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。8 i5 Z8 Z+ }3 I J4 Z
1 R( ~8 P5 r9 d9 b. N: hTVBNOW 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。5.39.217.762 ~! v( ^$ Z( S6 G& e) L6 s
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 v# c' e8 V8 _5 ~5.39.217.76Ingredients
- a$ X" H. g3 @1 wFor the soufflé
; B1 H) H7 |/ x% ?+ Q公仔箱論壇·
% t# q% n7 E4 T# j& t; L+ I公仔箱論壇600g/1lb5oz strawberries, hulled
( \ @$ I) v9 B' Ntvb now,tvbnow,bttvb·5.39.217.762 r) J, `8 |! z' P2 T3 w% O" S: D9 Z- }
4tbspdemerara sugar
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d5 x- J. o. B8 P6 q/ f5 ntvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇$ d& { Z" ~, r5 }) b/ U8 U0 `
·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。# L* z4 ]2 b0 y2 P5 ~& c: p
2tbsp kirsch
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3 N1 `* O& J/ ^) s; j* U公仔箱論壇2tbsp cornflourtvb now,tvbnow,bttvb# w. T; q2 z2 R; {
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10free-range egg whites
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`4 M; |- @" w6 ztvb now,tvbnow,bttvb85g/3ozcaster sugarTVBNOW 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。: S% v) J+ v4 K% H
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3 v4 z; T: C& m+ X8 s( V" T6 ^& F225g/8ozclotted cream+ p V$ h7 G6 b* U. n
For the crumble topping
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, F( X. h( N7 ^7 }; H1 b4 c1tbsp chopped pistachios
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; W! L9 W: @0 @* m) Y( 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。1tbsp nibbed almonds
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! }. q( e) q: Jtvb now,tvbnow,bttvb1tbsp demerara sugar
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) r: D' |8 E; v" f% E" h5.39.217.761tbsp rolled oats
2 u* {8 [8 G, l" v& K9 }公仔箱論壇·公仔箱論壇- X3 s u: M6 V) G- r9 H4 R* z; m
1tbsp desiccated coconut
+ p T! c! O: P公仔箱論壇Preparation method
( p5 z1 N9 ^+ a' [& }' g0 Jtvb 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.
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. s0 l# d. O1 F7 K- r) ]- \7 ?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。5.39.217.76 L# N8 k0 r4 U+ y9 B
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 M: h8 ]- @- ]1 R& q0 [! H' ^
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發表於 2014-4-9 01:01 AM
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