Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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; O7 V) ^, C; j
& X5 N: k" S- L3 U( Itvb now,tvbnow,bttvb1 H* H C: K+ r) M' D: S
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9 n' K( i9 V7 f) i ~- vTVBNOW 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。5.39.217.774 x0 _/ i' y2 i% a% \
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- R0 e3 S, C1 gtvb now,tvbnow,bttvbIngredients5.39.217.770 B5 O& a1 y! x- s: E+ p
For the soufflé
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600g/1lb5oz strawberries, hulled
# S7 k; M* C9 M! b rTVBNOW 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。·" D4 D2 T4 s2 ?6 n
4tbspdemerara sugar
o( |6 U4 d, }$ `' t0 X! b/ ~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。·6 e4 D; J9 I; J7 u2 {7 z5 A
1 lemon, juice only3 S- ^8 B3 O8 {
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{7 B b7 y7 {0 Y% P- _% V公仔箱論壇2tbsp kirsch
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2tbsp cornflour
9 C( h- M3 o9 Z3 [. A+ D, `" w, tTVBNOW 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! M M. q& U/ Y0 X j
10free-range egg whites5.39.217.77& [. V/ O4 c3 s
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, M a; o5 ]$ Z( c# L8 i5 h5 yTVBNOW 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。85g/3ozcaster sugar
1 a# @$ M% C! \, ]3 X. C( l9 Mtvb now,tvbnow,bttvb·
& L; ?+ W5 ?7 M' K/ A; D: l; [公仔箱論壇225g/8ozclotted cream
$ c% o, J% K/ b* K" X$ |7 Ztvb now,tvbnow,bttvbFor the crumble topping
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5 f) T) Y& `1 U' R2 B5.39.217.771tbsp chopped pistachiostvb now,tvbnow,bttvb$ b% R- D( j" o; R( c, S
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1tbsp nibbed almonds
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* }# [% p0 u& E- i$ W: O. V1tbsp demerara sugar2 U% K5 s8 z) x9 l
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1tbsp rolled oats5.39.217.777 B! N+ }) i1 O2 |- J0 M1 `
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: ?# S8 X% W2 t6 @/ h& o5 o# cTVBNOW 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
8 [/ t. p% ^% B! APreparation method5.39.217.77, i' I8 S S% V. B& v; Q4 ~
- 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.
; X7 V+ m5 ~/ v5 s公仔箱論壇
7 V y( j W6 r8 O: H4 e. ?* ?8 ^: 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。' `, M3 r2 S2 E" }; q: H8 E$ ?0 y$ P
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& |6 ?7 T! h+ C5 ^) _
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發表於 2014-4-9 01:01 AM
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