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。9 [! _: s6 ^* c+ ~- Q
4 e+ k1 R4 B' m3 O' m& B# Y公仔箱論壇
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& x' Q3 b4 ?1 z# N3 d" @8 o& 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。( e% j2 |& d, u% ?' [
5.39.217.76! \4 s: W+ r" { j3 n3 R
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 t& L4 C. b, ~1 DIngredients
) x( e: s& r5 q/ s0 D+ c6 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。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。- h0 Y4 l: ~% B7 P- ~$ p$ S
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+ L6 x) b6 k% R7 V. n公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.76" ~* \8 u# ?( B* _0 f! h
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; \1 A- G7 n8 g @4tbspdemerara 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。) a2 g* D* U6 N+ Y0 f
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1 lemon, juice only5.39.217.76# g( |( |6 v4 J6 }" t
·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。2 M, r' [$ _* Z. @% j
2tbsp kirsch
0 v3 ?" J T8 O$ E) D( m* ]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。·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。, K$ E) D0 @ R6 p% H0 Z5 O b3 t
2tbsp cornflour
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# G$ `1 x# V2 M; o& @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 whites5.39.217.765 {9 [/ |' a$ c/ }
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0 C. E. X( \& f) O0 \/ l' t85g/3ozcaster sugar
: k- T" i3 @! P ^·公仔箱論壇2 `9 m8 _. x& |2 K
225g/8ozclotted cream4 L/ u# T0 I/ R" [3 F9 `
For the crumble topping公仔箱論壇$ p2 k+ ^4 o& `4 A
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇# x. F" k: G1 W% d$ Z' n
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* {+ a, E0 `1 C2 b公仔箱論壇1tbsp rolled oats
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) r q+ e& n, M$ `7 ^1 [7 L" {1tbsp desiccated coconut
2 Y/ [7 A" W' DPreparation method
% a0 |. H1 e) n7 z5 Dtvb 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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5 A! r# L. [' Y) Q. }7 b5.39.217.76公仔箱論壇; U: Q. k3 j7 h0 U( E
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