Strawberry soufflé with crumble topping and clottedcream
0 N3 Z/ u8 z8 W9 O' l, _公仔箱論壇5.39.217.76+ E" w9 x" }% E6 y5 S
; d* T, d" x$ e$ E, q5 Z, l! I/ ?5.39.217.76
1 u8 Y# X: |, h3 @+ Q; \$ b( YTVBNOW 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。
; F& n* Z9 q4 {* s& P
; X) {3 \( J5 T& y9 ]9 @& v# O0 A$ `
' X; @3 \% v$ w" r* _5 B7 K5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; T. P( n: F9 ]" I; Y0 KTVBNOW 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。Ingredients
" d0 n9 [' n, ^2 Otvb now,tvbnow,bttvbFor 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。( P$ O+ R) I8 j# s; y2 \" G
·
% ^% ~ V: t- j7 D) ^4 I5.39.217.76600g/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。+ n$ e( w- `7 q4 y7 f s; |
·tvb now,tvbnow,bttvb/ x: O: q: e- n! Y( K2 D
4tbspdemerara sugar公仔箱論壇3 A/ Y+ f' I+ f
·公仔箱論壇6 `6 U; P7 T2 d1 {3 b9 B6 D1 {
1 lemon, juice only5.39.217.76/ Y# N" ^9 L7 {4 S1 F5 ]
·
/ ]5 m" J- {7 Y2tbsp kirsch公仔箱論壇5 l1 _3 d/ x0 ^) r, G9 p! u
·
+ f/ F8 b& r! a7 s" ^6 Y2tbsp cornflourtvb now,tvbnow,bttvb3 D ?- |6 w1 Z/ I
·
9 |5 M" {6 i3 a, Z* k3 d公仔箱論壇10free-range egg whites
. k/ @6 c. T1 u/ ?tvb now,tvbnow,bttvb·
- N- a: X1 i6 |( j- ?# YTVBNOW 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 sugar
2 _: Y# D8 U+ [2 cTVBNOW 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 e5 @& W( ]. A& X公仔箱論壇225g/8ozclotted cream* p+ p* c) O$ S# f( Y
For the crumble topping# s3 r- F9 w' ~; h" E' Z
·* b% g7 [/ s1 @3 l$ \
1tbsp chopped pistachios
/ S& \. H- x) g0 g* Q: V% Q0 H公仔箱論壇·
m( q$ B. V* L1tbsp nibbed almonds
# e# s8 j \% b1 S- e- l2 N$ o公仔箱論壇·
, |; s" g/ I- P2 H% e! p# gtvb now,tvbnow,bttvb1tbsp demerara sugar
/ m$ r4 h% t5 Y5 D, P( I& Ftvb now,tvbnow,bttvb·
2 o: b h' E/ m# _/ F8 B5 N9 X( z公仔箱論壇1tbsp rolled oatsTVBNOW 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。$ |& ~ j9 M) i/ m$ h# F( N" u5 p
·5.39.217.764 M6 X( h" |) C' i. N
1tbsp desiccated coconut
; M$ {+ K; ?+ ptvb now,tvbnow,bttvbPreparation method) `) P- i2 H) l* m9 b6 ~' q# x 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.
0 |3 a \9 |$ `* y5.39.217.76
4 |0 H: [' q3 E1 f9 j' e8 f
2 A; B9 L% m6 M0 |6 vtvb now,tvbnow,bttvb( J9 z" J/ N1 Q4 M( e, Q( U- r
|
發表於 2014-4-9 01:01 AM
| 
