Strawberry soufflé with crumble topping and clottedcream
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' z" e0 a8 y9 F3 y0 e+ l$ d* rMakethe 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。, Q3 y% d9 |6 O$ n4 P' `* J
Ingredients$ ?5 U4 ~- m$ i& e1 {7 S: v$ P8 u
For the soufflé
' m# a; U% @8 z1 q2 ~4 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。·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。* i5 e* ^2 y! k h0 V
600g/1lb5oz strawberries, hulled
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& Z. M. X4 O: v* e/ R4tbspdemerara 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。6 A' S7 J0 d/ z
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1 lemon, juice only1 p1 Y1 j6 i# F9 a( G
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5 P+ r* f# D- I) s9 p5.39.217.762tbsp kirsch3 Q0 O# d3 U0 P1 b- o
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7 `1 \5 z: q5 m2 ?, Q5.39.217.762tbsp cornflourtvb now,tvbnow,bttvb" x. P6 j! T5 _9 C/ I" [8 j- p6 Y
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9 k- i8 F% k' g3 e9 y8 @( [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。10free-range egg whites
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& B) W% y& ?! E }8 p85g/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。6 W+ Z3 k7 F, l1 ]; J
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225g/8ozclotted cream
2 f4 q" o R) G% M: B( c) V& cFor the crumble topping
% N8 z7 \" x7 D N; ^' [3 i7 |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 m b8 n# b/ _* 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。1tbsp chopped pistachios
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. l R& k7 Y+ M1tbsp nibbed almonds
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9 Z \' m! G3 V6 }3 V$ }tvb now,tvbnow,bttvb1tbsp demerara 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。8 f3 K4 R3 D: w+ W9 q/ W
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+ p+ V' |: L, Z$ S9 x K( T Q1tbsp rolled oatstvb now,tvbnow,bttvb0 m5 {% Z5 w8 N0 I2 h4 ?1 g
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1tbsp desiccated coconut
0 X5 i' M" }1 ?+ e6 K( mtvb now,tvbnow,bttvbPreparation method5.39.217.76# B0 K+ u7 z& f! v: h
- 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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