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。+ w! I" N7 c$ e7 i! V' k* L$ R. r/ x
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+ K* j2 W+ m8 s5.39.217.76
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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。1 o s' [6 w! \
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.. U7 D+ T( a! i2 c3 M7 f
Ingredients
/ n8 R* Z. ^2 |$ h+ t' O公仔箱論壇For the soufflé
. n7 F* G8 A- }6 a8 H0 _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。·
- g( J7 z. Z0 p8 p' F+ h600g/1lb5oz strawberries, hulled5.39.217.76$ E* e/ T3 @, B( ^- C e7 {( A
·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 h' E) T) G- T7 N- ?2 s; T: P; R
4tbspdemerara sugar
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5 n; D: W/ o" }3 U$ m( U1 lemon, juice only5.39.217.76! A! H3 Y- j9 |* t/ @, f
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2tbsp kirschTVBNOW 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。$ Z( ^# N' k% v4 j
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! ?6 |! H! n h% ]5 @. C) `- T8 Ktvb now,tvbnow,bttvb2tbsp cornflour) ^# v7 I* J; j5 _1 W4 s; Q
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' X* D4 Y; K& X. B' S/ R2 G3 J5.39.217.7610free-range egg whites! _, |+ {9 x( e
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3 k7 c5 d" U7 p+ P0 Jtvb now,tvbnow,bttvb85g/3ozcaster sugar
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$ a, q" ]+ p# ?( `. X, {公仔箱論壇225g/8ozclotted creamTVBNOW 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。) Z) j+ v2 Q3 T; _% |0 t; q" V& W. t2 y2 ]
For the crumble topping* L& R7 C7 `: W% ?
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1tbsp chopped pistachios
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1tbsp nibbed almonds
9 s/ R/ k& Q4 g4 F2 q0 z& }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。·tvb now,tvbnow,bttvb# X% X% I: I7 f7 ]( A& K& \( ]
1tbsp demerara sugar
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( G( `( ?; z3 P$ G" c, n1tbsp rolled oats
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1 w& w/ b$ K2 ]. @- t- ~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 desiccated coconut5 g! Y& f* e" P0 d& Z% G; l
Preparation method
$ M: E. Z& r# X0 r5 d" Y$ n5.39.217.76 - 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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% P! T1 E1 V- Q' y" vTVBNOW 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。公仔箱論壇. x4 O; v% s2 V
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發表於 2014-4-9 01:01 AM
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