Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb3 A6 ~0 a0 t, ?4 ]% h3 M
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5 |% O: K0 K5 ?- PMakethe 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。5 d8 Y6 ^( i/ }6 S
Ingredients
0 o; v9 Q# N: V9 Q. @* G! 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。For the soufflé公仔箱論壇 x0 K! Y5 O/ l/ \3 J' x, p) i
·公仔箱論壇/ {0 n' [9 J; E
600g/1lb5oz strawberries, hulled公仔箱論壇( [& b% h' u, L+ x0 H- N% _* J3 A, W
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites0 M$ F& c: R( h0 S0 ~4 p
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c/ K" x1 c- S! v( q2 @ D9 a; L公仔箱論壇85g/3ozcaster sugar
5 [8 x* _ K0 N/ @7 {4 j1 k公仔箱論壇·
# {& D+ h6 Z: i; a) ]5 U$ `tvb now,tvbnow,bttvb225g/8ozclotted cream* C+ N: d2 C. Q! _9 u
For the crumble topping公仔箱論壇7 ?: M: F% k# H: p' ?1 I3 o: I
·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。9 c$ X- \ t( A! f E2 A
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。2 U, C. t6 S% P
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F9 O: t, D. ~ b- s4 m; w1tbsp nibbed almonds5.39.217.77:8898; N3 h' b' I3 t! P: |
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1tbsp demerara sugar公仔箱論壇! r1 h+ q z3 t5 _$ i! }
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6 G0 a! K) M4 U/ B/ k1 V5.39.217.77:88981tbsp rolled oats5.39.217.77:8898; n3 H- n$ q4 i( h; D
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$ C# }5 }# D" c) O3 @公仔箱論壇1tbsp desiccated coconut
. u6 B% M$ p! `9 z/ u3 `Preparation method公仔箱論壇7 n" b& |: o/ |. S7 L: _6 Q; P2 k
- 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。" _. Q# ^0 \) `+ A; y( Z
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發表於 2014-4-9 01:01 AM
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