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。6 T2 o$ J+ y+ ^, j9 j8 h
" a- s( o- B& e5 m" F: } T' m. |$ O5.39.217.76
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0 U6 A! o2 `- R c2 bTVBNOW 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,bttvb- a- f! c" J- Z: L
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 Q4 a/ L& p x, s+ z+ h, L$ B公仔箱論壇Ingredients公仔箱論壇: |* i4 }! ^4 G# O& M& S
For the soufflé公仔箱論壇- [: H) w4 y. S; `/ L& ]7 `
·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。$ F- L, o: @8 w; I* u6 V
600g/1lb5oz strawberries, hulled% O- K$ b, k$ R
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, V3 r8 T. m: Q- V" }( V5 zTVBNOW 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
; ?' g5 P% ~! T5 A' L- u$ ^6 yTVBNOW 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( `" ~+ N3 j2 C' q1 lemon, juice onlyTVBNOW 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。" B9 g- K: Z4 o: P8 A
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0 e) C u- x3 B6 _5.39.217.762tbsp kirsch
. q5 v' B3 l+ }. V7 M2 L公仔箱論壇·tvb now,tvbnow,bttvb. M* \# y/ c& X' G& L% L; c# C
2tbsp cornflourtvb now,tvbnow,bttvb( O. [" |3 m: y% [/ u' b
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" `( r2 W: e* F4 x; |1 w" B+ stvb now,tvbnow,bttvb10free-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。8 T! ^0 x0 S+ T% F
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$ X- O7 |& t( Z) z5.39.217.7685g/3ozcaster sugar
$ w4 v3 {* y3 n* a& mTVBNOW 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。·
+ n% V. \+ S- H$ Y; K公仔箱論壇225g/8ozclotted cream
4 W, `! u. X8 `) |0 S! ~5.39.217.76For the crumble topping
+ Y7 k/ _* s7 A. s7 l! S0 m公仔箱論壇·5 q Q5 ]$ \2 s) O' i
1tbsp chopped pistachios
! T6 r4 {& w- L# \: f5.39.217.76·
) Y/ i. Y+ J# {" h) V, 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 nibbed almonds
& T/ y6 {% c3 q4 |* t) ytvb 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。/ r, j; }9 J$ b3 o9 i* x( s
1tbsp demerara 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。' w0 D! g1 d# A! d
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9 V% W( |! ^9 r8 U2 K1tbsp rolled oats
( i, w* o: T: B6 t! 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。·公仔箱論壇9 k1 `+ |1 ]1 o7 m! ?2 }$ c) m
1tbsp desiccated coconut
8 l- u* B* R/ V5 V5 KPreparation method
; z- j1 G+ J- v8 J: f( |# @公仔箱論壇 - 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.
8 I2 Y& O9 D: X% k8 C tvb now,tvbnow,bttvb- M0 y) c6 I& n- O" U, ?
Q) E Q% C. ^6 O5.39.217.76
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發表於 2014-4-9 01:01 AM
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