Strawberry soufflé with crumble topping and clottedcream公仔箱論壇$ B+ G# Z' y+ k) D# H6 ]8 E+ d" U H
公仔箱論壇7 u; y1 Y* E0 i3 I, A% R
" z/ v" O/ i7 M: n5.39.217.76+ U3 M6 Q+ E7 i8 | d, Q
tvb now,tvbnow,bttvb+ i& J D9 W6 v5 ?. G4 W
 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。( p4 Z4 a6 Y3 p" S; k2 Z+ ]
6 o: G5 V6 C! a& f( `/ Z7 q* c
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇9 K$ H# }- F h4 Q/ \
Ingredients
. G t3 @ A# O5 B6 G( j3 y/ n5.39.217.76For the souffléTVBNOW 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。6 L, d# J6 G0 x+ t' C+ y8 _
·! {+ B- B, [% q6 {$ S9 w& |1 s: N
600g/1lb5oz strawberries, hulled
9 v7 F$ X: F, `/ C2 o- 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。·公仔箱論壇' X/ \5 r/ y& k
4tbspdemerara 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。; w" Q+ o6 ^% }" ~- B
·
8 b- @' @8 } U& S3 r+ F( V7 {公仔箱論壇1 lemon, juice only
6 [6 v5 T! {: m) W1 }( qTVBNOW 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 j: Z: Y/ k# }+ [/ r. A公仔箱論壇2tbsp kirsch5.39.217.766 g0 A2 p9 s& L/ R) \
·5.39.217.76: F' q1 H5 I- s4 e" ~2 d
2tbsp cornflour6 Y( a- t1 ~# V& ~: `( m
·
9 m. r0 a9 d/ s* V10free-range egg whites公仔箱論壇* O8 _) z% v: j# a- `
·
$ d( P" C& w: f5 |6 p# e* K" ^5.39.217.7685g/3ozcaster sugar4 p' g- B$ n2 o' I* 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 j- `" f* N6 \5 j+ S
225g/8ozclotted creamTVBNOW 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。! b6 I! B% g: N, Y& m
For the crumble toppingTVBNOW 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 ^/ P5 y" s8 E
·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。" k; O4 p8 s7 |; B. l4 H5 b
1tbsp chopped pistachios5.39.217.76$ u9 ?( N3 R# p
·
' `- Y' Q1 ~( H- J7 S5.39.217.761tbsp nibbed almonds公仔箱論壇: d; W4 S+ Q9 t% d
·5.39.217.76& O( B& u1 X9 C
1tbsp demerara sugar
) m0 Z/ i" B) o: _公仔箱論壇·% o6 x: I v" |# g A/ @6 d
1tbsp rolled oats( f1 [; H3 f" L( l
·5.39.217.760 Q2 e( o+ K) N" U: J% M
1tbsp desiccated coconut" Y0 b$ y# v3 O/ z7 x7 F
Preparation method5.39.217.76# d+ i# q& E3 U( `; C, W6 I* o0 A$ J
- 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.
8 h. o: G) R% r t1 i+ y" s6 \: n* w 公仔箱論壇$ r _/ w8 V3 G2 x& j/ ^7 ?. q
# N- Z( n* u: K/ {' R( \2 T. h6 _
& ]! h5 Z5 H2 n0 T- W/ n" J) v |
發表於 2014-4-9 01:01 AM
| 
