Strawberry soufflé with crumble topping and clottedcream5.39.217.760 c- N5 F$ w2 A
tvb now,tvbnow,bttvb' C! p5 O D# G; W! V
7 p7 m# H8 H3 H: G0 [' ~6 DTVBNOW 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。5.39.217.76, B5 ^& W9 h- {! Y% C- w
2 [! [. h0 w) q$ L1 j0 C6 y4 |公仔箱論壇
7 C/ i9 R. }- R# g+ D) Y6 mtvb now,tvbnow,bttvb
& a3 y1 B7 w' d; r* 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.# a; x, r) B* |$ A- \9 N
IngredientsTVBNOW 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。+ ?( E. a+ ^! }. a4 l
For the soufflé$ {* u3 F; G& D* m) e* }! }
·+ b5 A* V9 \( g3 a8 H j! s2 k, l
600g/1lb5oz strawberries, hulled- y- W' B7 K8 x- m4 E
·
7 K2 X( R1 T/ N, ~/ P1 gtvb now,tvbnow,bttvb4tbspdemerara sugar- W! ]1 ?2 D7 g* ^/ c: b# 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。. |, F, o* L# G& W/ ?
1 lemon, juice onlytvb now,tvbnow,bttvb) A$ E1 ^9 @* E1 J Y6 f% }3 m
·
) |$ Q4 w5 [! p2tbsp kirschtvb now,tvbnow,bttvb9 L- }( K8 U' L0 L; ~2 C( h$ i$ F
·. H' ^2 y8 c o+ A
2tbsp cornflourtvb now,tvbnow,bttvb+ U8 r1 v6 C# }6 _( B
·tvb now,tvbnow,bttvb' A$ T3 g* Z- ~) n3 `" _0 l0 \" W
10free-range egg whitestvb now,tvbnow,bttvb. g/ C$ [$ J' e( R# s/ f
·tvb now,tvbnow,bttvb2 e& ^6 D/ O, W
85g/3ozcaster sugar& u1 i5 z& o. s: M$ f
·5.39.217.76: Q) N5 k) @1 v& @4 A
225g/8ozclotted cream" A+ D3 \' r! [- c6 `0 o( q1 }( h
For the crumble topping
, K o m. h' X6 H# g1 u·5.39.217.76; ~8 Q q7 {4 K" k9 q
1tbsp chopped pistachios
6 j6 A/ k8 [9 _·公仔箱論壇; Z8 g7 C n. H0 {' X
1tbsp nibbed almonds
! a! A. ?5 \5 S: l/ j! p·0 n/ N2 ^% U) ~* A0 ~: l' }4 i& m" ^
1tbsp demerara 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。9 a& _# P) g3 c( n9 T; B8 N4 I# V
·5.39.217.764 ]7 d* c9 M9 h8 j0 @$ I
1tbsp rolled oats
' C& }$ k; M) \ utvb now,tvbnow,bttvb·
, p. c* t+ l% f+ x% C- 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 desiccated coconut
% L9 e' M5 o4 \4 m2 \; ^! Y5.39.217.76Preparation method9 V, `1 j5 s) d
- 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.
' d( F. O$ E$ f& S# o3 P# @
+ B5 g6 k2 O4 p9 N# u
$ I! i) o5 z* ytvb now,tvbnow,bttvb
9 P0 F/ z) x/ w& [1 B, c3 a$ ^2 DTVBNOW 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
| 
