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。5 B* J8 R. Q/ N4 D6 Z8 B
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3 t- |+ d/ R- r+ sTVBNOW 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。: F0 W: `% i! A' E+ e5 V5 L
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( z( W% z u1 o P4 I5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 z( R( S" @8 b# D5.39.217.77:8898Ingredients3 `" a' \' v" I% ]5 P0 g
For the soufflé( P' j# m9 q$ V
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600g/1lb5oz strawberries, hulledTVBNOW 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。: V8 | N: V( N1 g! ?
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4tbspdemerara sugar
8 D0 u3 j4 k3 a0 l& }4 R6 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。·
3 r' O, _4 m- {. 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。1 lemon, juice only
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2tbsp kirsch9 e8 {! p& _) k3 p
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2tbsp cornflour
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: @. `& C) N3 P4 @; W; C. Z6 e' utvb now,tvbnow,bttvb10free-range egg whites' A" T D: q' [8 {' K
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85g/3ozcaster sugar5.39.217.77:8898* C1 u: d9 k( [% |/ u0 x
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* W, ^8 K3 j/ y( p0 w5 Z, W& l' g5.39.217.77:8898225g/8ozclotted cream
3 p- \# ? F; O o0 ?6 `+ w3 QFor the crumble topping
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1tbsp chopped pistachios
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4 q f! ]4 U; }& R* N0 v* ytvb now,tvbnow,bttvb1tbsp nibbed almonds
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7 p, |( m* C4 t$ B1tbsp demerara sugartvb now,tvbnow,bttvb3 l: ^! w& Y- L% [
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1tbsp rolled oats i Q$ V$ G0 v; P7 O2 g3 ^
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1tbsp desiccated coconutTVBNOW 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 X( g$ v D2 h3 E6 t: p! s: e5 I( z5 U
Preparation methodtvb now,tvbnow,bttvb2 B* s* N$ O9 F4 q6 A4 v
- 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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5.39.217.77:8898$ P9 L% {( h. H9 v6 M
6 g6 ]- M2 I' q A9 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。' h* o; j1 {8 P
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發表於 2014-4-9 01:01 AM
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