Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb- [$ k' I" i* R- A! f' Q7 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。* q- R$ p6 T" m2 |( m
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1 q& T. E3 V# [3 c; e公仔箱論壇8 C: x2 C8 r/ Z1 U4 m' ]$ _- D4 E0 I
# L2 r/ A, @4 y7 C/ o( pTVBNOW 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! {$ n% g( C( \+ C" y
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76/ W+ L. `. I" h2 {
Ingredients5.39.217.769 H% F" a) N. u5 O7 D: \8 U
For the soufflé
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" M% c" |% f5 w1 V/ F" T600g/1lb5oz strawberries, hulled
& L' Z4 i$ j, C5 h3 d0 m+ M公仔箱論壇·6 _5 G; K9 b! i3 a3 T
4tbspdemerara sugar公仔箱論壇" Y& \3 h; E# _( @9 {+ d p# W
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- I, d" b) i3 c: 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。1 lemon, juice only公仔箱論壇1 M q7 k% Y8 @
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3 F" e+ H, K. m# t; b* E9 N. h' o2tbsp kirsch
. p) w; i' O& C9 W) f" y5.39.217.76·tvb now,tvbnow,bttvb( Y) ?/ U. w: N" Y8 ^; {
2tbsp cornflour6 ~0 q9 S) X+ \, f- V: l1 ~# i
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
% e: i) \/ L+ O" h7 X* z7 m* ?/ 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。For the crumble topping
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1 m# b' O% W2 K8 ?9 }1tbsp chopped pistachios公仔箱論壇) E6 k2 K7 }* |3 p- @
·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。, x: y+ z- R/ Q' Q4 h
1tbsp nibbed almonds
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# W. a2 y: ]. B$ d l F1tbsp demerara sugar; e, `4 Q( a. e0 |9 k5 z! v
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1 j* ]- f7 u. @+ j: 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 rolled oats
- x5 S4 I0 c: f; l" h" g+ H. P3 G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。% h; \# F2 w8 F1 M+ n
1tbsp desiccated coconut
9 [# i6 b, P) X. A! ytvb now,tvbnow,bttvbPreparation method
# n$ q3 {* j5 r- H y6 j6 N! {tvb now,tvbnow,bttvb - 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.
6 X, G3 d, F H! y! S( X& [/ { 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。* v9 Y/ ^$ }# k& d
5 t8 i3 R. ~2 B3 ttvb now,tvbnow,bttvb
% m. N: {& F. [( w9 S% b5 k' 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。 |
發表於 2014-4-9 01:01 AM
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