Strawberry soufflé with crumble topping and clottedcream
0 D% _5 \( l: `1 S$ v公仔箱論壇
0 b8 r, s& n' I! E& |公仔箱論壇
& Q* \2 e, E& o. d( U" {2 C7 ~+ Mtvb now,tvbnow,bttvb% f) t5 z) c, F Y0 S
0 f7 m5 O% C% G( ^# LTVBNOW 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 [7 ~( E! j* [/ h3 _3 U% A- pTVBNOW 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。
( R+ K- u2 A' ^5 G* M) g: 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb$ V( ?6 R d( o, \7 H. v
Ingredients
3 `/ f0 F2 p" m1 Htvb now,tvbnow,bttvbFor the soufflé' B; q) e% j2 U: E
·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& S+ m! h0 T+ W/ a
600g/1lb5oz strawberries, hulled- L' D/ r0 `3 E7 E
·
9 I9 m; e) D( e6 v/ E s公仔箱論壇4tbspdemerara sugar
! b% Q3 Y7 ?1 S% U; ptvb now,tvbnow,bttvb·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。4 N* E" Y& G: m: w7 [
1 lemon, juice only' T' U: D* [5 O. M/ X0 [# l9 b
·tvb now,tvbnow,bttvb- ~2 H* S! e6 r
2tbsp kirsch4 |8 R- {& {& P) f) O0 }6 P
·
/ ?7 Q! U% c7 |0 f# X5 h* A( m公仔箱論壇2tbsp cornflour公仔箱論壇/ F, H5 k/ v3 a* B$ m
·
2 W( v/ i3 Y2 n# d10free-range egg whites
* a: x( H2 R7 P# P0 Y4 B6 H公仔箱論壇·
5 w+ H- B0 N5 h0 c* {0 `85g/3ozcaster sugar公仔箱論壇8 ?0 I, ?0 V) v5 k7 X" B, s
·
' [2 W6 R) o& w3 [& r$ |% U5 n1 ]公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb7 }6 |& [# v# x( b$ [
For the crumble topping
" {% G) P; V" ?; K I: _·
# N) Z5 e8 Y, j) H7 \" x# s, C7 p1tbsp chopped pistachios
- U2 j: _: [+ @- ?$ r _9 B: c公仔箱論壇·
# n- c! l& W6 \+ Z8 E. H: l+ S Ytvb now,tvbnow,bttvb1tbsp nibbed almonds
) y* a9 l6 _: t1 j8 r" g·
. `3 F6 _2 y! G; ]' i! C* B7 |tvb now,tvbnow,bttvb1tbsp demerara sugar5.39.217.77:8898. ^0 ~' }* f: w0 j1 p1 T; }
·公仔箱論壇7 E1 g" E$ W! x# _
1tbsp rolled oatstvb now,tvbnow,bttvb* @3 C+ v8 `* d3 H
·
! ?$ y. ^0 V4 S9 R% n1 p4 x5.39.217.77:88981tbsp desiccated coconut5.39.217.77:8898) r5 g( }4 G- `) m
Preparation method公仔箱論壇' _' }0 L7 z& [6 ~/ l, `5 d* r
- 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.
2 Z( B4 r; c0 G5 A& v4 y公仔箱論壇
3 @% H/ t5 u7 _& r8 s
0 i4 x8 b6 ~7 Y1 U0 otvb now,tvbnow,bttvb
6 Q/ u/ ]: d0 H5.39.217.77:8898 |
發表於 2014-4-9 01:01 AM
| 
