Strawberry soufflé with crumble topping and clottedcream公仔箱論壇 u& U5 C5 ~. y
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。0 p( K' i3 b4 a2 v, L
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' L, ~. j* Y6 ?. J. r% D# 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。5.39.217.76% q9 c' h Z% S Z
5 a( u4 z6 m5 X/ n5.39.217.76
/ ^& s2 S$ U) Y, i, ]' y) \1 L* STVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。' D* s3 G z0 k
Ingredients
8 x$ G) v1 I4 B# D( r5.39.217.76For the soufflé5.39.217.763 x$ ]& R( h. D
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8 D5 q& m/ x! K" R& C$ ?# \' J5 j600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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4 O* o% q, B& {6 J公仔箱論壇1 lemon, juice only
4 e; I4 Y: d7 f·公仔箱論壇1 L+ m- t, b j ^- r" ]6 W% ^8 Q
2tbsp kirsch公仔箱論壇' V; B6 a9 X8 V2 j# x" Y/ ]
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2tbsp cornflour
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" V' t; L" `- T( i! e7 L4 c6 U% jtvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar+ y3 c5 I0 S _6 H% Z6 m
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7 O4 H6 S- p3 t# T225g/8ozclotted cream
1 R7 p% ^3 V. V& G5 E) htvb now,tvbnow,bttvbFor the crumble topping
! g: U1 N- o5 S6 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。·
, a9 j) {& |+ a8 S0 j8 hTVBNOW 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 chopped pistachios
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& ~, O' j" I: G; q" ]* Q0 ]9 H8 \5.39.217.761tbsp nibbed almonds公仔箱論壇: P. y; @& S3 v4 A( |" }3 f( D
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2 ?3 h$ @ l' _. \* _公仔箱論壇1tbsp demerara sugar+ c& C# _: Y% M7 X
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, q6 t8 ?. z; @( E) Ttvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut' v# k4 z5 M8 Q1 B' `- P
Preparation method
8 @7 p5 [. \1 H+ c8 ~' j - 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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發表於 2014-4-9 01:01 AM
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