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。: Z( M7 l H8 n8 r! o8 r7 l: D
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公仔箱論壇: w# I1 r% N) @$ ?; {0 c$ z( Q
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
p1 u2 |5 ^3 w0 r" a7 p& f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。$ l6 A8 Q5 o/ }5 N0 J
For the soufflétvb now,tvbnow,bttvb1 p% G B% \. N* @* P$ Q
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600g/1lb5oz strawberries, hulled
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0 `) l2 v2 t1 G' J* Ztvb now,tvbnow,bttvb4tbspdemerara sugar, H8 Z* x) a: [; N
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2tbsp kirsch
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m2 I) B& ~7 J+ y% B q' ?% ttvb now,tvbnow,bttvb2tbsp cornflour5.39.217.762 M5 G) B/ m7 v2 S: i
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10free-range egg whites公仔箱論壇, m* c6 n" j6 j- P; q
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7 N, |& f2 J: d9 T$ A& K2 L) ]( ztvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇: V. H% ^% l3 k& H T6 e4 n) v$ `
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225g/8ozclotted cream! O1 @' c/ \! E& p7 t# L
For the crumble topping
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" g- p( E9 Q. |! j5 \tvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb/ L/ s- p( p( \+ ?# p' d
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1tbsp demerara sugar公仔箱論壇, B( Z1 N5 K: O/ k- t7 }. B( x' V( h
·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。; a3 R' O4 @7 @3 a) V
1tbsp rolled oats
, U" B k( N6 t. U4 _( Y& j# JTVBNOW 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。·5.39.217.764 C9 Q$ K* ~3 z" C, B3 D5 o
1tbsp desiccated coconut
6 n, u+ X: M7 I5 LPreparation method
8 A1 R o1 u8 X5 ^! w! I2 O/ F' w - 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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6 k9 b/ O6 E6 I7 ltvb 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。' Z9 R8 g5 _7 ~" h
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發表於 2014-4-9 01:01 AM
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