Strawberry soufflé with crumble topping and clottedcream
4 N6 \6 b! K+ Y# m( p0 w5 @公仔箱論壇tvb now,tvbnow,bttvb6 d2 O5 {6 K: z4 a3 Y: T
tvb now,tvbnow,bttvb$ C- l4 y* B! n$ |/ D% z8 q
0 P" |( X( d0 N, J) n- q1 b- {5 Ktvb now,tvbnow,bttvb公仔箱論壇8 x z* |! o* P* Q' T3 R
 5.39.217.76' y( F s- L1 f. H- Y
公仔箱論壇. w4 f D; h2 F
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ G' Y4 t. P# R8 r公仔箱論壇Ingredients
# R& ~% n/ v; Y" q" o: rFor the soufflé
+ J+ J9 Z. b$ Z8 b: v6 Ftvb 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。; ~" c2 f& I4 b: ]$ l; ~; M: I1 \4 m
600g/1lb5oz strawberries, hulled
) n2 [8 \% D) l4 f; N·
( |4 Q) l# A' k$ K. E: \7 r公仔箱論壇4tbspdemerara sugarTVBNOW 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 [- c* _; j0 t# P; p
·
5 z* A& a' J1 h: }' J5 \* k, n9 I5 C1 lemon, juice only
/ Z" p% Q; U5 H+ D$ x2 T' H1 d& C·
0 X7 H, u t3 m3 j+ Y$ |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 kirsch0 z7 Z5 @ _& d7 Z/ ~
·公仔箱論壇2 U3 i$ o( ?7 z, S
2tbsp cornflour
7 ?% f# l7 Y: n' M* h9 ]8 y·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。0 ?/ n* w' v) i J2 Y& Z8 |
10free-range egg whites
- }- {) z& `$ p 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。·
4 k# x; X& d" w* Z$ i4 _; ?5.39.217.7685g/3ozcaster sugar公仔箱論壇" I9 I! \2 a, z! j2 n, t9 q f
·
6 H C/ r- C! y" |' h8 \4 H: ]3 `5.39.217.76225g/8ozclotted cream
, c/ v8 f& j% h' w; \8 [3 GFor the crumble topping) Q9 N; @$ Y, Z. k8 f6 e8 B1 b& O7 K$ l
·2 q, x- @* h0 s$ Q
1tbsp chopped pistachios5.39.217.767 X) H z. Z$ M& D8 J0 A+ o
·5.39.217.76 a' U, U, t: U. F' {7 M5 `
1tbsp nibbed almonds5.39.217.76+ N m9 i' R6 H! a
·* f U; W. J9 Y
1tbsp demerara sugar公仔箱論壇1 b0 R8 L1 Y* K+ i% M
·公仔箱論壇 J% `' B7 w# E
1tbsp rolled oats
, N& T) ^- {$ D1 |. d+ J f·5.39.217.761 Q0 e; t) A5 M7 a3 i3 X/ z
1tbsp desiccated coconut
$ ?& c- f/ P& i9 v) aTVBNOW 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 method
2 g" [9 k& Z- {0 S! [: ^ - 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.
5.39.217.76' f' u0 [# F1 R2 m( D) {& Z) E
' U. r+ r. `! F6 i! ?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。
, M+ ?* {" H* Y$ |7 mtvb now,tvbnow,bttvb5.39.217.762 A; ]9 y" j' M5 M/ u9 _# T9 | b
|
發表於 2014-4-9 01:01 AM
| 
