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。3 L5 @$ l9 R1 K
5 T2 h0 M$ t3 [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, o, I, F+ A
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3 {( O( w0 I: Z9 x$ ITVBNOW 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。
' [0 i3 s1 ]' H9 k3 aTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! _- F4 ^0 m0 Z
Ingredients
$ p n+ r9 I' Y公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled
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j/ k* i2 V& }tvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇/ z7 V# p' n' V* 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。5 k- u4 i8 z f- h' s. P
1 lemon, juice only
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2tbsp kirsch
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& {# U$ M( K. m! V6 `公仔箱論壇2tbsp cornflourTVBNOW 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# d6 _* a4 N6 g4 m
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
. N2 S; E% T9 b9 }' ?2 o% k d5 n5 ^For the crumble toppingtvb now,tvbnow,bttvb! H% v0 Q0 P e( W4 D' Z& Z' V
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1tbsp chopped pistachios! g* X$ d% e! r) {- m u+ x3 P0 F
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$ c) M& \# A- ?& t0 s7 k公仔箱論壇1tbsp nibbed almonds公仔箱論壇; Z3 |: B4 _, _ ]9 C* \! T
·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。7 w f2 ^, B: S5 ]0 a
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。& R9 p, b# \, s
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* J% Z4 V% R; y1tbsp rolled oatstvb now,tvbnow,bttvb6 F3 j" M) X& ^. W$ ?$ r
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; P. {( K' h2 a4 m" T j5.39.217.77:88981tbsp desiccated coconut
% t# c, }* z ~. L$ z( R$ I公仔箱論壇Preparation method
; x5 O \* u. B( _- K - 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.
3 {. F4 l7 a# k; ?+ w9 x M% O8 B公仔箱論壇
3 n% F. U# B1 q: ^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。" S7 ?# C S& Y* G% o1 \! \: g: h
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發表於 2014-4-9 01:01 AM
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