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。2 k1 x6 n$ v* X+ r
5.39.217.766 L! e) c% G& Q8 E9 f; M2 V
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3 T4 @+ ]6 [' C; K# _# n" ktvb 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。0 x- G7 m1 ~ U8 b7 B* ?
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 x5 i' Z& n; O+ Z) m4 LIngredients- q3 V# u# m/ M+ ]& a
For the soufflé公仔箱論壇* C9 S9 S& j; `1 }) R8 T
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
9 f/ `* O5 B/ u$ r) Wtvb now,tvbnow,bttvb·公仔箱論壇- P2 w& j3 V5 x5 N* S- H- N$ q
2tbsp kirsch公仔箱論壇$ j" {! }4 O! V0 G2 w9 X
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2tbsp cornflour& Z) Q' W9 F$ C2 C/ |
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! n3 N: ?3 K& D v5 ]& b: W10free-range egg whites
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85g/3ozcaster sugar0 @+ x5 z0 u0 B: a
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225g/8ozclotted cream- ^" Y8 x: G, r5 V8 A F( {
For the crumble topping
1 ~' }3 V5 _) h: p5 fTVBNOW 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。·
; P7 p8 C7 b+ `0 v+ ]0 U* h1tbsp chopped pistachiosTVBNOW 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 k6 p& J/ K: Y U8 Q8 _* n0 s$ B
·5.39.217.762 c* N9 _+ }5 k6 W
1tbsp nibbed almondstvb now,tvbnow,bttvb. o# Y4 k# {$ [/ ^9 Z6 N% |
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5 a( c) y% k6 t4 O" O5 ~' M5.39.217.761tbsp 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。& R3 a e( \- g5 Y' ?, F8 w
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) A; O, R+ d7 i. P- i5.39.217.761tbsp rolled oats5.39.217.76; d! A; G, Y9 r9 D: J
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1tbsp desiccated coconut
- _- C1 o0 T1 }6 aPreparation method
7 Z! ?4 U# k; z2 l# f' e6 { U# 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。 - 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.
4 w) S2 v8 x2 w& T) Vtvb now,tvbnow,bttvb ; @3 D7 F1 r( m( J
2 a0 Q5 C* m+ B3 j* gTVBNOW 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。, q) _6 T# Q: S0 B2 b; ?) v9 b
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發表於 2014-4-9 01:01 AM
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