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 n s. e, s; B* E
# V, i# j, v! [! N# }+ T( s公仔箱論壇
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! _) ?, t4 e4 h7 s! 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。
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" a9 t+ o+ ^6 I3 N7 ]& Utvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇7 B" i+ ~2 ~# G* X+ |! [/ C6 b
Ingredients
5 Z; B$ f! d% V& ~4 \) O& j' 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 soufflé
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- A. P9 M3 _$ ?& _! q; ~6 E& @' {600g/1lb5oz strawberries, hulled
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$ P9 `, Z1 r7 b4 q$ u0 C6 X* k. O公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only5.39.217.761 \9 T% r( @' P x) |
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6 o6 K, H T& R' |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。2tbsp kirsch
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9 e* v0 G& M* P2 F0 W2tbsp cornflour
1 C7 _" B9 x; i k* S: \' w5.39.217.76·
3 W. ~& U& R9 ]. s# e- 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。10free-range egg whites) _1 M3 f* S/ J7 c6 z; L
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% s# F' ?8 F! x0 u1 J9 i85g/3ozcaster sugar
) B4 t. m$ r$ y: x公仔箱論壇·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。( @) e8 d* ?; i* j6 M+ v$ }4 E
225g/8ozclotted creamtvb now,tvbnow,bttvb/ b P! _0 V5 l* e4 h. U, N4 f
For the crumble topping
% X' T' j, ~# m7 u' 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。·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 K* K1 O3 i- O
1tbsp chopped pistachios& R( w* Y1 M$ x" }4 g+ r( t" @
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1tbsp nibbed almonds
$ U$ g1 s% K6 o1 z4 r5 ?6 j3 j8 h5.39.217.76·
: v0 c+ U7 d, 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 demerara sugar
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* R; I7 y! L1 Z5 @ O公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut
: {. d2 j! z5 m. {; tPreparation method5.39.217.765 v4 N( l) _$ u& p, l) I0 L; R
- 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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) [' }0 ~2 D2 o3 e/ g) mTVBNOW 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。 |
發表於 2014-4-9 01:01 AM
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