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。+ ?; N6 Z3 O$ z9 K5 `
tvb now,tvbnow,bttvb! u& d; d9 I0 ^# D8 h& P7 {
0 ^! O: c# q0 f9 ttvb now,tvbnow,bttvb5.39.217.77:8898/ t- S6 u1 r- N' `4 Z5 q
( m* E1 w6 C8 {; B/ M0 j& o$ pTVBNOW 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。 ; a7 F4 _, {. A r
3 e5 U4 }- N0 [( o1 N' N" M) {5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898, h" w& W6 Q: F; \; e; r0 c3 l$ c2 n$ `
Ingredients5.39.217.77:8898+ I4 i# I. N" z8 y; V
For the soufflétvb now,tvbnow,bttvb. H( b+ A/ y% W
·
& t9 o4 }2 u ]& p9 v5 e+ D( O1 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。600g/1lb5oz strawberries, hulled
+ ~ V- i1 @; q% s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。& E* h0 v$ I! o2 |
4tbspdemerara sugar% A4 B. x1 N6 M% ~# X
·5.39.217.77:8898. Y9 k q, d- w3 j# ^7 z7 l% F
1 lemon, juice only0 ?0 h5 z4 e" v* {0 @* \* ]6 u
·
; s. L5 w2 v. b5 C2tbsp kirsch
, S' s0 i$ ^, d·
, U; r8 J1 p/ ~公仔箱論壇2tbsp cornflour
7 P; [. ], F1 \/ X: Ptvb 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。) P* K ?5 P$ U4 B A
10free-range egg whites) e% |$ R/ J: k% a' O+ a
·
- p2 D( ^$ s% U! [5 D85g/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。7 y$ J3 Z+ P7 ?( e+ t
·
' C# F) l6 g6 T8 d8 T; q) {' A7 }公仔箱論壇225g/8ozclotted cream/ s* b ^$ o/ ~
For the crumble topping
2 R" G" q0 @5 `( M! M4 p6 I4 oTVBNOW 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。·
) J: B2 W8 B% a9 k" V& i8 K4 e. n1tbsp chopped pistachios公仔箱論壇) f9 |+ d$ q9 W- J5 ] k% g
·tvb now,tvbnow,bttvb) e5 O0 M" r! ?- Y7 X& V. O- `3 U# F
1tbsp nibbed almonds2 n1 }4 }- ^$ l. U! X" c
·
1 u8 M6 }0 A/ u 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。1tbsp demerara sugar
: e7 @# I1 A9 L9 u·tvb now,tvbnow,bttvb1 Q, a; P5 I1 b, s* {3 G0 z
1tbsp rolled oats
3 F# V9 f _5 K b公仔箱論壇·. i# a2 H: M8 X8 C- P4 U
1tbsp desiccated coconut
5 C \2 X2 G4 K! d8 i i+ v& T; U; G! GPreparation method
/ a4 I! |/ _. ^% ]4 Mtvb 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.
; C7 ^$ m0 ^3 W$ p' O# e tvb now,tvbnow,bttvb( a0 M1 K2 v0 R
: E5 c1 ^" D |% P9 w) L' f" s! {, k# v _
|
發表於 2014-4-9 01:01 AM
| 
