Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb) W) o; K5 ?0 c+ y0 {8 B: j7 d
& j; z! A3 Q9 B公仔箱論壇tvb now,tvbnow,bttvb3 S5 k) i' X1 r( ^) M+ H4 T& [
N4 R% }( X4 T) _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。tvb now,tvbnow,bttvb( V* b- f |2 ~1 d7 N5 x- N% p7 R- h
 tvb now,tvbnow,bttvb- A2 y8 k+ {7 j* o$ g1 o1 }
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。+ P( y! p( U& [7 e" A" Q
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77! a; j. V& p1 d1 m
Ingredients
1 n, Y5 I2 o4 [1 G3 ^For the soufflé6 y( G- H! a8 D d9 D2 V9 ^/ G
·0 u- h4 Y" `8 D' ?3 v* M
600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb. Y! k/ @: m- Z, u. k+ G
·
& p2 A( q/ m8 y g. ]4tbspdemerara sugar5.39.217.77$ L' P8 [" _* K7 n+ o
·
+ w5 ] H( i& y# ]) C' Htvb now,tvbnow,bttvb1 lemon, juice only* a0 b. h9 T1 Q
·
o1 E9 J; x# i( ~) t, R5 w; k9 R5.39.217.772tbsp kirsch
# p" ^6 S/ K3 ^4 f. e) M·5.39.217.770 p& ~: F- H; ^4 d6 B
2tbsp cornflour
6 V/ d/ X4 |7 G9 `& ]% b·
2 I( _; C- O7 u! }5 itvb now,tvbnow,bttvb10free-range egg whites5.39.217.772 \9 e* C5 d# c
·
- G7 P+ W$ S8 M0 s5.39.217.7785g/3ozcaster sugar; T0 t K2 N# c& u7 L! ?/ l; b
·# v" P f& c: e7 F) m/ D7 r
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。: P' v1 Q6 Y! D3 J6 [) X. g
For the crumble topping
* f4 K ` i4 v9 U: h C6 e0 ltvb now,tvbnow,bttvb·
4 B) l( o5 m. u/ i6 `% V. C1tbsp chopped pistachiostvb now,tvbnow,bttvb# Z; A4 w! `/ ]/ g: l$ Q( E
·
# E5 o. T# d8 u- B, U5 p& 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。1tbsp nibbed almonds
/ o" R2 k J$ J% O% F! P2 B·
& Z/ S x2 |# v; g6 D! I) C( a公仔箱論壇1tbsp demerara sugar公仔箱論壇5 Y7 H! [3 c$ z; J. R; p! r! ]% 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。4 W% K4 h C7 P
1tbsp rolled oats
$ s1 ]6 }9 k! t$ V' ltvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb/ D6 i, ~, H9 D# _9 z6 c
1tbsp desiccated coconut
0 Y9 [# ?3 C/ R1 b5.39.217.77Preparation method
$ v( v* T! D2 E: f% e4 ?3 j- \8 [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。 - 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.
公仔箱論壇$ J; ]3 [# T$ o7 `2 B
; |1 p( _- _6 j D: M* T: E- j1 J2 _tvb now,tvbnow,bttvb
- U) S# p9 T# R6 ?4 Q* s公仔箱論壇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。/ r* Y4 \0 X7 A; M
|
發表於 2014-4-9 01:01 AM
| 
