Strawberry soufflé with crumble topping and clottedcream
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( u) D6 U; I5 ~3 H) m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。' `0 f5 z3 L; p
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1 J& w+ p" d0 m0 X+ t. b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。1 `4 p$ h/ B7 w+ ^
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 P. P! c/ m0 o# d% ~公仔箱論壇Ingredients5.39.217.77:88989 N, X; A3 n0 i! Y$ p
For the souffléTVBNOW 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 Q+ I' C9 n$ q6 k
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/ T3 f/ j+ q, [" A% w" n) Stvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb! l' n- J0 f5 r& U# q
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' D9 h* W5 R: z5.39.217.77:88984tbspdemerara sugar
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1 lemon, juice only" ^0 f p( z6 {; A6 e
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; u% e0 q4 r/ Z u2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites) q u% n' d. Q* A: G; D
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: }2 i" \6 z( F9 S$ Vtvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.77:8898& v% o" q3 Q2 h1 X
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- G/ b1 O' X; E( v5 n( G( R9 z' e225g/8ozclotted cream
8 Y- e! P' t4 e6 p( N! wFor the crumble topping
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5 g: ?# g9 b& A W4 p4 r1tbsp chopped pistachiosTVBNOW 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。 f F1 ^" d/ ]& L1 z# [
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1tbsp nibbed almondsTVBNOW 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 Y9 ?- X* ^' D$ d% W' ^5 B
·tvb now,tvbnow,bttvb' F; Z% u, G) E1 s5 T* E% W7 A( W- B
1tbsp demerara sugartvb now,tvbnow,bttvb; n5 E/ b7 k; ~6 j! _# ~; Y3 D
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# Q- k- a& R; l @) M* ^7 A8 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。1tbsp rolled oats
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1tbsp desiccated coconut
8 M! f9 ]4 ? ~' V( a4 X公仔箱論壇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。' M3 P" I7 f u/ 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.
9 j5 q& K& x( i* _3 B5.39.217.77:8898 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。4 F- m$ ~& z; w" N
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發表於 2014-4-9 01:01 AM
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