Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898' Y# h: S- g' _+ T, U" `. B, u- \) N
% o! f$ i$ Q1 k4 B5 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。tvb now,tvbnow,bttvb5 E1 |( M7 Y* y2 a
公仔箱論壇# M- _. E. S Y1 ~/ C3 d# m \
6 J( A, S- F0 N y, b- v5.39.217.77:8898
% P2 b. ?7 F( v* |5 \2 ~9 ^公仔箱論壇
2 L* Q$ H) _. V* ]公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' H: ^& e( J D+ |7 q" E
Ingredientstvb now,tvbnow,bttvb! F" m' T3 B$ S6 ?/ z2 p c
For the soufflé
: ~- `7 a1 o3 |! C! @公仔箱論壇·公仔箱論壇: D/ Z% ?$ Z1 a) q" t" [6 k8 S: E
600g/1lb5oz strawberries, hulled
; d3 V/ ~8 m2 K, S6 k9 K·
$ u5 `; o1 V! ?* P4tbspdemerara sugar5.39.217.77:88983 k3 @ ~. s) L; N
·tvb now,tvbnow,bttvb* q' c5 k/ }! g+ G. _2 t
1 lemon, juice only; ~3 M$ Z4 P+ Y' }0 y2 y5 u
·
2 f/ H- W- h" ~7 }# E2tbsp kirsch
: U5 G3 w ~4 U+ M8 R8 |5.39.217.77:8898·
* c4 z5 Z# 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。2tbsp cornflour
- [0 [ {7 u: i, \ t$ y$ Utvb now,tvbnow,bttvb·
; d4 n( F1 b3 \9 R' r) t5 U10free-range egg whites
$ \$ T6 O J1 N7 F1 LTVBNOW 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。·5.39.217.77:88983 ^& [& f8 q& G8 J- C2 C+ Y
85g/3ozcaster sugar6 ^+ n9 t( a0 u! ^9 p
·
; m7 D. O; M$ y4 L( b225g/8ozclotted cream
3 u/ D- Q' @0 B9 N' ~3 ltvb now,tvbnow,bttvbFor 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。! L7 V8 ~; h2 l7 H# ~4 r( F3 _( F
·
" B; Z& @% o4 C- `1tbsp chopped pistachiostvb now,tvbnow,bttvb/ _1 d0 g' R2 ]% N4 j. b3 o, z
·公仔箱論壇# s- J7 D) B7 u& g+ n
1tbsp nibbed almonds
( ~9 f% K$ v& O7 G7 jtvb now,tvbnow,bttvb·
) W1 F% o3 j+ E# x9 ^. ~1tbsp demerara sugar
' H. O; a8 S& `$ |. D1 O5 p·% y! n& U0 b9 D x
1tbsp rolled oats
S0 v! m5 b# r& Z5 QTVBNOW 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 X; b0 I/ Z: ~$ B8 Y/ x( l公仔箱論壇1tbsp desiccated coconut
7 b- J- K" |* C: j. 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。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。( m% a0 z- \9 N6 l H1 q
- 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.
5.39.217.77:8898. ]; i; E- ]5 t3 G( }- z# J
V3 M) ?" j/ b' Q2 K, W& }; v7 ^
: G: y3 n+ e9 r( Z% R8 p5.39.217.77:8898TVBNOW 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。( `7 ~$ E8 f! o- h
|
發表於 2014-4-9 01:01 AM
| 
