Strawberry soufflé with crumble topping and clottedcream i3 b; [) m& m5 D& A
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7 [) U6 N( ^" \# m+ K# 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。5.39.217.76, I4 [# J- L) E- l0 \. ~
; [! S! E% \5 nTVBNOW 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$ l" G, O; ^7 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! X, @% s& t: U" K7 ]; |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。Ingredients
8 E2 n3 d4 D6 ~% A$ q7 _For the soufflé
; E: P3 b4 q! ]" [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。·
- e$ [ h: m8 X2 D d3 wtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
3 u! k8 l8 R. m# z公仔箱論壇·公仔箱論壇/ q6 l: `# F1 v/ C
4tbspdemerara sugar
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! b0 I% T0 R/ L" e- 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。1 lemon, juice only5.39.217.76/ B* [# i6 r5 C# A( l9 o, J
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
H* d1 M9 |# i4 s' y, 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。6 h$ x+ d0 p) h) {+ S
85g/3ozcaster sugar
+ S) `: s% B& m3 v8 X2 F* o公仔箱論壇·tvb now,tvbnow,bttvb: C- \9 i& f# J* p' C# Q( }
225g/8ozclotted cream公仔箱論壇5 e4 k$ _) v6 e, G) S* f$ C
For the crumble topping
- z6 N: q3 m4 t' c& s& P# w, s- _" l公仔箱論壇·
* K; B5 F2 ?% _1tbsp chopped pistachios公仔箱論壇/ F8 T% Y) ~8 U& ?$ o! e; ~4 u# ?
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) { N( _; p) ]9 f1 H. Q! C8 O7 rtvb now,tvbnow,bttvb1tbsp nibbed almonds
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# U" X9 m, X# R' |8 W2 R& Y公仔箱論壇1tbsp demerara sugar
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0 s% B/ H5 }1 J, q+ [公仔箱論壇1tbsp rolled oats
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! i g% V4 [- G0 j9 z: ^% o Y% l5 |5.39.217.761tbsp desiccated coconut
B( X- s. e: o公仔箱論壇Preparation method
% l* g' B; r: X - 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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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。, E. _6 {$ B# w# u$ P& N
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發表於 2014-4-9 01:01 AM
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