Strawberry soufflé with crumble topping and clottedcream
C0 a; e8 V8 u( o公仔箱論壇
& l2 t0 F/ T' ?& p- N dtvb now,tvbnow,bttvbTVBNOW 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。* Q* f; p& B/ u% o0 j
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; @2 ?7 u3 k1 J7 Q) 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。) Z2 w# o4 f9 d0 X! j5 l7 B+ d
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。9 W$ _ n; K3 O$ f) }# r
Ingredients公仔箱論壇# T' b& O3 [, b7 g
For the soufflé
# R7 p- n% H. ~" M6 D& btvb now,tvbnow,bttvb·
: N* q5 g6 ~( r! l, w( d9 |: @. zTVBNOW 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。600g/1lb5oz strawberries, hulled' a- D: W4 m+ 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。. }, V( S# }# J- z ]$ N" f
4tbspdemerara sugar
- V0 {6 A1 @8 J5.39.217.77:8898·
2 O. u7 \& G. ?6 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。1 lemon, juice only
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. _! T1 L1 V/ ]; _, M Q" V1 f2tbsp kirsch
% T \2 i# l! Z& N7 vtvb now,tvbnow,bttvb·
5 X4 z7 r! P. j: A: oTVBNOW 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 cornflour- |! `1 d6 S1 F
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10free-range egg whites' c) Z, x3 u9 Y- K% \3 D
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! ^7 f8 r+ K6 P/ I3 e# G1 e: T: _tvb now,tvbnow,bttvb85g/3ozcaster sugartvb now,tvbnow,bttvb2 ^: N8 H+ t/ x2 o
·
) F) E/ P8 Y Z( d 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。225g/8ozclotted cream
) |% f" ?/ I3 a6 F0 P7 Z3 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。For the crumble topping
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6 _8 L2 A$ q/ S! U' g3 H1tbsp chopped pistachios
4 e6 N m' L- h L& p0 Z5 qTVBNOW 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。·# K1 u" E6 D) U
1tbsp nibbed almonds
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( K! U; {! I% m, b5 _& [' |3 T4 [5.39.217.77:88981tbsp demerara sugar
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( y7 q* U3 j0 ]$ e- b1tbsp rolled oats
/ `9 A: `7 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。·
! B+ X5 U4 B3 K4 ntvb now,tvbnow,bttvb1tbsp desiccated coconut
/ A( Y. w7 ]% `8 b- z9 ?& `Preparation method
' T0 G' ?( n* d7 [ {- U5.39.217.77:8898 - 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( z1 |& X8 c; b5 R5 [
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發表於 2014-4-9 01:01 AM
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