Strawberry soufflé with crumble topping and clottedcream公仔箱論壇* D6 ?8 }/ q4 Q" W, T+ Z
- A' M: w/ b7 K9 H: Itvb now,tvbnow,bttvb9 Q& G1 C ~9 c& M4 h
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。& j! |$ S; ~1 R& Z8 y6 R1 w) r; m: ]
5 U: i9 t/ q& q2 j
 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。) z: P/ c' Y/ s6 J' h
* ~; q1 n2 q x( f' L+ G+ @1 H
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898/ x- |. V! Q8 i, C, K: j; B8 v, Z
Ingredients5.39.217.77:8898% F8 }- Z8 p; K+ c! h: _% A
For the soufflé
; I* K! X7 `: ]: x8 [: |·
( c$ P7 ~1 _9 k! y5.39.217.77:8898600g/1lb5oz strawberries, hulled
" M& y2 y% `/ F$ l. y0 Mtvb now,tvbnow,bttvb·
3 x& P$ L- p% U; K0 C( v: m) ttvb now,tvbnow,bttvb4tbspdemerara sugar
; w8 k6 C& n. |; f# n) ]5.39.217.77:8898·
( M3 c- Z9 A: g5 O! o公仔箱論壇1 lemon, juice only
0 h) }# J1 n! z, s6 Y. ~ y1 u公仔箱論壇·
: l+ m9 l3 k1 m1 bTVBNOW 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。2tbsp kirsch5.39.217.77:8898( C& k3 {& I8 K0 }/ w
·1 b M! Q+ Z7 B
2tbsp cornflour0 a( W. e+ e: ~ o; G: r% l
·公仔箱論壇; B: ~3 l6 l' N; L
10free-range egg whites
( P" |' Z0 _& j8 {tvb now,tvbnow,bttvb·
2 C# T1 `3 y! b) r' b公仔箱論壇85g/3ozcaster sugar
- C; r1 ?4 C& c3 M5.39.217.77:8898·
( Z; _4 G* \* Q+ E' G5.39.217.77:8898225g/8ozclotted cream
( w- {% y/ R- L @8 q/ W t- o5.39.217.77:8898For the crumble topping5.39.217.77:8898! `: R* `) q5 T7 x% U" X
·
$ V# K# X5 E7 t3 X2 n! o, [1tbsp chopped pistachiostvb now,tvbnow,bttvb$ Q, E( y) |; s$ | A
·tvb now,tvbnow,bttvb' B# r, `' `* ~1 r, y* y
1tbsp nibbed almonds9 L! _& c0 Q4 X" C6 W( G# D( I
·公仔箱論壇9 g& n' {# q1 `$ ]8 k8 i
1tbsp demerara sugar
8 ?& g; R5 O: g5 Z% O8 [5.39.217.77:8898·0 x& {" u! C6 v
1tbsp rolled oats, q# s; O7 {5 V" ] h
·
; l3 Z" F1 g$ t& B6 B( x/ Ftvb now,tvbnow,bttvb1tbsp desiccated coconuttvb now,tvbnow,bttvb }+ X' h. w7 w/ e' `
Preparation method
' o- n1 s3 B5 d$ O4 p5.39.217.77:8898 - 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.
. [: ~0 ]3 k1 G+ l) m公仔箱論壇 : g( ?' F: ] P& g" b Q
) E7 a) |5 u/ i' |7 Ftvb now,tvbnow,bttvb
# }- B3 c: k8 b' Q/ Y2 d: K5.39.217.77:8898 |
發表於 2014-4-9 01:01 AM
| 
