Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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 f) T+ [7 n0 \7 p9 w3 v9 t+ H
7 k( w) i; V8 `4 R% k7 k9 uTVBNOW 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 w( u' i4 Y
- O) B4 }" U8 Z; k Z9 d公仔箱論壇tvb now,tvbnow,bttvb# \2 V3 P1 _, F' }
 5.39.217.768 m; t9 h! f) [2 H0 s
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.) q% {8 \# r3 j* c) D" Q
Ingredients
" h9 X0 z9 w3 a% V3 @tvb now,tvbnow,bttvbFor the soufflé
: X7 b' T8 i9 q% {, |4 c' G公仔箱論壇·5.39.217.76. C1 k* @( X% b/ n% q0 Q
600g/1lb5oz strawberries, hulled5.39.217.76# c7 D' \( i/ x8 ^7 L. B# V. X! o3 `! s
·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。9 j) e. K8 k3 R
4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb5 _/ q4 ?% o8 J0 G) d! |1 P
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3 l" l/ D4 B& x, T( l# B2 R+ xtvb now,tvbnow,bttvb2tbsp kirsch
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; s1 z- K; z! r$ R& K# s6 G公仔箱論壇2tbsp cornflour
* u9 V; N- ?6 Q A公仔箱論壇·
# l8 A, u" f" B7 CTVBNOW 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。10free-range egg whitesTVBNOW 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。" S' u; F- g9 `, k2 j/ D. |
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7 z8 W2 }1 |5 c( u4 z3 B/ ?85g/3ozcaster sugar
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4 ?0 B8 G9 R/ o- T3 c5.39.217.76225g/8ozclotted cream
6 ~: }& p F+ V/ AFor the crumble topping
/ d* h& n! \4 y/ V6 K; w- k5.39.217.76·
# h: {7 f: B, uTVBNOW 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 chopped pistachios
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1tbsp nibbed almonds" L" x& @& b0 l* O" Y0 `
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; _ e$ v3 g' j$ |2 {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 demerara sugar公仔箱論壇; F* ?! l- _/ |- ~$ ]* |
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1tbsp rolled oats9 Q P2 o$ H4 f6 X# J; q
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1tbsp desiccated coconut公仔箱論壇% P/ L }* O* z, ~' G" j' X* C
Preparation method
2 R* q( [+ `8 n公仔箱論壇 - 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,bttvb1 x& [, x- H$ z) M; X8 H* x9 K. r5 o& j
tvb now,tvbnow,bttvb4 [$ @2 T) L' y0 p! G
/ g' c+ ]. g2 k( b! }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。 |
發表於 2014-4-9 01:01 AM
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