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。" s1 |* s4 d0 m& m! }! o( `
! S8 V5 c* O }, xtvb now,tvbnow,bttvb" w9 b4 s! g2 A: C( i
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 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。2 n0 O7 m; b# B9 ^
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。 b% {# W4 F( z3 L3 T
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.763 o2 I) X/ M$ G! z& p6 g
Ingredients5.39.217.76' ]- S" n. a. R- _' c
For the soufflé公仔箱論壇8 r3 ?! i+ l- W/ M8 @
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+ y0 \5 ], @! R1 X6 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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb% _5 G4 U( {4 N! H, `
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# r; O- W/ ?6 N0 t: X# 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。4tbspdemerara sugar公仔箱論壇" o; B2 D9 M5 d3 U
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1 lemon, juice only
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& }( _6 f% o" Itvb now,tvbnow,bttvb2tbsp kirsch
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$ W7 Q, G& p7 r公仔箱論壇2tbsp cornflourtvb now,tvbnow,bttvb- Z0 [1 G4 I+ b% l' v% @' y3 z
·tvb now,tvbnow,bttvb) j& f4 ^( A' {# ~( n
10free-range egg whites7 w4 u- e+ }7 U
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85g/3ozcaster sugar
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225g/8ozclotted cream
$ H/ n2 p* _% E, Ctvb now,tvbnow,bttvbFor the crumble topping" Y- T6 m% z+ x0 e- o
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1tbsp chopped pistachiostvb now,tvbnow,bttvb& Q+ P; A* X! s$ t& `. [- o* L0 l
·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。" A9 \8 H. b7 _. n
1tbsp nibbed almonds
+ {; w$ S. x, f$ m: utvb now,tvbnow,bttvb·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。$ G3 H* c& Z6 N3 ^/ V) w$ N& F8 [
1tbsp demerara sugar& F! e7 U! H. j
·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。3 M7 D: n& ]" R6 `
1tbsp rolled oatsTVBNOW 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 `. i6 @/ U$ n7 U
·tvb now,tvbnow,bttvb" J- f: g5 q) u1 | d+ r' ^* h4 M9 D
1tbsp desiccated coconut" O3 w4 l& V6 O0 Z' x6 {$ o3 `
Preparation method
% r* B# e S5 Z) H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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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。8 k) ?9 z+ b/ p# Z% h
' |* Y$ A! \) W& P! ]; g( m公仔箱論壇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。6 [$ y$ q3 |4 x) Z4 }
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發表於 2014-4-9 01:01 AM
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