標題: [甜品] Strawberry soufflé with crumble topping and clotted cream [打印本頁] 作者: oopsyalicia 時間: 2014-4-9 01:01 AM 標題: Strawberry soufflé with crumble topping and clotted cream
Strawberry soufflé with crumble topping and clottedcream % k1 G" `9 h- g- p( A5.39.217.77:88986 k: X9 C: s8 K, q/ B
, F) } X9 a( s4 ?9 {/ l5 ]8 Y公仔箱論壇 2 g* d5 d/ A4 l/ q: j( G1 Z公仔箱論壇1 z2 a$ v5 L& p, \5 P 2 ~3 \- }; h' 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。 , u2 h2 f# \8 z L6 R+ P- Xtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:88987 s6 v" Y# Q: D4 o9 R Ingredients5.39.217.77:8898# R6 G7 Z2 w8 f9 C
For 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。7 T, p8 f) z! e* y8 `
· ( c7 s$ P* Z6 k# P600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb+ g3 v$ Q: i( s& o
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4tbspdemerara sugar0 [' o) W2 x' C. K8 @* D
· 7 R3 h( h+ G" L. R2 itvb now,tvbnow,bttvb1 lemon, juice only 3 I: t3 ?( |6 i5 e1 }·% t4 w7 C3 F7 X
2tbsp kirschtvb now,tvbnow,bttvb; Z& s! w D |4 r. h
·公仔箱論壇" U0 K; v0 P( T5 j' ]
2tbsp cornflour $ b: A6 t: H% `5 C7 x' ? U2 q% X5.39.217.77:8898· 6 q& u6 @) _! gTVBNOW 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 whites4 f/ X8 f& o! i% k, Q5 b
· 8 l/ w3 G' W r) d y+ v+ J6 `5.39.217.77:889885g/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。) {! }* T, ~0 I/ r* K9 |; S, L$ T
· T3 P8 E+ n6 ^& u. M8 Y/ Wtvb now,tvbnow,bttvb225g/8ozclotted cream : Q# u4 n* S) C5.39.217.77:8898For the crumble topping * | @( O0 p, ]% P: @5 [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。·tvb now,tvbnow,bttvb% c1 L/ R& F% b; a; c1 `. e
1tbsp chopped pistachiosTVBNOW 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。1 E; m) p4 T$ b) v
·公仔箱論壇2 H! G- y- y5 y' L: s
1tbsp nibbed almondsTVBNOW 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。) h' f3 ^* T q2 w
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1tbsp demerara sugar4 h0 H% [+ H; b: C8 p0 ~
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1tbsp rolled oats + h: m' g$ A- w# E$ jTVBNOW 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 G! S7 C: D/ y+ S0 N2 Q2 [
1tbsp desiccated coconut : G/ F) [- i. p公仔箱論壇Preparation method $ L% H3 t0 S _& i1 O7 O公仔箱論壇
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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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。0 y/ d; L9 T% e4 V* l! S3 A # l0 W( m) }$ Z" {2 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。
