Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb6 e2 |% x2 k6 N$ ?, I$ ]' \) R
9 g8 M( ^4 w$ O# n& F9 @! o公仔箱論壇, l: Y" l; K# U
$ |2 q4 T& C5 a7 k+ r. 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。公仔箱論壇& }2 W8 R1 Y& Q
/ S8 ]5 }% J& s, W0 u公仔箱論壇
- u9 H& J# h. W7 w! l公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 A/ j3 E; ^. b" F; [: U* j6 XIngredientsTVBNOW 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* V5 z$ l- w( r. h% S, ^
For the soufflétvb now,tvbnow,bttvb& i; N* h# V |7 [' u F
·
7 R$ I* y0 l- {tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled5.39.217.76& C7 I$ @) t' v" I! Q" f% c) d- t
·
5 `4 z* N2 \3 D1 ^公仔箱論壇4tbspdemerara 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。, P7 B: j# t& ]& m' l3 x8 [
·
4 C9 S9 n( Z! p# p9 f' [ T2 y公仔箱論壇1 lemon, juice only
: {+ Z# s; O9 ]5 X, W# D$ B; s公仔箱論壇·
; @ i/ i o$ E" T3 A公仔箱論壇2tbsp kirsch' f( E }! J- g/ y+ r$ a4 u
·公仔箱論壇9 ?$ I/ @; g0 v4 K( L
2tbsp cornflour
, N/ J/ B# ?/ Z9 P, q! htvb now,tvbnow,bttvb·
6 A) y* x/ f! Qtvb now,tvbnow,bttvb10free-range egg whites
# X4 `3 {' `* n4 ^ R: W' }tvb now,tvbnow,bttvb·
% c4 S+ V6 Q3 L$ I5 zTVBNOW 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。85g/3ozcaster sugar
% X, T& L1 {% @ m5 z5.39.217.76·
0 | K# j, J: ~; g; _" b7 s5.39.217.76225g/8ozclotted cream
2 V" M2 B: p1 ^2 Ftvb now,tvbnow,bttvbFor the crumble topping
' J4 }5 r9 `% ~0 u0 S公仔箱論壇·
# V" T2 J+ r4 z! s* ~$ I) ]- R/ ltvb now,tvbnow,bttvb1tbsp chopped pistachiosTVBNOW 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。/ D3 K2 J" f8 `0 d S: Q
·
8 U* s2 F+ y; O% v f! f+ m5.39.217.761tbsp nibbed almonds0 Q0 |4 g1 R; c
·
; n* k, W! D6 W( N8 U1tbsp demerara sugar5.39.217.766 Y% f! W6 c+ ]
·公仔箱論壇; Z$ J7 ?' F5 E; r
1tbsp rolled oats
7 e: j& v; J) |2 T5.39.217.76·
# d) O$ l# y: ?3 @/ Q$ Dtvb now,tvbnow,bttvb1tbsp desiccated coconut
k4 p$ N- A5 f1 d: z& FTVBNOW 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。Preparation method
9 H2 s) c! y# q+ l* H1 X- _6 \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。 - 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.
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。# i+ x- b$ Q, P7 f: J
/ [' t. O2 r" w/ ?9 K9 b2 f- s
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 Z3 Q) H! M% G6 t0 K+ `7 j6 c
) K1 H# Q# e& A J4 b* Gtvb now,tvbnow,bttvb |
發表於 2014-4-9 01:01 AM
| 
