Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898) @0 K" `2 \7 H3 w9 n8 U( o2 P! p' B
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% T1 }1 t, j: u# |9 ~9 d4 zTVBNOW 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。 5.39.217.77:88986 W% K( \" i6 P! h: l
. y5 s: a; _' A" q7 p0 P- @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.$ V" W) X3 p5 x: \
Ingredientstvb now,tvbnow,bttvb- q, P1 T% t- d1 \0 s* Q1 n' D: }
For the soufflé6 \$ B, I. E2 p8 N: K9 F/ m
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# v6 m8 a$ x# u& y, D7 Z5.39.217.77:8898600g/1lb5oz strawberries, hulled
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% {5 l. G3 L) s+ |$ l2 jtvb now,tvbnow,bttvb4tbspdemerara sugar
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, c# j5 p9 L f, b( L0 l1 lemon, juice onlytvb now,tvbnow,bttvb' ]. f' E% M0 U- d. R: z. B, N/ M
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% N' c. L- o8 x; d/ 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。2tbsp kirsch7 i. s) z# r& P% J* M, N
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; q: y% I3 K: G: L' C; gtvb now,tvbnow,bttvb2tbsp cornflour. ]$ b' Q* b5 g5 K0 r
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10free-range egg whites
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! `( `* T; M3 f: J* Q5 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。85g/3ozcaster sugar5.39.217.77:88981 k. O1 V' P+ r: T
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225g/8ozclotted cream6 `% J, |5 s- R
For the crumble toppingtvb now,tvbnow,bttvb& K- i1 M, ^/ h- w, V8 N0 O
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1tbsp chopped pistachios
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3 X! e; {8 ?, I/ Q1tbsp nibbed almonds
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) N9 K2 c# H' s' o9 E; y" m1tbsp demerara sugar
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8 y$ }9 B0 R) d' @7 U& _/ l5.39.217.77:88981tbsp rolled oats
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1tbsp desiccated coconut& r% y- F+ V' ?8 Q! g8 M' l
Preparation method
f6 X' g0 t4 z, dTVBNOW 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。 - 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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& b3 t0 b8 ?, ^' h$ c* S5.39.217.77:8898TVBNOW 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 f5 c7 Y; `& e5 h& _) c& R
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發表於 2014-4-9 01:01 AM
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