Strawberry soufflé with crumble topping and clottedcream" `6 g7 k- J" Y$ `8 {% }+ A
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9 ?* f" \) K3 |4 E5 V3 _公仔箱論壇5.39.217.76# v* R% Y2 k+ g8 @" s5 R
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ g6 s- r: D7 z p, T0 K T5.39.217.76Ingredientstvb now,tvbnow,bttvb% I) g) o" M5 N' y
For the souffléTVBNOW 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 e+ B& f3 y; e5 i, Q2 ~" B
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+ x4 n% S+ H; B, |. i% t" a! F' PTVBNOW 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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb% M- f- j: M0 ~# ?8 m5 P
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6 j% x$ h! ^& y H) ptvb now,tvbnow,bttvb4tbspdemerara sugar
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0 W; V6 k; k. U, [9 Z2 J5.39.217.761 lemon, juice only5.39.217.764 G6 H# M+ S% r- o
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2tbsp kirsch
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! n) b7 J0 l* j9 Y7 ~" p3 pTVBNOW 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, x0 Q# `; h. Y Y! R# _9 e
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/ s8 g" I B& o1 W: }公仔箱論壇10free-range egg whites( m6 {. \9 a P& [# j
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0 P" R3 p) g' }7 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。85g/3ozcaster sugartvb now,tvbnow,bttvb* n+ d, h1 a' Z6 }2 |% x5 e
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+ j _& X, l! H1 r1 ^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。225g/8ozclotted cream
# h0 q) I$ @4 y3 q, _. A( Y9 @公仔箱論壇For the crumble topping
( P3 F+ c( M1 ^" n1 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。·
8 f) `% R$ y V: V6 I, t9 s5.39.217.761tbsp chopped pistachios
' N6 m+ y1 b( q, fTVBNOW 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。·5.39.217.76) d+ A+ Y# e! H1 E0 Q
1tbsp nibbed almonds5.39.217.765 O+ ^6 _: |: q. \
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1tbsp demerara sugar公仔箱論壇1 \7 j4 f8 U& }& [2 \- k4 m* m0 S. @
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4 J5 f- z% C" S# o3 J1tbsp rolled oats4 U; ~# y1 B' w/ A( U
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1tbsp desiccated coconut
# \$ L0 @! G( F7 N" 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。Preparation 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 W1 z& ~4 n) o/ }2 R
- 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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) @2 T0 C1 y& F; Z h- GTVBNOW 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。
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發表於 2014-4-9 01:01 AM
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