Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb8 W3 z9 | c# R4 a
+ X Y6 d4 t; i* v% E m3 ?
, K( `; M0 a4 O0 j* g1 |- O2 O0 q5 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。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。7 F, V: h4 {) X8 p+ _
5.39.217.77:8898( N4 J! E: c9 Y$ f; ^$ O7 Z
 tvb now,tvbnow,bttvb6 z5 w( K ?' A0 x5 ?0 ?
+ @+ X# ^( \! c, Q+ x公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 `1 ?) J* z5 ^- ~" l! P
Ingredients
/ X7 v- U# j2 w0 o5 M# q5.39.217.77:8898For the soufflétvb now,tvbnow,bttvb- {, s# r/ h/ \+ @
·
6 ?6 u3 o+ `! _4 P) G) pTVBNOW 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
) n( U, n3 a, F$ t公仔箱論壇·
. E3 b c/ D! x0 _公仔箱論壇4tbspdemerara sugar公仔箱論壇1 ?9 c e0 [( N. L
·5.39.217.77:8898- p( T$ B# f- V$ x: ^
1 lemon, juice only
& \: s ^; \# s! P3 t }7 a+ S公仔箱論壇·5.39.217.77:8898/ A) _3 Q* L8 `0 e
2tbsp kirsch公仔箱論壇# W3 Y. D' Q* v4 Y" c( L
·9 H9 P9 Q# w2 p s
2tbsp cornflour
4 S4 a. E1 m% s2 X; q3 k+ Ltvb now,tvbnow,bttvb·
. [2 B" j( S, K8 l10free-range egg whites) T4 O. x- A, ?/ {% X
·6 d# f3 e3 }$ S7 S, }4 {
85g/3ozcaster sugar
1 [( G; X# f4 \$ B2 t! e$ m D. J s·
- G7 K- Y2 q$ j! s/ d225g/8ozclotted cream
# U C$ c- i* e/ wFor the crumble topping
1 e7 {' u' p" v公仔箱論壇·tvb now,tvbnow,bttvb0 q/ P6 B& p- }& b
1tbsp chopped pistachios
; l( ^6 d- b9 m, R1 ?4 I4 n! f% U5.39.217.77:8898·
. k5 R5 F! E. {/ i0 e8 k公仔箱論壇1tbsp nibbed almonds5.39.217.77:88985 W" u* |! B- X8 n
·tvb now,tvbnow,bttvb1 M9 M' }2 }$ v) `- z/ k' f% X# g8 d
1tbsp demerara sugar4 r5 _" H P. W: Q# T7 u* y( q7 C
·5.39.217.77:8898# `, m4 ?$ i# N" ^: a% n
1tbsp rolled oats5.39.217.77:8898: _% N& `, r/ |; a# [
·
: ?+ D y& f4 Ytvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇 A4 {2 @% \1 j
Preparation method
# ]" h p: V3 _* h, O8 rTVBNOW 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.
9 B( J) @1 K, n! |+ Z* k5 l( tTVBNOW 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 \4 Q' @4 o# T) J% T. T5.39.217.77:8898% a" J% _9 k/ [9 C/ |( |. A7 t9 L
* G8 |6 C9 _/ w% E- r. C# w公仔箱論壇 |
發表於 2014-4-9 01:01 AM
| 
