Strawberry soufflé with crumble topping and clottedcream
, T* L6 [; T( v; @' L* b公仔箱論壇" Y0 F \3 U) w: d h
2 o3 a$ Q$ r4 L5 X' [: D9 Y, d# ztvb now,tvbnow,bttvbtvb now,tvbnow,bttvb9 J0 F' i/ t8 Q( E$ h4 t
1 R" T) @/ }" E* O5 ?1 x
9 M# i7 I9 |+ T- `5 z: ?, ^$ w, NTVBNOW 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。
9 h2 n- m: X5 L2 S5 z公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
I4 y+ g, `9 s) D/ h5 sIngredients
* t3 Z3 J( \, G6 G. i5.39.217.77For the soufflé公仔箱論壇3 D7 i8 e' j) y
·
C2 J& i2 p8 U; r; T+ _, j3 {! n1 Ttvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled7 z t4 T. z: d/ a. e
·" {" k; t- S) P, T C
4tbspdemerara sugar5.39.217.772 Y$ @8 K( e8 J6 Y
·
: s' d3 v+ B/ k ~1 w1 lemon, juice only
, U! @8 _/ b6 Y7 D# \$ c$ T( J·
2 D( B. j; t; S: e; _, M0 }& ~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。2tbsp kirsch5.39.217.77* ^6 p$ a+ E& ^9 x: p
·
. M/ E; [# Z. s; j7 \- d/ itvb now,tvbnow,bttvb2tbsp cornflour
9 ]1 z( v# \! |( y6 N公仔箱論壇·5.39.217.77 d% h5 g$ |& A8 `- }6 A
10free-range egg whites3 X/ M; k! |8 [8 H4 N
·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。: U4 S& T' ^% H) N3 h( \* c
85g/3ozcaster sugar公仔箱論壇3 U% C) T e; f2 |3 H! T9 ]
·tvb now,tvbnow,bttvb" }& Q" `9 d8 `. U2 W' r3 q
225g/8ozclotted cream
& p0 C4 ?, V+ D) 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。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。% Y( L& d- @3 @ \, W4 J+ l+ v- Q9 b
·
% z, h! S9 W) ~% r4 q, etvb now,tvbnow,bttvb1tbsp chopped pistachios
1 y M# H+ L" Y U5.39.217.77·tvb now,tvbnow,bttvb$ v! l* U/ d( ]- c3 ~. U
1tbsp nibbed almonds
# k# m% w" ?. w V7 j3 z4 ~·
* Q+ x) P' x5 A/ I公仔箱論壇1tbsp demerara sugar! M; }4 D q0 t
·
+ s8 i% l4 X/ q5 Q! ^5 Q公仔箱論壇1tbsp rolled oats
/ s1 V6 z. w F" S- J·
& N ~6 \$ `- K0 D+ V1tbsp desiccated coconut
/ `- J% B2 y4 n4 mtvb now,tvbnow,bttvbPreparation method
& c( b- e( n0 g" M; ntvb 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.
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。+ u9 \: J* l+ H, m$ i: i0 L
5.39.217.77$ S/ u! ~5 r2 q& y
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。+ f% l; X ]% q) ^+ w" D
, C8 i+ D4 c9 ]3 `公仔箱論壇 |
發表於 2014-4-9 01:01 AM
| 
