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。6 B; a' F6 D8 u& ?! q
% g. Z0 L! t6 S+ D* q# S5 _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 Z4 C: p9 q) N# U" B
公仔箱論壇! ^! t6 y$ e! E. q; g X" [
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- Z& v4 t& A5 ^ h. d5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.6 Y8 C' Y& c* |8 W9 R
Ingredients
' o; d% L0 X* Z$ B+ h公仔箱論壇For the soufflé) a, l. K1 g4 b2 N& O5 K( m" h
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: [ Z" l& ~" s/ F, [5 X5 D公仔箱論壇600g/1lb5oz strawberries, hulledTVBNOW 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' q# g" J* b# B$ M
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- E b* q- v) r6 c, @4tbspdemerara sugar
# w- U! C/ p9 j! l# m+ ftvb now,tvbnow,bttvb·
0 T; ?' y7 n2 K7 |0 |7 b$ r) oTVBNOW 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 only
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9 @$ v4 K2 C" H. B `7 {+ y2tbsp kirschTVBNOW 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。4 M3 r; a. q1 J1 {( _; d. P
·tvb now,tvbnow,bttvb; D% i5 ^: r0 Y/ Q1 ?. D
2tbsp cornflour5.39.217.767 r1 B5 Y0 [4 o* d2 l* ~& g
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' M2 E% U& {6 A7 p+ _ O8 F10free-range egg whites公仔箱論壇" h; a! t) | a3 o! S
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: q" ~) p9 g7 t. h) `公仔箱論壇85g/3ozcaster sugar
- U" l, P& v1 {公仔箱論壇·tvb now,tvbnow,bttvb& j1 ^8 l5 e7 n# G
225g/8ozclotted cream
( L8 T. L# S$ r# K' Ctvb now,tvbnow,bttvbFor the crumble topping# x" ?! ~% ]) k# F' `2 f: ^0 B
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0 W5 g. Q j0 X1 w0 q1tbsp chopped pistachios
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H& ^6 u# e" l/ K+ J* Y1tbsp nibbed almondsTVBNOW 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。2 G4 y5 o# m0 a }
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4 i, l+ j% [0 u: F2 a3 L5.39.217.761tbsp demerara sugar
8 N# }& C2 s6 p$ p9 k" H, J4 u7 |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。·
; a% y$ y- Z& p& x$ A7 ?7 x. c5 btvb now,tvbnow,bttvb1tbsp rolled oats; D9 S- m8 \: \0 k! X' v- ^
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5 |4 q, w. T, W" |公仔箱論壇1tbsp desiccated coconut
3 b: ~6 g0 u7 l. BPreparation method0 y& Q$ I5 F8 X3 K& o0 W9 \8 I
- 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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( r3 H6 ~$ m; T- t1 q& K公仔箱論壇
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發表於 2014-4-9 01:01 AM
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