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。+ W- X6 r! J) a2 `" o# w3 ~) }
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$ y# ~- |2 H( H) z" c+ T- [1 b3 OMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: M7 r& X8 H, {1 P: n( TIngredients
0 E* g" j4 v* R/ j: M+ CFor the soufflé
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600g/1lb5oz strawberries, hulled
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+ k! `4 r$ b0 q" W( d4tbspdemerara sugar, b1 x- [3 Q/ D" h( g
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1 lemon, juice only
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" F$ y! s/ m/ j1 t. r1 n T5.39.217.762tbsp kirsch
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/ m3 u: V8 q1 l1 o; ztvb now,tvbnow,bttvb2tbsp cornflour9 r3 f. r! ]& J0 F2 L
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10free-range egg whites
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85g/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。 C v$ U" w6 W& I+ K$ p& c8 [* D
·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$ N4 w `0 C* n
225g/8ozclotted cream
. X! i8 d; e. i7 b7 B$ h8 I/ A* wFor the crumble toppingtvb now,tvbnow,bttvb5 L' ]& U7 [( j5 Y! U: `
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1tbsp chopped pistachios公仔箱論壇" Q G- C. o; j
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1tbsp nibbed almonds公仔箱論壇/ Y3 N; I0 v4 k6 I, Q6 N& m
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4 Y1 M9 j# A& w% |1 A5.39.217.761tbsp demerara sugar* B O& \& Z4 ?3 a# ?$ [
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# V4 v' F" s: H1 V8 q' y5.39.217.761tbsp rolled oats
/ f+ z8 V7 C+ N2 r$ i4 Z" F5 Q2 aTVBNOW 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。·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。3 ]" N! d3 |# \
1tbsp desiccated coconut
2 @- t+ O0 L: w$ j( ~! x5.39.217.76Preparation 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。; [7 X6 c- p) B& V5 U) ~: [4 |
- 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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