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。1 f ~: \: ?, z* l5 g1 x t
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. R, \$ Z* `6 }8 Y9 { 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。. u( y+ u* t1 ]" Q# G
1 o- {9 M4 t; N2 ~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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.& M/ H- r; v0 b7 p, f6 V0 @2 g
IngredientsTVBNOW 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 }6 S' k- b4 o& a3 n
For the soufflé
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600g/1lb5oz strawberries, hulled
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# M: M9 o. m8 M0 v9 N! t4 T5.39.217.77:88984tbspdemerara sugar公仔箱論壇/ i2 e% m' C8 ?# q9 I( E8 ?9 h
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1 lemon, juice only# M2 b5 B2 t2 ?: c; K
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2tbsp kirsch公仔箱論壇% Y" [8 M W. ^" c* Z
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2tbsp cornflourtvb now,tvbnow,bttvb0 m6 T2 K; f, F
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# A6 L* ], u4 ~; I' ~* [* u P Qtvb now,tvbnow,bttvb10free-range egg whitesTVBNOW 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! G& a5 g3 h. S0 f% X8 a2 v1 g
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3 A4 R- Q X5 d$ m/ Stvb now,tvbnow,bttvb85g/3ozcaster 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。$ L$ n' E5 x4 o- f! d# V( |* t
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225g/8ozclotted cream
. o! u2 U6 ]1 `% N& }For the crumble topping* D$ _; M! `# e) m/ N, M
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1tbsp chopped pistachios公仔箱論壇7 g) p, I6 [4 E( z" x
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1tbsp nibbed almonds
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5 B) a( h4 v% m. G5.39.217.77:88981tbsp demerara sugar
9 B( a, z3 {8 ~1 xTVBNOW 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。·
/ ~ S, {4 \6 l" Y4 X1tbsp rolled oats
# G5 v8 X `# W& t4 |1 A5.39.217.77:8898·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。( C; i$ h( k# l7 P3 U
1tbsp desiccated coconut
, v _% I# M7 C$ }7 x* ]2 j7 l5.39.217.77:8898Preparation method公仔箱論壇- K/ @" O- b W& E4 ?
- 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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5 b2 ~ k* g" ]1 ^; L. s' q公仔箱論壇5.39.217.77:88980 W( ~. X/ O/ w. c4 P
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發表於 2014-4-9 01:01 AM
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