Strawberry soufflé with crumble topping and clottedcream8 j& R$ N5 E2 i8 w8 O
5.39.217.77:8898: G7 L A6 w! q7 y
* ]) {: ]! x, }% X. S
! }, {5 |3 \6 p: I: ~公仔箱論壇
. g5 V1 d# b- H0 ?+ ^; \3 l: _; M tvb now,tvbnow,bttvb' M) y# ~- {& F8 F
# q8 x) i$ E: n; 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 H3 G( N" Q- x& z6 C1 ?, X5.39.217.77:8898Ingredients
' n8 g0 v! u+ H6 otvb now,tvbnow,bttvbFor the soufflé4 T+ h% g: T" X6 c( @6 v
·tvb now,tvbnow,bttvb% ?# B% k7 b& o5 T
600g/1lb5oz strawberries, hulled
9 q- `; p V% ~·
; X- G1 h/ q0 C+ G1 J2 C4tbspdemerara sugar3 z9 B0 c& l Y, H
·
5 s" g# }6 }" N' I, {1 ~1 lemon, juice only
2 z; K0 g# k9 U! y公仔箱論壇·
7 f9 H- y: v! ^( c( `+ y- d. j) q* wTVBNOW 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 kirsch5.39.217.77:8898 q0 d( M" c+ R4 m& I% B& n3 ?6 m
·6 W! B" X r' D4 P
2tbsp cornflour
1 c+ w( [! i1 t8 i$ q8 m) Q) b公仔箱論壇·
2 X7 X, J4 K% \0 s* Z" _1 F, K10free-range egg whitestvb now,tvbnow,bttvb4 B& H3 q- L- G4 c8 z; ]+ a
·公仔箱論壇8 O% J( l& [& e" B
85g/3ozcaster sugar
$ x, C) P8 Y% C4 g w- x1 ?, Q( h公仔箱論壇·
1 ?, _) j$ e: S8 u. T; s" h5.39.217.77:8898225g/8ozclotted cream
5 m7 t. `7 Q b2 c. atvb now,tvbnow,bttvbFor the crumble topping
* N8 b! L1 Z" G: \. ]: |5.39.217.77:8898·tvb now,tvbnow,bttvb( a7 L Q" n x
1tbsp chopped pistachios
1 ?$ u3 F+ ~/ j0 N% p5.39.217.77:8898·tvb now,tvbnow,bttvb# s2 R+ R y& g
1tbsp nibbed almonds
1 g5 U# {) ~. L( Y! {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。·公仔箱論壇' }7 Z2 |# z7 `: X- _, w* b& M) O* ]
1tbsp demerara sugar
. a9 ?( _4 Q. y' Q" o4 C: e5 {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。·tvb now,tvbnow,bttvb' b% {7 l0 M; \% B! ]
1tbsp rolled oats
0 V# I; V8 l( x8 y3 p- K公仔箱論壇·
E- x0 I D# e' w8 G8 P# K1 V, D5.39.217.77:88981tbsp desiccated coconut
' a: l$ t4 S3 s, H4 k$ x5.39.217.77:8898Preparation method
. ^0 I* B) U/ }5 V9 u8 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.
tvb now,tvbnow,bttvb- H Z! n, V* Z2 V7 g
4 w& F1 Z, q7 K5.39.217.77:8898TVBNOW 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。* t9 J2 f. m2 F' Q5 l& G7 G: f* T
' C* l3 P) B! j% h% D3 gTVBNOW 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。 |
發表於 2014-4-9 01:01 AM
| 
