Strawberry soufflé with crumble topping and clottedcream
! j' w. D, f2 ~8 t- 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。" y% q& H2 r* D* X9 ^
5.39.217.77:88982 n- @# j% `( l" n; ?/ ~) p
5 k6 Z. d, K% F, n/ z' Atvb now,tvbnow,bttvb
1 `5 t# p: _( E! P3 g公仔箱論壇 公仔箱論壇& i: ~$ M4 W& E1 ^2 N
4 }2 W* k; l6 G7 W0 wtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 V a1 s O5 \ s% E8 G2 mTVBNOW 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。Ingredientstvb now,tvbnow,bttvb4 V2 ]7 V$ k1 w4 m
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. t& n' ]% G, 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。4 {5 }* R5 v: y5 L |. Q. `! k
600g/1lb5oz strawberries, hulled
; ?3 u& e' I; u5 F$ d2 g2 T·
3 \5 L/ T3 R, D8 x4 ytvb now,tvbnow,bttvb4tbspdemerara sugar
0 B4 S _7 q8 E7 D' f; |1 ]5.39.217.77:8898·公仔箱論壇( t+ K/ G* S6 O e2 Q, k K
1 lemon, juice only5.39.217.77:8898, h) Z: H3 A. W8 z0 k* M
·tvb now,tvbnow,bttvb7 |$ J% L" w9 N" N
2tbsp kirsch
0 D: s: x( k8 I8 u* I$ d4 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。·
- Y/ B( k6 h9 l W& uTVBNOW 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 cornflour! D' Q( {3 y h# ?8 a
·公仔箱論壇3 t( M& G2 l/ Q4 D) G/ n
10free-range egg whitestvb now,tvbnow,bttvb O+ {6 m( e" m" h6 k
·: M6 a4 ]6 @! x* d9 z
85g/3ozcaster sugar
s2 T" K+ w& G) b& 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。·公仔箱論壇1 D" C4 ?4 G, k" n6 J# ~0 x
225g/8ozclotted cream
9 }( u+ w; _4 j+ b( a/ ?- @& ?公仔箱論壇For the crumble topping
1 P) L; u7 H2 ]2 D公仔箱論壇·: I6 k/ C/ ~- s/ H
1tbsp 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。; U% I, E- U- L$ m
·tvb now,tvbnow,bttvb, U1 Y+ y5 Z. w: y* F
1tbsp nibbed almondstvb now,tvbnow,bttvb* y8 A0 r' i2 z0 B/ E: \7 v
· I+ Z# d- I" G0 K( C
1tbsp demerara sugar公仔箱論壇! i) W' F" c Z
·9 Q0 b) f* ^* h+ l' F
1tbsp rolled oats公仔箱論壇) N: u4 T% r D1 U" ?
·7 S9 \) t% M8 S0 |. q. K8 y, m
1tbsp desiccated coconut
- O% Z: a k" w* w, R7 }tvb now,tvbnow,bttvbPreparation method
. b G/ D4 c( m公仔箱論壇 - 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.
0 [3 R: Y, E+ s% C
公仔箱論壇/ w0 X% A" F d; {* f$ a
7 N: A8 E, W8 O. b" v
( k) s+ i, ~6 j& }6 ^- s, `5.39.217.77:8898 |
發表於 2014-4-9 01:01 AM
| 
