Strawberry soufflé with crumble topping and clottedcream5.39.217.76* h+ w. _8 f: i! s& E3 ^: H
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z" m6 b+ D2 p3 V! J0 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。
5 B+ f2 [9 N) \0 Rtvb now,tvbnow,bttvb
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5 f) N. F: Y* j7 h0 F" ?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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.3 F) C2 U2 a+ t2 d3 J
Ingredients, f+ v. z: A6 A5 d) S5 D9 ?# w* [
For the soufflé
' S* j; |: ?$ r) d: a4 TTVBNOW 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; L; v2 B! @& j" M600g/1lb5oz strawberries, hulled公仔箱論壇% I6 w2 F: K" a5 W0 v
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4tbspdemerara sugar
8 X1 `7 `( p/ G2 C公仔箱論壇·
: F2 f( |" Y. U: 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。1 lemon, juice only
0 c+ [) E! D3 n* I8 L6 l8 t公仔箱論壇·
. _! O/ z9 @7 m- K2 S2tbsp kirsch公仔箱論壇& ?4 n& W( A! q9 V1 Y) d
·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。# n, E( L8 A7 E, n0 e c
2tbsp cornflour
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* p- r* d5 s' T+ ?% F& H10free-range egg whites
7 `" U4 [' x/ Q5 ITVBNOW 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。·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。4 [( J) [% V& ?8 O$ a b
85g/3ozcaster sugar
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0 R& L8 ]7 N" X" @( b- q225g/8ozclotted cream" q2 p/ b1 T& v8 x2 l% }
For the crumble toppingtvb now,tvbnow,bttvb3 a+ d% R' ?$ n6 f% @3 m+ h
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$ x+ Q5 k; E: ` |0 l9 B1tbsp chopped pistachios; ]/ B' ^* o8 S9 }. |0 c1 |
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1tbsp nibbed almonds
' J" G* k; h' w/ E. s- t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。+ a1 A+ f, x+ F$ _1 [; p
1tbsp demerara sugar
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1tbsp rolled oats
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5 @9 M6 L" L ]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。1tbsp desiccated coconut
( e6 r& r) x5 z$ w, q" y' J5.39.217.76Preparation method
6 R& f4 j1 V6 S6 O9 O - 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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發表於 2014-4-9 01:01 AM
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