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。4 b5 }* G N! w( z a" Z) k
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7 B H1 I# g' `. K# Q5.39.217.76tvb now,tvbnow,bttvb( W$ S3 y* H9 J" d7 p" f; k
: I; D6 w$ W. F9 Q, z3 xTVBNOW 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 v# G! {9 S& E' e' F公仔箱論壇5 c0 }' O8 e+ j% ^
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 q0 o# \& N8 W2 P! S
Ingredients
& G! o) h; O. g# T公仔箱論壇For the soufflé5.39.217.76, u/ X Q$ c, v) ?7 D# s
·公仔箱論壇$ S/ V) c. ~2 j$ u
600g/1lb5oz strawberries, hulled公仔箱論壇: i: r, c1 ^8 K# P: D6 _( d
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6 B" P X$ _: l$ _- A' P) cTVBNOW 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。4tbspdemerara sugar
9 J g& C3 R8 a. q |8 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。·5.39.217.76; S$ h: B, r" C, K: X, K# }
1 lemon, juice only. N) ^1 E+ I4 V& ?# S/ m0 ^6 y5 t
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9 v$ w" f+ H4 d# V P2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
* U8 g. r1 J- N8 A4 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。·
8 }# ?- B6 [4 t2 | Mtvb now,tvbnow,bttvb225g/8ozclotted cream
/ Y' G) Z0 g8 p o+ d/ @5.39.217.76For 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。5 \# D. l. h/ X4 S3 u2 `7 i
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8 t2 E! l& I; j! a; G- h+ lTVBNOW 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 chopped pistachios$ K$ u, ?& g, j+ b8 ^5 C, _
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: ~# b& c# \3 e5.39.217.761tbsp nibbed almonds
: d# N" U5 X! W3 M: _& U! aTVBNOW 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,bttvb1 t5 T4 [/ R. g, h' `
1tbsp demerara sugar5.39.217.76' c4 Q8 K u' }/ {/ P1 u- t
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; m+ o9 E! x. d9 F5.39.217.761tbsp rolled oats
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0 ^- L% Y8 y2 n公仔箱論壇1tbsp desiccated coconut
# \& p! F0 I' A5 IPreparation method公仔箱論壇- M8 e6 A; K# F e9 `) I1 U
- 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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發表於 2014-4-9 01:01 AM
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