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。/ w8 x$ p* x }
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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。$ Q* S5 p3 ?! p* P
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.3 S: L7 F! o, r/ t) c
Ingredients
( D4 f, X% h$ X" stvb now,tvbnow,bttvbFor the soufflé公仔箱論壇/ M, M& M8 n7 a5 G1 K, S$ Q
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" q& G& k9 f+ M/ ?$ V; Q5.39.217.76600g/1lb5oz strawberries, hulled) p# V. r8 g- Z) H [6 O# y
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# N! t5 J( F) L- D公仔箱論壇4tbspdemerara sugar公仔箱論壇* O) {1 B* F& k& S' U
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% z; Q/ E/ ?5 c* I! U ?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 lemon, juice only公仔箱論壇. o6 Y( u# t" J2 v9 h# g
·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。, m- _% z$ y- H Z4 ^
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。1 C% T. L7 Q+ d* H- k
·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。4 U, |/ k5 e/ T
2tbsp cornflour5.39.217.761 a+ v5 u- L) z* D; b
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10free-range egg whites& k- k( a8 j, G. p# i9 U5 @% D& U
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85g/3ozcaster sugar
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9 _) F8 G% w( b225g/8ozclotted cream
5 p" b8 G! f$ [4 |For the crumble topping
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! f2 D: O9 m0 @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 chopped pistachiostvb now,tvbnow,bttvb1 {. q7 r [, x5 ^3 ]+ q( |" Z. X
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7 r$ U/ Q3 U) {/ F2 ]# e f0 r. Q$ ETVBNOW 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) ^1 h; g8 X: ]! g9 t7 I: a
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1 G) L( g2 E2 d3 @/ z2 P3 Btvb now,tvbnow,bttvb1tbsp demerara sugar5.39.217.76/ ~( t) |. e2 T$ ^+ n# T8 v9 s
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7 d$ k, _* z, O公仔箱論壇1tbsp rolled oats
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) d# f9 o7 v; a( D7 w5.39.217.761tbsp desiccated coconut公仔箱論壇( B% @: o$ i" o( k# W7 u' ^
Preparation method
% q+ \3 j' h( Q( qTVBNOW 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。 - 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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