Strawberry soufflé with crumble topping and clottedcream
, r1 O0 `# @! 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。
3 P3 f5 V! C/ [1 Q
# Q% ^! I) a" x8 K3 {5.39.217.77:8898 c7 o- v F3 q" D; l4 K: d# P9 V
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。$ j3 O- w' c; G# ~. ]7 Q
 公仔箱論壇* q+ I0 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。* H6 n( E$ G2 u. F7 A5 t
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
W$ h- F8 L: U2 z; [8 mIngredients公仔箱論壇2 D4 X$ p0 z7 o: O" |
For the soufflé. a2 s* m5 h( y
·
/ F! u, X3 a: A6 I# }5.39.217.77:8898600g/1lb5oz strawberries, hulled
' q" J- F. l, }& t& G! K, T·6 f+ @1 R; S7 k' \7 V4 {& Q4 V- ^
4tbspdemerara sugar' x, T. V. [5 ^; k/ S9 }; O
·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。) r4 I) N1 M" m+ ], d B
1 lemon, juice only
! T1 ?- K. ~* r' S1 kTVBNOW 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。·5.39.217.77:8898) m, L9 ^9 }! M* y
2tbsp kirsch
3 [1 E* T G+ {6 O公仔箱論壇·; b. K2 L1 ]9 F7 W/ a# ]4 x1 o# f! G
2tbsp cornflour5.39.217.77:8898" }' J) H- T( y2 N
·公仔箱論壇: G4 d# M7 }# Y5 ]& H6 N! @2 U( ]! }
10free-range egg whites
) j$ |. n/ N/ }9 G* d·
2 @ ]! G( f9 D& f- ETVBNOW 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
( [& M& t: x& w/ V·tvb now,tvbnow,bttvb$ q1 u8 U& f- \8 Q# f' A2 [" T2 E
225g/8ozclotted cream
$ ` j: n) q4 m. kFor the crumble topping
* H3 r) W Z( d! s/ k1 j; X) L·5.39.217.77:8898 A8 P% d) b5 t* N
1tbsp chopped pistachiostvb now,tvbnow,bttvb: U; A9 T* P; v
·5.39.217.77:8898: Z5 B4 J. j# T1 o' v- e% d4 A
1tbsp nibbed almondsTVBNOW 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。& J) m- y6 y5 ?1 w
·
, C: l* q; a( c* T& K# C: l6 y2 m" M公仔箱論壇1tbsp demerara sugar
2 a& w: m1 ~- L# y/ p, |·5.39.217.77:88980 r! u8 U+ N7 d8 I/ g% S) n! s
1tbsp rolled oatsTVBNOW 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。- d& o D+ S6 e, `0 J, R# |
·
" j. N+ @# f6 V# N1tbsp desiccated coconuttvb now,tvbnow,bttvb6 y( C* _/ d# d/ R/ F
Preparation method
' P3 ^) t7 F1 E; N" ? - 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.
9 S1 }8 Y( F |4 q tvb now,tvbnow,bttvb1 E; m" ?3 f& S) k2 T3 ?/ o
tvb now,tvbnow,bttvb E& a* l- G7 c- v
公仔箱論壇% R3 c3 F* r* _) |4 b [" M
|
發表於 2014-4-9 01:01 AM
| 
