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。4 ^# T6 y( O1 n, r# U1 ~6 I
( c: D k) ?+ W( q5 K2 Z9 xTVBNOW 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。5.39.217.77:88980 Z( @/ j. X, D: C
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。( |$ O# `. O1 V$ u
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* Z! O: X+ r4 o, J1 i0 x- F" k5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 j" y+ z5 Y( W' n5.39.217.77:8898Ingredients
: Q" @) v' G3 [公仔箱論壇For the soufflé公仔箱論壇) w! Q8 E5 c, ~2 b
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2 Q' ^$ B7 A1 L8 _) t4 w- ?% ?$ a1 }600g/1lb5oz strawberries, hulled
9 ]' F* }0 s2 e% _" A0 j' 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。·
$ R: p7 E$ _# f" y7 @5 t4tbspdemerara sugar5.39.217.77:8898+ y; \$ b3 }7 ~( N# S, |
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, Z5 z$ i2 | u" z' P4 gtvb now,tvbnow,bttvb1 lemon, juice only5.39.217.77:8898! ]' F+ |1 N* v8 I. F/ x
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2tbsp kirsch
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2tbsp cornflour- f% B/ I: h8 ~2 j
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; g5 y# l1 u: P$ DTVBNOW 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。10free-range egg whites
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85g/3ozcaster sugar
; q$ J6 E; x7 V' q e5.39.217.77:8898·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。& K9 l" N2 S( u7 S$ v& B8 l
225g/8ozclotted cream
0 J! m3 z; j. L- y) C; ]5.39.217.77:8898For the crumble topping4 ?$ X, }* s! I6 U, R8 v2 A
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" p' {* H% D; h4 ~. `& Q/ w( D& N公仔箱論壇1tbsp chopped pistachios
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* w3 m4 C0 }4 m公仔箱論壇1tbsp nibbed almonds公仔箱論壇# B/ A: @# P1 X6 F
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6 v, {+ `% f O- h6 [% q k0 N6 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。1tbsp demerara 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。+ u* I, g, B9 W4 g$ x8 p
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1tbsp rolled oats5.39.217.77:8898' f. G( m; v6 R. n
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1tbsp desiccated coconut公仔箱論壇0 o: K) D: u+ @9 Q2 F0 a$ W! F
Preparation method公仔箱論壇+ I: ?' @& f+ U2 X
- 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.
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9 |) Q6 B7 O- t0 JTVBNOW 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。 |
發表於 2014-4-9 01:01 AM
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