Strawberry soufflé with crumble topping and clottedcream' ~5 l, o8 Y' O4 J1 T2 g
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- m# v, x W/ i6 _3 i8 z' 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。
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. ?+ S, k2 a9 k' K0 t9 U; w wMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.: G' z3 C4 ^& \$ }" ?
IngredientsTVBNOW 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 N5 E& X* ^1 j# t; c0 G: q; T
For the soufflé
& I2 Q+ T; B0 s+ gTVBNOW 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。·
: J/ a# S$ D F* 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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb4 q7 u8 }. ~# @3 Q; x" a
·公仔箱論壇) D; U& h# T1 _" c
4tbspdemerara sugar% S" P6 {& L* v
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1 lemon, juice only
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2tbsp cornflour
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' W: f+ R/ p0 ^1 t% R5 H10free-range egg whites
5 u& H; ?& V" h3 V( a; ]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。·5.39.217.76, ~+ X* ~0 y9 `0 |( V
85g/3ozcaster sugar
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225g/8ozclotted cream
. t" g# K* `" ~2 t5.39.217.76For the crumble topping
4 x8 B9 L' | D; N1 C' l# P8 f: }tvb now,tvbnow,bttvb·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。3 O# E. k! }5 k7 |, Q6 m! h6 q
1tbsp chopped pistachios R5 x0 I1 k" K7 ]; v. t! R
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1tbsp 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。- p; L' z, M/ z/ d5 A1 L8 Z* \
·
J+ d' |: n( m# STVBNOW 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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1tbsp rolled oats
v% Z5 t2 F1 V4 M公仔箱論壇·
/ K5 x) W) w& c/ s' 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。1tbsp desiccated coconut
; Q( D7 W, Z) @8 J: d0 v; lTVBNOW 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。Preparation method5 ]; t8 e5 |% b9 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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tvb now,tvbnow,bttvb- }9 k0 m- [/ @ S( [6 h$ ]+ I
tvb now,tvbnow,bttvb- H3 s+ ]$ [! O$ ]' q" x
8 e) r1 P' L/ @; STVBNOW 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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