Strawberry soufflé with crumble topping and clottedcream5.39.217.77:88980 x. o" Y* N: V/ b" i1 W' z' W
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2 a% K' k5 \# k2 p1 {" U公仔箱論壇tvb now,tvbnow,bttvb! o6 [3 G4 {1 U6 F2 O7 j# S
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' j# Q7 S0 F7 f4 o4 e& 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。Ingredients5.39.217.77:8898+ @. B+ g% O! a# n* f9 ^
For the soufflé
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5 t0 ^+ ^1 O; y& btvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb8 X' D+ f6 P4 x
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A8 }- H: R P" O# P; ]/ Ctvb now,tvbnow,bttvb4tbspdemerara sugar
/ w" N4 f1 }% W+ j0 j8 y, Q" E9 e公仔箱論壇·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。! d2 H2 @# |! K% B! [6 w3 u
1 lemon, juice only5.39.217.77:88982 w/ L/ B1 H" { u2 \( K _
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0 i6 R" d7 ]' b0 c6 \# U5.39.217.77:88982tbsp kirsch5.39.217.77:8898! h& \6 `/ C. P% g0 `) ^
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* J* F- E) a! D' B# r4 O2tbsp cornflourTVBNOW 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 W/ X0 `0 V$ Z# P1 @
·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。 P4 W+ O, [, ]- k' T, M, N
10free-range egg whites
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7 A! @/ r- v: d' F85g/3ozcaster 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。- ^( q) E f) h7 [- Z
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% l) k) W3 W" n1 D. F. E5.39.217.77:8898225g/8ozclotted cream
: I4 [- M) I3 q8 Y* z( Y7 \( O: bFor the crumble topping
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% U: R5 M9 b3 `5.39.217.77:88981tbsp chopped pistachios公仔箱論壇+ L$ Y+ [" X7 U% h- o
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7 E& ?+ n, c' j/ n" H% F0 w! L5 d1tbsp nibbed almonds. T; I& E* w8 [4 z& }
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1tbsp demerara sugar公仔箱論壇" s- e! @3 N; \
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3 Q& j. c+ G- [8 v c5 dTVBNOW 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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0 e7 |6 V9 b$ r9 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 desiccated coconut+ \; [4 x) q' h9 k3 f
Preparation method. |* {2 J, l1 h+ E! G" w
- 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.
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發表於 2014-4-9 01:01 AM
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