Strawberry soufflé with crumble topping and clottedcream
3 Q8 J9 y3 l y9 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。
! w A+ B1 |1 l8 K. Z" p& ]3 S7 s6 r% \# v$ W' F
5.39.217.76. S6 ?1 o5 [/ o2 y0 l, l2 W
$ }) v( x4 ~+ I, W, G
8 p( ?) p& u/ Z# z, o# }7 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。
( Y) f2 k9 k0 t+ k3 r( p4 Stvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' [( y, y2 T% v& ]8 Htvb now,tvbnow,bttvbIngredients
2 ^1 e8 j6 r* U# G* Y: qFor the soufflé
4 }) \$ o2 z% RTVBNOW 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。·
/ {* E6 g# l$ p9 |( 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。600g/1lb5oz strawberries, hulled
0 B5 ]* Y; g0 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。·
0 c( b6 j, }4 v" Z) y% }# U5 c公仔箱論壇4tbspdemerara sugar
3 `* b+ X) |" ftvb now,tvbnow,bttvb·
' E+ q/ r# i) S; h: |1 lemon, juice only5.39.217.76. ]" ^8 _( W; V
·
+ c. M5 s$ X! }8 K v# Gtvb now,tvbnow,bttvb2tbsp kirsch2 @8 X- M5 s% i) T6 R* ^
·
: h+ J! S' b" j. xtvb now,tvbnow,bttvb2tbsp cornflour公仔箱論壇6 E8 F/ Y/ j5 U, X
·
+ P; t4 h# A+ v, ~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。10free-range egg whites5.39.217.767 ?* b8 Z1 b0 s5 k
·
7 c0 s2 |/ z. P2 `9 R# Z% u. 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。85g/3ozcaster sugar5.39.217.766 z9 a+ w( c1 R9 ~8 L
·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。' P6 }: L3 |% k, x& M
225g/8ozclotted cream
/ d0 @* c! p2 o8 A J6 JTVBNOW 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
2 _4 J, m, B2 J& f/ i) f& 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。·
7 f- @% n3 e3 ~+ D: p/ d# z2 f/ N1tbsp chopped pistachios公仔箱論壇; {: C' @8 O; d# y) f9 Y& {2 n6 o
·8 i: W; c! O$ K* I! s6 H, G
1tbsp nibbed almonds
; F* q5 T1 I; l7 c! n, ~5.39.217.76·5.39.217.76- i) ^) ^3 t$ z9 N6 u
1tbsp demerara sugar
4 r% p6 ~* v* R- U' ?% [公仔箱論壇·; p w! v& l+ I" T
1tbsp rolled oats6 {9 N" o' x. T6 m) }% ^
·5.39.217.76' |. Q) h2 L+ m2 y2 K
1tbsp desiccated coconut5.39.217.76; n% E* ?- n% `! O7 T0 g
Preparation method
; a5 y# G% E+ r& S+ ~# X+ \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.
S2 e* p: U+ K5.39.217.76 ; i! Y, e/ F% I. X6 f* n9 i% |
& o& a8 ~ X6 {/ M( Z$ @, Z9 t- V5.39.217.768 S/ w9 z( K3 T8 P: Q
|
發表於 2014-4-9 01:01 AM
| 
