Strawberry soufflé with crumble topping and clottedcream7 m C/ X8 y7 Z' m3 a$ }, R5 h
" y# p5 X6 ]* T8 a" z/ g9 W, z" z4 vtvb now,tvbnow,bttvb$ v9 d a+ V5 F& A& e
0 E* G6 B" K6 }" ?
+ O0 l2 d! C& T* O1 P) Z/ p& B9 k公仔箱論壇
" y0 e+ x& p3 p7 A) m, R7 x* G
, @# X u4 F3 s3 F; {" a5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 s9 q" u( P5 J# S9 }* ]( v5.39.217.76Ingredients
2 U% }& C2 ^8 R0 L. D5 b4 ^For the soufflétvb now,tvbnow,bttvb: m# f9 m0 T" A
·6 C1 j: X, q9 B* p+ w& X. d
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。 x* _4 o/ {. w1 V O: u
·
y. [+ B' t# ]9 b! p6 m5.39.217.764tbspdemerara sugar
1 }! r! |. S/ @( c' {* B5.39.217.76·
9 |9 ]; b5 p6 N5 U5.39.217.761 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。( Q$ ~) {1 Q: L9 V& D$ }
·tvb now,tvbnow,bttvb& I+ n: }+ C3 O( p+ [8 ~( ]; U
2tbsp kirschtvb now,tvbnow,bttvb) q6 N4 [5 |0 x. v
·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+ b w0 t$ e/ F& [
2tbsp cornflour
5 \& d- p& N7 _1 _7 x2 D) E·
/ x' y; K& x5 I1 }- B5 F. G+ W10free-range egg whites
7 j( z$ Y) V B公仔箱論壇·5.39.217.76: j1 Q5 E1 o. U* @* k& D
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。$ y. l5 L2 u1 u0 Y( m4 x
·- m- k; M$ i' f ]. D+ q0 j
225g/8ozclotted cream3 c' N. V0 I, ^1 n" _+ g
For the crumble topping公仔箱論壇" y9 T. O* Z5 @$ E u5 ^# ~
·
' c7 G+ e3 I/ \6 w! j0 ?公仔箱論壇1tbsp chopped pistachios
8 q" i/ K9 m& O* j! Z0 ^4 etvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb0 [7 e6 U& }$ K% N
1tbsp nibbed almondstvb now,tvbnow,bttvb" u# C, t) u( b8 E( 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。( W' p" t" D( }3 \' v
1tbsp demerara sugartvb now,tvbnow,bttvb' n5 q1 M- j! a$ x& d
·
$ V# u" t. G ]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 rolled oats
% Z( Y/ | L& J" B0 r公仔箱論壇·公仔箱論壇3 \# T d( d( I
1tbsp desiccated coconut公仔箱論壇' F# w; G! {+ A* i4 X: t2 R# _
Preparation method
+ g) s) F- G- N2 c- T4 \5 ^% ^ - 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.
tvb now,tvbnow,bttvb$ {3 y! q" Z+ D- W
; f d* E: N2 Y; N
& L' C. _3 g J& u5.39.217.76
. \9 O& K* f9 t0 Y' @tvb now,tvbnow,bttvb |