Strawberry soufflé with crumble topping and clottedcream5.39.217.76. N9 U% p+ w& f6 @
$ @" A1 [! s/ M& r2 O3 K Ltvb now,tvbnow,bttvb5.39.217.769 g, w h; F% A4 A- I
/ t: v3 I, x1 O
% N& |3 z+ T4 k8 k0 C8 z2 J3 F! 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。
) y4 D) x: H) E( g7 q% n+ N; Q4 D* U4 O3 C. K( o3 a
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.+ r) |/ V) I9 h3 v* s. k( n; m
Ingredients
( x! s- b- e0 g% F5 R公仔箱論壇For the soufflé
: ^! p( @3 d/ a% I& s·
8 m+ R1 j% w7 ~: C; \600g/1lb5oz strawberries, hulled
+ N8 n3 \( J# h1 x# b+ z·/ i$ f; O, E. W4 l* P9 j5 R( {0 s0 b4 J- f' V
4tbspdemerara sugar5.39.217.76, r L8 T, _5 a- j7 Q. {
·5.39.217.76$ \8 Y i+ B% D$ D5 p' r- i7 c
1 lemon, juice only
, H) x5 R. {! S·
' R3 I) H. m: v1 [9 Ytvb now,tvbnow,bttvb2tbsp kirsch
& w( \ ?( R A4 |7 S- U: k. q5 p公仔箱論壇·2 A1 Y+ r& S5 ]/ P7 Q6 g; _
2tbsp cornflourtvb now,tvbnow,bttvb$ ]/ a& f# G' P6 E
·tvb now,tvbnow,bttvb; j0 C) V! a4 m( {0 y. k I+ u3 c: T
10free-range egg whites
" x! ?! {, {! b( r* u* ~公仔箱論壇·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。& G! V+ Z2 K3 |; O; l W" s
85g/3ozcaster sugar公仔箱論壇6 v. ~. R7 V8 o, |
·
1 K* a$ A7 Q& [+ O) P$ C; 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。225g/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。% I& }4 H6 u3 g/ D# N
For the crumble topping公仔箱論壇" }; m: n: x. k( X: z% H
·# {2 K0 b% v$ W+ W; b5 x
1tbsp chopped pistachiostvb now,tvbnow,bttvb' ` d/ Q A J0 _5 M
·5.39.217.769 z" ^* o2 d e1 f
1tbsp nibbed almonds5.39.217.76! {* J, d/ G( |: o4 c; H
·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。& Z r$ R2 n+ _$ q
1tbsp demerara sugartvb now,tvbnow,bttvb" Y' q' |4 a' U# q6 Z4 y0 Z
·
1 Q |2 p; I5 c1 ~公仔箱論壇1tbsp rolled oatstvb now,tvbnow,bttvb6 e0 c* `: W6 l' j7 w# S
·
\# F& \! A" TTVBNOW 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 desiccated coconut5 @3 d8 U4 f0 q4 T9 ~/ S
Preparation methodtvb now,tvbnow,bttvb" J. ]1 i8 X0 v
- 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.
0 {* |0 G7 s$ i' ?
2 J( K8 E0 g, U9 `2 u% l$ y1 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。
- _& w$ R$ A; B' Q6 j4 Z: y4 vtvb now,tvbnow,bttvbTVBNOW 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* ]6 {6 y" C+ \9 p. [' W
|
發表於 2014-4-9 01:01 AM
| 
