Strawberry soufflé with crumble topping and clottedcream公仔箱論壇, i X1 H/ Y2 t& ~; M2 B
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6 D& V2 m" f$ Q. ZTVBNOW 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。! d* E9 ~9 f: i8 ?0 o8 N2 G0 C' i+ P7 p
( q/ i- f( j0 H! y# P7 w公仔箱論壇
$ t5 s0 K7 r1 E; a& F8 x公仔箱論壇
?8 L. M& F4 ~: d% m9 e公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。: k3 M# y' U4 S
Ingredients
* b3 B( ~6 _" c/ _5.39.217.77:8898For 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。+ X% S. o/ A8 X( f5 ^/ W2 w
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6 q) z- m4 y% v公仔箱論壇600g/1lb5oz strawberries, hulled
" X" t" }% @6 Q( E! Y( 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。·
8 E" L, F# @# E! s3 X! [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。4tbspdemerara sugar
g& c! S! _/ s% s1 h) O c公仔箱論壇·公仔箱論壇: _; I0 \. T, S5 C0 V7 I. g
1 lemon, juice only
, ~1 H! p) K# [# D# HTVBNOW 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6 {3 N& O5 ^$ l; o+ ?
2tbsp kirschTVBNOW 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 L# J8 l; \6 |
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2tbsp cornflour公仔箱論壇8 y, n K, [' V) h: K+ N1 ^) u
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0 g0 Y- V9 q6 A( r10free-range egg whites
& [. L7 d2 t. J% d' D0 }·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。; i1 V @7 t2 v9 D1 Y4 B4 |
85g/3ozcaster sugar: J* c% J. M+ g+ b W3 p
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3 R+ M0 K% Y0 o, A1 ~" ttvb now,tvbnow,bttvb225g/8ozclotted cream
3 S5 l5 e9 p8 [" G9 V1 L- g公仔箱論壇For the crumble topping
7 n0 M) N" q% y7 A$ z% e' ltvb now,tvbnow,bttvb·
! U, J8 i0 C1 V: ]. f. V5.39.217.77:88981tbsp chopped pistachios
$ r" ?! t) I0 f- B/ l$ P# W3 Rtvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb% i1 ?2 r" _# Z" P
1tbsp nibbed almonds
2 t+ ]4 K/ ]/ E3 p9 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。·5.39.217.77:8898, R" H( L4 S" E7 J, D2 C
1tbsp demerara sugar
% G. ~ q1 M5 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。·4 P! B- p5 h& f b6 R3 n" @
1tbsp rolled oats
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1tbsp desiccated coconut
: {" n9 w. p: b* ^; C) |. V5 aTVBNOW 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。Preparation method
3 X' i5 [! e2 b0 e9 P9 y8 g5.39.217.77:8898 - 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.
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。2 v; g/ O% S" ]
! `3 O9 i( K6 p( V# }, T2 \6 d1 W5 _公仔箱論壇公仔箱論壇, w3 C; I8 T, C$ ? s( E
5.39.217.77:8898; b. A9 Z8 ^7 q- q" T5 L
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發表於 2014-4-9 01:01 AM
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