Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb) N* N8 K) t3 ?; J9 S
- r( m. [' N* m7 T" L6 ftvb now,tvbnow,bttvbTVBNOW 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 j# u, j% ~# C" r# C
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# p8 J' j6 K2 n8 N. s1 p3 N3 wIngredients
3 k( ~" S, H$ |, b0 {3 g) [. [' oFor the soufflé
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- K$ {; G5 |7 P6 D7 NTVBNOW 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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar; Z$ b, V* G/ P }/ }. g: c
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1 lemon, juice only
* Z, C2 W6 G' ~' Y/ O& |, b公仔箱論壇·tvb now,tvbnow,bttvb s! Q$ V8 I6 l; k- I8 k4 G
2tbsp kirschtvb now,tvbnow,bttvb$ X% f8 k) k: C) \. Z
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2tbsp cornflour
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( _% q4 z! H- Wtvb now,tvbnow,bttvb10free-range egg whites
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$ w, ]6 J, X% _) W3 u+ U/ I( ^公仔箱論壇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。6 a% ^* t) A. ?) z! f. \9 p/ G; P
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225g/8ozclotted cream
: x e7 K% J0 T1 h. E* w7 pFor the crumble toppingtvb now,tvbnow,bttvb, Z4 y! p+ @% }7 E) c2 C0 J
·5.39.217.76% i( F! X$ {( b
1tbsp chopped pistachios
3 \0 R( j; ]& k7 ITVBNOW 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。·5.39.217.766 _6 J2 N" t7 e4 Z: P9 |8 E5 O' \5 |
1tbsp nibbed almonds公仔箱論壇; z- `* {- n! \3 Z
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1tbsp rolled oats公仔箱論壇% d9 u: d- a7 I; A0 @" t8 V
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1tbsp desiccated coconut
6 `& e3 L6 O; u3 K公仔箱論壇Preparation methodTVBNOW 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。% a3 P+ k* S0 a3 w; o
- 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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4 q" t( b, Z- X" ?+ f( O) `' L1 tTVBNOW 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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