Strawberry soufflé with crumble topping and clottedcream
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. w3 ]" Q8 Q: T+ B, u- u/ V公仔箱論壇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。 h6 r" L8 p0 A
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6 f2 O* C2 |& W" Dtvb now,tvbnow,bttvbtvb now,tvbnow,bttvb0 Z0 M3 F/ F# Z- L1 p/ q
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé. p- W- k; ~/ f# P
Ingredients
- b- C' c6 A+ a( N/ N0 Otvb now,tvbnow,bttvbFor the soufflé公仔箱論壇/ B1 \+ C: r) R
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$ d+ H% U( [, l+ L( I2 ^0 a L600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb; x- q' b, v E( \3 l6 t# ?
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3 a1 @! w: j: o6 \% N+ w5.39.217.77:88984tbspdemerara sugar
% d9 h$ \* e+ R) ?' {- mtvb now,tvbnow,bttvb·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 ^1 S# h7 O8 e# g! g) `
1 lemon, juice only公仔箱論壇1 F. _+ t7 o8 u; _/ S. Y o7 C' m( r
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, W( W% z* c9 o5 F; e Z; q5.39.217.77:88982tbsp kirsch
, ^5 V! V# e7 J, l1 ^8 Vtvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb! K, r/ {$ f: |9 D
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。# v! O& t a8 M0 Q
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& n. s% K. q' [4 E* ztvb now,tvbnow,bttvb10free-range egg whites公仔箱論壇: F8 W0 g& D" ?! i/ ^% P
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8 W) _# w$ s- b6 @: S) V4 k! F公仔箱論壇85g/3ozcaster sugar公仔箱論壇1 b4 ?; \% K% l- Y! w/ {. k' S
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9 t4 A1 z* v1 |; [& y/ Z1 O/ [8 p225g/8ozclotted cream
+ b& E F6 h- _( Ztvb now,tvbnow,bttvbFor the crumble topping
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8 }' v; w8 Q/ ptvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds
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( E* {4 H' r {; G1 Y: {1 [; M; ^; \3 z5.39.217.77:88981tbsp demerara sugar
F) P% h2 Z0 i& }8 T cTVBNOW 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。·
$ I, L( e: Q. O) l1tbsp rolled oats( K, t S; ^& i6 I! |
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1tbsp desiccated coconut9 C3 n' |% E \. Y
Preparation method
) g7 u3 z0 f* T- g' \, htvb now,tvbnow,bttvb - 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.
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 v1 X, _$ Q2 Z! N( a1 A3 s8 r+ Q7 z
5.39.217.77:88983 B# ?% ?3 q- b1 H# a8 K
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發表於 2014-4-9 01:01 AM
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