Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898 Z4 S$ \3 X2 x% T# J
+ B, r0 Z$ C6 RTVBNOW 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。公仔箱論壇- Z0 U9 q( U/ \; W- t
+ Y& w1 \' H" a7 L
/ \' h% {3 h% T( P# }, z( p
/ ^6 Z$ {4 D) |/ ?' P& z0 e
: f' O9 M \/ E# n公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
M. b# o. P# Q$ h8 Gtvb now,tvbnow,bttvbIngredients5.39.217.77:88985 x3 @ s3 i) `, m) n
For the soufflé
4 F$ W. F {1 V+ d·
6 e) R2 c! l8 ~. }; T600g/1lb5oz strawberries, hulled
/ m4 y! P7 j, m0 [/ R$ jtvb now,tvbnow,bttvb·
3 ]- b% P. w* a; q/ `5 g; N6 I* t4tbspdemerara sugar3 {5 W' e, z* K+ O" X/ o
·公仔箱論壇4 Z$ h- g, ^ C: X7 N# M. ^
1 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。, [: T3 I* B, k; N% V
·
; q4 @! H# g. Q+ W公仔箱論壇2tbsp kirschTVBNOW 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 d2 O: c v- ]$ B7 ~2 C0 C8 J
·
' D, w9 z3 J! z) H! t9 |5.39.217.77:88982tbsp cornflour
- B0 ]8 R6 K; Y0 e' l+ T @. a公仔箱論壇·' f" g) Q/ @, U2 }, k+ y
10free-range egg whites) r8 v9 _5 E- V" N/ 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。2 a# L. c& p% T
85g/3ozcaster sugar! F, E& o7 ^4 F; n
·
$ y* d$ L5 s& w7 t5 Z3 j225g/8ozclotted cream
; C1 M f& Q: Z' WFor the crumble topping
6 }! p3 X4 I0 R, |3 g, Z+ [·5.39.217.77:88986 S1 [6 V6 ~3 ]$ q C1 _2 z8 G
1tbsp chopped pistachios
& H" X6 Q( A" t- a) S5.39.217.77:8898·tvb now,tvbnow,bttvb& r+ x2 U- {& X6 { M9 t' Z
1tbsp nibbed almonds公仔箱論壇$ O0 M" z% L. G
·7 C9 c- ]* C( b6 }2 U
1tbsp demerara sugar
, }! b7 i/ j9 n- C公仔箱論壇·
+ ]4 T i/ |$ R& l+ T s6 V; r1tbsp rolled oats
# f. a* L2 b b- g5.39.217.77:8898·
) [' X) [9 F& i* ^1tbsp desiccated coconut
% }% R( I1 C& i4 L公仔箱論壇Preparation methodTVBNOW 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 l- D- Z7 s# C0 F/ G8 g0 s5 J
- 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.
r2 @4 h) i4 ^. s- H & L! k! ?( E, C, {# Z& U& z8 k
* _0 A$ |, G0 J/ P3 ~
; R) g2 i- {6 H, ^7 {5.39.217.77:8898 |
發表於 2014-4-9 01:01 AM
| 
