Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb; \, P0 L6 f3 J" \
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# M/ O* I# n# ~' v2 VTVBNOW 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。9 ?( p- Y* B7 H
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$ f3 `5 G" p B7 q! }0 o8 D. PTVBNOW 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.
* N n4 |* l3 k1 dtvb now,tvbnow,bttvbIngredients
' G% F, h$ Q& K0 D& T8 W, GTVBNOW 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 soufflé
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. C- ?8 Y& V) w4 x% H7 P5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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0 b0 Q1 K/ V2 Q; N5 Y3 r5.39.217.762tbsp kirsch
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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。7 p. F7 e a% B: C1 e" 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。0 L4 `8 L! U! b& S2 V
10free-range egg whites5 Q' H$ C. Z+ ^4 i* O! 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。9 U8 s( V( S" Y
85g/3ozcaster sugar0 Z# m( b. a; {4 r* a' w( a
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' Z$ v$ F' h: n8 i9 y5.39.217.76225g/8ozclotted cream
+ _' f& S# H, A" U8 E. ztvb now,tvbnow,bttvbFor the crumble topping
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: k; r8 | ^( ?& _# I( v1 p1tbsp chopped pistachios% M! @0 x0 L4 b' O
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1tbsp nibbed almonds
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: S$ N' N0 k. u9 A1 m. {7 B3 ttvb now,tvbnow,bttvb1tbsp demerara sugar K* P) }4 q. c6 g3 ?
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1tbsp rolled oats5.39.217.766 a3 `8 f, D/ S9 P7 n) G; m
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" |! |+ H: J( C' E, @8 x* n: T1tbsp desiccated coconut
5 ?" T3 N; l1 Q3 x; J' 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。Preparation method7 x$ a! F. F) ^9 p* K) h
- 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,bttvb* F/ K) z( Y6 g6 [5 H1 [& A
5.39.217.76* V% Y* J/ H' N1 E3 a3 h. c6 L9 \
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發表於 2014-4-9 01:01 AM
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