Strawberry soufflé with crumble topping and clottedcream
8 K8 ~/ n- K2 a, U( D/ ~ YTVBNOW 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 T" K7 p/ O% |0 l% H* D: D- H公仔箱論壇
4 c0 e+ G; E# F- }) a' s8 D5.39.217.76TVBNOW 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 e0 P* o9 X
tvb now,tvbnow,bttvb4 o/ {7 Y+ G7 I a; [: E6 {
 公仔箱論壇8 h! h& q" h* _: N9 B7 u
5.39.217.76/ a7 S- M1 ]5 m5 n5 t+ o
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 p7 r) U& `- U5 RIngredients
# q# X+ J5 X* n$ `! ~- ]For the soufflé
$ I- T% U# q: ^+ \, h! N( V" ~5.39.217.76·
. t7 [' [6 j0 M600g/1lb5oz strawberries, hulled
7 a, w9 E4 E* ?3 b! U·3 x4 Z( l+ V/ k4 G" B8 S2 `
4tbspdemerara sugar
4 c) x6 s% a, I" N4 ~! ], atvb now,tvbnow,bttvb·
! i, ~' c) }2 c- D公仔箱論壇1 lemon, juice only
5 e: M" z/ A, g6 _# E% m" z·tvb now,tvbnow,bttvb( k% W+ T- L/ F) c$ b4 q) b5 ~
2tbsp kirsch公仔箱論壇! u6 H; P N# M' p/ \ \- W; c5 K
·
5 s+ Q2 L$ Q' w$ f" D5.39.217.762tbsp cornflour
; C4 N4 Q' w0 [, Z! R公仔箱論壇·tvb now,tvbnow,bttvb" i! s5 P( M. |0 G, ^2 i+ A$ N
10free-range egg whites
2 b' t8 ?# @: N. H& B·
5 m N+ k3 G _/ A2 P. q( v85g/3ozcaster sugar- C7 X0 a. `0 v( Y
·" n7 a; m2 f; q$ D& O3 J+ C6 Q
225g/8ozclotted cream
; U* g7 x8 x: @6 c0 mFor the crumble toppingTVBNOW 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。3 h1 T1 E2 V6 S$ Z( Q$ Q& ` W
·7 i8 O. B5 E# `1 ?* f
1tbsp chopped pistachios
: `# k- u! N. B# J! g7 J( Z·
; S4 K! d2 L% v8 s t/ 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。1tbsp nibbed almonds
: j( j$ `- w& o, T! v5 S·5.39.217.76* R- \. ?, B: |% R( z4 e5 J
1tbsp demerara sugar
4 L/ K0 l5 z/ w" y6 z0 ^2 f+ Ftvb now,tvbnow,bttvb·公仔箱論壇+ H, h. {2 ~ A7 B8 I) U
1tbsp rolled oats公仔箱論壇& O# f! w8 u7 D% x
·
( O: c' e) }3 C' Q! U1tbsp desiccated coconut+ U2 b v, u6 [1 T/ d
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。) L' {0 Y! g$ J' r
- 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.
tvb now,tvbnow,bttvb8 B9 C# L* w+ p
) D+ d5 f; m/ i6 Etvb now,tvbnow,bttvb5.39.217.762 @5 Y6 i" V0 N& U6 J* d+ L
0 G8 S' E* h, H/ zTVBNOW 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
| 
