Strawberry soufflé with crumble topping and clottedcream公仔箱論壇; `. H& X, B' o3 y3 H
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0 K* U* ?8 M/ [8 j9 `% pMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。) G. A' ^. [* s7 V
Ingredientstvb now,tvbnow,bttvb. E) n \# X' `3 A( I
For the soufflétvb now,tvbnow,bttvb4 K( }( J1 L- S, A+ X9 z
·公仔箱論壇. L, a% p- T I5 q* M
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。! k' f) N. [5 o- k/ [ L
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+ U% u7 K6 N3 c) ^# |/ }1 V8 s公仔箱論壇4tbspdemerara sugar: F$ v) w5 g+ G; b0 ?! s
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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。2 C7 A/ E6 |( S. p: Y- ]
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2tbsp kirsch
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6 r9 Y; e! c) z2 |7 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。2tbsp cornflourTVBNOW 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 K6 H7 h0 d, @& [! @0 ~% `' V
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1 U- D; l% t% Z' L8 o( H10free-range egg whites
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/ j7 n$ ?# n+ O0 l6 N- p$ W5.39.217.7685g/3ozcaster sugar
+ X* ?; o$ `6 x公仔箱論壇·
% _ ?5 K- M3 m) w公仔箱論壇225g/8ozclotted cream
' {5 ?0 f0 }7 u* P* A8 jFor the crumble topping1 _2 R) _+ s3 Y$ V6 \
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* y0 { M% F; h( u1tbsp chopped pistachios
+ Q' F4 d! y H6 ~5 C7 d* J! g9 dTVBNOW 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。·
- L* m# a% C; ]) v5 Ptvb now,tvbnow,bttvb1tbsp 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。9 M/ w. S8 W1 Z. }; K8 e l% P
·公仔箱論壇! d: Q6 x5 d# a* ?- z0 N, P1 b
1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut8 a2 J M& l+ a9 s! J
Preparation method
7 M$ W& |% _0 S( 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 }0 j7 [6 T* C& o6 H" bTVBNOW 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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