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。* f( ?$ s3 k/ V9 g/ R N. M1 R
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& W3 V9 ^3 ]0 n5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898+ N- s# C/ \( ?" P; ?, d% B/ x: T
Ingredients
/ u3 e5 D1 g: r5.39.217.77:8898For 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。' {0 w' R; V; v! @
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb$ T$ J* m% H! _8 g
·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。" W& }8 ^9 t+ i! h+ s. l
4tbspdemerara 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。 Q# i! t3 [ ?; [+ y
·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。) Q5 A1 D2 H* B: Z
1 lemon, juice only/ [" n, o3 @0 V6 J: Q+ \, X8 q
·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。$ o* b; q4 q- J: u
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。2 S# Q x# G' W8 T" {8 c! W
·公仔箱論壇$ |- o4 p* ]. B2 ^
2tbsp cornflour2 w! ^4 Y+ S' w S$ [3 q* P. Q7 r
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/ t6 M. n& |% ]6 p. W2 _% X( W10free-range egg whites1 q$ B$ q# f v6 Z4 E
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. z# [# d9 I9 I85g/3ozcaster sugar
; ?" n. t$ A0 h) 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。·2 R5 ?" {: V. D4 G
225g/8ozclotted creamtvb now,tvbnow,bttvb, x$ _; f, ~( r( [, n
For the crumble topping
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/ n) V# ?3 K6 T公仔箱論壇1tbsp chopped pistachios6 z3 e* w7 X9 s! M. @. F: D" {
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1tbsp nibbed almonds公仔箱論壇8 y4 w: ~+ o# b. P
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2 N7 e8 s4 ?& d) `, STVBNOW 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 demerara sugartvb now,tvbnow,bttvb2 I: x+ e5 S Z/ ?4 Q- W$ b6 w2 N
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( E* }) C& g- U: ]6 U5.39.217.77:88981tbsp rolled oats
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3 R1 E e2 d! h( E4 c n1tbsp desiccated coconut
* ^ `1 ~5 u9 [8 Dtvb now,tvbnow,bttvbPreparation method
' Q9 B @3 \- M( J, k4 y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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發表於 2014-4-9 01:01 AM
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