Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。3 L1 i" P! _* Z$ }* Y
: d3 g D- L2 I1 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。7 a$ A( C% `, b, f6 F
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb& ^7 Y/ q6 C, S
Ingredients
: j5 t" Z4 `) x( T+ ZFor the soufflé
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0 v0 l% Y3 A& I( n" m. V0 c600g/1lb5oz strawberries, hulled
/ L, `; N4 c5 b0 Z+ ~# 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。·2 z4 M; a3 w- H1 {, O' _
4tbspdemerara sugar
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4 ?1 A+ V# f9 f% [9 v1 lemon, juice only5.39.217.77:88983 e/ T3 s4 Y# ^& v& S" l1 e6 t
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- |$ R0 N K- b& Etvb now,tvbnow,bttvb2tbsp kirsch0 [( _ Z) u3 e1 W0 ~) T
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2 a: I1 `. n' i0 p公仔箱論壇2tbsp cornflour r' `8 u4 w% N% ]
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10free-range egg whites0 F: g8 y3 M t4 B; J9 Z9 x0 X$ U" T
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9 ?9 v! s& @& X: o0 U! w5.39.217.77:889885g/3ozcaster sugar
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; `+ k: f" S& p4 B) W3 Ltvb now,tvbnow,bttvb225g/8ozclotted cream
2 W1 `+ \0 G! t5.39.217.77:8898For the crumble toppingtvb now,tvbnow,bttvb+ U. `& }6 b* z! w
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1tbsp chopped pistachios5.39.217.77:88985 Y& I0 ]5 w6 m3 S- P. Z2 w5 A8 e
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' \# L5 [5 V; h5 d0 YTVBNOW 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 nibbed almonds
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$ u8 B( Z J. o: ]" W/ ]5.39.217.77:88981tbsp demerara sugar; n% E' g& n9 Q3 ~
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+ R# w; L! ~- {, Y+ A9 O公仔箱論壇1tbsp rolled oatsTVBNOW 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 p ?$ U: l! z. ~( `# k
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/ R2 p3 Z8 B6 Q2 o6 htvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇& o4 a1 L2 E' b" F/ ?
Preparation method
5 K5 b7 e$ I: U+ R' m - 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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4 \2 Z- y7 _3 f6 z( B# _: 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。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。; F, f( \9 w& I! K9 E6 o" y
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發表於 2014-4-9 01:01 AM
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