Strawberry soufflé with crumble topping and clottedcream
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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。3 P i4 K4 @' z( L4 G9 P
5.39.217.77:8898, s1 `* C+ p0 E1 k" U
 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。! `' ~# l4 k3 Z0 n
" `# |5 j3 v+ A+ DMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb7 \, I6 Y& J: |$ @% \6 F/ S
Ingredientstvb now,tvbnow,bttvb0 `7 S; _3 n W8 F. ]
For the soufflé5.39.217.77:8898# O8 k# m) [ e
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600g/1lb5oz strawberries, hulled4 {7 v, Q6 O0 H
·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。' R7 O5 y4 f. l
4tbspdemerara sugar
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! S- `$ T, Y$ P! ?1 t& N( y. D1 lemon, juice only
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) Z6 {( @& k& q2 X6 F8 G5 atvb now,tvbnow,bttvb2tbsp kirsch
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8 W: ~) F$ i$ u! e H9 q/ i5.39.217.77:88982tbsp cornflour, R2 y1 Z' B" u. D! K
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7 j+ u4 p% m) s8 W# M! _/ W; f公仔箱論壇10free-range egg whites
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( S9 J% d0 r% @& S# X' P% R& 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。85g/3ozcaster sugar
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% T) V' ]6 F' Y公仔箱論壇225g/8ozclotted cream5.39.217.77:8898% r. Z; C- d* Y& I
For the crumble toppingTVBNOW 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 a/ r s$ H; b& l# p3 H
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) A: l7 A. |/ T' R, f8 J1tbsp chopped pistachios
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9 B7 b- X( W# d0 ?5 M! v5.39.217.77:88981tbsp nibbed almondstvb now,tvbnow,bttvb* _$ E4 H( _3 ^2 V
·tvb now,tvbnow,bttvb" `! y* L# x }! m) U
1tbsp demerara sugar
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7 N! @$ U! n& D' x5 Gtvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut
& G7 V1 r. H3 j7 ]2 ^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。Preparation method; Y) L y5 z, a; D, f" R
- 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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