Strawberry soufflé with crumble topping and clottedcream! z7 n$ Y9 S9 T( g" F
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, k& |7 V1 ` V- y6 E( _7 z公仔箱論壇
3 a5 y6 A6 f1 X6 D5 [( 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! q- j0 e+ F" B* e
Ingredients
' Z7 t& N Z; P, U! KFor 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。! ?% y5 x/ C: Y/ F
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: `# o, R* i+ k/ Q. Ltvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
1 I8 H/ R U5 e' j/ pTVBNOW 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) v) d# p- Z u# _5 P$ ltvb now,tvbnow,bttvb4tbspdemerara sugartvb now,tvbnow,bttvb i4 ~: {" _7 G' a4 p$ M
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$ \' S6 P7 }2 V: t5 `& `2 G4 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。1 lemon, juice onlyTVBNOW 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! Q f _0 @
·公仔箱論壇. E \5 P1 ~7 q! R
2tbsp kirschtvb now,tvbnow,bttvb Y, F" s( R: f3 \" k1 Z
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& u h0 m9 e0 x: ~3 p5.39.217.762tbsp cornflour公仔箱論壇* ?" |0 I# j9 m7 ^% d& _/ G! }3 g
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6 o/ N, i& l6 c: v; m5.39.217.7610free-range egg whites
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85g/3ozcaster sugar
$ u1 E/ D3 l7 p6 W# E: E3 u7 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。·tvb now,tvbnow,bttvb7 @- `8 r% `% w! X% A+ |) }
225g/8ozclotted creamTVBNOW 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 x5 j- i9 {5 r2 k) r! p8 {
For the crumble topping
7 S4 b0 H7 N+ O5.39.217.76·5.39.217.76% o* O/ v) t, r8 b+ b( p- r3 D2 z. D
1tbsp chopped pistachios
1 f. B" h# Z6 }4 ]0 y, Y! S7 h公仔箱論壇·
C+ x/ e9 m% K& B* uTVBNOW 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。1tbsp nibbed almondstvb now,tvbnow,bttvb6 m5 n9 e) \( ?% ]
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1tbsp demerara sugar
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8 a& l% d5 s" H, g7 x8 w1tbsp rolled oats
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1tbsp desiccated coconut3 L) i( m; q/ W
Preparation method
8 E* l6 ~; S& b9 b# q( S- }( i% _& j公仔箱論壇 - 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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9 \- P5 w6 f& b/ P/ r: 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。 ^' X2 V. q ~4 J2 Z. D
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發表於 2014-4-9 01:01 AM
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