Strawberry soufflé with crumble topping and clottedcream5 c; k$ g, L2 e r( o/ z9 A/ G
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5 m7 i1 u+ Q3 P, H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。. l7 l7 U* l4 m+ m* D4 C
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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。3 b4 N; e) c( Z
! t5 {& j; w0 d3 NTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.763 U$ f. N0 f! V b( P7 p( Z
Ingredients
' e5 r: ?* ^% V$ ]; Q' ~: _3 fFor the souffléTVBNOW 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。+ y3 [% y# ~ q- T! f
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8 m. [' P, h5 q/ @5.39.217.76600g/1lb5oz strawberries, hulled
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: I) U' l) o# M$ ~. M! x. E4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇8 b' n) K# c- g7 u
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
) d0 |. P8 y, |; d5 f' X" x8 D: a0 \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。For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb5 e, I. x2 A/ h4 Z
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0 W, \% j# j( |1tbsp nibbed almonds
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1tbsp demerara sugar, L/ z# ~4 O N+ T$ m
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/ B4 ]7 \! @ e( \) b1tbsp rolled oats5.39.217.764 P, J5 s4 _7 n( |! d* N
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' M4 K0 A( {( k$ C! 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。1tbsp desiccated coconut5.39.217.766 M9 Z9 Y) R# U t% U6 ?2 J1 @ i' x
Preparation method5.39.217.765 \, K& \( R/ c, w
- 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.
公仔箱論壇! r+ R% X, e; ^. U
5 w4 t# K5 \0 H- T, m# X# M& o5.39.217.76
% d/ A2 U7 }- z1 ]. f0 L' b' h3 R, p% ltvb now,tvbnow,bttvbTVBNOW 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 N! k# M/ x5 {* f. t$ G7 k
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發表於 2014-4-9 01:01 AM
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