Strawberry soufflé with crumble topping and clottedcream5.39.217.76) Q4 L; f9 }9 s# Q% U
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, `! F4 b* S2 a; H: Atvb now,tvbnow,bttvbtvb now,tvbnow,bttvb/ x2 `* g9 c/ G) B1 F; P& b
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; s! Q; u& P9 R# QTVBNOW 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。
' s- I$ Z4 P; k0 N4 A' v公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# {+ ?4 c7 r) T3 j公仔箱論壇IngredientsTVBNOW 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。1 D' ~8 D; A6 g8 ?, C
For the soufflé公仔箱論壇 B+ P* K: `% ]' Q
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' c, Y/ K9 x. e+ ~; \tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
x9 v, ], F' I1 R( Mtvb now,tvbnow,bttvb·5.39.217.76: U+ j( F' `0 G+ U
4tbspdemerara sugar
3 e. M/ y" x6 @# t( l% Utvb now,tvbnow,bttvb·公仔箱論壇! [( W. I3 I9 Q. [ a: E
1 lemon, juice only公仔箱論壇6 K- A0 X7 S) w0 V
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, ?7 Y+ p" |7 e2tbsp kirsch U" o% i- d& {. @8 b% S6 k
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2tbsp cornflour
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4 p1 L2 U% W* g+ _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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85g/3ozcaster sugar
# v4 @, ?! e; t8 I( q* W- Q9 }5 M6 M6 @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。·
! I6 c7 }$ L+ c9 }. o- RTVBNOW 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。225g/8ozclotted cream A& {1 |! F8 J' Q" M' |
For the crumble topping
2 t- E8 l% ~2 ]/ e/ _8 y* [( G·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。/ A2 n' N5 ?6 i1 T( x, s2 p5 r
1tbsp chopped pistachios5.39.217.761 f8 E$ r8 B. G+ K: C& |; Z' q
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) E0 x- v5 Z7 z公仔箱論壇1tbsp nibbed almonds公仔箱論壇7 m1 H% ^+ C* A2 w# u
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( h5 F% z* M* c. O; jtvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oats* N$ ^' \2 k0 `8 o8 D# i
·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。' R5 p6 Q/ E, p0 b0 m
1tbsp desiccated coconut
! i0 J% C$ Q& C0 i) i3 b; z) {: yPreparation method
3 a4 T3 `- o, B+ K6 T - 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.
5.39.217.76/ O3 J' k o4 Q4 h7 ?+ L
公仔箱論壇9 Q! G( q2 p0 D: l& C7 J
, Q0 I/ O$ A ^8 g% O i0 XTVBNOW 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 i3 z k: {7 a% rTVBNOW 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。 |
發表於 2014-4-9 01:01 AM
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