Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb5 K7 v5 }+ X# N( k' n( h2 a) _
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。4 W- _5 T: S3 ]8 N$ M
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。$ V) B% i% s2 }! } m6 }
- \/ S2 L \) d/ g6 w& X- _7 Y6 F
+ M) | e- U. u' qtvb now,tvbnow,bttvb
0 F: b( c( m. a公仔箱論壇5.39.217.76- d/ S: J2 R! E/ I. U% v
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; e# |. m1 k1 t2 O- b( ]5 P, [, Ptvb now,tvbnow,bttvbIngredients. i% g3 V, A# \% S g
For the soufflé+ e2 v! ^* ~5 V
·5.39.217.764 r: m- ?- @- u4 r6 A3 w0 k
600g/1lb5oz strawberries, hulled |* B C; T+ {
·5.39.217.768 x- i% M9 Y# H) G& ^5 |' L
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。' Q2 s8 C$ e. q
·
w( N- N. G+ P) a! h, C- a5.39.217.761 lemon, juice only: P9 f) l$ z4 y* C
·
! }6 b# m- ?% l5 N* @公仔箱論壇2tbsp kirsch
# b8 x5 f2 ]- w2 O·! I: F7 ?& k/ B% f( P
2tbsp cornflour
U( e; ^- y1 ~, ^5.39.217.76·5.39.217.76' k) B& i# e( K5 h- f) e
10free-range egg whites
1 Z8 d3 e+ D# x! {1 [·
" Y0 q7 x# ^! z0 stvb now,tvbnow,bttvb85g/3ozcaster sugar
8 b- {! O, L3 x2 w# J1 B" O& s公仔箱論壇·
$ W5 k& z ]7 O& N% f; O* D+ 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。225g/8ozclotted cream
4 J$ r, p$ N j' x7 E; M) AFor the crumble topping
3 A2 m' I- @: E& D! i8 w· b4 \" S& `. A! f3 m$ @ _
1tbsp chopped pistachios
' G( V1 ?3 T2 b; w0 O' z·
8 w8 t4 ?) d5 R' A/ ]+ r5.39.217.761tbsp nibbed almonds( ^$ ~$ C# L6 O. [
·tvb now,tvbnow,bttvb# H( }; i. a& |2 j c
1tbsp demerara sugar6 l7 H' _: q/ \; g6 ]
·
; c, A- O5 \6 T7 c- G. [公仔箱論壇1tbsp rolled oats公仔箱論壇( O- p8 y& L# z: ]) A+ a
·
& E: R; F5 h! h1 U1tbsp desiccated coconut
B% i/ ?6 L+ c- d; x; }; O Q1 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。Preparation methodTVBNOW 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 C3 V5 C4 b# X+ K& n7 }! c
- 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 k- ~& @5 I. S, M
: j8 B4 U# w" _+ A公仔箱論壇
+ u6 C4 |) }8 K) ]: x' B/ {- W; p# x9 u: Q% r2 ~
|
發表於 2014-4-9 01:01 AM
| 
