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。& a& L, A1 X I' B# P( l
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; O+ f$ G+ e2 h3 W" e# s1 X6 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。
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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。; D. G- J% q; ^5 J. o( l1 _5 C
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 |& y6 ?' f0 u4 b' M3 s. |1 WIngredientsTVBNOW 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。, a$ i) b) S% w" K; C
For the soufflétvb now,tvbnow,bttvb5 y' h. v. O) F% t- x; W0 ~+ F. `5 W
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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。0 W% K( J# l0 N/ d6 M/ Z/ s
·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。# t2 w" b( U5 {7 M
4tbspdemerara sugar
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" S; T( r$ G0 k7 t) j2 {1 ]5.39.217.77:88981 lemon, juice only
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* v, m F/ x: [ G5 C8 L7 FTVBNOW 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 cornflour5.39.217.77:8898. f% A% H/ L8 j7 ~8 e$ Y; h
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10free-range egg whitestvb now,tvbnow,bttvb- c6 X; C$ S/ k1 i, L) ~
·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 _7 p; k$ _5 a, M: o8 [% v+ U
85g/3ozcaster sugar
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225g/8ozclotted cream
5 z9 R6 q+ a' _3 C' ?公仔箱論壇For the crumble topping
3 Q% h$ y; J/ vTVBNOW 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。·
9 z0 U3 l/ i+ }! ~' {1tbsp chopped pistachios
" G" L. v: ]) x$ bTVBNOW 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 s. {. @: V# P9 e+ |8 ^3 g1tbsp nibbed almonds
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1 c8 f& r$ E, K; M/ F公仔箱論壇1tbsp demerara sugar5.39.217.77:8898, @, g* ~0 M% f) W4 Q) n
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1tbsp rolled oats
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1tbsp desiccated coconut
: N+ U3 N7 _- IPreparation method5.39.217.77:88986 g+ Z6 [4 r" ^9 r
- 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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發表於 2014-4-9 01:01 AM
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