Strawberry soufflé with crumble topping and clottedcream公仔箱論壇# I! X& C+ U/ H
tvb now,tvbnow,bttvb8 c5 Q; q/ y4 h$ ~& c3 B
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! k+ N2 F" @+ r6 h& M; l0 c公仔箱論壇
! i1 l* d* m O2 F5 B% Btvb now,tvbnow,bttvb5.39.217.76! v4 Y+ z9 j3 B5 M7 \4 H
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé., e( R6 V0 y( `7 o6 c" p
Ingredients
3 O0 y, N" B# a0 B) j; g4 T! Z5 r公仔箱論壇For the soufflé
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$ c' d* W- Z k600g/1lb5oz strawberries, hulled
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) @5 d# J* M1 A7 W3 h4 itvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。% u* ?; z% v( d. t9 |
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: Z8 J( c; V5 W1 h! }+ f( ~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 kirsch5.39.217.760 B+ X, {! Z* y0 v: w
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2tbsp cornflour5.39.217.766 @* K/ G0 v- i, E( A
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2 v# @: g. P, S5 \0 x5.39.217.7610free-range egg whites
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3 P% W$ S! P3 ftvb now,tvbnow,bttvb85g/3ozcaster sugar
; i# K9 P0 ]. I$ x4 \& 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。·
7 t/ X9 }: `9 N- ^2 q: Ktvb now,tvbnow,bttvb225g/8ozclotted cream5.39.217.76; i1 I, J' [/ g) a* t
For the crumble topping公仔箱論壇# u8 K& ^7 |, m- i! k; M/ A/ g3 s
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6 Q. W% d- B x% ^$ `! ]" B1tbsp 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。1 `- @3 @9 H0 a0 u) Z: T
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i, d- n7 Z9 R! t: T1tbsp nibbed almonds5.39.217.767 v' P- r' H: R4 ~5 E4 }
·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 M5 a7 \5 f$ u3 C+ q3 w
1tbsp demerara sugar
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9 Q+ ]0 F: C9 ^- X' {5.39.217.761tbsp rolled oats
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1tbsp desiccated coconutTVBNOW 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。3 G8 n Y% `# t3 ^% v; `$ K+ A H
Preparation method
9 A y, L/ Z8 N, |6 rtvb 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.
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5.39.217.761 C- T! |. I; ?1 j5 H7 r2 O3 A( D
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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。$ }7 Q: D3 M! U. F9 G) s* q# B
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發表於 2014-4-9 01:01 AM
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