Strawberry soufflé with crumble topping and clottedcream
8 D8 r, R' f# X: q w( s公仔箱論壇
& J: O( }) }3 M: u4 S6 p& 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。5.39.217.77:88985 G" \* H( H. N' m% m
: p I2 v- d* d/ \" ^6 Ktvb now,tvbnow,bttvb
' J6 B3 I. u% O5.39.217.77:8898
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 z; P0 ]5 G: } n4 H8 MIngredients5.39.217.77:8898: s. ?6 @0 N) K4 J1 }+ n
For the soufflé
1 s g: Y. X. B. 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。·
4 ^, r& J( k' ~- ^. q6 gTVBNOW 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, hulled5.39.217.77:8898- z* v. r: N6 k
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4tbspdemerara sugar5.39.217.77:88982 ~- M% E5 p: z+ e, H* j
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% _: {- A. c$ s4 p% b5 m& z, [7 ~; \7 b1 lemon, juice onlyTVBNOW 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。% H2 J% T! u2 B% [3 r, `' _( b
·公仔箱論壇! a2 V) ?9 W& V6 ?4 k
2tbsp kirsch
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·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。1 D% g2 r C. ?
10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
/ F8 d/ u2 @, m3 x7 h. \* c' m' i; wTVBNOW 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 toppingtvb now,tvbnow,bttvb* T. e8 f- H9 j+ S O& D v) ]2 y
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+ r, U. L& U+ |* b3 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。1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇3 s4 W5 E' e& M, U
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% F0 u6 R4 m9 ^$ B# Y5 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。1tbsp demerara sugar3 ~& t/ K) N9 N5 }. H
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1tbsp rolled oats
" K8 `, ?* O5 G, Q c公仔箱論壇·tvb now,tvbnow,bttvb5 A# Y3 x1 f' i5 p- f
1tbsp desiccated coconut
/ d6 E9 U% J1 a5 I! }tvb now,tvbnow,bttvbPreparation method
% t, F& ]! e/ l. t% M - 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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發表於 2014-4-9 01:01 AM
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