Strawberry soufflé with crumble topping and clottedcream$ ^* r3 z( @+ b- m4 x
: j" {$ j6 h$ x9 p7 L& y: U% t公仔箱論壇
4 i0 h/ x1 w1 _' E6 r- V$ ?" v, Z5.39.217.77:88986 l; H, r" o7 m: }2 i
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。5 ?! ~; Y" o) Z/ S* |) q
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- x5 A/ G4 V+ [4 I" [1 \' _! C) CTVBNOW 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.tvb now,tvbnow,bttvb) Z* f4 b% @' w' U
Ingredients- i" t1 \. X8 P- F0 x( Y* m
For the soufflé& |; x7 a4 S, B0 K: i" T+ Y$ \
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1 H* @! H f& x a) }) E600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb$ A" C3 c2 U& U; t8 W$ i
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/ T& P4 o; `; Y2 c$ D: ]/ H$ A; e( o5.39.217.77:88984tbspdemerara sugar5.39.217.77:8898* C, O' l2 Z$ Y1 w1 s9 R+ n
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( c! H$ S8 X8 U `* N/ n) k+ n公仔箱論壇1 lemon, juice only
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2tbsp kirsch
0 f M2 {, S2 stvb now,tvbnow,bttvb·
! e' p; K6 R I0 xtvb now,tvbnow,bttvb2tbsp cornflour
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3 y$ U- w' k, W& fTVBNOW 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。10free-range egg whites/ @2 ^ b9 m' X! @6 s K
·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。! r5 U+ G, n6 K$ D( n. d6 `, }
85g/3ozcaster sugar( V7 ? u8 W: }7 |& g! h
·公仔箱論壇/ l! h }& R' C0 Y# \
225g/8ozclotted cream公仔箱論壇2 r. c# p/ _! n/ K- }! ]
For the crumble topping
0 M$ M! z5 {5 k" v·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。* c' u ?# I; r& n& H# w @4 s
1tbsp chopped pistachios公仔箱論壇- U, \% o% c5 v( b. n- y8 m) h
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* `+ ]$ R2 `7 ptvb now,tvbnow,bttvb1tbsp nibbed almonds公仔箱論壇- R$ h; @. m4 q0 K" v( O
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1tbsp demerara sugarTVBNOW 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 W h% k) {' X7 C
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d: Y0 D x& u) v+ ~1 D/ 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。1tbsp rolled oats
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1tbsp desiccated coconut
: `8 M* g& f6 M& V" o! a5.39.217.77:8898Preparation method公仔箱論壇, Z( d3 i2 n) i% G; O% K$ \7 e9 x
- 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.
6 Z' a: e" ^/ A 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 X, @( B" N; a7 H
1 N+ p/ s! F/ _: l- 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。
# f/ _! w! P M, J, B5.39.217.77:8898 |
發表於 2014-4-9 01:01 AM
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