a8 P
1tbsp chopped pistachiostvb now,tvbnow,bttvb) V8 [1 F* M4 @; G' S1 t
·
- A1 [ L9 f4 }5 o' K4 \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。1tbsp nibbed almonds
z6 @3 L! L5 N4 G; E! N( vTVBNOW 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。·5.39.217.762 O7 ]3 z- A" S: P
1tbsp demerara sugar
' b7 K0 J6 l( _, P3 C k·
1 F, J; y/ M& k+ ~7 k5.39.217.761tbsp rolled oats
9 _# b( ^( W- u5 T4 z5.39.217.76·公仔箱論壇- N# o+ Q$ G) r
1tbsp desiccated coconut公仔箱論壇, c! `' @/ ~0 R6 Z% N
Preparation method公仔箱論壇1 C; R; w ]9 ^: C! y' O% L/ d
- 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 u" D( x/ P/ S( d
6 _- o- d1 y' C% U
3 }$ q5 w T; @5 t% a: Stvb now,tvbnow,bttvb
5 c$ K3 @# Q; ^, Q' o" u5.39.217.76 |
發表於 2014-4-9 01:01 AM
| 
