Strawberry soufflé with crumble topping and clottedcream
" [% u& [( d" L* @+ R) ~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。
9 b( U" J( V* j; A
$ l4 I( r5 X6 a8 m5.39.217.77:8898
' j1 E) w, ^' X" N7 v; M4 ktvb now,tvbnow,bttvb
6 B& L1 H9 {1 R% j3 U# e. o 1 t8 w" d8 A5 f# m$ k; d
5.39.217.77:88988 v) H4 ]! P, o$ x8 r. V) y% G0 ?
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 H4 k% M! {$ k; U7 t" Y7 ktvb now,tvbnow,bttvbIngredientsTVBNOW 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。2 M1 P' p9 x1 J5 L3 W
For the soufflé
5 S; l2 q1 q2 M5 U5 W7 LTVBNOW 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。·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。 R9 G+ }- l+ V/ h9 |2 g
600g/1lb5oz strawberries, hulled
1 A; F% y' v! `9 W6 ~7 j9 o4 ~公仔箱論壇·4 C7 m9 p" y9 H% X0 x. v: v
4tbspdemerara sugar5.39.217.77:88986 ~- w- U# D2 h S/ _: @
·2 B+ v" l6 @: Q' x) K# L* X
1 lemon, juice only4 D6 _# `1 [8 G8 M
·公仔箱論壇; k- m$ ^ b) q$ a( L6 d7 @
2tbsp kirsch
6 g1 I( b4 G& 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。·公仔箱論壇# Q' F6 d8 v( Z- F" I2 `5 w+ {; ?
2tbsp cornflour Q1 _: F; Z3 V) H; M
·
5 ]% B, q4 u! E10free-range egg whitesTVBNOW 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! N$ F0 Y$ u" H6 t
·" x4 }" _6 U! U% y
85g/3ozcaster sugar
8 Y' ]# b4 r3 R8 d" Qtvb now,tvbnow,bttvb·9 ^7 q( W- T7 ?7 a6 Q/ I, x
225g/8ozclotted cream! E: N1 d7 B7 W3 }
For the crumble topping
* r# C( _( B+ V9 g8 H6 ?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 I, L; m# g5 C+ m0 R( G& dtvb now,tvbnow,bttvb1tbsp chopped pistachios
0 u* U9 \: v. o$ z" A' W- }·5.39.217.77:8898( x2 y0 {) J$ h" F& f( T
1tbsp nibbed almonds
! o' W9 z" o; z# O0 V" A7 Q·& L8 i& t2 o- m, s- r' {6 O
1tbsp demerara sugartvb now,tvbnow,bttvb- J6 S6 ` p' n r2 O t% z
·5.39.217.77:88980 L. h8 Q! i: s! I5 E
1tbsp rolled oats
0 {4 k0 h" s Z# r- u. J: i·
3 K$ S$ G# J3 I' A公仔箱論壇1tbsp desiccated coconutTVBNOW 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。 U4 U. {8 i D+ C3 u
Preparation method
: i* B4 ?* D" k6 @5 \+ ~6 x8 KTVBNOW 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.
tvb now,tvbnow,bttvb9 u1 A6 K. b$ g1 ^$ C
公仔箱論壇) V. c0 }+ r# m# X) Q. ^1 S, W
" F; k4 N! [2 j" L% l9 P* _
$ j/ X. s4 L- g* c5 y公仔箱論壇 |
發表於 2014-4-9 01:01 AM
| 
