Strawberry soufflé with crumble topping and clottedcream
/ ~: ~3 V1 P% V% `" `
5 Z7 f# i& v MTVBNOW 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& I/ U, y+ W! g
' {. L* ?$ Z; |# ^3 y9 C公仔箱論壇
/ i+ f9 B7 Q3 c( [, e 5.39.217.76% y% t6 k5 B/ R) y) N
" Q6 {" j: G! v0 l% Z6 _; s9 bMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- p( f! [) D2 W$ L H. HTVBNOW 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。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。1 d7 l: Q* m- G) o" ^
For the soufflé公仔箱論壇, l0 Q0 c1 ?- E4 C
·
( f) h- k" K3 i5 \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。600g/1lb5oz strawberries, hulled
5 B4 z3 P: I2 q M0 y8 y·
1 w- m& r$ {/ J( o% L! E公仔箱論壇4tbspdemerara sugartvb now,tvbnow,bttvb ?9 i* w6 C) O9 b6 M" a
·
: h' t# _4 q& L- I" A) c1 g& Ltvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇6 x9 y1 L5 E" @. U
·
j" J6 G, `7 S) a/ l" h; f( W5.39.217.762tbsp kirsch% n! |3 e( k8 o& J$ f, m# \
·5.39.217.76* f. s# I% @7 F5 y
2tbsp cornflour
& m8 ?7 ~2 ], k( W) p, s公仔箱論壇·
. w; U \( B5 o0 l" v- j, A, ] W! f10free-range egg whites
. @: g: l, i) s/ E8 n公仔箱論壇·
& [, E t& n2 ?: S/ X85g/3ozcaster sugar5.39.217.76: o, V7 |, e3 _
·' t+ Y- U7 @9 t7 n/ J
225g/8ozclotted cream
' ^% Q( `- F4 Z1 Z& |" Q' L ~5.39.217.76For the crumble topping" e7 O/ E. s: }
·
! a. c! E0 e8 o5.39.217.761tbsp chopped pistachios
% o8 f$ U% @8 Q公仔箱論壇·
& A5 W) i l: Q2 c& T1tbsp nibbed almonds
1 G% D* @6 Q0 h! Q, l' L5.39.217.76·
# f7 f) \: Y0 q2 q5 Ftvb now,tvbnow,bttvb1tbsp demerara sugar5.39.217.76$ m! w. U( i4 m s
·5.39.217.766 F H3 D0 w! \, y/ Z) h
1tbsp rolled oats5.39.217.76( n! ~1 u" L X1 X8 L+ k, s
·
# T+ E! ^8 x( {) ]' U; d5.39.217.761tbsp desiccated coconut
" B( ?8 V# G3 h4 Y2 ETVBNOW 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
0 I/ t5 v7 A6 H- r+ atvb now,tvbnow,bttvb - 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" h$ V# K- W+ F% |* |% G: r! m' s5 Y
+ `( q& l5 T" D7 J4 O; M1 b公仔箱論壇5.39.217.76; `& J6 ~- L0 }( ]$ h
) ` I- U8 u0 }3 G6 N- fTVBNOW 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
| 
