Strawberry soufflé with crumble topping and clottedcream
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8 K( b3 }% Y; t" u/ 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。5.39.217.77:8898! t" G V: R: k9 s n2 ]# @
% S2 x O ~, V1 H5.39.217.77:8898TVBNOW 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。* }* o6 [ S& B. R8 W1 K. ^6 A) `' Q
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+ n4 a" r* _5 S2 a2 y" jtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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 D* \2 R9 T1 `0 n8 Q' K
Ingredients# t( k8 O* a6 f
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。" U% g7 r5 {# H9 ]( q$ {4 j7 f
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+ W1 t2 O2 c, M: 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公仔箱論壇. I+ i6 E: T* t8 t
·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。* J1 _8 M, q4 l* Y, P/ ]
4tbspdemerara sugar8 i/ c- `. E1 J! L) z, Y% p
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1 lemon, juice only; E7 w* n* x3 W' b1 M3 F" \, ~
·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 f8 D. p! L( h* d2 D# Y' R6 U
2tbsp kirsch( C% x8 \3 }' H3 P' K% m( u
·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。6 `4 [0 l/ t9 Y! Y
2tbsp cornflour
5 s2 h: c, i$ aTVBNOW 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。·
6 G, d: Z* @% q6 T, ^公仔箱論壇10free-range egg whites
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2 X: G( k) Y7 H- X3 {7 h1 rtvb now,tvbnow,bttvb85g/3ozcaster sugar
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6 k! O2 L4 ]& H( ?225g/8ozclotted cream& K& i Q& K5 a& c' f: O
For the crumble topping
% o* |& Y$ o# \/ Z4 ], j/ A公仔箱論壇·
+ D5 X$ M4 S/ d) u+ p5.39.217.77:88981tbsp chopped pistachios. |- ]1 ^1 Y N M0 c J+ j/ |* C
·公仔箱論壇: K2 \ S }0 v
1tbsp nibbed almonds5.39.217.77:8898# k7 z9 h/ t0 X# Y, U/ i7 ?
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: [9 F! i5 } {2 R, A0 \2 G$ ^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。1tbsp demerara sugar公仔箱論壇# @9 S% ?' M& }; Q8 M: M, u! J1 |
·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' Q' Y8 ~. g& t: Y( J
1tbsp rolled oatsTVBNOW 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 m. X* B% h8 q9 y9 D- c( x' ]
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1tbsp desiccated coconut
7 k3 ~! Q; k/ P, i, Xtvb now,tvbnow,bttvbPreparation method
! z0 `4 y* o' f6 z5 p9 ETVBNOW 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。 - 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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