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# B, k l" G2 q8 t6 k
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。4 \" n) }8 w' O
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( X" `4 B4 p3 g" W; \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# [" U+ j, l( x/ v公仔箱論壇
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3 s9 Q3 V+ m7 O7 Q7 L$ ^4 MMakethe 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。5 s( W7 @# k. x. b/ s6 T7 {- l
Ingredients
7 t8 v7 i1 m8 {! z' ntvb now,tvbnow,bttvbFor the soufflé5.39.217.76& k- y$ l f9 G$ U" [6 B
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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。( j( H) a8 Z/ B# s5 N
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7 z) g% P+ A! {8 }$ [% ZTVBNOW 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。4tbspdemerara sugar5.39.217.76' c: m0 P% @7 D9 c6 t
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1 lemon, juice only5.39.217.76# h' i9 d; d+ Q6 i& n
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2tbsp kirsch5.39.217.76; J5 }; K9 m* }$ {! W
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2tbsp cornflourTVBNOW 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。/ W2 a' ^- E0 |
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; W# V% E* J6 v6 s0 g$ B& F- g5.39.217.7610free-range egg whitesTVBNOW 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。* k3 T) y* N: B/ X# H4 ^
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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。( w8 n2 G T: Q& q9 T
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225g/8ozclotted cream) c9 B B# r$ v! A# c: ?
For the crumble topping
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1tbsp chopped pistachios公仔箱論壇* ]5 v8 }' y6 ]' D) v4 [1 t
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1tbsp nibbed almonds& x. y1 f9 K4 O7 l, _) s8 f
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9 L/ ?7 e Z% }5.39.217.761tbsp demerara sugar5.39.217.763 ^3 i' J; W) N2 @
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& ]% @8 P `/ _9 _tvb now,tvbnow,bttvb1tbsp rolled oats5.39.217.76- U" R3 j8 i* j ]
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1tbsp desiccated coconut
9 {7 E- X" U9 b3 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。Preparation method
! \* s E$ ^) _: X- ~9 T% C5 ytvb now,tvbnow,bttvb - 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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3 H1 T9 c, C" z4 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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