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。6 X/ G! e2 V8 G. @* E
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& t4 y6 B+ _( R/ m, w/ `6 S5 t" 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。
; C; k, k- }3 B$ j" M2 q# s/ n5 M- e公仔箱論壇公仔箱論壇. o: g& G+ V4 I4 x& O7 g
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. @$ D, Y; n2 V, ^7 TIngredients
: ^- X. h: |# b( G2 z V6 o7 X$ jtvb now,tvbnow,bttvbFor the soufflé5.39.217.76; m8 D, b7 {3 H Z0 `' N
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* F2 O% X: R: G( F; x' ltvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledTVBNOW 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。+ p, i, X7 ^: y4 Z2 A- {
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/ R+ P3 f4 i; A: J: C( M公仔箱論壇4tbspdemerara sugar3 u+ d+ C; h$ Q: `
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6 W( \; ]( v0 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。1 lemon, juice only! i/ M- m1 w: B6 [
·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。7 L2 d+ `# m9 |9 j' U. A; |
2tbsp kirsch/ M: t+ e: q% `- j/ s1 J) w) Y
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) B. q4 ?9 x7 m# _tvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb7 |! F2 j* @2 {& `* ?4 b% Q" z
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream1 s- g. q# z, ^; T
For the crumble topping
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1tbsp chopped pistachios
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: c4 D! e% E3 ^6 C+ ?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。1tbsp nibbed almonds
8 s Y, B. d5 ^4 q8 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。·
) J6 q* |7 F& OTVBNOW 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 demerara sugar
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1tbsp rolled oats. T/ ` ^8 l- w1 D
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1tbsp desiccated coconut e1 Y0 G. A# I3 w- a1 M
Preparation method
% _' g. Y# _. ^- x) A. n9 j/ a - 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.
. }5 q+ v& S- 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。 tvb now,tvbnow,bttvb" }8 }# u$ D( y: ?
. u+ P% q# Q0 f- q 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。
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發表於 2014-4-9 01:01 AM
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